As a result of the pandemic, many have become fond of cooking at home, preparing all kinds of dishes, including homemade preserves. This culinary technique allows you to enjoy seasonal foods throughout the year.
And not only that. Canning at home allows you to take advantage of perishable foods such as fruits, thus avoiding food waste.
But as always when we get into the kitchen, canning also requires adequate hygiene standards.
As explained by , the main risk associated with the consumption of homemade preserves is botulism.
The risk of botulinum toxins
We are talking about a disease that is rare, but that can be fatal. It is produced by the ingestion of food that contains the toxins produced by the bacteria. Clostridium botulinum.
And the problem with these botulinum toxins in preserves is that we cannot appreciate them. That is, the intoxicated food does not smell bad, it does not look bad, and its taste is normal.
In addition, this bacterium produces spores that are very “resistant to high temperatures, and in low-acid or alkaline environments and with little oxygen, as in the case of some improperly prepared preserves, they can germinate, grow and excrete toxins”, they explain from the AESAN.
Once these toxins, which are neurotoxic, are consumed, the discomfort appears between 12 and 36 hours later.
symptoms of botulism
The symptoms of botulism are:
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intense fatigue
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Weakness.
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Vertigo.
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Blurry vision.
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dry mouth
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Difficulty swallowing and speaking.
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It can also cause vomiting, diarrhea, constipation, and abdominal swelling.
Tips for hygiene of jars and food
Always and in all circumstances, in the kitchen it is essential. And for this reason, in the case of canning, the AESAN experts underline some basic issues:
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All the utensils and surfaces that we are going to use must be clean and dry.
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Hands should be washed both before and during food handling.
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When choosing canning containers, we must opt for jars and lids made of heat-resistant materials, for example, glass or stainless steel.
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Both the jars and the lids have to be disinfected. The best way to be sure is to boil them in water for about 15 minutes. Then let them drain and dry.
As for the foods that we are going to submit to this culinary process, they must meet a series of requirements.
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Food to be used must be fresh and clean.
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In the case of fruits and vegetables, food safety experts indicate that “they must be in optimal conditions of maturity, without bruises or external damage.”
These products must be washed and disinfected with bleach suitable for food disinfection and remove any damaged parts, if any.
How to preserve so that it is safe?
Once the utensils are ready, it’s time to do the canning itself.
The process can be carried out with a traditional pot or with an express one, but from the AESAN they are inclined to use the latter.
The steps to follow are:
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Peel, blanch or cook the food to be preserved.
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Do not fill jars to the top. You have to leave about 2 or 3 cm between the content and the edge of the jar.
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Make sure there is no air in the content. For this you have to remove.
In the event that a traditional pot is used:
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You have to put the closed jars, with the lid up, inside.
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Fully submerged, they need to boil at around 100 degrees for 1-2 hours, depending on the size of the containers used.
If we use a pressure cooker, the procedure is very similar.
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Fill the pot with water until it completely covers the jars, leaving a space of 3-5 cm up to the lid.
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The cooking time in this case is between 20 and 60 minutes.
Then, you have to remove and put the jars upside down while they cool. This allows us to verify that they have been hermetically closed.
And once they are cold, you have to put the date of preparation on the container and store them in a cool, dry place.
Eating preserves: what should I keep in mind
Well, it’s time to taste the preserves.
Whether we have made them ourselves or if we have bought them or they have given them to us, there are several things that we must pay attention to before eating them:
If the canning jar is bulged, has rust or is leaking liquid, NO it must be eaten.
The AESAN also recommend that before consuming homemade preserves, they should be heated to 80°C for at least 10 minutes. In this way, if any toxin was left, it would be destroyed.
Once opened, the preserve should be kept in the refrigerator.
Finally, food safety specialists warn that “the quality and nutritional value of canned foods decrease over time, so it is recommended that they be consumed within a year.”