The lids on the cans began to swell and make a "bunch". What to do?
The problem is not rare, each of us went through these troubles, unfortunately.
For example, I put closed canned food somewhere in the apartment, with whole batteries, "to quarantine"
, so to speak.
For about a month!
This is inconvenient - but let them stand, and I will constantly look and listen to them! And from time to time, passing by, poke a finger into the lid (if there is any swelling), and raise it before your eyes to make sure that my blanks are pure and bright, that the contents inside are transparent and not going to become cloudy.
When the quarantine is over, you can put the jars in the pantry, well, or under the bed. More with cans - lids, nothing should happen. If only the contents of the cans do not like the place of permanent residence, for example, it is too warm, or the animals like to wade and roll among the cans, listening to their ringing. What are the reasons that can induce the contents of the cans to swell the lids when they loudly make a "bunch"!
- during conservation, dirt got into the vegetables and fruits, they were not so thoroughly washed.
- low-quality raw materials, fruits and vegetables initially had dirt, rot
- insufficient acidity of the contents, not enough vinegar added
- insufficient sterilization of clean cans before placing canned food, or the complete absence of their sterilization
- insufficient time sterilization of cans with blanks
- vegetables and fruits are not cooked enough during heat treatment, if canned food is closed without sterilization
- inconsistency between the lid and the can, the lid is larger or smaller than the neck of the can, or is dressed crookedly.
- the lid on the neck of the can is poorly twisted, not all the way, air can penetrate under the lid, a leak can form
- an unsuccessful place for storing canned food, the room is too warm, which promotes fermentation inside the jar What are we going to do with all this good? How to get out of the situation?
It depends on what stage of "quality" the contents of the jar are, at what stage the problem "bunch" is caught.
If the lid has emitted a "bunch", then you should inspect the contents of the can visually. If there are no visible changes, darkening, cloudiness of the contents, then this is the very initial signal from the can "I will arrange fireworks." Then there are several solutions to the problem:
- move cans to a cold room, basement, refrigerator. The cold will help to reduce the heat in the bank, and everything will be fine.
- open the jars, smell, taste the contents and if the product is of high quality, you can sterilize the jar again, add a little more vinegar or essence, and screw the jar with a clean lid. And again quarantine canned food.
- you can open all the jars of the batch, noticed in dishonest behavior, transfer the contents to the basin, add, if required for the taste, salt-sugar, and necessarily acid (vinegar-essence), mix the contents of the basin, put back into the jars and sterilize again. In this case, both cans and lids must be washed again with high quality and sterilized.
- if these are whole vegetables, cucumbers, tomatoes, then you can drain the marinade, boil it with the addition of acid (vinegar, essence) and refill the vegetables, and sterilize the cans.
- if these are certain types of canned food, salads, then you can transfer the high-quality contents to packages and store them in the freezer.
Here, something like this ...
Suggest your ways, what to do and how to save the blanks. Types of marriage and damage to canned food
Preserving vegetables ends with their sterilization, that is, cooking in boiling water, during which microbes are destroyed. If the canned food has been properly prepared and sterilized, then after sterilization there will be no living microbes in them and they cannot get there from the outside.
This is the basis for the long shelf life of canned food.
However, it is required that all the recommended rules for the production of canned food be followed, since only in this case can you get good-quality canned food. If the rules of canning are violated, damage to canned food is possible.
The most common cause of spoilage in homemade canned food is insufficient sterilization.
If, for example, instead of the indicated 15-20min. jars are boiled for only 5 minutes, and besides, the raw materials were poorly rinsed and contamination and a lot of microbes remained on the vegetables, then sterilization will not destroy them. These microbes in 2-3 days or several days (depending on temperature) will develop and feed on the contents of canned food. The gases released during this first fill the air space in the can above the product. In this space, during normal canning, the air is in a rarefied state, and, in particular, due to this rarefaction, the tightness of glass jars, sealed with glass lids with rubber rings, is maintained. As soon as gas begins to evolve, the vacuum in the banks decreases. After some time, the pressure of gases in the can becomes equal to the pressure of atmospheric air, and even later the pressure in the cans exceeds atmospheric. Then the lid separates itself from the can, and the contents of the can are no longer canned food.
If glass jars are sealed with tin lids, then the gases formed in the jar due to insufficient sterilization of canned food cannot so easily tear off this lid. Usually, tin lids first inflate from the pressure of gases and only then, with a violent release of gases and with insufficiently strong closure, can they be torn off the cans.
Swelling of the lid indicates that the canned food is not entirely sound, swelling of the lids from the pressure of gases inside the cans is called bombing, and swollen cans are called bombing. Both bomb cans and cans with torn off lids are rejected.
This marriage is revealed a few days after the sterilization of canned food.
The second significant reason for marriage is Leaky closure of cans.
If, for example, a rubber ring between a glass jar and a glass lid turned out to be inelastic, discontinuous, with a gap, or if there was a crack, puncture or other defects in the tin lid, then no matter how carefully the preservation is carried out, a marriage will still be obtained. Glass lids will not stick to jars.
Unlike jars with glass lids, defective jars with iron lids will appear completely normal immediately after sterilization. After a few days, the contents in these cans may ferment, the filling will become cloudy, and by these signs you can determine that the canned food is spoiled. It often happens that the holes in the lid or in the place where the tin lid is laid to the can are too small and after outside air contaminated with microbes enters the can through them, they are clogged with particles of the canned food itself. Then even such leaky cans can become bombing, since the generated gas cannot escape from them and cause swelling.
Thus, the spoilage of canned food, caused by both insufficient sterilization and leaking cans, is externally detected in the same way - by tearing off the lids or bombing and clouding the contents.
The bombing can appear for other reasons as well. So, if sour canned food and marinades are sealed with non-varnished tin lids, then gas evolution occurs due to chemical interaction between canned food acids and the metal of the lid. This is also called chemical bombing. At the same time, the filling liquid of canned food remains transparent.Although chemical bombardment does not indicate spoilage of canned food, it should not be eaten.
A source: 🔗Use of defective canned food
In the description of canning methods, we paid attention and warned that in no case vegetables that contain little acid in their natural form cannot be canned,
since more often than other canned food, they can give a marriage.
Bombage canned vegetables (except for marinades) are certainly unsuitable for food, harmful and even dangerous to health.
A slightly different approach to the question of the suitability of cans with torn off or swollen lids, if they contain marinades. Here you need to approach each type of canned food individually.In vegetable marinades and canned pickled vegetables
this type of marriage means that the applied heating and the taken strength vinegar
insufficient and lactic acid fermentation continues in vegetables. Such vegetables must be removed from the jars, separated from the marinade, washed with 2-3% brine, placed in other clean jars, and filled with a new, stronger marinade. You can also use the old marinade for this purpose, after boiling it, filtering it and adding vinegar essence to it. The use of rejected canned sorrel cans is not recommended. Bloated jars of tomato puree or sauce can be used for further storage, provided they are boiled well and add 10% salt to the puree weight.Candy Jam Jars
(without opening the cans) put in a saucepan, pour warm water and heat to a boil. This heats the jam and the sugar dissolves in the syrup. These jars are best used soon after heating, without leaving for storage.
If found broken glass jars of canned food
, you should generally not use them. In a broken jar, small shards of glass can get on food and, when eating canned food, injure the esophagus. Therefore, from broken cans, even if they have just broken, canned food can not be eaten either as food or for animal feed.
A source: 🔗