What categorically can not be done during conservation: the three most common mistakes

Often, even experienced housewives have situations when jars of preserved food "explode", start to mold, and lose their taste. This can be caused by many things, and the most important ones need to be analyzed to avoid unpleasant consequences.

The FoodOboz editorial team has gathered the information for you and will tell you what mistakes can ruin home canned food.

Jars

Choose jars for canning that are free of chips and cracks. Then wash them well and sterilize them in the oven or a pot of water.

Lids

For the lids not to rust during the storage of the preserves, they must be new and of high quality. Those that have been stored at home for more than 6 months will wear out, and the elastic inside will lose its elasticity.

Disregarding the recipe

During the canning process, you need to follow the recipe exactly and follow all the instructions. Most often, salt with a high iodine content affects the quality of the preparations, which makes the preserves dark. The same applies to brine: if it is not too concentrated, the preparations will not be juicy but soft.