When preparing canned food, it often happens that the lids instantly begin to rust and lose their marketable appearance. All because the material from which they are made is not suitable for the components that you added to your twists. As a result - the material oxidizes.

FoodOboz editorial staff will tell you what is the difference between lacquered and unlacquered lids. And also, which lids should not be used for canning with vinegar.

Unlacquered lids

Such lids are tin-plated. Material without a protective layer oxidizes when exposed to salt and vinegar.

So if your recipe has these ingredients - don't choose these lids.

Lacquered lids

Modern lids are lacquered on the outside and enamel coated on the inside. The environmentally friendly, safe coating prevents the contact of preservation with the metal of the lid and is highly resistant to chemicals.

Such lids are considered universal. Therefore, they are suitable for all types of canned food.

Also on OBOZREVATEL you can read the recipes:

• Canned cucumbers with mustard
• Canned cucumbers without sterilization
• Canned cucumbers with horseradish