How to salt cucumbers if the brine is cloudy. What to do if the cucumbers in the jar become cloudy after canning? The benefits of canned cucumbers

Pear jam is one of the oldest traditional desserts both in Russia and the Caucasus. Pear jam is attractive with its radiant amber color and fragrant aroma. Not everyone can resist such a delicacy - it is very tasty!

The pear is considered truly useful fruit. It contains vitamins K, A and C. For women, the product is useful because it contains sulfur and folic acid, which help maintain the beauty of hair and nails.

Despite the fact that pear fruits are sweeter than apple fruits, pear contains more fructose and less simple sugars. Thus, the pear is recommended for people with diabetes and those who are obese.

Pear jam can be varied and decorated by adding fruits and berries, nuts, spices and spices. For example, in China they prepare pear jam with lavender and pepper.

However, even without additives, classic pear jam will decorate your table and pleasantly surprise any guest.

Pear jam slices

This pear jam recipe is the oldest of them all. In order to properly prepare pear jam with slices, you need to choose the most juicy and ripe fruits for cooking. To give a noble sourness, a little lemon juice should be added to the workpiece.

Cooking time - 3 hours 45 minutes.

Ingredients:

• pears - 2 kg;
• sugar - 570 gr;
• vanillin - 1 pinch.

Cooking:

1. Wash the fruits of the pear and cut into small pieces.
2. Take any basin, pour into it warm water. Pour vanillin and sugar there. Then pour the chopped pears into a bowl of water, cover with cling film and leave for 3 hours.
3. Then pour the contents of the basin into a saucepan and cook over medium heat for about 10 minutes.
4. Roll pear jam into sterilized jars and put them in a cold place. A delicious treat for the winter is ready!

Apple pear jam

Pears and apples go great together. By combining these fruits, you are preparing a vitamin “bomb” against bacteria and viruses for colds. Delicious bee honey helps to enhance the healing effect.

Cooking time - 4 hours.

Ingredients:

• pears - 1 kg;
• apples - 1 kg;
• sugar - 1.5 kg;
• honey - 100 gr;
• water - 300 gr;
• lemon juice- 2 tablespoons;
• vanillin - 1 pinch;
• cinnamon - 2 pinches.

Cooking:

1. Wash all fruits. Cut out the cores of the apples. Cut both apples and pears into small pieces.
2. Take a large aluminum bowl and place fruit in it. Add honey and stir in fruit. Sprinkle sugar on top. Leave for 3 hours.
3. Pour 300 gr. into a basin with apples and pears. water, put vanilla, lemon juice and cinnamon. Boil the jam over medium heat for 15 minutes. Bon appetit!

Pear jam without sugar

Delicious pear jam can be prepared without adding sugar. Thanks to this recipe, you can eat jam even on a diet without worrying about your figure.

Cooking time - 1 hour 30 minutes.

Ingredients:

• pears - 1 kg;
• stevia - 2 tablets;
• lemon juice - 1 tablespoon;
• honey - 60 gr;
• cinnamon - 2 pinches.

Cooking:

1. Wash the pears and cut into small pieces.
2. Crush 2 stevia tablets - turn into powder.
3. Pour warm water into a saucepan. Dilute honey, stevia, cinnamon and lemon juice in it. Pour the pears here and cover the pan with a lid. Leave for 1 hour.
4. Let the jam simmer over medium heat for 20 minutes.
5. Serve pear jam in special bowls.

Pear jam with walnuts

Nuts always give jam a special taste and increase its benefits. In combination with walnut pear reveals all the most wonderful taste qualities.

Cooking:

1. Wash the pears, cut into pieces and put in a saucepan. Add 1 pinch of vanilla and sprinkle everything with sugar. Leave for 1 hour.
2. Peel the walnuts carefully. Keep the cores as intact as possible.
3. Pour the nuts into the bowl with the pears and mix well.
4. Let the jam simmer over medium heat for 15 minutes.
5. Pour the finished pear-nut jam into jars, roll up and refrigerate.

Bon appetit!

Sugar Free Pear Jam Recipe Step by Step with photo.

