Why did the lids on the jars of saffron milk go out and what should I do?

Redheads have always been and are considered the most delicious and popular fruiting bodies. Most classify these mushrooms as a delicate species and appreciate the original taste. From mushrooms, they prepare an indispensable attribute for festive feasts - a pickled and salty snack. Such homemade blanks are always welcomed by culinary specialists. However, there are unforeseen situations when suddenly a jar of saffron milk cap was swollen.

In this article, you will learn in detail what to do if the cans with saffron milk cap are swollen. What are the main reasons for what happened and can it be fixed?

Why did the lids on the jars of salted saffron gobble up?

For novice housewives, it would be appropriate to get acquainted with the reasons that make it possible to understand why the lid on the jar with mushrooms was swollen. These factors will help to prepare a quality snack and avoid unpleasant situations. So, the main reasons are:

• Poor initial treatment of mushrooms brought from the forest, especially on the inside, where a lot of sand accumulates.
• Prolonged contact of fruiting bodies with water when soaked. Such a process can lead to deformation of the mushroom caps and, as a consequence, to bloating cans.
• Storage of preservation with mushrooms in warm places. Elevated temperatures can stimulate various chemical processes, including swelling of the lids.
• Storage in cold rooms, for example, on an uninsulated balcony. Freezing food in jars leads to an increase in volume, which spoils the mushrooms and cans burst.
• Long-term storage of cans at sudden changes in temperature. This can affect the taste of mushrooms.

In this regard, it is very important to comply with all recommendations for the preparation of mushrooms, sterilization of dishes and storage of blanks at a temperature of no higher than + 10 ° C. If you do not follow the rules for salting or pickling mushrooms, the finished product may deteriorate.

It is worth noting that one of the common mistakes why jars with salted saffron mushrooms swollen is insufficient sterilization of the dishes. This leads to the development of harmful microorganisms in the prepared product, as a result, gas is released, which leads to an increase in pressure in the bank and subsequent bloating.

Another factor why salted saffron mushrooms swelled is the poor quality of the lid or its improper rolling. In the place where the lid is in contact with the can, air can pass, which leads to bloating.

What to do if the lids on the jars with pickled saffron mushrooms swell?

Often the housewives do not know what to do if the mushrooms are swollen or the lid is completely opened. As many culinary experts note, pickled and salted mushrooms, prepared in various ways, can deteriorate.

Note that if a lid is swollen on a can of saffron milk, further storage of the workpiece is not recommended. This problem is usually observed within a few days after cooking the mushrooms. It would be better to do without risk, not to waste time on processing damaged fruit bodies and not to eat them.

However, if bloating occurs after a few hours, then the mushrooms can be saved. Ginger rinses are washed with hot water, boiled for 10-15 minutes and again salted, pouring salt and spices.Dishes should also be re-sterilized in boiling water or steamed for at least 10 minutes. But if the lid from the jar is completely ripped off, it is better to discard the contents without attempting to "reanimate" it.

In order not to swell lids on pickled saffron mushrooms, the hostess should reduce the possible risk to a minimum mark. The main thing to do is not to roll the cans with metal lids. It is better to give preference to tight plastic or screw caps.