Canning is a whole science. It is easy to learn if you follow simple guidelines. Prepare the container, ingredients correctly, follow the technology, and pickled cucumbers will be delicious!
Preparation of fruits and containers
It is important to properly preserve the cucumbers so that they are tasty and well preserved. Marinating can bring unpleasant surprises not only for beginners, but also for experienced housewives. If the jar is not washed thoroughly, a little vinegar is added, then the lid on the jar may swell, and the cucumbers will have to be rolled up again, but their taste will not be the same.
To avoid such troubles, wash the jars thoroughly and prepare the cucumbers. Pour cold water over them for 3 hours before marinating. Then, after cooking, they will be more juicy and crunchy. Then wash them. Carefully so as not to damage the surface, rub each fruit with a clean piece of bandage. Rinse.
Wash the cans well too. You cannot use soda for this. If the container is very dirty, apply very little laundry soap to a piece of clean, damp bandage. Pay particular attention to the grooved neck. Germs accumulate here. Wash it thoroughly. Rinse the jar in several warm waters.
Pour water into a small-necked kettle or coffee pot. Put on fire. Place an inverted liter or 700 gram jar on the neck of the container. After the water boils, hold the container in this form for a couple of 7 minutes. Remove carefully, place the next can. Under no circumstances should a cold jar be sterilized, otherwise it may burst. First, pour lukewarm water into it. When the container heats up, pour in hot, then put on a boiling kettle.
Canning
For canned cucumbers you will need:
- 2.5 kg of small cucumbers; - 1250 ml of water for the marinade; - 4 tablespoons Sahara; - 2 tbsp. salt; - 6 bay leaves; - 15 peppers; - 120 g 9% vinegar; - 5 sprigs of parsley.
Place cucumbers in jars tightly. In the process of canning, they will decrease in volume. On top of each, place 1 small sprig of parsley (well washed). Put a small pot of water on the gas and let it boil. Place an iron ladle in it. It should be sterilized for 3-5 minutes.
Put water on fire, add peppercorns, bay leaf. When the marinade comes to a boil, pour it in a sterile ladle, scooping up in small portions.
Leave the jars in this position for 25 minutes. Put a special lid with holes on top of the neck, drain the liquid through them into the same pan in which you prepared the marinade, put it on fire.
Place the iron seaming lids in the small pot that contains the ladle. The lids should simmer for 5 minutes. There, lower the forceps to be sterilized, with which you will take out the lids.
Meanwhile, the marinade was boiling. Pour vinegar into it. Let it simmer for 30 seconds. After that, immediately pour the brine into the first jar. Tighten it with a screw or iron cap using a seaming machine. Flip it over onto the table with a blanket and a newspaper on it. Pour the marinade into the second jar and roll it up as well. When all the cans are upside down, wrap them with newspaper and a blanket. Leave the jars in this form for a day. Then gently turn over and refrigerate for 3 days. If the brine is not cloudy, store it in a room, on a mezzanine or in a cellar.
