“Winter will ask where summer was!” This is what housewives say as they twist another jar of cucumbers or jam.

Previously, almost every family stocked up on pickles and jams for the winter, processing tons of harvest from their summer cottages or from their grandmother’s village.

Nowadays you can buy any homemade canned food in supermarkets all year round.

The first human-made canned food was discovered during excavations of the tomb of Pharaoh Tutankhamun in Egypt.

These were roasted and embalmed with olive oil ducks in a clay bowl, the oval halves of which were held together with resinous putty. Can you imagine? Products were preserved in the bowels of the earth for about 3 thousand years.

Save and bury...

The modern history of canning began at the end of the 18th century, when a competition was announced for The best way food preservation.
Its winner was the Parisian chef Nicolas Francois Appert, who noticed that boiled cans of juicedo not spoil for a long time .

This invention was immediately delivered
on stream for Napoleonic army...

Canned food acquired its modern appearance thanks to the Englishman Peter Durand. In 1810, he received a patent for a method he invented to pack canned food in tin cans. Very quickly America became the world center of the canning industry. Production of various machines for the automated production of cans began in Baltimore. It was then that banks took on their modern appearance.

And in 1860, a can opener was invented in the USA.

In Russia, the first cannery was opened only in 1870 in St. Petersburg.

The main customer was the army.
The first types of canned food were: fried beef (or lamb), stew, porridge, meat with peas and pea soup.
Did you notice the wordarmy ???...
It was necessary for the army to fight and not die
from hunger...

Since then, canned food has firmly entered our lives, because they have one undeniable advantage:
canned food is definitely very convenient, for example, on a trip or outdoors, and also when there is no time or reluctance to cook.
But even for the sake of convenience, you shouldn’t create war conditions for your body...
Do we have nothing else to eat???
I also recommend thinking about the expressiondon't spoil for a long time...

This is one of the main indicators that we should pay attention to. Natural and safe food cannot be stored for long...
Watch the video "Dangerous Food"
O. Butakova

https://www.youtube.com/watch?v=T___RQLl39w
Do you know that doctors are wary of canned food? (the word “canned food” comes from the Latin conservo - I save), calling them"dead" products?
Firstly, due to excess sugar and salt.

Secondly, any product of long-term storage and enhanced heat treatment is not beneficial for the body.

And let’s not even talk about store-bought canned food - for long-term storage during production, most of them add a fair amount of preservatives, which, accumulating in the body, slowly poison it.

Yes, summer preparations They save a lot on your home budget, preserving your harvest and your wallet! But do they keep us healthy?

However, canned food also has its “bright spots”!

There are substances that become even more beneficial after heating: the antioxidants lycopene and beta-carotene.

Minerals calcium, magnesium and others also do not disappear during canning.

The same applies to the very beneficial omega-3 fatty acids found in canned fish.

Of course, if these canned foods are made according to the right technology and from fresh raw materials... And there is also a product that for many centuries has been perhaps the main “supplier” of vitamin C in winter period, is everyone's favoritesauerkraut .

Cabbage pickled for 2-3 days, which is most often sold in stores, is not very healthy.

But real sauerkraut is the champion among winter preparations in terms of vitamin C and antioxidant content. So it’s worth salting it for the winter.

Chopped white cabbage you need to sprinkle it with salt and compact it tightly into a tub or jar, without adding water, and put in a press - this way vitamin C will be better preserved.
Then leave it for three days to ferment (ideal temperature is 15 - 20 degrees). During fermentation, lactic acid, a natural preservative, will be actively released. In the first 3-4 days, it is better not to take a sample - during these days, nitrates (which are probably contained in cabbage) turn into a more dangerous compound - nitrites. On the 7-8th day they disintegrate, so it is better to eat sauerkraut no earlier than 10 days after pickling.

Imagine, in sauerkraut

vitamin C becomes larger than fresh!

Sauerkraut - useful product, has a good effect on the intestinal flora, but it is not recommended for people with ulcers, people with problems with the pancreas, or those suffering from dysbiosis

To cause as little harm to the body as possible, it is worth remembering a few simple precautions:

When preserving, some housewives add aspirin, but you shouldn’t do this, it can cause an allergic reaction.
- WITHvinegar and salt People with kidney problems, problems with the gastrointestinal tract, and those prone to swelling should be especially careful. Of course, you can eat pickles, but little by little.