• National cuisine: home kitchen
• Dish type: Preparations, Jam
• Recipe Difficulty: Very simple recipe
• Features: Diet Food Recipe

• Preparation time: 13 minutes
• Cooking time: 1 hour
• Servings: 2 servings
• Amount of calories: 331 kilocalories
• Reason: For breakfast

Sugar is usually added to jam so that the pears can release juice - this is what gives the jam such good taste. But there is also diet recipe making pear jam without sugar.

To make pear jam without water at home, it is best to use a microwave. This will allow you to get a tasty and healthy dish at the exit without any extra effort and within an hour, which is always in place, especially if you are on a diet.

Servings Per Container: 2-3

Ingredients for 2 servings

• Pears - 400 Grams
• Peach - 400 Grams

step by step

1. Wash fruit in cold water and dry with paper towels. We get rid of the stone in the peach and the core in the pear. We cut the fruit into small pieces, and we also clean the pear beforehand.
2. We bring the fruit to a puree state using a blender, meat grinder or potato masher.
3. We place the mass in the container in which it will be cooked. It is desirable that this be a heat-resistant bowl. We turn on the timer in the microwave for 20 minutes and cook at maximum power. From time to time we open the door to stir the mass.
4. We cook the resulting mass for the second time at 60-80% power for half an hour. The volume of jam will decrease in the process of cooking, but this is normal - this is what we achieved.
5. When ready, pour the jam onto a saucer. It should not spread, it should be quite thick - in this case, you will understand that you did the right thing.

Probably, every family has its own signature recipe for pickled or pickled cucumbers. And every housewife is sure that it is according to her recipe that they turn out to be the most delicious and crispy. But even for the most experienced and skillful pickle in a jar can lose transparency. What to do if the cucumbers become cloudy, should they be sent to the bin?

Is it possible to eat cucumbers from cloudy brine?

If all the stages of harvesting are completed correctly and the lids are not swollen, and the brine is cloudy, this only means that fermentation has begun, during which lactic acid is formed. This often happens with salted vegetables, and not pickled, that is, with those for which vinegar is not added.

Lactic acid is a natural preservative, and it is also very useful for the human body. It improves blood circulation, lowers blood pressure and controls blood fat levels. Thus, if a precipitate appears, but the lid is intact and there are no air bubbles in the liquid, the product can be eaten.

If the water is cloudy and the lid is swollen, such vegetables, unfortunately, cannot be saved. A swollen or already torn off lid can be a sign of the presence of botulism bacteria. Of course, this cannot be determined without laboratory tests. But is it worth the risk if there is a chance of contracting such a dangerous disease?

What to do with a cloudy jar of cucumbers?

Even if the hostess knows that it is quite acceptable to eat the workpiece, she may wonder what to do if the pickle in the cucumbers has become cloudy. Is it possible to somehow return them to their previous state or interfere with unwanted processes? Experienced housewives advise rearranging the jars from a cool place so that all the dregs settle to the bottom. Such cucumbers, most likely, will no longer crunch pleasantly, but they will not cause any harm to the body either.

Read also:

In vegetables preserved in vinegar, the likelihood of milk fungus formation is much less. But, it may also happen that pickled cucumbers become cloudy. What to do in this case? There are several options.

• Roll out, cover nylon cover and leave for a couple of days in a cool place. This way you get lightly salted cucumbers, ready to eat.
• Open and roll up again. The water must be drained and boiled, vegetables and spices should be washed and put into re-sterilized jars.

Most reliable way to save the product is to prepare a new marinade by increasing the amount of vinegar. In this case, cucumbers should be washed and poured with boiling water 2-3 times. It is desirable to replace greens and spices with fresh ones.

• If the cloudy fruits have already salted enough, but turned out to be soft, tasteless or too sour, this is not at all a reason to throw them away. You can significantly improve their taste if you pour tomato juice and leave for three days at room temperature. This method corrects even the most hopeless specimens, the cucumbers will become crispy and very tasty.

Why blanks lose transparency?

Why did the cucumbers become cloudy and what should be done to avoid similar situations in the future? In the process of conservation, there are many nuances and rules, the violation of which can lead to such unpleasant consequences as damage to the product. In most cases, this happens precisely because of a violation of technology. Here are the most common canning mistakes.

