Salting tomatoes and cucumbers is a procedure that requires certain canning skills. If there are no such skills, then certain rules should be strictly adhered to when salting vegetables.
Salting cucumbers and tomatoes is a simple procedure, but it takes a lot of time. After all, so that the workpieces do not deteriorate for a long time, it is necessary to properly prepare vegetables for canning, sterilize containers and fruits.
There are several ways of pickling tomatoes and cucumbers, but the simplest, and therefore the most common, is the "hot" method of canning, in which the sterilization of cans and vegetables is carried out by means of boiling water. That is, the jar is filled with cucumbers, tomatoes, herbs and spices, after which boiling water is poured into it to the top, a lid is placed on top and left for 20-30 minutes (the time depends on the size of the canned fruits, the larger the vegetables, the longer the holding time). After the allotted time, the water is drained, and the jar is filled with boiling water-brine already prepared in advance according to all the rules, closed with a sterilized lid and thus left to cool completely (for additional sterilization, the container is wrapped in a blanket).
Usually, these actions are enough for the workpieces to be stored for a long time, not to deteriorate, and the brine does not become cloudy. But in cases of poor-quality preparation of vegetables for canning (for example, when taking fruits of different sizes, overripe vegetables with voids inside), the above actions are not enough - the container may explode after a few hours or days.
There is only one way to avoid spoilage of the product - to increase the sterilization time of jars of vegetables. How to do it? Instead of once, pour boiling water over the jar twice and only the third time fill it with boiling brine and roll up.