Salads and lecho are usually prepared with a lot of sunflower oil . People suffering from pancreatitis, cholecystitis, etc. should not get carried away with such preparations. In addition, a large amount of oil, even sunflower, is still fats and calories.

Jam - delicious product, but has many disadvantages, one of which is: excess sugar . This means that jam is not for the sick diabetes mellitus or are obese. For those who do not want to gain weight, it is enough to eat three to five spoons a day - this is the norm. To preserve the vitamins in the berries, it is better to cook the so-called “five-minute ones”, since this way the temperature effect is minimal.

Usually, a good housewife will not waste anything: the strongest and rosy apples for the table, bruised and beaten ones for jam and compotes. But this is exactly what you shouldn’t do. The fact is that the brown side of an apple is a source of mold fungi , which produce a compound hazardous to health - patulin. And it's simple there is no point in cutting out a damaged piece - molds affect the entire fetus.

Patulin in fresh apples, tomatoes, berries can cause food poisoning. In addition, this persistent infection is not killed by boiling, frying and sautéing (so it’s also not worth sending rotten tomatoes “for borscht”).

And preparations containing fruits and vegetables affected by the fungus become unsafe. Over time, they release poison, which gradually destroys the liver.
Don't take risks, preserve only strong and unspoiled fruits.

As you know, canning always carries the danger of botulism. It is the consumption of canned foods that can cause this serious infectious disease. The causative agent of botulism constantly lives in the soil. From there it gets onto fruits, vegetables, mushrooms, and also into water.

With water it penetrates into the body of animals and fish. A person becomes infected with botulism through food products.

Moreover, it is not the bacterium itself that causes the disease, but only its toxin. And the toxin can be produced by bacteria only in the absence of oxygen. Canned food is in sealed packaging without air access. This environment is perfect for toxin production. Sterilization kills the causative agent of this disease. You can also get botulism after eating industrially produced canned food. But the greatest danger is posed by home-made canned food.
This is due to the fact that in such conditions sterilization is not always of sufficient quality.
Products contaminated with botulism look the same as normal ones. They do not differ in appearance or smell.

It is important to know that not all people who eat contaminated food get botulism. The toxin is distributed very unevenly, in some portions it may be completely absent.

The disease is very severe and quite often ends in death.
So is it worth the risk?

Prevention of botulism is mandatory heat treatment of products before canning and sufficient sterilization time.

The best option for autumn preparations is to freeze vegetables. This way they will keep almost all of their beneficial features
. There are studies showing that frozen foods not only keep up with fresh foods in terms of nutritional value, but in some cases surpass them. Ideally, Only the highest quality fruits are selected for freezing ; then they are thoroughly cleaned and subjected to pre-treatment

(crushed, chopped, etc.); finally, they are washed, blanched if necessary, packaged and frozen (these last two operations can be interchanged). Of course, the maximum of nutrients is retained when industrial freezing of products: cryogenic or shock freezing at temperatures below -60°C. Such a product is nutritional value

almost as good as fresh. But its further “movement” in space, non-compliance with temperature storage conditions, defrosting and re-freezing can reduce all benefits to zero!
It's a different matter at home! Moreover, modern home refrigeration units are capable of quickly and efficiently freezing a fairly large volume of vegetables and fruits, and storing them without endangering them from thawing for a long time!
You can freeze any berries and fruits,
and almost all vegetables.

Draw your conclusions! The choice is yours. proper nutrition is to exclude them from the diet. We analyze canned food, the harm and benefits of which are controversial to this day.

A person living in temperate climatic conditions does not have the opportunity to consume fresh vegetables and fruits all year round. For a long time, he has been looking for ways to prepare them in such a way as to preserve their valuable beneficial and taste qualities. The conservation method, invented about three hundred years ago, seemed to solve this issue. Canning is not only done at home, it is on an industrial scale. In this way, a huge number of products of plant and animal origin are prepared. Another popular way to keep food fresh is to freeze it. In one of the previous articles we examined their role in planning healthy eating.

