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.

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

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

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.

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.