What tomatoes should never be canned: they can cause poisoning

In addition to cucumbers, housewives also like to preserve tomatoes. Perfectly salted tomatoes in jars are firm, juicy, and do not crack. In order for the preservation to be really successful, you need not only to follow the recipe, but also to choose the right vegetables for cooking - not all of them are suitable.

The Foodoboz editorial team has gathered information and will tell you which tomatoes can and should never be canned.

Which tomatoes can be canned?

1. Fruits that are grown simultaneously on the same bed.

2. Whole and firm vegetables that have retained their shape and have no visible damage.

3. Small tomatoes that are easy to put into the jar and take out.

Important: it is strictly forbidden to preserve green unripe tomatoes. According to experts, such fruits contain a high content of hazardous substances for the human body.

For example, solanine is a toxic substance that can cause serious poisoning. It is enough to eat only 5-6 fruits. Or tomatin is a compound that is less harmful to health, but it also causes poisoning.

However, if a green tomato has already started to turn red, it is not harmful to health. To remove harmful substances from it and make it safe for consumption, it is enough to pour boiling water over the vegetables several times. Or soak them in saline for several hours.