Why garlic darkens after canning and how to prevent it
Garlic is one of the most important ingredients added to canned food. It enhances the flavor of canned vegetables and adds a pleasant pungency to them.
However, it often happens that after preservation, garlic acquires a green hue that does not arouse appetite. FoodOboz.ua tried to find out why this happens and how to prevent it.
Garlic for preservation
Source: pixabay
As it turned out, garlic contains a substance called allin, which reacts with various amino acids. As a result, ammonia, thiols, and pigments are released, which, in fact, give garlic its green color.
Why does garlic get dark?
Source: freepik
During long-term storage, garlic can also change its own color and become darker. This happens if the air temperature is too high. In addition, garlic can also turn green if placed in an acidic environment, which is often created during preservation.
Garlic can turn green when preserved.
Source: freepik
There is an effective life hack that can help prevent or at least slow down the process of garlic discoloration. To do this, blanch the garlic cloves before putting them in a jar for future preservation.
Garlic is an integral part of preservation.
Source: freepik
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