How not to can cucumbers: the most common mistakes that cause the vegetable to spoil

Cucumbers are the most popular vegetables for canning. In winter, this appetizer perfectly complements meat, fish and any side dish. But quite often cucumbers spoil right in the jar. All this is due to a number of mistakes that even experienced housewives often make.

The FoodOboz editorial team will tell you what can ruin your cucumbers during canning. Avoid these actions to prepare a truly delicious dish.

Canning cucumbers without soaking

If you do not soak cucumbers in cold water for several hours, they will lose their firmness and become very soft. Therefore, if you want crispy and firm vegetables, do not skip this procedure.

Cucumbers of the wrong variety or old

Not all cucumbers are suitable for canning. To make the vegetable really tasty, you should choose young fruits with black needles. Cucumbers with white needles or old ones are not suitable.

Using running water

Tap water is chlorinated. Therefore, it cannot be used for canning. It is best to get it in bottles from the store or from a well.

Jars or lids that have not been sterilized

This is a very big mistake, because if germs get into the canned food, it will be spoiled.

In addition, mold forms in dirty containers after canning, which is very dangerous to human health.