by Axel Rondon
The most important conservation myth is that there are no beneficial elements in canned fruits and vegetables. Yes, during heat treatment during the canning process, many trace elements and vitamins, such as vitamin C, are actually destroyed. But lycopene and beta-carotene are absorbed by the body more easily when heated. Lycopene gives a red hue to vegetables and fruits, is present in large quantities in tomatoes, it breaks down fats and has antioxidant properties. Beta-carotene helps maintain cell integrity, fights aging, is an antioxidant and helps to strengthen the immune system.
Some trace elements are not destroyed in any way during the conservation process. These are, for example, calcium, magnesium and others. So, in any case, our body is replenished with useful substances that are contained in canned foods.
Another myth is that in production, poor-quality, spoiled products are often used for conservation. This is not true. The fact is that the method of processing vegetables and fruits during conservation does not allow the use of spoiled products. The recipes for canning just won't work. What can we say about home-made canned food, our mothers and grandmothers have the most selected tomatoes and cucumbers in jars.
The third myth - canned food cans contain only one chemical.
One of the main rules of conservation is to use freshly picked vegetables and fruits. They do not undergo any chemical treatments, and natural ingredients such as salt, citric acid and spices are used as preservatives. By the way, salt should be mentioned separately.
After all, there is a myth that iodized salt cannot be used for canning food, because iodine in its composition can change the color and taste of foods.
The myth that iodized salt cannot be added in the process of salting fish, vegetables, lard, mushrooms, etc., came to us from the past. Earlier (15-20 years ago), in the process of enriching salt with iodine, potassium iodite was used, which just could affect the quality of homemade pickles and preservation. In the modern process of salt iodization, potassium iodate is used, which has absolutely no effect on home salting.
The purity of the salt is very important, since the use of low-quality salt and unfiltered brines does not change the taste of the product for the better. Low-quality salt forms solid insoluble particles, the appearance of which resembles mold. Impurities of magnesium and calcium sulfate salts in table salt contribute to the unpleasant taste of the product. Therefore, salt for pickles and pickles must be clean and free of impurities.
Chefs and nutritionists agree that sea salt is the best option not just for cooking, but also for canning.
Thanks to the natural method of extraction: evaporation of sea water under the influence of the sun and wind, the sea salt of TM "Salute di Mare" does not contain pebbles, dirt and other organic impurities. It contains 28 times less insoluble sediment than ordinary salt, which allows preservation to be stored longer.
In addition, sea food salt, in comparison with ordinary rock salt, contains more than 40 micro and macro elements.
Sea salt has a mild taste and fresh aroma. Medium and large crystals of salt, slowly dissolving, in the process of salting and preservation of products, extract moisture from them, making them more juicy, crisp and allowing them to preserve for a long time.
And another myth is that preservation is a relatively new, recently invented way to preserve food. In fact, during the excavations of the tomb of the Egyptian emperor Tutankhamun, food was found in earthenware, filled with olive oil and sealed with a special resin. These products, which have been preserved for more than 3 thousand years, have remained intact. So humanity came up with canning food a long time ago.
Having debunked the myths about conservation, it is worth talking about truthful statements.
Pickles, which we close for the winter, stimulate our appetite, provide us with vitamin and mineral nutrition in the cold season.
Store the cans properly in a cool, dark place and the basement is the ideal place for this. It is best not to store canned food for more than 2 years. Fresh preparations are healthier and tastier!
Some trace elements are not destroyed in any way during the conservation process. These are, for example, calcium, magnesium and others. So, in any case, our body is replenished with useful substances that are contained in canned foods.
Another myth is that in production, poor-quality, spoiled products are often used for conservation. This is not true. The fact is that the method of processing vegetables and fruits during conservation does not allow the use of spoiled products. The recipes for canning just won't work. What can we say about home-made canned food, our mothers and grandmothers have the most selected tomatoes and cucumbers in jars.
The third myth - canned food cans contain only one chemical.
One of the main rules of conservation is to use freshly picked vegetables and fruits. They do not undergo any chemical treatments, and natural ingredients such as salt, citric acid and spices are used as preservatives. By the way, salt should be mentioned separately.
After all, there is a myth that iodized salt cannot be used for canning food, because iodine in its composition can change the color and taste of foods.
The myth that iodized salt cannot be added in the process of salting fish, vegetables, lard, mushrooms, etc., came to us from the past. Earlier (15-20 years ago), in the process of enriching salt with iodine, potassium iodite was used, which just could affect the quality of homemade pickles and preservation. In the modern process of salt iodization, potassium iodate is used, which has absolutely no effect on home salting.
The purity of the salt is very important, since the use of low-quality salt and unfiltered brines does not change the taste of the product for the better. Low-quality salt forms solid insoluble particles, the appearance of which resembles mold. Impurities of magnesium and calcium sulfate salts in table salt contribute to the unpleasant taste of the product. Therefore, salt for pickles and pickles must be clean and free of impurities.
Chefs and nutritionists agree that sea salt is the best option not just for cooking, but also for canning.
Thanks to the natural method of extraction: evaporation of sea water under the influence of the sun and wind, the sea salt of TM "Salute di Mare" does not contain pebbles, dirt and other organic impurities. It contains 28 times less insoluble sediment than ordinary salt, which allows preservation to be stored longer.
In addition, sea food salt, in comparison with ordinary rock salt, contains more than 40 micro and macro elements.
Sea salt has a mild taste and fresh aroma. Medium and large crystals of salt, slowly dissolving, in the process of salting and preservation of products, extract moisture from them, making them more juicy, crisp and allowing them to preserve for a long time.
And another myth is that preservation is a relatively new, recently invented way to preserve food. In fact, during the excavations of the tomb of the Egyptian emperor Tutankhamun, food was found in earthenware, filled with olive oil and sealed with a special resin. These products, which have been preserved for more than 3 thousand years, have remained intact. So humanity came up with canning food a long time ago.
Having debunked the myths about conservation, it is worth talking about truthful statements.
Pickles, which we close for the winter, stimulate our appetite, provide us with vitamin and mineral nutrition in the cold season.
Store the cans properly in a cool, dark place and the basement is the ideal place for this. It is best not to store canned food for more than 2 years. Fresh preparations are healthier and tastier!
