Four foods that cannot be preserved for the winter are named

When preparing canned food, every housewife wants to preserve as many products as possible for the winter. But it's worth knowing that not all of them are suitable for cooking - some of them spoil quickly and lose their taste.

The FoodOboz editorial team will tell you which four foods should not be canned for the winter.

Some varieties of cucumbers

Canned cucumbers are the most popular preparation among housewives. Unfortunately, not all varieties are suitable for pickling and fermenting. For example, salad cucumbers without bubbles. They quickly become soft and in some cases can even explode. This also includes yellow, large, overripe, or thick-skinned cucumbers.

Meat

Canned meats, which are often found on supermarket shelves, are not so easy to replicate at home. The thing is that home-canned meat is not processed with as much heat, and because of this, bacteria can remain in the canned meat. Therefore, they are not suitable for long-term storage.

Fish

Experts say that homemade canned fish can contain worms. And if you use large or old fish for cooking, there is a high probability that it contains some mercury - it is not removed by heat treatment or freezing.

Mushrooms

This is especially true for mushrooms that you have collected in the forest. The fact is that in the process of growing, they absorb heavy metals from the soil that sterilization cannot eliminate. In addition, home-made mushroom preserves can contain a dangerous botulism bacillus.