Types of canned food

Preservation is usually understood as a special way of preparing food products. To ensure that vegetables, fruits, meat and fish do not spoil, that is, microorganisms do not multiply in them, they adhere to a special technology: the products are thermally processed, placed in sealed containers, pasteurized or sterilized. Thus, the bacteria already present in the food die, and new ones do not have the conditions to reproduce. It can be stored for several weeks or even years and will be usable.

There are two criteria for classifying canned food:

a) according to the procurement method;
b) by type of product.

According to the preparation method, a distinction is made between sterilized (heated to boiling temperature) and pasteurized (brought to a temperature of 70 - 80 ° C) canned food.

The following types of products are subject to canning:

1. Fruits and berries, for the preservation of which they use the method of canding, that is, sugaring.

2. Vegetables that are salted, fermented and pickled.

3. Meat. Today it enjoys little popularity. It is more convenient and safer to store meat and offal in freezers. But canned meat still helps out military personnel, sailors, travelers and other people who do not have constant access to modern household appliances.

4. Fish, seafood, marine mammals and plants. This type of canned food is made from two types of preservatives: thermally processed seafood itself, and seafood to which certain chemical preservatives are added: vegetable oil, salt, smoke and others. In the first case, beneficial and taste properties finished product completely depend on those of the raw material. In the second, fish receives part of its properties from a preservative.

5. Fruit and vegetable juices. They can be prepared with or without sugar and salt.

Are canned foods healthy?

Canned food is not just a substitute fresh food due to their absence. Many people seek to diversify their diet with them, using pure form or as ingredients in many delicious dishes.

But vegetables and meat exposed to high temperatures cannot be an equivalent substitute. During sterilization, not only microbes are killed, but also part of the the nutritional value products: destruction of vitamins, breakdown of proteins and enzymes occurs. Pasteurization is a more gentle aseptic method; it partially destroys only vitamin C. Among other things, there are opinions that canned food, along with semi-finished products, causes.

No matter how long it takes to compare the harm and benefit of canned food, they cannot be called absolutely “empty” food. In addition to vitamins, any product contains other beneficial substances necessary for the human body. These are preserved proteins, as well as fats, carbohydrates, minerals, oils, fatty acids, etc. They are preserved during conservation.

Should be placed in a separate category canned fish the benefits of which are significant. Few people can afford unlimited consumption of fresh sea ​​fish. But the calcium, iodine, phosphorus, omega-3 and omega-6 fatty acids it contains are vital. Even that part of them that is preserved in canned seafood is enough to meet the body’s needs.
We can come to the conclusion that there are still benefits from canned food made from fresh products prepared in compliance with the technology.

When Canned Food Can Be Poisonous?

The harm of canned food to a person who eats it may be as follows.

1. Vitamin deficiency. It's all about the same destruction of vitamins. A person will experience a serious deficiency if he eats only pickles, marinades and stewed meat.

2. Botulism. Botulinum toxin is produced by the anaerobic bacteria Clostridium botulinum, which can grow in canned meat and fish that have not been adequately processed. heat treatment. This toxin affects nervous system In humans, botulism is often fatal. In addition to Clostridium botulinum, other pathogenic microorganisms may persist in low-quality canned food.

3. Fungi. Mold often affects fruit and berry preparations, for which sugar was used as a preservative. Even if the fungus has “settled” only on top of the jar, its entire contents are unsuitable for food.

How to choose good canned food

In order to choose maybe not entirely healthy, but at least harmless canned food, you need to buy products exclusively from reputable manufacturers. The likelihood that technology was followed during their production is higher than that of homemade twists offered by grandmothers in spontaneous markets.

Ideally, canned food should contain two main components: the product itself and the preservative. For improvement taste qualities and extend shelf life, seasonings and spices can be used. In canned products industrial production Sometimes there may be a small percentage of synthetic preservatives. It is advisable that they should not exist at all.

Attention should also be paid to the jar itself. Its lid or itself, if the jar is made of tin, should not be swollen. The fact is that the bacteria that provoke the disease botulism emit gases during their life. Bloated canned food may be contaminated with these harmful microorganisms.

If, upon opening the can, any doubts arise about the quality of the canned food, you should not eat it. Even the most expensive preparations will cost less than treating the consequences of their use.

