Canning is a unique way to preserve plant foods, meat or fish for a long time. In addition, canned food is a kind of lifesaver for any housewife.
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Despite the fact that canned food costs more than similar fresh products, they do not lose their popularity and relevance. A jar of fish, meat stew or canned vegetables is a great way to treat unexpected guests with an original salad, a hearty, hearty meal or a light meal. But canned food can be no less dangerous than convenient and tasty. Incorrect or too long storage of treasured jars leads to their spoilage and the formation of microorganisms and bacteria dangerous to human health and life.
How and how much canned food can be stored
Any canned food has a maximum shelf life, after which they can not be eaten. Factory-made canned foods can be stored for a long time, up to 3 years. In their production, special technologies and a certain type of safe food additives and preservatives are used, which significantly extend their shelf life and suitability. All types of meat stews and canned fish are among the long-stored products of this type. For the country's military system, there is a reserve, the so-called strategic, stock of food products, which in general has an unlimited shelf life.
But not all canned foods of industrial manufacture have a long shelf life. For example, the so-called preserves are suitable for use only if the necessary conditions are met - the temperature during transportation and storage should not be higher than 0 ° C, and after the packaging has been opened, they must be eaten immediately.
Sweet fruit canned foods also require storage conditions - high temperature leads to darkening, the appearance of a metallic taste and spoilage, and low leads to sugaring.