• Vegetables, herbs, spices or jars were not washed well. Particles of dirt and dust can contribute to the development of the rotting process in an already rolled product.
• presence of nitrates. Of course, ideally, for seaming, you should take cucumbers grown by caring summer residents, but in reality big city this is not always possible. When choosing vegetables, try to at least buy them during the high season, that is, at the end of June and July. Take fruits of medium size, dark green color, dense, crispy.

Before starting the pickling process, be sure to leave the cucumbers in cold water for several hours, and preferably overnight. Such a simple process will not only remove nitrates, but also make vegetables more crispy.

• For preservation, sea or iodized salt was used. It is certainly more useful than ordinary cooking, but it is completely unsuitable for salting. First, sodium chloride in its pure form is an ideal preservative, and various additives worsen the preservative properties. Secondly, iodine can give vegetables an unpleasant aftertaste, and also disrupts the fermentation process, which can cause the lid to swell and become cloudy. In addition, vegetables marinated in iodine-fortified salt will not be crispy and may taste bitter.
• Jars and lids were sterilized incorrectly or not at all. Now, in many preservation recipes, it is advised not to subject the container to such processing - supposedly it is enough to thoroughly rinse it and fill it with hot brine. However, this only makes sense if you are confident in the quality of the products and make the marinade with a lot of vinegar. For seaming vegetables without adding it, sterilization is required.
• The seal was broken. Containers for seaming should be chosen without chips and cracks, the lids should be new. It should also be taken into account that a crack could form during sterilization or pasteurization. To avoid this, follow temperature regime, that is, do not pour hot brine into cold dishes and do not place hot jars on cool surfaces.

How to prevent the appearance of "suspicious" sediment?

• A large amount of spices and herbs can provoke the appearance of a cloudy sediment in seamings.
• Do not fill jars too tightly. During conservation, the fermentation process will occur, and if there is not enough space for this, the water may become cloudy and even rip off the lids.
• To keep the brine transparent, you can use one trick. After the fruits and spices are packed into jars, they need to be poured twice with boiling water and only then with marinade. This process will take longer, but the chances are significantly increased that lactic acid will not begin to form.
• Cucumbers rolled together with bell peppers do not become cloudy and have a piquant taste.
• After spinning, the jars must be turned upside down and left to cool completely in heat. Better yet, wrap them in a blanket. Firstly, the method will allow you to immediately notice the lack of tightness. And secondly, due to the fact that the jar will cool slowly, it will undergo additional heat treatment.

Conservation is the pride of every housewife. Pickled cucumbers, pickled tomatoes, lecho, caviar, confiture. It is impossible to list the variety of home-made canned vegetables and fruits. But yesterday, the jars stood beautifully in the cellar, but today they have become cloudy. What to do if the cucumbers become cloudy? This is what we have to find out.

We are looking for the root cause

Why are cucumbers cloudy? What to do? Many housewives are interested in this question, even with ten years of experience in canning these green crispy vegetables. It seems to have done everything as usual, only this time the brine has become cloudy and the cucumbers are not visible at all in the jar. The liquid became like a silty swamp.

Before deciding what to do with a cloudy jar of cucumbers, let's find the reason. There may be several of them:

• Cucumbers were poorly washed before conservation. As a result, harmful microorganisms began to multiply and provoked the development of a putrefactive process.
• Detergent remained on the surface of the jars or they were not sterilized before preservation.
• Additives, spices, currant and horseradish leaves have not been properly processed before canning.
• Sea food or iodized salt was used for pickling cucumbers. Such salt can be the culprit in the turbidity of the brine.
• The lids were badly sealed. As a result of contact with air, the brine became cloudy, and the cucumbers became unfit for human consumption.

So, we found out why pickled cucumbers turned cloudy. What to do in this case? Salvation is, but not always. Sometimes cucumber pickle can become cloudy for reasons beyond the control of the hostess. Do not rush to reproach yourself. Perhaps the vegetables were so laced with chemicals and other additives that it was simply impossible for them to survive in brine.