Homemade preparations always come in handy during the winter season. Fruit and berry compotes are especially loved in our country. But people who are trying to adhere to the principles of a healthy diet may wonder: how do homemade canned sweets compare with these principles?

Benefit or harm?

What could be better than opening a jar on a cold evening? homemade compote from apples, peaches or berries and enjoy its refreshing taste, which is so reminiscent of a warm, fragrant summer. Making compotes is one of the most common types of canning. But how beneficial are they for your health and figure?

On the one hand, compotes contain a lot of sugar, and vitamins are unlikely to be preserved there. On the other hand, for their preparation such healthy fruits and berries...

How to prepare compote

Certainly the most healthy compote– freshly prepared. Of course, when heated and boiled, most of the ascorbic acid is destroyed, but all other useful substances pass into the water. Fresh compote highly recommended for baby food.

But both fresh fruits and compotes quickly deteriorate, and prudent housewives have long learned to preserve them for the winter, sterilizing them and rolling them in glass jars. Thus, the main goal of canning was to maximize the preservation of all useful substances in berries and fruits and to prevent them from spoiling due to the activity of bacteria.

The fruits are washed, then placed in a sterilized jar and filled with prepared water. They are then sealed in jars and stored in a cool, cool place. Canned compotes can be stored for years. However, it is better to use them as early as possible.

Do not believe those who claim that home-canned food, including compotes, is absolutely harmful. It was not for nothing that our ancestors widely used this method of preserving food. IN canned compotes up to 30% of vitamin C remains (especially a lot of it in blackcurrant products) and many other useful substances. Of course, their value cannot be compared with the value of fresh fruits, but in conditions of a lack of vitamins and natural products, compotes can be very useful, especially for children. Doctors recommend drinking compotes within 6 months, maximum one year after preparation.

What, in particular, allows the compote to be stored for so long and not ferment, and at the same time the most harmful thing in it is a considerable amount of refined sugar. Therefore, of course, you should not abuse sweet compotes. You can also dilute them with water.

People have been using the preservation method to store seafood for a long time. After all, delicious sardines, mackerel, sprat, cod, tuna, sprats in oil and many others. others are loved by both adults and children.

Unfortunately, modern manufacturers do not always treat their own production conscientiously, using low-quality raw materials and violating technology. Therefore, the question regarding the benefits of canned fish remains very acute today. Whatever you say, storing food in metal containers is not always safe. However, this does not reduce the popularity of canned food. We will now tell you why these delicacies are good and what they give to our body.

The benefits and harms of canned fish

There is an opinion that the process of preservation itself kills all the beneficial substances and vitamins in products, which in turn raises many doubts about their positive properties.

Because of this, there is a lot of controversy about the benefits and harms of canned fish. In fact, not all beneficial compounds are destroyed by high temperatures. Even after heat treatment, canned fish can be second only to sesame in terms of the amount of calcium. In addition, they contain essential amino acids and antioxidants for us.

Those who are watching their figure should pay attention to the calorie content of canned fish. If you are on a diet, you should forget about mackerel - 200-317 kcal per 100 g; sprats – 363 kcal per 100 g; cod liver – 653 kcal per 100 g of product. On average, the calorie content of canned fish ranges from 88 – 350 kcal. This indicator depends directly on the cooking method and type of fish.

Speaking about the benefits and harms of canned fish, it should be noted that storing the product in a metal container is by no means safe. Any deformation of the tin can lead to a harmful oxidation reaction inside. The disadvantages of canned food include the high likelihood of contamination with toxins from the botulism bacterium. Therefore, to avoid such troubles, it is better to sterilize canned fish yourself before using it.

Canned fish

Today on the shelves you can buy canned fish from any type of fish, they are found as elite varieties from the depths of the sea, as well as inhabitants of rivers and reservoirs. Canned fish are easy to use and can be used as independent dish or as an ingredient. How to determine the benefits and harms of canned fish? Let's consider all the nuances of this popular product.

Benefit

The beneficial properties of fish are associated with the content of vitamins and essential elements in it. Are these substances preserved during heat treatment? Natural canned fish do not lose quality when preserved. The product retains calcium and magnesium. High content of lycopene, antioxidants. When exposed to heat, useful compounds do not disappear; the composition of the original raw material changes.

