Homemade preserves - a source of pleasure and winter ... a serious danger. Rolled covers banks, dried fish, salted meat - all of which can conceal a terrible disease - botulism. For the prevention of botulism - Preserve the right!
1. Doctors do not recommend home canning : Mushrooms, meat, fish, greens.
2. It is important to use only for the preservation of fresh fruits and vegetables unspoiled, with no signs of rot and disease. It is impossible to preserve long-shot fruit or vegetables.
3. It should be particularly careful to wash fruits and vegetables, and in the running water, and if the surface is contaminated land, use a brush /
4. It is necessary to strictly observe the rules sterilized jars, lids, and the heat treatment of products in the home as in sterilization, and at the time of preparation of canned food.
5. Salted mushrooms in any case be preserved in sealed jars.
6. All domestic canned It must be stored only at low temperatures. Carefully inspect the cans before opening them - if the lid on the jar caps, then the contents must be destroyed. Tasted canned, such is impossible - there is a risk to poison, in addition to the external and the taste of the presence of the toxin is not affected.
7. You can not buy in the markets at home made canned mushrooms, vegetables, herbs in jars with lids rolled.
8. Children who are particularly sensitive to the action of butulinicheskogo toxin should not be given canned at home without prior heat treatment for 20-25 minutes.
Treatment and prevention
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