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Preservation mistakes: what habits spoil canned food
20.06.2023 18:56
The canning season is beginning, and many housewives are already in full swing rolling out jars of strawberry compote or jam.
But if you miss a few important points, you can waste time and end up without canning in winter. Here are some housewife habits that can ruin the result.
Regardless of the type of preservation – pickles or jam, the result is the same.
Habit one
Low-quality raw materials must not be used. Even if damage to the fruit is cut off very well, the penetration of harmful organisms through them cannot be ruled out.
So no rotten apples or cracked vegetables.
Habit two
Fine salt is not used in canning. Only "No. 1" grind. Moreover, iodized salt and salt with other additives are not used.
Because of this, the cucumbers become soft and the brine darkens.
Habit three
Ingredients are added strictly according to the recipe. For a given weight of vegetables, there is a given amount of salt, vinegar or sugar.
Habit number four
Don't pour jam into damp jars. The contents will be covered with wild mold before winter even begins.
Habit number five
If it says that the jar needs to be turned upside down, then that's how it should be. This technique allows you to achieve complete hermeticity due to the fact that, when heated, the sealing rubber becomes softer.
