Canned food is one of the components of home cooking. During the harvesting season, many housewives roll up numerous jars of nature's gifts. Subject to the technology of preparation, these blanks in winter serve as an excellent aid in cooking and an additional source of vitamins. How to properly store homemade products and canned food prepared in an industrial way?
Instructions
Step 1
Remove the canned food from the tin. Eat them straight away or use them in cooking. Transfer the remaining canned food to a glass jar with a tight-fitting lid. Store this jar in the refrigerator. Condensed milk can be stored in this way for three days, canned meat and fish for 48 hours.
Step 2
Store sterilized homemade canned vegetables, meat and fish in a cool dry place. It must be well ventilated. The optimum temperature in the room where the workpieces are stored should be from 0 to +15 degrees. With high humidity in the room, the metal lids will begin to rust and the product sealed with them will deteriorate.
Step 3
Do not store workpieces near heaters. Syrups, preserves and jams stored in a hot place will turn brown. In canned vegetables at high storage temperatures, vitamins will be destroyed and a fermentation process may occur.
Step 4
Do not allow the storage temperature of workpieces to drop below 0 degrees. When frozen, the contents of the jars will expand and they may crack. When frozen, sweet preparations are sugared, fruits and vegetables become flabby.
Step 5
Avoid sudden changes in the storage temperature of canned food. It also negatively affects the taste.
Step 6
Do not store canned food in the light. This will lead to a change in the color of the blanks and a decrease in the amount of vitamins. The place for storing canned food should be darkened. This can be a cellar, basement, shelves in the closet.
