Pickles of tomatoes and cucumbers - the procedure demanding certain skills of conservation. If there are no such skills, then when salting vegetables it is necessary to follow certain rules strictly.
Pickles of cucumbers and tomatoes - the procedure simple, however it takes away a lot of time. That preparations long time didn't spoil, it is necessary to prepare properly vegetables for conservation, to carry out sterilization of a container and fruits.
There are several ways of salting tomatoes and cucumbers, however the simplest, and therefore the most widespread, the ""hot"" method of conservation at which sterilization of cans and vegetables happens by means of boiled water is. That is bank it is filled with cucumbers, tomatoes, herbs and spices then in it boiled water is up to the top poured, the cover from above is imposed and it is left for 20-30 minutes (time depends on the size of the preserved fruits, the vegetables are larger, the it is more than a hold time). Later the put time water is drained, and bank is filled with the boiled water brine which is already in advance prepared in due form, closed by the sterilized cover and thus is left before full cooling (for additional sterilization the container is wrapped up with a blanket).
Usually these actions happen enough that preparations were stored a long time, didn't spoil, and the brine didn't grow turbid. But in cases of low-quality preparation of vegetables for conservation (for example, at capture of fruits of the different sizes, overripe vegetables inside) the above actions happen to emptiness insufficiently - a container several hours later or days can blow up.
It is possible to avoid damage of a product in only one way - to increase time of sterilization of cans with vegetables. How to make it? Instead of once to fill in to bank with boiled water twice and only on the third time to fill it with the boiling brine and to roll up.