What to do with last year's pickles Bashny.Net

Canned vegetables, fruits, pickles and jams are part of the domestic gastronomic tradition. Such an expanse in terms of pickles and tomatoes is not, perhaps, in the rest of the world. We're so used to what's in the closet. canned Or a jar of mushrooms that empty shelves are terrifying: how can we live without supplies?





But it's a double-edged sword. The point is that no matter how perfect scrollingThe cherished cans of tomatoes are in the group of high-risk products. Home conditions for making pickles are not ideal, so there is every chance to sit in the toilet for at least a couple of hours. And that's at best. Turn to the facts. Here's what we know about canned foods.





Twisting for the winter

1. Freeze.
   It is believed that during heat treatment, as such, the lion’s share of future reserves is exposed, many useful properties of products are lost. Conservation usually contains a lot of salt, sugar, in some places and vinegar. All this will not benefit people suffering from diabetes or gastritis. The best option is to freeze. Modern refrigeration rooms make it easy to do this.
   
   
   
   
2. aspirin
   It is difficult to imagine a table without a variety of pickles. Anyway, it's delicious. Every smart hostess always has some killer recipe in store. But it will not be superfluous to find out if she adds aspirin to her young apples to keep them longer. If so, beware. Such rascals can cause allergies.
   
   
   
   
3. amygdalin
   This substance is found in the bones of almost all cultures that have these bones. Therefore, if you see canned cherries or peaches, find out whether they have a bone or not, and how long the jar was stored. If you eat for a year, eat for a while. If more, think about it. Amigdalin tends to accumulate over time, and when it enters the body, it releases cyanides. You can easily get poisoned.
   
   
   
   
4. Two years.
   This is the time that is conditionally considered safe for home pickles. Anything that is worth more than two years is just gaining concentration. If grape wine is only good, then oily salads with mushrooms and vinegar are unlikely. If you see inside the jar at least some hint of mold, a strange sediment, brine is very cloudy - do not risk.
   
   
   
   
5. botulism
   This insidious wand can permanently incapacitate. The first sign that a dangerous bacterium develops in canned food is bloating. First of all, it concerns factory canned food, which has been for many years, it is extremely risky to eat them. Home stocks should not be excluded either. If you see that the lid is swollen, or at the time of removing the lid there is a specific smell - throw it away without thinking. Health is more expensive.
   
   
   
   

Now, the signs are implicit. Is it worth eating canned food that looks great but has been around for more than two years? It seems that there should be no danger: the marinade is still transparent, there is no sediment, the lid on the jar sits like a pour. In theory, it's okay. However, the opinions of different people were divided. The following comments can often be seen in conservation discussions.

“Ideally, it is better to throw it away. But if very sorry, then use for cooking dishes that are subjected to heat treatment. Let the tomato into borscht for overcooking, having previously removed the skin. From cucumbers brew brine.”





“Reserve pity for other cases, throw it away and do not think about how much effort and money has gone into the workpieces. Health is more expensive. It is strictly impossible to store home pickles for more than one year. No matter how good and appetizing they look.”





“I do not agree with previous speakers. Year kept jams and compotes with seeds, pickled and salted mushrooms, salads with cereals and beans, meat and fish canned. And there are some cucumber recipes that only get better in the second year. In general, during the opening, you need to carefully consider whether there is mold in the jar. Even a small sludge in tomatoes can lead to negative results. Throw away, without regret, all the bloated and broken cans.”





“We have more than a year in storage. And everything retains its taste perfectly. I didn't notice any harm. And jam is almost eternal, especially as my mother makes it – a lot of sugar, with it definitely nothing happens even in the third year.





Now, when you review the cherished preparations for the winter, use one simple rule: there is nothing to wait for next year, deal with stocks as soon as possible. But without fanaticism, because "what is excessive is not healthy." Be sure to share the article with others, and in the comments write everything you think about the information received.