If your jars of pickled tomatoes explode, you’re probably canning them incorrectly.
We’ll tell you about two common mistakes when canning tomatoes.
How you shouldn’t can tomatoes
First, you should never add chopped garlic cloves.
Chopped garlic makes the brine cloudy, you should only add whole cloves.
Secondly, many housewives do not consider it necessary to scald the greens before adding them to the jars.
And this is extremely important, especially if you add the greens at the very end, when the hot marinade is already poured into the jars.
It is because of ignoring this procedure that the jars explode. It is necessary to scald the greens, you can even hold them in boiling water for a while.
