By spring, and sometimes even earlier, many housewives are faced with “exploding” preserves.
Stored containers of cucumbers "explode" for three reasons that are often not taken into account when preparing pickles.
Bacterial activity
It is necessary to thoroughly wash not only the cucumbers, but also the other ingredients.
Often, spices and herbs are put into the jar: bay leaf, peppercorns, dill, horseradish. These products should also be washed before putting them into the container.
Wrong cucumbers
Not all varieties of cucumbers are suitable for canning. For example, salad varieties are not suitable for this purpose. If the jar contains cucumbers with white "spikes" on the skin, then there is a high probability that there will be an "explosion".
Air
Often the reason is that the lid was not screwed on properly. Air getting inside the can can cause an "explosion".
Sometimes the problem lies in the old seaming machine. Before work, you need to inspect the kitchen inventory: does the handle rotate well, does the mechanism jam. If it rotates too freely, then you need to tighten the fastening.
