When opening a can of home canned tomatoes

Loose key (seamer)

Any seaming device sooner or later fails. A broken seal between the edges of the key and the lid is the reason for clouding of the brine and exploding jars.

Before starting work, the key is inspected and a test twist of the jar of liquid is done. If the machine tightens so tightly that it cuts off the edge of the lid, loosen the screw. If the connection is loose, tighten it.

What to do if you open the jar and the tomatoes are not ready?

If, after opening the jar, it turns out that the snack is not yet ready, then you should not think that all the work was in vain, since this situation can be easily corrected. First of all, it is recommended to drain the old brine from the container and bring it to a boil. At this stage, you should think about adding herbs and spices, which are clearly missing after tasting. After this, the hot solution must be poured back into the jar and sealed again, sent for storage, in which the optimal air humidity and room temperature must be taken into account.

Today there are a large number of tomato-based snacks. Each of them has unique taste qualities. Within a few hours after preparation, you want to open the jar and taste the preparation. However, this is not recommended. So how long after can you eat pickled tomatoes? It all depends on the cooking method, the size of the tomatoes and other important features.

1 How long does it take to marinate tomatoes in a jar?
2 How soon can you eat tomato pickles?
3 When will the canned tomatoes be ready?
4 How to determine the readiness of a product 4.1 Taste
4.2 Change in color and appearance

5 We opened the jar, but the tomatoes are not ready! What to do in such cases?

Violation of technology and recipe

If the recipe contains clear packaging, the recommendations are followed exactly. For long-term storage products, a proven recipe is used. Wanting to experiment with seasonings, they make a couple of jars “for testing”. Preservation is monitored for 1-2 weeks. It didn't explode - you can roll it up for the winter.

Spices are poured onto the bottom of the jar for thorough calcination with boiling brine. Quick-use marinades are sealed with nylon lids. They are stored in the refrigerator, the lower tier of the glacier (cellar).

How do you know when the tomatoes are ready?

You can eat pickled tomatoes the next day, but much depends on the variety of tomatoes, the quality of the main product and the composition of the brine. You can determine whether the product is ready by appearance or taste after opening the jar.

Taste

To understand whether the workpiece is ready, you should try it. The tomatoes should be thoroughly soaked in brine. Their taste will directly depend on the composition of the marinade, so when making preserves you must strictly adhere to the recipe. If they are sweetish and do not have a characteristic sourness, and their taste is more like fresh tomatoes, then, most likely, the product has not been fully pickled and needs further impregnation.

By color and appearance of the vegetable

It is almost impossible to determine whether the preservation is ready by appearance, since the tomatoes do not change it and still have a bright color. The dense texture and durable skin remain even after several months.

Also, the appearance of the fruit depends on the type of product used, so it is impossible to identify specific standards by which the readiness of the snack is determined.

Insufficient sterilization or defects

Lids and jars may have chips and other defects. And canned food is not stored in such containers.

there should be no rust on the covers;
rubber gaskets fit tightly to the edge of the lid;
jar without chips over the entire surface, neck;
a container with external cracks or internal casting defects will quickly burst;
sterilize jars of 0.5 l - 15 minutes, 1.0 l - 20 minutes, 2.0-3.0 l - from 25 minutes;
the lids are sterilized with boiling water for up to 5-7 minutes;
Before sterilization, lids and jars are washed with water and baking soda;
After sterilization, the packaging is not washed.

Metal lids are not reused. An exception is reusable accessories with a tension bracket and screw. They are washed, boiled for at least 10 minutes, cooled, and only then the jars are sealed.

Marinated tomatoes for the winter, very tasty for 1 liter

Despite the usual set of seasonings and spicy spices, pickled fruits turn out incredibly tasty. Mustard seeds give them a piquant pungency and spicy taste. Peppercorns have different properties and flavor colors. Their combination can add freshness, spiciness and bright aroma to the preparations.

Dill seeds and bay leaves enrich the marinade with their essential oils. With a minimal set of spices, the finished tomatoes turn out very, very tasty. The contents of an open jar disappear from the table in a few minutes.

What you will need:

ripe tomatoes;

For marinade per 3 liters of water:

3 tsp. salt;
2 tbsp. l. sugar (with a slide);

Spices for 1 liter. jar:

0.5 tsp. acetic acid 70%;
0.4 tsp. mustard seeds;
a pinch of dill seeds;
3-5 peas of black and allspice;
1/2 part bay leaf;

Preparation:

If we make the preparation only in liter jars, then it is better to choose fruits that are not large, but of the same size. A medium-sized variety of plum tomatoes is well suited for preservation.

