Dyt. from Memorial Kayseri Hospital Nutrition and Diet Department. Betül Merd gave information about the correct storage conditions of vegetables and fruits prepared in autumn for winter consumption. Preparations for the winter season continue. Tens of kilos of vegetables and fruits bought from markets and markets are both canned and placed in deep freezers to preserve their freshness. It is necessary to pay attention to the preparation and storage conditions so that the vegetables and fruits that will be consumed later do not pose any health risks. Because without paying attention to hygiene, vegetables and fruits that are not prepared correctly can pose a health hazard.
dit. Betül Merd said, “The purpose of canned food is to destroy microorganisms” and continued her explanation as follows:
“The main purpose of canning is to destroy microorganisms in food and prevent the formation of new microorganisms. Food is placed in glass or containers where microorganisms cannot grow and then heated to a temperature that will destroy harmful microorganisms that may develop later. Since microorganisms cannot reach the food, the food is preserved as long as the containers are closed. As in the processing of all foods, some nutrient losses occur during the canning process. Vitamin C and thiamine (vitamin B1) are heat sensitive, and it has been determined that canning destroys varying amounts of these vitamins in fruits and vegetables. B vitamins are water-soluble, and some of them can be dissolved in the canning liquid that we don't usually use when we open the can. Vitamins remaining after canning are well preserved during storage as they prevent oxygen from reaching the food, which protects the vitamins from destruction by oxidation. How a canned food compares nutritionally to fresh or frozen food depends on the food and also how long it has been stored.”
dit. Merd explained the points to be considered while canning with the following statements:
“Choosing the right fruit and vegetables for canning is important. Hygiene conditions must be observed in all stages of the preparation of fruits and vegetables, from purchasing to consumption. Fruits and vegetables must be fresh, ripe and free of rot.
The lids of the jars should be closed after checking, and the lids should be heat resistant. The metal parts of the lids should not come into contact with the canned contents, should not be broken, and the gasket should not be intact or damaged.
Jars and lids should be washed. Especially glass jars should be sterilized by boiling for 15-20 minutes before use. While the jars can be used after washing 2-3 times, it is necessary to use the lids only once. Jars and their lids should be washed thoroughly by brushing them in hot detergent water and rinsed with plenty of water to minimize any risk of contamination.
Jars should not be overfilled. Pieces that are likely to stick to the top of the jar may prevent the lid from closing well. Since the jar gets air, the deterioration process of the can in it will accelerate.
Temperature and application time are important in safe and healthy canning. The heating time depends on the acidity of the food. Vegetables with high acidity such as tomatoes should be boiled for an average of 15-20 minutes. Cooking should be done after the vegetables are shredded.
It should be consumed the day the can is opened or within 1-2 days. Canned food must be stored at room temperature or in the refrigerator. Canned foods that are kept too hot or in the freezer lose their flavor and quality.”
Saying that "canned food is poisonous if not consumed immediately," Merd concluded his statement as follows:
“When cans are not consumed on the day they are opened or within a few days, 'clostridium botulinum' bacteria can reproduce. This bacterium causes food poisoning. It is known that this bacterium is one of the strongest poisons in the world and causes diseases that can result in death. This bacterium, which can reproduce excessively in cans, reveals itself with the cambering it creates on can lids. If the lids are disheveled, they should never be consumed.”
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