How to s alt tomatoes so that they do not burst: the rules and whether it is necessary to pierce during conservation

When preserving tomatoes, a nuisance arises - during sterilization, they become covered with cracks. Why this happens is unknown. They can be of the same variety, plucked at the same time, about the same size. Therefore, it is not surprising that many housewives ask: how to s alt tomatoes so that they do not burst after? Consider the basic tips.

Why do tomatoes burst when preserved?

There are several reasons for this:

1. Non-pickling varieties are used. Vegetables intended for twists have a dense skin. When s alted, it does not crack.
2. Overripe fruits are taken. You need to choose solid, with a flat surface. It is advisable to take Cream. They are more meaty. Virtually no cracking.
3. Sudden temperature change. Therefore, hot brine must be poured slowly.

Tomatoes crack if overexposed under a warm blanket after being preserved.

Do I need to pierce tomatoes when canning?

This is not necessary, but if you want to insure yourself, then you should pierce the base where the stalk is. Use a fork, needle or toothpick. This reduces film tension.

Pierce should be to the middle of the vegetable. Then they practically do not crack. In the bank you can find only a couple of pieces with cracks. When the puncture depth is small, then 70% of the tomatoes burst.

If you do not want to pierce, then you should roll up the vegetables in the 75 ° C marinade. So the temperature difference will not be large, they will remain intact.

How to s alt and pickle tomatoes so that they do not burst?

When pickling tomatoes in a jar, pour some hot marinade on the bottom of the jar. After it fogs up, pour in the rest of the liquid. This will keep the vegetables and jar from cracking.

When pickling fruits, cover with horseradish leaves. Thus, hot liquid will fall on the sheets. If tomatoes are canned in half with cucumbers, then the latter are laid out on top. When in contact with boiling water, they will not crack. You need to fill it with an interval of a few seconds. This will heat the jar and vegetables gradually.

There are two ways to s alt tomatoes: cold, hot. If the skin is thin, punctures should be made in it. With a cold method, it is better to take elastic fruits. During s alting, they are poured with brine, oppression is placed on top. Soft ones will be completely crushed.

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