Canned fish products contain phosphorus and saturated fatty acids, which are necessary for the full development and nutrition of the brain. Consumption of fish products is beneficial for the good functioning of the human endocrine system. It is worth consuming natural canned fish for severe physical activity, cardiac problems. Using a canned product reduces cooking time, it can be taken on trips, used as quick snack. Let's consider the benefits of popular canned foods separately.

Saira

Canned saury preserves useful elements, as fresh fish. Regular consumption of the product can reduce the risk of cardiovascular diseases. Saury is the leader in the content of docosahexaenoic and eicosapentaenoic acids.

Pink salmon

Fish contains a significant amount of acids, they are necessary for the normal functioning of metabolic processes, have a positive effect on the condition of the skin, and strengthen the immune system. Pink salmon contains a lot of protein, which is very easily digestible.

Chum salmon

Red fish contains nutritious protein, phosphorus, and has delicate taste, used for preparing first and second courses. Consuming a natural product improves brain function, strengthens memory, and supplies the body with fatty acids.

Goby in tomato sauce

Canned bull meat has pleasant taste, contain dietary meat, they are suitable for people watching their weight. After heat treatment the composition contains a sufficient amount of vitamins - calcium, nickel, iron, potassium, chromium, iodine and fluorine.

Sprat in tomato sauce

Sprat is a source of protein, does not overload the digestive tract, and is a source of phosphorus, calcium and vitamin D.

Sprats

Fatty fish contains essential amino acids, vitamins A and E, and vitamin D. Sprat contains a high calcium content, a vitamin necessary for bones. Sprats taste good and are a good base for making sandwiches.

Tuna

Natural canned tuna can be compared to fresh fish. Tuna contains phosphorus, fatty acids, and potassium. Consumption of canned tuna has a good effect on vision, normalizes blood pressure and immunity.

Harm

The harm of canned fish products is that they contain a lot of spices and salt. Substances retain fluid, cause swelling, and increase cholesterol. Excess salt negatively affects the condition of the blood vessels of the brain. Preservatives are often added to the product; excessive consumption of chemicals is harmful to the body. If you choose between fresh fish and canned fish, then a natural product is recommended. There are still fewer nutrients in canned food. The vegetable oil content in some canned foods adds calories, so it is undesirable to load up on the dish when overweight. The most high-calorie canned foods are sprats and mackerel. Another danger of consuming canned food is the possibility of contracting botulism. The botulism bacillus causes nausea, abdominal pain, makes you feel worse, and disrupts the functioning of the intestines and stomach. Dangerous microbes appear in jars if they are improperly stored or expired.

Contraindications

• renal failure;
• hypertension;
• osteoporosis.

Is it possible for pregnant and lactating women

Pregnant women are not recommended to include canned fish in their menu for several reasons. Antibacterial drugs and various chemicals are often added to industrial preservation. Preservatives contain many allergens. Important! Pregnant women should not consume canned tuna. This fish has a high mercury content, it accumulates in the body and poses a danger to the fetus. When feeding a baby, you need to carefully check the composition of the product. Canned food can be introduced into the diet only two months after birth. If the baby is prone to allergies, then first they try small piece and monitor the reaction. You should not consume products with preservatives; many substances are unacceptable for nursing mothers.

Compound

The vitamins and minerals in canned foods depend on the fish they contain. Canned cod fish liver contains a high content of vitamins A and D. 200 grams of canned fish can provide 4% daily requirement the body in vitamins B12, A, C and B1. The content of vitamin PP varies greatly in different products. Naturally canned salmon and sardines contain pantothenic acid. Let's consider the average table of element content per 100 grams. It is worth considering that elements may differ depending on the type of fish.

Calorie content of various canned fish:

• Fresh pink salmon - 142
• Boiled catfish - 114
• Fried flounder - 223
• Salted chum salmon - 184
• Baltic sprat - 137
• Salmon sauté - 379
• Pollock marinated - 211
• Boiled halibut - 216
• Saira in oil - 283
• Sardine in oil - 221
• Mackerel in oil - 278
• Pike in tomato sauce - 108

How to cook

Natural canned food is made from whole fish; only spices and salt are added to it. The most expensive types of fish are sturgeon and salmon. During processing, the tail and fins are cut off from pieces of fish. Trimmed pieces of canned fish are quite cheaper than whole ones.

