What can make home canning dangerous for health: top 3

Many housewives believe that home canning kills the vast majority of useful substances. But this is a myth and this is not what you need to worry about. Much depends on what exactly and what ingredients you add to the preparations.

FoodOboz editorial staff has collected information and will tell you what can make home canning dangerous for your health.

Use of aspirin

Such an ingredient is often added to salt blanks to prevent fermentation. But it is better to refrain from this at all. Aspirin can cause allergies and it is especially dangerous for those who suffer from asthma, sinusitis and urticaria.

Cooking jam with seeds

If you prepare stone jam, then remember that the kernels of many stone crops (including cherries and peaches) contain a dangerous substance amygdalin. It, once in the body, turns into a poisonous acid. At the same time, fresh and recently canned berries with seeds contain a small amount of this compound. But the longer the preparation is preserved, the more dangerous it becomes.

Use of vinegar and salt

Any pickles with vinegar and salt, especially marinades, can be dangerous for people with kidney and gastrointestinal diseases. Completely refuse from the preparations should not be, but still have to limit.