Canning in the kitchen or pantry is a classic in the post-Soviet space. But in order not to get poisoned by them, it is important to follow the storage rules.
In addition, you need to know when to throw them away, as sometimes home-canned food can be dangerous.
Bulging lid
First of all, you need to pay attention to the lid. If it is swollen, then this is a clear sign that bacteria are multiplying inside. You cannot eat products from such a can. In extreme cases, a fatal outcome is possible.
Damage to containers
Any damage to the container - a crack, a punctured lid, etc. - is an obvious sign to get rid of the product.
Foam, bubbles or cloudiness
Any changes warn that the workpiece has become dangerous.
Mold
Even a small amount of mold or discoloration of vegetables should not be ignored.
Any doubts
If the jar has been standing for a long time, it should be thrown away.
In addition, do not ignore your own doubts about the quality of the canning. If suspicions arise, then you need to get rid of such a product.
Earlier we talked about how to properly store canned food at home.
