The expert warned about the dangers of canning different vegetables in one jar.

Olga Anishenkova, head of the Food Products department at the Law and Health Foundation, said that many housewives prefer to preserve different vegetables together, combining tomatoes with cucumbers or carrots with cabbage in one jar, but the preparation of such preparations should be approached with caution.

In conversation with Lenta.On Tuesday, October 20, the specialist noted that vegetables vary in density, structure, size and moisture content, so the speed of their pickling and pickling is not the same. This can worsen the taste and quality of the blanks, as well as affect their safety.

The acidity of vegetables is of particular importance. For example, zucchini, broccoli, and corn are low-acid foods, while tomatoes have higher acidity. The wrong combination of ingredients can disrupt the necessary balance and create conditions for the reproduction of dangerous bacteria, including botulism pathogens.

In addition, the vegetables in one jar should be about the same freshness. Old fruits can begin to ferment earlier than fresh ones, which increases the risk of spoiling the harvest. Problems are indicated by turbidity of the brine, a change in odor, softening of vegetables and excessive gas formation. It is also forbidden to use products with signs of spoilage for preservation.

Anishenkova stressed that it is safer to harvest vegetables separately, but it is not necessary to completely abandon the assorted. The main thing is to use proven recipes, observe the proportions of salt and vinegar, as well as the required processing time. If the lid is swollen, the brine has become cloudy, or an unpleasant odor has appeared, the contents of the jar should be discarded.

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On October 8, Roskachestvo experts urged not to open swollen jars of cucumbers with cloudy brine. Life.ru . Also, do not open it if the brine is covered with foam or mucus, gas bubbles, whitish threads or gray-green flakes appear inside. 360.ru . All these are signs of the development of undesirable microorganisms, such jars should not be opened and their contents should not be sampled. The swelling of the lid indicates active gas formation, RIAMO notes.

In September, toxicologist Mikhail Koziev told how to avoid poisoning with mushroom preparations. So, the use of the product should be abandoned if the brine has become cloudy, an unpleasant odor has appeared, or the jar has swollen. Properly prepared homemade canned food is stored for up to 12 months in a dry, dark place at temperatures from 0 to +25 degrees. After opening, they should be kept in the refrigerator for no more than two to five days, the Moscow city news agency clarifies. At the same time, a toxicologist, Professor Mikhail Kutushov, warned that buying cheap caviar from unverified sellers could lead to severe food poisoning. If sanitary standards are violated, E. coli, salmonella and staphylococci can multiply in the product, writes NSN.

On August 22, Roskachestvo said that it was better to abandon conservation, which had been stored for more than a year, even if the jars looked normal and the lids were not swollen. The shelf life depends on the product.

In August, infectious disease specialist Margarita Nagibina noted that it was impossible to detect botulinum toxin by the taste or appearance of food. At the same time, the disease caused by it can lead to serious neurological disorders. The first symptoms usually occur 12-36 hours after infection. At first, nausea, vomiting, and abdominal pain may appear, followed by severe weakness, vision problems, and difficulty swallowing.