Jars with home-made cucumbers can explode due to the fact that microbes got into them when closed. The gas formed in the course of their life causes the bombing of cans, that is, bloating.
Even with heat treatment, canned spore microorganisms can remain in canned food. Due to their shell (spore), they are able to tolerate most of the adverse environmental factors, including heating to one hundred degrees Celsius. The bacteria remaining alive during the reproduction process emit toxins and gases, which slowly accumulate under the lid, which ultimately leads to an explosion.
For the preparation of canned food under industrial conditions, their sterilization is carried out in an autoclave. The temperature is raised to one hundred and twenty degrees, which helps to destroy all microorganisms.
Improper attitude towards conservation rules
According to the rules of conservation, a certain amount of acid should be added to the marinade. If it is too small or the jars are kept at room temperature, microbes that have not died during heat treatment begin to emit toxins, which are a great danger to the human body, and gases.
In order for cans with cucumbers not to explode during storage, certain rules must be observed during conservation. They are required to be observed when preserving both cucumbers and other low-acid vegetables. Cucumbers that are overgrown or empty cannot be used for preservation. Only sturdy specimens sized to fit are ideal. In one jar, all cucumbers should be approximately the same.
