Contrary to what many people believe, canned preserves do not have preservatives, because they do not need them, as oil and wine do not need them, so the food, whether fish, vegetable or meat, remains pure and unalterable, yet its nutritional value, energy and protein … in addition to all its flavor.

When a can is opened and the whole is not consumed immediately, it can last for several days, even a week, by the simple procedure of keeping it in the refrigerator (not in the freezer).

Sometimes, when a can of can is opened, the content is blackened. Do not be alarmed. There is absolutely nothing harmful to health. It is simply that, when coming into contact with air, the surface of the preserve undergoes an oxidation process that only affects the aesthetic aspect.

The can will never cause contamination problems. Because the tin of which the container is composed is usually covered by an unalterable enamel. And even when it came off and the metal oxidized, that resulting oxide is also harmless. The tin does not betray.

When you open a can of preserves, do not think to throw away the juice it contains, because with it you would throw away most of the nutrient content (proteins and vitamins) that the canning contains.

The can is a good friend of the housewife. It not only saves you from having to quickly solve a meal, or allows you to enjoy products outside of your season. It also warns if, for some extraordinary event, the product inside it has deteriorated. Specifically announced by bulging, swelling. That has nothing to do with the simple dents, resulting from blows suffered during storage or transport.

When using canned preserves, be sure you consume products that retain all their original nutritional power. Interestingly, contrary to what happened with those succulent stews of our grandmothers, who boiled from nine in the morning to three in the afternoon and that, for this reason they saw destroyed all their vitamin power.

Is a canned product expensive? Let’s see, for example, the case of tuna. If you buy it fresh in the market, you will have to dispense with the head, thorns, tail and raspa, which will lose more than a third of the weight. Count it and you will have lost another third, in addition to time and energy expenditure. The can, ready to serve at the table, is undoubtedly cheaper.

As long as it remains closed, and that may be for a long time, a can of food does not need to be in the refrigerator. The pantry is enough for him. Thanks to this you can have a huge range of prepared foods that do not take any place or money in your fridge (remember that for every cubic centimeter of your refrigerator you pay on the electricity bill).

Most cans of canned and refreshing drinks today carries the easy opening system. Some tips to open them comfortably: firmly seat the can on a solid surface, lift the ring to overcome the vertical, ensuring that the initial crack is as large as possible. Lever with your thumb, pull firmly but gently until it fully opens. It is easy.

It is convenient to distinguish between preserves and semi-preserves. The latter are canned foods (for example anchovies) that have not undergone the sterilization process and, therefore, have a shorter duration and must be stored in a cool place (preferably in the refrigerator). But the authentic preserves, that which is contained in a sterilized “sanitary” container, has no such requirement. Its duration is practically unlimited and its guarantee is absolute.

The guarantee in the use of the preserves, is reflected in the current sanitary regulations of the different countries, on the dates of expiration and consumption of food. The preserves have no expiration date, but “preferred consumption”. With this key distinction, the health administrations legally endorse the health guarantee of canned preserves over time. The preferred consumption date is simply that: a period of time (three, four years) during which it is estimated that the conserve should have normally covered the marketing cycle, but without this meaning that its subsequent consumption has any effect negative from the sanitary point of view, or even of texture or flavor of the contained product.

Modern man has discovered the enormous utility of preserves and, in general, of any food or drink refreshing tin container. Between cans of preserves and soft drinks, it is statistically proven that citizens of developed countries open on average two cans a day. If you add to this the use of other tin containers (aerosols for different uses, oil cans or other products for the car, paint cans, varnishes, etc.) and tin covers and closures that use containers of other materials, The enormous importance of this industry in today’s world is understood.

 

Partial reproduction of the chapter “Useful advice” from “The book of the tin” edited by the Spanish Siderurgy and AME. (Spanish Metal Association).

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