Why canning marinade gets cloudy: never make it that way
Cloudy marinade in canned food is a common problem that even experienced hostesses face. Such an appetizer will definitely not be attractive and tasty. Therefore, it is necessary to understand the causes and correct the mistakes.
FoodOboz editors will tell you how to properly prepare marinade for canning, so that it is not cloudy. There are several nuances that you need to pay special attention to.
Why the brine in canning becomes cloudy
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Do not make the marinade from boiling water
The water for the marinade should just be brought to a boil, but not boiling. First, you just need to boil the liquid for up to 5 minutes, and only after that add vinegar. This way, the vegetables will not ferment.
Do not put dirty leaves in the jar
How to prepare the marinade
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Leaves for canning should not just be washed, but scalded with boiling water. This is to destroy all the potogens that will contribute to spoilage and fermentation of the marinade.
Choose the right salt for canning
Sterilizing jars with lids
Not all salt is suitable for canning. And it is on what kind you choose, depends on the quality of your preparation. It can only be rock salt or sea salt.
Pouring the marinade into the jars
How to salvage a marinade that has become cloudy
Marinade, which has already become cloudy, you can try to save. To do this, the liquid should be drained from the jars. The containers should be well washed with baking soda and sterilized. But this method can work in the case where the vegetables have not yet begun to spoil.
How you can save canned food
Source: freepik
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