Canned Cucumber Rescue Service

And then you noticed - the brine in the cucumbers has become cloudy. What to do? Try to determine the cause right away. There is always a causal relationship. Only then can conservation be rehabilitated.

Not always such cucumbers can be eaten. Sometimes it's better not to risk your health and throw them away. And if the cucumbers have not lost their shape, have not softened, and a specific putrefactive smell does not come from them, try to save them. You can do this in several ways:

1. This method can be used only if the brine has become cloudy literally 2-3 days after preservation and the lid is not swollen. Open each jar and drain cloudy brine. Pour boiling water over cucumbers. Now you can go the following way: boil the cloudy brine, add table vinegar and roll up the jars again. But it is better to prepare a new brine and repeat the canning process.
2. Often, lactic acid can be the culprit in the turbidity of the brine. In this case, we put a jar of cucumbers in a cool place, preferably a refrigerator, and observe it for a week. As practice shows, the sediment will remain at the bottom, and the brine will again become transparent. Such cucumbers will have a specific taste, so they can only be used for making pickle.
3. If the lid is swollen on the jar, immediately open it and discard the cucumbers. They cannot be eaten. The presence of a swollen lid indicates that bacteria and harmful microorganisms have settled in the jar next to the cucumbers. Once in our body, they can become the culprits in the development of ailments of the digestive tract.

Note to the owner

Do not try to try all the recipes for canning cucumbers that exist in the culinary world. Through trial and error, derive the ideal conservation formula for yourself. Experienced housewives share their tips on how to avoid cloudy brine:

• canned cucumbers will be stored longer if two tomatoes are put in a jar;
• hot capsicum and horseradish leaves will not allow bacteria to multiply;
• instead of table vinegar with a 9% concentration, it is better to use vinegar essence or mustard.

Of course, do not forget about the sterilization of jars and lids. This process must be approached with all responsibility. Such simple tips will help you keep the preservation, and the brine will remain clean and transparent, like a tear.

Pickling cucumbers correctly

We offer you a recipe for canning cucumbers. The taste of such pickled cucumbers will pleasantly surprise you. The vegetable will retain its crunchiness, and the blend of currant and cherry leaf aromas will win the hearts of gourmets.

Compound:

• 2 kg of cucumbers;
• 2 ½ st. l. granulated sugar;
• 2 ½ st. l. salt;
• 1 d.l. vinegar essence with a concentration of 70%;
• 10 pieces. black peppercorns;
• 1 inflorescence of cloves;
• garlic cloves;
• horseradish leaves;
• cherry and currant leaves;
• dill sprigs;
• sweet bell pepper;
• 1 tsp grain mustard.

Cooking:

1. Let's go through the cucumbers and eliminate spoiled vegetables.
2. Rinse the cucumbers thoroughly, put them in a deep container and fill with water.
3. Soak the cucumbers for several hours so that they absorb as much liquid as possible.
4. If this is not done, the cucumbers will absorb the brine. As a result, they will be dry, like a fish out of water that has washed ashore.
   
5. We immediately sterilize the jars and we can proceed.
6. We wash the cherry leaves thoroughly and put them on the bottom of the jar.
   
7. Next, we send currant leaves to the jar.
   
8. We cut the dill sprigs and also lay them on the bottom of the jar.
   
9. Thoroughly wash the horseradish leaves, chop them and add to the jar.
   
10. Add peeled garlic cloves.
    
11. We clean the sweet Bulgarian pepper from the stalk and seeds, chop it with plates, add it to the jar.
    
12. Next up are the spices.
    
13. We fill the jar with cucumbers.
    
14. Pour granulated sugar and salt into each jar according to the above proportions.
    
15. Now fill each jar to the top with boiling water.
    
16. Cover the containers with lids and leave for 20-25 minutes.
17. Pour the brine into a heat-resistant container, bring it to a boil.
18. Add the specified amount of vinegar essence to the jars.
    
19. Pour the cucumbers with boiling brine and roll up the lids.
20. We put the jars upside down, wrap them up and leave to cool completely.
21. Now you can move the cucumbers for storage in the cellar or basement.