Not all fruits and vegetables are suitable for canning: some can cause poisoning

Canning has long been a traditional activity for housewives. However many experts warn that not all fruits are suitable for this purpose – some preparations can even become poisonous.

FoodOboz has gathered information and will tell you which fruits and vegetables are not suitable for canning and why.

When preparing jam, housewives often use fruits that have dents, specks, or rotten areas. However, peeling off unsuitable areas, such as apples, does not make the fruit suitable for canning. Experts warn that brown spots on apples and other fruits indicate that they are infested with molds that produce a hazardous substance called patulin. This toxic substance can be produced in tomatoes or berries and no amount of processing destroys it.

Preparations with seeds, such as jams or compotes, are also dangerous. The fact is that the kernels of many stone fruit crops (including cherries and peaches) contain a dangerous substance called amygdalin. When it enters the body, it turns into a poisonous acid. At the same time, fresh and recently preserved berries with seeds contain a small amount of this compound. However, the longer the product is stored, the more dangerous it becomes.