Avoid these mistakes: How to safely make homemade preserves

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 mold growth. Consuming even a small amount of 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 mold after opening the jar, immediately discard its contents. Simply cutting away the moldy part won’t help.

Regular hand washing and keeping kitchen equipment clean are basic steps that should not be forgotten.

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

After correctly pasteurizing, 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.