Homemade preserves: Tips to avoid carcinogenic mould risks
This is the perfect time to make homemade preserves. Unfortunately, improper preparation can lead to the formation of carcinogenic toxins. Here's how to avoid the risk.
Toxic substance in homemade preserves
Remember that homemade preserves must be protected from mould growth. Consuming even a small amount of such contaminated products can weaken the immune system, causing allergies, gastrointestinal problems, respiratory issues, and even increase the risk of cancer.
Therefore, if you notice mould after opening the jar, immediately discard its contents. Simply cutting away the mouldy part won’t help.
How to avoid mould in preserves?
The Chief Sanitary Inspectorate advises on what to pay attention to when preparing homemade preserves. First of all, maintain hygiene in the kitchen. Regular hand washing and keeping kitchen equipment clean are basics that should not be forgotten.
Another key issue is selecting fresh, ripe, and undamaged vegetables and fruits, which should be thoroughly washed and dried. It is important to use tested recipes and add the appropriate amount of vinegar, salt, or sugar.
To ensure our preserves are healthy and tasty, we should also take care of proper packaging. The Chief Sanitary Inspectorate suggests using mason jars or glass containers with twist-off lids. The containers must be undamaged and thoroughly cleaned and scalded.
For fruit and vegetable preserves as well as juices, pasteurisation is recommended. This process inhibits or destroys the growth of microorganisms and enzymes while preserving the taste and nutritional value of the preserves – informs the Chief Sanitary Inspectorate.
After correctly pasteurising, check if the jars are tightly closed. Then, turn them upside down and place them in a dark spot until they cool. Preserves should be stored in a dry, cool, and airy place, avoiding excessive humidity. It is advisable to label preserves with the production date.
