How to choose quality canning jars and what abbreviations on labels mean: explains the expert

Regardless of the fact that it is not a problem to buy canned food at any time of the year, Ukrainian housewives continue to make it with their own hands. The fact is that canned food prepared according to your own recipe will always taste better than store-bought. And if you also use vegetables grown in your own garden for canning, you can save a lot of money.

Therefore, canning will never go out of fashion and real housewives will always continue to make a variety of twists with their own hands to please their loved ones in winter. But proper canning requires a lot of specialized knowledge. For example, it is very important to be able to choose the right jars, because this is one of the main factors of really high-quality preservation. Expert Serhii Bursakov told Kyiv TV channel in a YouTube video about the best cans for preserving food.

Material

Of course, the most popular material for canning has always been glass. It is this material that prevents unwanted chemicals and other agents that can spoil the food from getting into the canned food.

There are two types of glass jars. They are designated by abbreviations: SKO and TO. SKO jars are designed for preservation with a special key. But maintenance jars are used in cases where the lid just needs to be screwed on the jar.

Appearance

The quality of the jars can also be determined by the seams. Chef Yulia says that a three-liter jar has two seams. In order to be sure of the quality of the jars, you need to pay attention to the seams. They should not protrude too much. If the seam protrudes too much, it is likely that the technology was violated during the manufacture of the jar, which means that it may crack during canning.

Damage

Before you start canning, you should carefully check the jars for damage. This is especially true for the neck of the jar, namely the place where the lid fits. It is better not to use jars that have chips on the neck, because it is through them that air or bacteria can get into the jar, which will lead to spoilage of the preservation.