Why do jars of zucchini "explode": non-obvious reasons
Boiling time plays a role.
In summer, lovers of vegetable, fruit and berry preserves engage in canning. Jars and lids are sterilized, and the ingredients are washed well.
However, even this does not guarantee that the screw cap will not “explode” during storage. Sometimes the caps are torn off for other, less obvious reasons.
For example, the problem may be in the improper preparation of zucchini. The fruits are cut and then preserved for a reason.
Some cooks make a mistake. If you put whole zucchini in, air may accumulate in the cavities. Such preserves will “explode” after some time.
Therefore, it is recommended to blanch the zucchini slices for 3-5 minutes, and then place them in jars.
Some housewives boil the lids for 20-30 minutes, and sometimes longer. This is another mistake that leads to an unobvious outcome. The rubber on the lid softens and becomes less elastic. As a result, the twist-offs "explode". 10 minutes is enough to sterilize the lids.
