2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The different types of canned food - fruit, meat, vegetables, fish, preserve and preserve their nutritional qualities, provided that they are kept in a cool place without access to direct sunlight and if possible at a constant temperature. It is preferable not to keep them for more than a year after making them, although they are prepared by sterilization and are durable.
Stale cans lose some of their nutritional qualities and pose a risk of poisoning.
When we open a can, it should be consumed as soon as possible. The remaining amount of the can should be stored in a cool place and transferred to a suitable covered container - porcelain or glass, and should not be consumed more than 24 hours. Otherwise there is a danger of food poisoning, as the remaining amount develops bacteria, microscopic fungi and mold, which cause rot, fermentation and spoil the products. Apart from being of poor quality, these jars of winter food also prove to be dangerous to health.
The liquid from canned vegetables after opening can be added to soups, sauces, salads, but should be used immediately.
We also need to look at pickles and sauerkraut. Softened and rotten pickled vegetables must be removed before use. In addition, the quantity that has been removed once from the can must not be returned so as not to damage the remaining pickle. Sometimes, if the pickles are not cooked properly, putrefactive processes develop instead of the useful lactic acid fermentation, which makes the products unfit and dangerous for consumption. The toxic substances formed can cause serious food poisoning.
For jams, marmalades and jams, the rule when consuming them is to always try with a dry and clean spoon to avoid sugaring. When there is moisture and improper preparation, they can ferment and favor the development of mold. Such products are poisonous and should not be consumed.
It is a common practice to stock up on potatoes for the winter months, but as the weather warms up, they can germinate and turn green very quickly. In such (green) potatoes, and especially in the sprouts and surface parts, a large amount of solanine accumulates - a highly poisonous substance. Up to one hour after consumption of sprouted potatoes develops acute specific poisoning, which manifests itself in vomiting, abdominal pain, diarrhea, intolerance to light, seizures.
It is especially dangerous to eat boiled unpeeled sprouted potatoes, because they contain toxic substances. To avoid the germination of potatoes, they should be stored in a cool and ventilated place without access to light, periodically remove the sprouts, and during cooking - deep peel the sprouted and green potatoes. Strongly softened ones should not be used for food.
And how to use the products from the freezer? Vegetables and fruits from the home freezer are placed unfrozen in a little boiling water or heated fat and stewed for 10-15 minutes. In this way they retain their taste and a large part of their vitamin content. This also applies to frozen birds, other meats, fish.
The use of frozen products in the respective dishes shortens the cooking time by about 25% compared to the time for fresh products.
When the weather starts to warm up, be sure to check the winter in time!
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