Many housewives think that if the jar is sealed tightly, it will “survive” until spring. But even with perfect seaming, the workpieces can deteriorate due to improper storage. To ensure that your efforts are not in vain, follow just three simple rules.
1. Store in a cool, dark and dry place
The ideal temperature is from +2 to +12 °C. This could be a cellar, basement, insulated balcony or storage room. The main thing is that there are no temperature changes and direct sunlight. Light destroys vitamins, and heat provokes fermentation.
2. Do not place jars directly on the floor or concrete.
Even in the basement the floor “breathes” moisture. Place the jars on wooden pallets, shelves or old boards. This will protect them from condensation and prevent rust on the covers.
3. Check jars for the first 2-3 weeks
Sometimes marriage does not appear immediately. Inspect the workpieces every few days:
- the lid should not be swollen
- there should be no foam, cloudiness or bubbles inside
- the brine or syrup is clear, without mold
If these conditions are met, even jams, juices and salads without vinegar will stand quietly until the next harvest.
Question and answer:
How to understand that the workpiece has deteriorated?
The lid is swollen, there is turbidity, foam, gases, an unpleasant odor or mold inside.
Do jars need to be washed before storing?
No. It is enough to wipe with a dry cloth if there is dust. Moisture on the lid can cause rust and compromise the seal.
Why do the lids on jars swell in winter?
Because bacteria or enzymes remain in the workpiece, which were activated at high storage temperatures. This is a sign of spoilage and such a jar should not be consumed.
