The consumption of homemade preserves in poor condition, especially vegetables, is the main cause of botulism in the general population. The bacteria called Clostridium botulinum It is usually present in the environment and can contaminate food. If they are not stored correctly, bacteria will multiply and produce dangerous toxins.
This contamination can occur both in cases of homemade preserves and in canned food. The main problem is that the toxin will not alter the taste, smell or appearance of the preserved product, which can lead to improper consumption of foods affected by botulism by mistake.
According to statistics, the probability that botulinum toxin appears in industrial canned foods bought in supermarkets is extremely low: one can in a billion. In the case of a dented metal jar, even if it does not pour oil, the contents do not come out and the metal appears intact, it is best to discard it. The same is valid if it is bulging or rusty.
The container with the food inside should never be stored in the refrigerator. If there is any leftover content, it should be removed from the can and placed in a clean plastic or glass container with a lid, where the oil or liquid will also be poured to help preserve it. The recommended storage time in the refrigerator should be 3 or 4 days maximum.
When making homemade preserves, wash your hands, disinfect surfaces and sterilize glass containers and lids by immersing them in boiling water for 15 minutes. It is advisable to cook the food and place it in the pots, leaving a few centimeters of free space and securing the lids so that there is no air left inside.
Finally, the jars should be removed and allowed to cool upside down to check the airtight seal. The seal is checked by pressing with a finger on the center of the lid, which should be inwards when pressed. Finally, it is important to label each container with the production date, to consume them within a year.
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