A nutritionist explains what kind of canning can be harmful. Exclusive

Oleh Shvets, President of the Association of Nutritionists of Ukraine, said that certain preservation options may not be very healthy.

In an exclusive commentary for OBOZREVATEL, the expert noted that almost all products can be canned, but the method chosen is of great importance.

The nutritionist explained that if there is too much sugar in jam, jam, or compote, then eating them will have negative consequences for the body. By and large, such preservation is used to make confectionery out of fruits and berries. Their harmfulness is well known.

The situation with salt is similar: vegetable pickles contribute to high blood pressure, and increase the risk of heart attack and stroke. The expert reminded that there are many other ways to preserve vegetables and fruits for a long time, and they retain almost 100% of their nutrients.

Apple jam without sugar

Ingredients:

Apples - 1 kg

Water - 250 ml

Method of preparation:

1. Wash and peel the ripe sour fruits without rotten particles.
2. Cut into quarters, place in a saucepan, and cover with water.
3. Boil the apples for 15 minutes, stirring occasionally.
4. Rub the boiled fruit through a sieve.
5. Cook until thickened over low heat. Put the finished jam in jars and screw them up.

The expert notes that it is best to store fruits and vegetables frozen.

How to freeze sea buckthorn for the winter

1. Sort the berries – only berries without damage will be stored for a long time.
2. Sea buckthorn should be washed only under low water pressure, as strong water pressure can destroy the fruit. You can use a shower.
3. Before freezing the berries, they must be dried with paper towels.
4. Put sea buckthorn in containers and put them in the freezer.
5. Leave for 2-3 days. Then close tightly.

Another method of harvesting vegetables and fruits that does not contain sugar and salt is freeze-drying

It involves deep freezing the product under vacuum conditions.

The frozen berries, already cut to the required size, are placed in a sublimation tunnel, where the temperature is reduced to 50 degrees.

Then the temperature is raised to above freezing in a very short time so that the water from the crystalline phase turns into a vapor phase. As a result, only water comes out through the pores of the berry, while all other nutrients remain.

The moisture content of the finished product usually does not exceed 4-5%. As a rule, the sublimation process takes 12-15 hours.

It's not easy to do at home, but many companies have emerged that specialize in freeze-drying. Therefore, such fruits are available in many stores.