What can ruin any canned food: never cook it like this

Housewives always want to make a lot of jam and vegetable preserves for the winter. But quite often the products simply spoil, become tasteless, and harmful. All this is due to several mistakes made during cooking.

The FoodOboz editorial team will tell you what can make your canned food unhealthy. Many people don't even realize it.

Bad fruits

To make preserves, fruits that are damaged are often used. The reason for this is to avoid throwing away food that has already started to deteriorate. But it's worth remembering that spoiled fruits can contain mycotoxins. These are congeners. These substances are not affected by heat treatment. Therefore, preservation will be harmful.

Pits in the fruit

If you want your raspberry or cherry jam to last for a long time and not be harmful, be sure to remove the pits. They contain amygdalin, which turns into hydrocyanic acid in the body. It simply poisons the body.

Adding aspirin

Aspirin is often used when canning cucumbers. This way, the vegetables are stored longer. However, in large doses, salicylic acid can be toxic and harm the gastric mucosa. Also, cucumbers prepared in this way should not be used as an appetizer for alcohol.

Digesting canned food with mold

If mold appears on canned food, throw it away immediately. Digestion will not fix the situation. And eating such a product will only poison the body.