Polski
русский
Українська

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

Erika IlyinaFood
Preserving food for the winter. Source: freepik

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

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

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

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

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

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

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

Basil

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

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

Hot peppers

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

The perfect app for lovers of spicy preserves.

Melissa and mint

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

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

Garlic

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

Ideal with any vegetable.

Dill

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

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

Parsley

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

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

Tarragon

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

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

Allspice

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

It can be used in powdered form or as peas.

Cinnamon

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

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

Clove

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

Used to make marinades for vegetables and various fruits.

Celery

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

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

Horseradish

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

Horseradish leaves give pickled vegetables a special flavor.

Other News