What the foam indicates in closed cans with conservation

Home preservation is a fascinating and sometimes creative process. Playing with the proportions of sugar and water, combining the filling to get the desired taste and consistency - this is the same real culinary art! Naturally, you need to adhere to maximum purity and accuracy.



Even banal. compote In winter, it requires clear actions and does not forgive technological errors. The result can please the taste and freshness, or it can turn into a sour thing or even break the jar altogether. Keep clean and sterile, then the twists (and much more) will get to fame.

Often even experienced housewives face the problem: jar-foam with compote. And its amount can vary from “just a little bit” to “hell, there’s half a can!”. It is clear that in both cases the source of trouble is the same. So what could it be?



We'd love to answer. In the first case, when the foam is a little, the culprit is a small excess of sugar, which did not have time to dissolve. It causes a slight foam formation and, in principle, there is nothing wrong with this.

When there is a lot of foam, sugar fades into the background. Yeah, maybe his surplus is relevant, but it's not just him. Probably the fault of the air that got into the jar after spinning, he provoked fermentation. Careful! This can cause the lid to rise and the jar itself to burst. It is best to open a can with canning and boil everything new.



If you do it right this time, you won't have a problem with fermented conservation and nothing will explode or sour. Naturally, you need to look at the volumes. Because of a few cans to cook everything new simply does not make sense.

A few tips about home canning

1. Always cool the cans with a twist under a thick blanket or something like that. It is necessary that they cool as slowly as possible, otherwise due to a sharp temperature drop, the glass may burst.
2. Try to mark the date and contents to do without surprises. Even a compote spin needs it.
   
   
   
   
3. For canning vegetables while preserving their original shape, we advise taking immature samples.
4. If you use enameled dishes, especially for long heat treatment, make sure that the enamel on it is not damaged, this is important.
5. To preserve mushrooms, you do not need to use a large number of seasonings and spices. Otherwise, the mushroom taste and aroma will go away.
   
   
   
   
6. You can avoid mold on pickles in open dishes if you sprinkle them with grated horseradish on top. The taste of this in cucumbers will only improve. The same can be done with raw mustard.
   
   
   
   
7. By the way, if you pour boiling water on cucumbers before preservation, they will retain their natural color.
8. Put only whole cloves of garlic in the brine. Otherwise, it will become cloudy, and the bank may explode.
9. Boiling vegetables and fruits before canning is also necessary in order to destroy possible microbes on their surface.

What to do to prevent banks from bursting

1. Before spinning, the can should be washed with plenty of water with soda and sterilized.
2. Sterilization in the oven will take half an hour, in the microwave - 15 minutes. But in the second option, you need to pour another glass of water into the jar.
   
   
   
   
3. After spinning, the banks should cool down on the lid, bottoming up, for better grasping.

Preservation of fruits and vegetables For the winter, it is useful and interesting. Who doesn’t want to eat a lot of food in the worst of the year? However, this should be done qualitatively, adhering to our small tips.



Then we'll do it. tasty and safe. And beautiful: some fans decorate their cellars in all colors of the rainbow with the help of cans with twists of all shades. Try it, too!