Sezonul conservelor vine cu un risc ignorat de mulți. De ce sterilizarea borcanelor nu trebuie făcută „după ochi”

Food preservation through heat treatment requires precise conditions to avoid food poisoning and botulism, as highlighted by experts. While canning is a common practice, safety measures must be strictly followed. Vanessa Lépinard emphasizes the importance of exact time and temperature to eliminate harmful microorganisms. The risk of botulism is particularly associated with improperly canned low-acid foods. Safe processing temperatures depend on the acidity of the food, with low-acid vegetables needing pressure canning. Tomatoes may require acidification to ensure safety. The article stresses that following tested recipes and proper hygiene is crucial for safe home canning.