Storage

Canned food is stored in dry places, it is necessary to take into account temperature regime. The following storage standards exist:

• natural product is stored at a temperature of 0-+10°C
• in oil - 0-+20оС
• in tomato sauce - 0-+5оС.

The total shelf life is up to three years. Natural canned fish stored from 6 to 24 months. Products in oil from 12 to 24 months. Canned food in tomato sauce from 6 to 18 months. The contents of the opened jar should be immediately transferred to a glass plate or glass container. It is advisable to consume the opened product within 24 hours. When the fish begins to be exposed to oxygen, the product quickly oxidizes. If stored open for a long time, the risk of poisoning increases.

How to choose

When purchasing, you need to look at the label of the tin can. It usually indicates the type of raw material, type of fish, method of preparation, nutritional and chemical composition. Natural products include: own juice, without adding oil. To enhance the taste, spices, oil, tomato sauce. These products are usually classified as snack foods. You need to pay close attention to the shelf life and track the date of manufacture. Some fish varieties are usually canned after thawing frozen fish, while some are canned immediately. Fish that has not been pre-frozen is considered healthy. The jar should not be swollen, dented, or have additional damage. If the jar is even slightly swollen, then you need to get rid of it immediately, as there is a danger of contracting botulism. After opening, pay attention to appearance, the fish should have a natural appearance; there should be no suspicious changes or inclusions in it. If a product has the aroma of rancid fat, then it should not be used on the menu. Carcinogens can be harmful to health. Canned caviar is made in the spring; the production time should be March and early May. Salmon breeds spawn in the spring, they lose their taste, so you should not buy them with this production date.

What goes with it?

Canned fish is combined with vegetables and is often added to various salads. Often this product becomes the main component cold snack. It’s worth trying to mix canned food with eggs, onions, and carrots. You will get the famous Mimosa salad. The product is combined with green peas, fresh cucumber, lettuce leaves, boiled rice. The product is often used for soups; potatoes, canned fish and rice are added to the first course. So, canned fish not only has benefits, but can also cause harm. They should be used with caution in case of certain diseases; there are restrictions during pregnancy and breastfeeding. There are specifics to choosing a product; it is important to monitor the expiration date and not store it open for a long time.

Sardines in oil - benefits and harms

These canned foods are easy to find on the shelves of almost any store; they can be used to make salads or simply served as a snack. But is it worth eating them, or is it better not to serve them? In order to make the right decision, you need to know what benefits and harms sardines in oil can bring.

The benefits of sardines in oil

These canned fish contain a fairly large amount of protein, and, unlike that found in meat, it is more easily digested. That is why many women believe that they can and even should be eaten. In addition, if you study in detail the composition of sardines in oil, you can find vitamins PP, A and E in them. According to experts, just 100 g of these canned foods per day will provide 15% of the daily requirement of these substances, and this is quite a large amount. Well, the content of chromium, fluorine, cobalt, iodine, potassium, calcium and iron in such fish certainly makes them even more useful. This combination of substances and microelements has a beneficial effect on the walls of blood vessels, making them more elastic, and has a stimulating effect on the work of the heart itself. Also, the presence of vitamins A and E helps prevent premature aging of epidermal cells and prevents the appearance of neoplasms (oncological tumors).

Summer is not only a time for well-deserved rest, vacations and voyages to sea ​​coasts.For a real housewife, summer is a really hot time for preparations and preparations for winter. After all, what the real housewife prepares in the summer determines what her family will eat during the cold season. And the summer abundance of vegetables and fruits and herbs really makes your eyes wide open. I would like to pamper myself with these vitamins both in autumn and winter. Therefore, the question how to properly prepare vegetables, fruits, herbs, preserving while the maximum number useful substances contained in them, preserving them taste qualities?- quite natural.

There are different types of preparations of vegetables, fruits, and herbs. As well as the different results obtained by the hostess at the exit.

The main ways to create a supply of vegetables, fruits, and herbs for the winter

You can do:

• conservation,
• salting,
• pickling,
• drying,
• freezing food.

Which way should we choose? So as not to harm your health, and preserve vitamins, and so that it tastes and looks appetizing? Let's take a closer look at each method.

