Deadly can: why home blanks kill and how to recognize poison

For different cans set their own temperature standards. Vegetables and mushrooms in salted and pickled form should be stored at a temperature of +2 to +6 degrees, for example, in a cellar or refrigerator. Jams, jams and compotes can be kept at a temperature of +5 to +15 degrees in a dark place. And after opening, you should not leave blanks at room temperature longer than two to three hours.

Place and light matter, too. Banks need to be cleaned in a dark place, because sunlight destroys vitamins and accelerates spoilage. Do not put them next to heaters and chemicals.

It is also necessary to wipe the covers and necks before opening. You should pay attention to the bloating of the covers, clouding of the brine and the appearance of mold are obvious signs of spoilage. For each can, you should use a separate clean spoon.

Vegetable pickles and pickles are recommended to be stored in the refrigerator for one to two years. House mushrooms should be consumed within six to eight months, since their shelf life does not exceed one year. Jam made with added sugar retains its qualities for one to two years, and without sugar syrup it can be stored in the refrigerator for up to six months.

And finally, the danger signs at which the bank should be thrown away without pity. This is a swollen lid, bubbles and muddy brine, mold on the surface, even if it is only on top, an unpleasant smell and color change.

If this is not observed, you can become infected with a serious disease - botulism caused by a toxin of the bacterium. With the disease, paralysis of the respiratory muscles can begin. Botulism is not always visible and does not change taste. Especially dangerous are mushrooms and vegetables in sealed cans. If there are doubts about the safety of the workpiece, then it should be thrown away, not tried.