How to safely make homemade preserves and avoid toxins

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.

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, and 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.

Pay attention to when preparing homemade preserves. First of all, maintain hygiene in the kitchen. Regular handwashing and keeping kitchen equipment clean should not be forgotten.

Another key issue is selecting fresh, ripe, and undamaged vegetables and fruits, which should be thoroughly washed and dried. Using tested recipes and adding the appropriate amount of vinegar, salt, or sugar is important.

Proper packaging is also important to ensure our preserves are healthy and tasty. The Chief Sanitary Inspectorate suggests using mason jars or glass containers with twist-off lids. The containers must be undamaged, thoroughly cleaned, and scalded.

After correctly carrying out pasteurization, 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.