Preservation for the winter

Here you can’t do without vinegar and long-term heat treatment. These factors do not at all preserve nutrients and vitamins; rather, on the contrary, they destroy them. Therefore, there is very little benefit in salads, tomatoes, cucumbers, cabbage, sealed in jars using vinegar and prolonged heat treatment. Although the taste is quite appetizing. But not very useful!

Pickling vegetables

Vinegar is not used here, there is no long-term heat treatment, vitamins and nutrients in vegetables are preserved. But there are several disadvantages. Pickled vegetables are not stored for too long; a mandatory requirement is a cold and dark place for storage. At long-term storage vegetables are simply over-salted and acidified, which affects their taste. But, as more useful option preparations, preparation by pickling vegetables may well be considered. Crispy pickled cucumbers, sauerkraut, pickled tomatoes - tasty, appetizing and most importantly healthy.

Marinating for the winter

Option for preparation by marinating not possible without the use of vinegar. And the benefits of using vinegar, whether for vegetables or for our health and stomach, are very few. There are no longer any beneficial vitamins and nutrients left in pickled vegetables, and the pungent taste irritates the stomach and is harmful to health.

Drying

Ideal for greens (dill, parsley, green onions), vegetables and fruits. Here, not only sunny window sills, balconies and ovens, but also special drying cabinets or so-called “dryers” are ready to help housewives. In this harvesting method, the most The main key to success is removing excess moisture and completely drying the product.

If vegetables, fruits, and herbs are simply not dried, the housewife will not have any supplies for the winter; the under-dried preparations will become covered with mold and will not be suitable for consumption. There are also strict requirements for the storage of dried products - they must be stored in a dry and airtight environment, but in no case in plastic bags. Ideal option for storing “drying” there are paper, fabric bags, and glass containers.

Some may say that this method is too much hassle... However, he is also pleased with the result. During the process of drying vegetables, fruits, and herbs, the loss of vitamins and nutrients is minimal. The main thing is not to over-dry or over-dry, but to maintain the golden mean. As for the taste qualities of dried vegetables, fruits, herbs, they are fully preserved, and the natural smell is preserved. Fragrant mushroom soup, potatoes with herbs, dried fruit compote - not only tasty, but also healthy.

Freezing for the winter

With the development of technological progress and the availability of multifunctional household appliances, housewives also became available method of preparing fruits, vegetables, herbs by freezing. If this preparation method was simply not available in ordinary refrigerators about twenty years ago, then with the advent of modern refrigerators with built-in freezers, housewives now have more opportunities. The freezing method is suitable for greens, vegetables and fruits. As for the usefulness of this harvesting method, the benefit is one hundred percent. Saved Not only natural aroma, taste frozen product, but also all of it healthy vitamins and substances, which are contained in this product at the time of freezing. And if, for example, ordinary carrots practically lose their vitamins by the time spring arrives, then frozen carrots will have them in full.

Freezing rules

In the method of preparing vegetables, fruits and herbs, there are also several rules, on compliance with which the success of your business depends. You need to freeze clean and dry vegetables and fruits in small portions (which you can use at a time). You can freeze fruits and vegetables in special plastic containers with lids, or in plastic bags (so they take up less space). There is no longer a re-freezing option for defrosted food.

Depending on your wishes and future prepared dishes, vegetables and fruits can either be frozen whole or cut into pieces. Or you can show your imagination, spend a little time and prepare either a frozen vegetable or fruit platter.

conclusions

As for the last two methods of preparation - by drying and by freezing, in addition to their obvious advantages, almost maximum usefulness and preservation of vitamins and nutrients, these methods also save time and effort and the health of the housewife.

Which harvesting method to choose is a purely personal matter. Can combine procurement methods, focusing on one thing.

But when making your choice, you must remember - prepared products must be Not only tasty, appetizing and aromatic, but most importantly - useful. Otherwise, there is no point in the procurement process.

Source: bezvreda.com/gotovimsya-k-zime/ Olga Shevtsova, World without Harm

When even the best preparations can they be harmful in the winter?!

