Most housewives make one mistake, seeing cucumbers in which the brine is clouded, do not do so.

Muddy brine is the norm for fermented foods. It should be. In the process of fermentation, specific substances are released that act as preservatives and allow you to extend the shelf life of vegetables and fruits. Thanks to them, fermented products acquire a unique taste. Among the natural preservatives there is lactic acid. It becomes the main cause of brine clouding.



Today's edition. "Site" They will tell you what to do with fermented foods, in which the brine is clouded.

Our grandmothers stewed cucumbers, tomatoes, cabbage and apples in oak barrels. Everything went in the course: vegetables and muddy brine. Even then, housewives noticed the healing properties of liquid from under fermented products. Currently, procurement of products is practiced mainly in glass jars. They also have cucumbers with cabbage, covering the containers with capron covers. And the healing properties of brine began to slowly forget.



Muddy brine left after fermented vegetables should not be poured. This saturated liquid can be useful for different purposes. In cooking and home beauty recipes, cucumber brew is more often used. It makes masks and baths for hands and feet. It is used when pickling slightly boiled cabbage and for baking cookies, it manifests itself well in soups and sauces.

For baking and soaking products, even a marinade from under sterilized cornichons is suitable, but a fermented solution is more useful for health. Perfectly proved himself in folk medicine brine from sauerkraut. It is drunk with digestive problems, and it also has a beneficial effect on the liver.

But the muddy marinade in a jar of canned vegetables that were sterilized is alarming. Its contents during further storage should not change its primary appearance! Bloating of the lid or clouding of the brine indicates fermentation of vegetables in the bank, which is unacceptable after heat treatment. Such signs force to doubt the suitability of conservation for use. It is better to throw out spoiled blanks if you do not want to harm your own health.



Causes of marinade clouding and spoilage of canned products may have expired. Canned food cannot be stored for several years. Sourdough or marination was produced in dishes that can be oxidized. For marination, early varieties of gorishons were taken, which are not intended for preservation for the winter.

The proportions of ingredients specified in the recipe are not observed. Unfiltered water was poured into the marinade and it produced sediment. The contents of the jars were sterilized less than the time required. But it is also impossible to overdo it: canned foods will become soft. Iodized salt was poured into the brine, while only ordinary stone canned salt can be taken.



Vinegar from a questionable manufacturer was used for the marinade, or the preservative has expired. To provoke spoilage of canned food can cracks and chips available on old cans. The cause of turbidity of canned food can be hidden in poor-quality capron or metal covers, which are not tightly attached to the neck and do not retain the full tightness of the glass jar.



When should you not make preparations for the winter? There are popular beliefs that on certain days you can not engage in spins and pickles. Such canned food will not be stored for long, and you will only transfer the products.

It is a sin to prepare pickles for the future on big church holidays. The hostess is not allowed to stew or marinate vegetables if she is having "critical" days. It is not recommended to engage in conservation when the family is dead. Better do it after the funeral.



Now you know the possible reasons for the unusability of canned food and clouding of brine or marinade. Take note of them and don't say you haven't been warned.