Lovers of home canning are always afraid of finding an unpleasant surprise in the pantry – a cracked jar of preserves. Jars can explode due to a breach in the canning process.
Improperly sterilized jars and lids
The number one cause of canning explosions is improper or insufficient sterilization of jars. Heat treatment kills bacteria and prevents canning problems.
A tightly closed lid
After preparing a twist, turn the jar upside down and shake it a few times. Make sure the contents are not leaking anywhere. The jar should be tightly closed, and the neck should not be chipped. If air gets into the billet, it will inevitably go bad.
Lack of cleanliness.
Thoroughly wash all the vegetables, fruits, and herbs that you use for canning. Also, be sure to rinse the inside of the jars from streaks and dirt. Dirt is a breeding ground for bacteria that causes jars to explode.
Jars should be filled with liquid or jam all the way to the bottom of the neck. If there is a lot of air in the jar, the risk of an explosion increases.
Improperly prepared canning
When preparing the canning base, stick exactly to the recipe. Do not reduce the boiling time, otherwise, the product will quickly spoil. Also, do not deviate from the number of ingredients. Especially precisely measuring the number of spices.
Incorrect storage temperature
Most of the casseroles after cooking should be stored at a temperature no higher than +12 ° C. At higher temperatures, the contents begin to spoil. And in combination with the previously mentioned errors, the jar can even explode. If you do not have a cool cellar or basement, you can put the jars in the refrigerator.