Young housewives make a mistake when they choose cucumbers solely based on the quality of the fruit. Much in this matter depends on the variety.
For example, the canned goods may soon become cloudy, the cucumbers soft, and the taste will be, if possible, not very pleasant. And all because of the wrong choice.
We'll tell you which cucumbers are easier to throw away right away than to mess around with canning and then wondering what happened to the preparation.
The first rule of canning is that you should choose only fresh fruits. Then housewives are reminded of the importance of following the recipe. And not every young cook gets to the point in a hurry that not all cucumbers are suitable for pickling and canning.
Not suitable for canning
1. The cucumber should be green. Overripe or yellowed fruits are best put aside for other needs.
2. It is also better not to use fruits with damaged skin, even if after removing the damage the vegetable seems fit for consumption and fresh. Bacteria have probably already penetrated it, which will then “explode” the jar.
3. Also, you should not use fruits that have been treated with pesticides for winter preparations. This is simply harmful to health.
4. Avoid the idea of closing large cucumbers. It is best to use medium and small specimens. The fact is that the larger the cucumber, the more difficult it is for the marinade to penetrate inside.
5. In addition, the cucumber should not exceed 13 cm in length. You also need to thoroughly wash the vegetable and pre-soak it in water.
And the last rule that can help a young housewife is to start preserving immediately after harvesting.
Even if cucumbers were stored in the refrigerator, they are not suitable for canning.
