Canning is a unique way to preserve plant foods, meat or fish for a long time. In addition, canned food is a kind of magic wand for any housewife.
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 hot hearty dish or a light snack. But canned food can be just as dangerous as convenient and tasty. Improper or too long storage of the coveted jars leads to their deterioration and the formation of microorganisms and bacteria that are 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 cannot be eaten. Prefabricated canned food 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. Long-term storage products of this type include all types of meat stews, canned fish. For the military system of the country, there is a reserve, the so-called strategic, food supply, which has an unlimited shelf life.
But not all industrially produced canned food has a long shelf life. For example, the so-called preserves are suitable for consumption only if the necessary conditions are met - the temperature during their transportation and storage should be no higher than 0 ° C, and after the packaging has been opened, they should be eaten immediately.
Fruit sweet canned food also requires compliance with storage conditions - high temperature leads to their darkening, the appearance of a metallic taste and spoilage, and low temperature leads to sugaring.
How to determine the quality of canned food
An attractive label and advertising inscriptions on canned food are not a sign of their high quality and safety. Before giving preference to one or another type of similar product on store shelves, you need to carefully read all the labels and inspect the packaging. Many unscrupulous manufacturers and sellers overstep expiration dates and sell dangerous old canned food under the guise of fresh.
Buyers will find fresh high-quality canned food in cans with flat surfaces, not wrinkled or scuffed. The label should also be bright, images and inscriptions on it are clear and not blurry, easy to read. Any deviation from this golden rule should cause distrust in the quality of the product.
The surface of cans or metal lids on glass containers should not be swollen - this is a clear sign that irreversible deterioration processes are taking place inside the package and it is no longer possible to eat such canned food.
Canned food lovers should remember that these expired products can lead not only to poisoning, but also to death.
