Banks with pickles can blow up generally for the reason that when rolling microbes got to them. In the course of their activity the gas causing a bombazhnost of cans, that is swelling is formed.
At conservation of cucumbershouseconditions, bacteria can get to in bank. At reproduction they emit toxins and gases. Gradually accumulating under a cover, gases gather in such quantity that bank blows up.
Why banks with cucumbers can blow up
Microbes which are capable to survive in canned food have a cover dispute which allows them to transfer various unpleasant factors. Heating to temperature of 100 wasps in house conditions concerns them, in particular. In the conditions of the industry the sterilization of canned food is carried out in the autoclave where temperature – 120 wasps. So microorganisms are destroyed more effectively.
Germination a dispute and formation of vegetative forms of microorganisms which emit gas, the toxins dangerous to the person happens in banks and because in marinade insufficient amount of acid. Besides, extremely harmfully pickles are affected by storage of cans in room temperature.
Whether it is possible to avoid explosions of cans
Not to allow explosions of cans, it is necessary to follow some rules – it concerns not only conservations of cucumbers, but also other low-sour vegetables. Before starting preparation of preparations, vegetables it is necessary as it is possible to wash out, not to use more carefully begun to rot or spoiled. To sterilize banks and covers for preparations in due form. In a pan where for sterilization is located bank, it is better to pour not water, and saturated solution of table salt which can be prepared at the rate on 1 liter of water of 400 grams of salt. At a boiling point of such solution which makes 108 wasps more reliable sterilization is provided. Rules of sterilization of ware can't be neglected. Everything should be done precisely according to the instruction, in prepared to bank to put cucumbers at once, without waiting for time, further to arrive according to the recipe. Covers also after sterilization have to get immediately on bank. Sometimes hostesses sterilize the jars on two-three pieces then make, several rows won't be gathered yet, and only then put cucumbers. So laying of cucumbers really takes less time, but microbes manage to get to some banks. Before starting conservation, it is necessary to wash hands thoroughly. It is necessary to add such amount of acid which is recommended on a compounding to marinade – it makes 3-4 tablespoons of a table vinegar nine-percentage. Storage of home-made pickles has to be carried out at a temperature no more +8os. It is impossible to eat canned food at all from such cans at which covers were blown up – it can be life-threatening.