If you have not sterilized the cans, but there are no visible signs of acidification, it is not the fact that canned fruits cannot be poisoned. Microorganisms are not as scary as the products of their life. With long storage, poisons can form that are fatal to humans.
To avoid unnecessary problems, take a little time to sterilize the containers. To do this, rinse it thoroughly with detergent, rinse under running water and render boiling water.
Pour some water into the pan and set to heat up. Put a sieve or some grille on top. Put the cans down with their neckties and wait about 15 minutes. Gently remove, taking a clean towel. Start laying vegetables or pour already ready jam.
You can sterilize the cans in the microwave. Pour 1cm of water into a clean glass container and put in the oven for 5 minutes. But this method has a single and significant minus — in the electric device does not always put high and large cans. Don
‘t forget to sterilize and lids, because they can also have different microorganisms that can spoil your workpieces. Do not use old sealing gums – they are only usable once. Then air can come through them. Iron caps with rust throw out without regrets. Even after sterilization, there may be bacteria on them.
With the proper treatment of the cans, your blanks will be fragrant and useful for several years. The main thing is, follow the simple rules of sterilization and never miss this stage of processing due to time saving.