There has been a sweet rush of canning in many homes lately. Canning, which is done in order not to miss out on the flavour and benefits of summer vegetables and fruits, is one of the leading methods of preserving traditional foods. But be careful! While you hope to benefit from the canned food you prepare, you may do harm by skipping some rules that need to be followed!
Nutrition and Diet Expert Sila Bilgili Tokgöz says, “Of course, canned foods we make at home are a part of healthy nutrition. The aim of the heat treatment applied during canning is to destroy harmful microorganisms and in this way, the deteriorating and harmful effects in foods are eliminated. However, boiling at high temperatures can cause a decrease in heat-sensitive and water-soluble vitamin C and thiamine, which helps the body burn carbohydrates. In addition, not following certain rules during preparation, storage and consumption can cause serious damage to health.”
Sila Bilgili Tokgöz explained the 7 very important rules to be followed when preparing, storing and consuming canned food at home, gave information about vegetables and fruits that can be canned at home, and made important warnings and suggestions.
Choose quality, fresh, rot-free canning material
Vegetables and fruits to be used for canning must be fresh, without any damage or rot, and mouldy products must never be used. During preliminary preparation, vegetables and fruits must be washed thoroughly by rubbing under running water and chopped to be suitable for canning.
Pay attention to the duration and temperature of the heat treatment to be applied.
The most important factor that will prevent the growth of harmful microorganisms in canned food is the duration and temperature of the heat treatment applied! The toxin of the bacterium called ‘Clostridium Botulinum’, which is mostly transmitted through canned food, causes severe food poisoning.
The main reason for this poisoning is canned food that is prepared at home and closed without cooking at the appropriate time and temperature. In order to prevent the formation of microorganisms in the canned food, it is necessary to destroy the C.Botulinum toxin. The temperature must be above 100 degrees.
For this purpose, vegetables and fruits should be boiled for 10-20 minutes, depending on their acidity, especially in pressure vessels such as pressure cookers. In fact, it is necessary to heat up to 116 degrees to destroy some heat-resistant toxins. Foods with high acidity levels, such as tomatoes, should be boiled for an average of 20 minutes. Salt and oil can be added during boiling.
Pay attention to the container and hygiene you will use.
Heat-resistant glass or containers in which microorganisms cannot multiply should be used in canning. Care should be taken to ensure that there are no scratches or cracks in these containers. These containers should be heated to a temperature that will destroy any harmful microorganisms that may develop.
Before use, glass jars should be washed under running water and then sterilized by boiling for 15-20 minutes. Vegetables should be filled in the jars before they cool. Cold filling should never be done, otherwise the preserves will spoil quickly and may cause poisoning.
Avoid previously used covers
Nutrition and Diet Expert Sila Bilgili Tokgöz says, “Jar lids should be heat-resistant, not damaged, not corroded inside and not used before. Previously used lids do not close completely and cause air to enter the can. You should definitely use new and sterilized lids every time. For this, the lids washed under running water should be boiled in the pot for 15 minutes.”
Close the can in a food safe manner
“The filling process into heated glass jars should be done without wasting any time while boiling, leaving a 1/5th space in the jar. If the filling is done without leaving any space, 
leakage and air intake problems may occur. After the filling process is completed, the lid, which you are sure is hygienic and dried with a clean towel, is placed on the jar. It is tightened with palm pressure until you hear 3 clicks and then squeezed to the right once to ensure a leak-proof seal,” says Tokgöz, who warns: “The biggest mistake made is turning it upside down. Never turn it upside down because the inner surface of the lid can react with the heat and if the food is acidic, it can react with this acid and harm your health.”
Be sure to follow these rules when storing and consuming canned food!
The canned food you prepare should be stored in a cool, dry place away from sunlight. 
Unopened canned food can be stored for up to 6 months. Opened canned food should definitely be stored in the refrigerator and should be consumed within 2-3 days. Otherwise, bacterial growth will accelerate and cause food poisoning! In order to facilitate quick consumption of canned food, smaller containers should be preferred instead of large ones. If you want to take extra precautions, canned food prepared at home can be consumed by boiling it for at least 10 minutes after opening.
Canned foods
Sila Bilgili Tokgöz explained the canned foods and their benefits as follows;
- Canned Okra:
Okra, a nutritious and low-calorie food, helps regulate bowel movements while prolonging your satiety period with its high fiber content.
- Canned Peas:
Peas, which contain minerals that are beneficial for health such as iron, copper and magnesium, are also an important source of protein. There are 18 grams of protein in 100 grams of peas.
3.Canned Green Beans:
It protects against cardiovascular diseases thanks to the carotenoids and flavonoids it contains. It protects the digestive system because it is a strong source of fiber.
- Canned Tomato Puree:
It protects the immune system and the heart thanks to the antioxidant lycopene that gives it its red color. It is thought to have a protective effect against cancer, especially since lycopene is more effective in boiled tomatoes.
- Apricot Canning:
Thanks to the beta-carotene it contains, it helps prevent heart diseases by lowering bad cholesterol (LDL), while it protects the eyes with its rich vitamin A content. Apricots, which are a good source of fiber for those who have constipation and digestive problems, should definitely be consumed.
- Canned Roasted Eggplant:
Especially roast them with their skins. Because eggplants have antioxidant properties thanks to the Nasuni found in their skins. They have a protective effect on brain cell membranes. They reduce the risk of cardiovascular disease and cancer.
- Canned Roasted Red Peppers: While it draws attention with its low calories, it also strengthens the immune system and reduces the risk of heart attack with its high amount of vitamin C, lycopene and potassium content.