Step 1. We sort the fruits, remove them from the stalks, and wash them. Mix the spices in a small salad bowl. You can also put a bay leaf here, after chopping it into pieces. Or put half a plate in each jar.

Step 2. Place the tomatoes in clean jars. Pour boiling water over the fruits. Cover with lids and let cool completely.

Step 3. Once cooled, drain the water from the jars into a measuring cup. Based on it, we prepare a marinade. Don't forget to maintain proportions. For 3 liters of drained infusion, add 3 teaspoons of prepared spices, 2 tablespoons of salt (heaped), one and a half cups of sugar. Place the pan on the stove and boil the marinade.

Step 4. Meanwhile, pour half a teaspoon of acetic acid into each jar.

Step 5. Fill the containers with boiled marinade, up to the neck. Cover with lids and roll up.

You can easily check the tightness of the lid by turning the hot jar on its side.

If the lid is not tightened tightly, water spills onto the table. So, we go over it with the machine again.

Turn the pieces upside down and cover with a blanket until cool. As you can see, the recipe is simple and does not require much time.

Reasons why jars of cucumbers explode

In jars of tomatoes, the brine becomes cloudy much less often. This is due to the acids found in tomatoes. If everything is done correctly, preservation will withstand many years of storage. But with cucumbers everything is more complicated; jars can explode even if the recipe is followed exactly.

For pickling, take whole cucumbers up to 15 cm long. Short-fruited ones – up to 7-10 cm. Large cucumbers are cut and used for salad preparations.
Hollow, sweet varieties are not suitable for pickling in jars. They can be used for fermentation, making lightly salted cucumbers, but not for winter.
Crooked or defective fruits are not taken as the starting product. Crooked cucumbers do not wash well and can cause jars to explode.

To wash small “gnarled” gherkins, leave them for 3-4 hours in ice water with a small amount of baking soda. Then rinse thoroughly, dry and place in a jar.

Place the twisted jars on the lid, wrap them in a blanket and wait for the container to cool completely. Afterwards they are transferred to a cold place.
Pour boiling marinade into jars with cucumbers and spices, wait 2-3 minutes, pour the marinade back into the pan and boil again. Then pour the vegetables again and roll them up.
The lid should fit the neck of the jar without folds or creases. If folds are visible after twisting, it is better to uncork the jar, boil the brine again, and screw on a new lid.
If, after cooling under the blanket, the jar starts to leak, the seal is broken. The container is opened, the container and contents are sterilized, and re-rolled.

When will canned tomatoes be ready?

Rolled tomatoes should sit in the jar for at least 3 weeks. Only after this can they be eaten. However, it is best to increase this period to 2 months. This is exactly how long it takes to evenly saturate all layers.

To get a tasty and healthy dish, you should consider the following features:

Only high-quality tomatoes that are not damaged are suitable for preservation;
Before preparing the snack, vegetables and other ingredients should be thoroughly washed;
It is recommended to thoroughly sterilize all utensils used for preservation;
it is important to roll up the cans correctly - if air gets inside the cans, the lids may break off;
Be sure to strictly follow the recipe - it is recommended to pay special attention to the amount of salt and vinegar in the preparation.

The best step-by-step recipes for pickling eggplants “like mushrooms” for the winter will lick your fingers

Cherry tomatoes in jelly for the winter, just like fresh ones - you'll lick your fingers

It's time to prepare, and you want to try what unusually delicious recipe that will be in first place in your notebook of preparations. Here he is! Tomatoes for the winter in jelly.

How to cook cherry tomatoes in jelly for the winter:

This recipe, unfortunately, involves using sterilized jars. So, I ask you to prepare them accordingly in advance.

The recipe is for 1 liter jars.

1. Let's start with the onion, it must be properly peeled and cut into thin rings.

2. It is necessary to pierce the tomatoes in several places with a wooden skewer.

3. Place spices, herbs, onions and of course tomatoes on the bottom of pre-prepared, pre-sterilized jars.

Making the marinade:

1. Pour gelatin into a bowl, fill it with one glass of cold water, mix and leave for about forty to fifty minutes.

2. Add sugar and salt to the remaining water, put it on the fire and let it boil, turn the heat to medium. Gelatin should already swell and we add it to the boiling marinade.

3. Be sure to thoroughly stir the liquid, bring it to a boil, and immediately turn off the flame. There is no need to boil the marinade.

How do you know when the tomatoes are ready?

Taste

By color and appearance of the vegetable

Also, the appearance of the fruit depends on the type of product used, so it is impossible to identify specific standards by which the readiness of the snack is determined.