Freezing can save on food costs. Juha Jaakkonen
The old freezing tip is that the self -made juice is poured into carefully washed, used cardboard milk cans that can be very close to the freezer.
“Of course, milk cans are handy for space use, but they are not designed for freezing, so I cannot recommend using them,” says a leading expert in the Martha Federation Niina Silander by e -mail.
The milk jar is only designed for one -time milk storage.
– The packaging is not designed to withstand long storage, freezing or, for example, acidic juices. The thin plastic on the inside of the jars may be damaged during freezing and may be removed from the plastic to food or drink.
– The damaged packaging in the freezer may leak during thawing, Silander adds.
Not for storage
Specialist at the Food Agency Merja Virtanen says by email that the amount of material transferred from material to foods is significantly influenced by the kind of food.
– The pH of milk is typically known to neutral, 4-4.5 for sour milk products. Berry and fruit juices, on the other hand, are clearly acidic in about 3.5 pH. Thus, a jar for milk storage may not be good for freezing acid berry juice.
– That is, I cannot recommend this kind of use, says Virtanen.
– However, if you use milk cans again, it is a good idea to make sure you use them to freeze similar foods as they originally used, Virtanen adds.
Not even for a snack
Food agency As a rule, no food packaging should be reused to store food.
In addition to milk cans, such disposable packages include yogurt jars and ice cream boxes.
Old plastic ice cream or jam containers are not even recommended for storing snacks.
According to the Food Agency, short -term and rarely repeated re -use of disposable packaging is not harmful to humans.
According to the Agency, the occurrence of adverse reactions requires repeated and long -term use, usually for several years.
Three reasons
Silander recommends that free freezing dishes or bottles for freezing containers, which are specifically marked as freezing.
According to Silander, there are many benefits to the use of the containers for freezing. They are waterproof so that the products do not dry.
The right freezing bins and bottles are also aromitive, which keeps the flavors well.
The third reason to use the containers and bottles for freezing is airtight.
“Airtight prevents discoloration and rushing from greasy products,” Silander says.