The main mistakes during canning. Don't do it so as not to harm your health

Every self-respecting housewife should be able to not only cook well, but also make tasty and healthy preparations for the winter.

However, many people make mistakes when canning.

What dangers does home canning pose and how can it threaten our health?

Making jam and compotes with pits

The seeds contain hydrocyanic acid, which is released into the canning during storage. This substance causes severe poisoning and blindness.

Use of aspirin

Acetylsalicylic acid should not be added to jars of tomatoes and cucumbers because it has a detrimental effect on the gastrointestinal tract and provokes an allergic reaction.

Use for preserving rotten fruits

Sometimes, for processing, housewives take slightly spoiled fruits and vegetables, cut off the rotten side, believing that at high temperatures all bacteria should die.

However, during rotting, mycotoxins are released, which are carcinogens and provocateurs of cancer.

Recycling of canned food

Such processing can result in severe poisoning.

When a jar of preserves swells, you just need to throw it away, and not try to sterilize it to save the products. There is no point in fighting fungus and mold.

• Related news:
• mistakes
• cooking and recipes
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• cooking
• 13 February 2023

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