Tomato peel bursts when preserved, what should I do?

This problem occurs in many - after sterilization of tomatoes in jars, the skin on them bursts.
And it is difficult to understand in what situations this happens: why some tomatoes are completely whole, while others can crack even in several places. Even if the tomatoes are "from one box".

Let's try to figure out why this is so, and what needs to be done.

I myself cannot advise, and I have tomatoes in cracks (which does not really upset me), but after wandering on the Internet, I found some information.
I suggest you familiarize yourself with this info, check it in practice, and express your opinion.

And also offer your own ways to "fight" the bursting skin on tomatoes.


First of all, so that tomatoes do not burst during conservation, pickling varieties should be used. Their skin is denser and more adherent to the pulp. Also, select for slightly unripe fruits that are firm to the touch.

Tomatoes can also burst due to temperature changes, so in order to minimize the risk, you should pour brine or boiling water, depending on how you canning tomatoes, gradually, in small portions. Pour the first portion of water on the very bottom and wait. As you will see that the walls of the can are fogged up, pour on. By the way, this will also save the bank, it will not burst at the most inopportune moment.

When pouring hot brine into a jar, you can pour liquid not on the fruits of tomatoes, but cover them with horseradish leaves on top. And if you are making an assortment with cucumbers, then put the tomatoes on the bottom of the jar, and the cucumbers on top.

Also, so that the skin on the tomatoes does not burst, you can pierce the base of the tomato with a needle, a toothpick. This puncture reduces the surface tension of the film.

When pouring the contents of the jar, pour boiling water in small portions at intervals of a few seconds so that the tomatoes are heated evenly. Greens and spices can be put not on the bottom of the jar, but under the lid and they will take on the first heatstroke.
And then you don't even need to pierce the tomatoes at the stalk.

When I roll the tomatoes, I heat them in a separate bowl. I fill it with hot water and keep the fruits there. Then I put it in jars, add spices and pour boiling brine. If tomatoes are heated gradually, they burst less.
If you take tomatoes that are not large, but like cream, they will not burst.

There are several options so that the tomato does not burst, you can take, for example, a toothpick, or something like this, also sharp, and make a small hole in the stalk, in this simple way it is done very quickly and without much effort, and the most interesting thing is that it even helps a lot.
But there is still an option to take special tomatoes for pickling. But in any case, you need not rush to pour hot water into them, you need to do this a little bit, not in a hurry.

If you are not an experienced "cook" in terms of pickling and pickling tomatoes, then it is better to pierce the tomato where the stalk is. Not where the pulp itself is.

Quote: Admin
When I roll the tomatoes, I heat them in a separate bowl. I fill it with hot water and keep the fruits there.
By the way, a great feature! She also helps to push cans of tomatoes without fear of damaging them more tightly!

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