What spices can spoil preservation: it is important not to overdo it

Most housewives like to add a lot of spices during canning. However, not all spices can be used for preserves, as some can even spoil them.

Today, FoodOboz.ua will tell you which spices can be added to canned food and which ones are better to avoid.

What is better not to add to canned food

Bay leaf

Bay leaf reveals the flavor of any product, except for sweet ones. It makes mushrooms, fish, meat, and vegetables taste better. But don't use too much bay leaf, as its excess will only spoil the dish.

Thyme and rosemary

These herbs add a spicy flavor to any preservation. If you add too many, the dish may be unfit for human consumption. Therefore, it is better to use a limited amount of these herbs.

What to add to canned food

Coriander

This spice should be used to add to canned fish, meat, or vegetables.

Basil

Great for preserving sweet peppers, tomatoes, mushrooms and zucchini.

Hot peppers

The perfect app for lovers of spicy preserves.

Melissa and mint

Lemon balm adds lemon notes to any preservation, while mint enriches it with a menthol flavor. Ideal for canning vegetables.

Garlic

Ideal with any vegetable.

Dill

Dill flowers are used to preserve cucumbers and tomatoes. They give pickles an incredible spicy flavor.

Parsley

For preservation, you should use the root, leaves, and even seeds of parsley.

Tarragon

This is an indispensable plant for preservation, as it reduces the growth of lactic acid bacteria and significantly improves the taste of food.

Allspice

It can be used in powdered form or as peas.

Cinnamon

Often used for marinating mushrooms, fruits, and vegetables, and for making jams and preserves.

Clove

Used to make marinades for vegetables and various fruits.

Celery

Used for pickling cucumbers, squash, zucchini, and mushrooms.

Horseradish

Horseradish leaves give pickled vegetables a special flavor.