It's no secret that hot summer days real housewives spend time not only on the seashore, basking in the sun, but also in the kitchen, doing various preparations for the winter. Jams, pickles, pickling... So much needs to be prepared for the cold season. However, dear housewives, haven’t you asked yourself, Is there much use in such preparations of yours? Or, perhaps, all our work is, in fact, useless and in vain, since there is not an ounce of benefit in these canned cucumbers and tomatoes are not contained. Let's figure it all out together...

Harmful preparations for the winter

First, let's look at the opinion of nutritionists. What is their attitude towards canned products? You will be surprised, but they tend to believe that There is no particular benefit in canned foods. Ah, what you should give preference to is fresh fruit, vegetables, meat and fish. Nutritionists justify such a categorical position with the following conclusions:

• products in which vinegar is added during the pickling process are strictly contraindicated for consumption by those of us who suffer from high acidity of gastric juice, gastritis, stomach and duodenal ulcers.
• As for foods pickled and pickled with a lot of salt, they should not be consumed by hypertensive patients, patients with urolithiasis and kidney failure.
• oh, here are the different ones vegetable salads, which are generously flavored during the cooking process vegetable oil, are simply contraindicated for those of us who suffer from diseases of the gallbladder and pancreas.

Well, can you at least use preserves and jams, you ask? Do not rush to classify them as harmless (since you can’t even talk about benefits) products - they become a real poison for patients with diabetes and people prone to obesity...
Another argument from nutritionists in favor of the fact that all our preparations do not benefit our health is based on a well-known fact -

Most vitamins are destroyed during heat treatment. Everyone’s favorite vitamin C turns out to be especially “fragile” in this regard - it is destroyed in the very first minute of heating...

It turns out that all our summer labors and long hours spent in the kitchen surrounded by fruits, vegetables, jars and sealing lids are all in vain?

Useful preparations for the winter

Fortunately, our nutritionists are still objective people, so they did not deny the fact that there is still a certain, albeit small, benefit in canned food. So, for example, minerals such as calcium and magnesium are in our canned vegetables are preserved almost completely. In addition, the proportion of such useful substance like lycopene, it does not decrease during heat treatment, but rather increases. That is why tomatoes (which initially do not contain much lycopene) become healthier after heat treatment than their fresh counterparts. Oh, here is the cabbage that you cut from the garden bed and put in the cellar, so to speak in kind, will lose its beneficial properties every day, while sauerkraut will become a real record holder for the content of flavonoids and vitamin C. However, we should not forget that such healthy sauerkraut, on the one hand, can cause harm to hypertensive patients, and even to completely healthy people ( or rather under-examined) do not forget about reasonable measures in the process of its use...

Mushrooms, canned meat and fish, fruits - these are the types of preserves that are most often contaminated with botulism...

How to properly store and use preparations

It turns out that even if preserves and marinades are not contraindicated for you, they should still be consumed in moderation? A, What is included in the concept of “moderate amount”?

All the same nutritionists recommend that, in cases where you have no specific and categorical contraindications to eating pickles, be content with pampering yourself with such products once, maximum twice a week. As for sweets, the maximum dose per day is 2-3 teaspoons of jam or preserves. Just remember that the tea you drink with this jam should be without sugar. As for canned fish and meat, despite the fact that they contain a large amount of minerals and protein, and valuable amino acids, they must be prepared strictly following the recipe and stored as indicated in the recipe.

Any amateur gastronomic activity can threaten you and your loved ones with botulism, so if you doubt your culinary abilities, buy such canned food in the store... Don’t forget about mushrooms - in addition to the fact that you must be 200% sure that the mushrooms are edible , follow the technology of their preparation.

We will not remind you that bloated cans of preserved food, with cloudy brine, an incomprehensible color and an unpleasant odor are strictly prohibited. You know this yourself. Likewise, jam under a film of mold - do not spare the products and your labor, rather spare your health. Even if the jam has mold normal taste, it is already poisoned with mycotoxins, substances that tend to accumulate in the body and cause cancer... Here's a jar of your favorite jam!

Therefore, if you have the opportunity, freeze vegetables and fruits and dry them. If you decide to start canning, give preference to recipes without vinegar, choose fresh fruits for such preparations and remember that in small quantities such twists can still be useful. However, like any other tasty product, which, when entering our body, contributes to the release of the hormone of happiness and joy - endorphin, the deficiency of which we experience so much on cold winter days...