One of the food habits of our country are homemade preserves. They make all kinds of them. Unfortunately, their preparation can lead to serious health risks for those who consume them. We are alarmed by the Ministry of Health which has drawn up a handbook on how to make preserves avoiding nasty surprises. This is why it is forbidden to preserve it in this way to avoid serious consequences, according to the Ministry of Health.
Preserves are an Italian cultural and culinary heritage. There is no family that does not prepare them. Unfortunately it can happen that if the preserves are not prepared with the right precautions, it can lead to damage to health. In fact, in Italy every year between 20 and 30 cases of Botox occur. Poor home preparation of preserves is one of the main causes of this negative phenomenon. Unfortunately, it can happen that a preserve is presented to the eye in perfect condition. Yet that preserve could be toxic because safe preparation was not followed. Hence the strict warnings of the Ministry of Health to prepare an excellent preserves and avoid poisoning for us and our children or family members.
The hygiene of the kitchen and of the hands is the first fundamental aspect for the preparation of homemade preserves. Whoever prepares the preserves must always have their hands clean and sanitized. The utensils and accessories used in the kitchen must be well sanitized. Among the most used specific detergents is bleach. The bleach to exert the greatest effectiveness must be diluted in water.
It is forbidden to keep it in this way to avoid serious consequences, says the Ministry of Health
The products chosen for the preserves must be thoroughly rinsed, especially if they come directly from a vegetable garden or from a cultivation. These must then be left immersed for at least one minute in water containing sodium bicarbonate to reduce any presence of pesticides. For cooking preserves it is better to choose stainless steel pots. The Ministry’s Decalogue recommends avoiding copper or aluminum pans. The pots and lids must be perfectly sanitized.
To make an optimal preserve, you need to choose seasonal vegetables and fruits. Seasonal fruits and vegetables are the most nutritious because they are rich in minerals and vitamins. To keep the preserves it is better to choose glass jars. The glass does not absorb odors, it can be easily washed and reused several times. The jar with the preserves must be kept in a dark, cool and dry environment.
For the preparation of the preserve, vinegar and lemon, salt or sugar must be used in the right doses, because they remove the risk of Botox. Pasteurization is essential for the long conservation of the product. To pasteurize, the closed jars of preserves must be boiled in water (100 °).
The boiling process serves to create a vacuum inside the jar. After pasteurization, it must be checked that the jars are hermetically sealed. One last remark. The Ministry warns that meat or fish preserves and non-acidifiable ones, such as pesto, cannot be produced at home. These can only be sterilized by an industrial process.
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(We remind you to carefully read the warnings regarding this article, which can be consulted who”)