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Is Canning Food Healthy?

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Misbah loves to cook, she is a good cook, she cooks for her family on weekends and the family loves the taste of her cooked food

Store stalls are stocked with a wide variety of canned products, but they often find it difficult to surpass their hand-made garden, orchard or forest goodies. At the moment, nature has pampered us abundantly with them, so the host often has questions, what not to forget when preparing vegetable stocks for the winter and what method of preservation to choose?


Canning promotes the growth of good bacteria

Promotes the growth of good bacteria "We are used to fermenting cucumbers and cabbage, but the range of fermented vegetables can be much wider: carrots, zucchini, pumpkins, tomatoes and beets are also suitable for fermentation," says Vaida Kurpienė, a specialist in healthy nutrition.

Canning is one of the most effective and healthy ways to preserve or even enhance the good qualities of vegetables. Pickled vegetables contain more vitamins and antioxidants. For example, sauerkraut, according to a health nutritionist, contains even more vitamin C than fresh. Eating vegetables, processed in this way strengthens the immune system, improves the absorption of various substances, reduces inflammation in the body.


Little fermented food every day

The specialist assures that by eating at least a little fermented food every day, we can help protect ourselves from various diseases. "It is said that a good balance of intestinal bacteria can even improve the mood, which is relevant in the run-up to autumn when people are often overwhelmed with nostalgic moods," says the specialist, who admits that so far only isolated studies have shown this. The interlocutor emphasizes the uniqueness of sour vegetables: “They contain probiotics and prebiotics - also known as good bacteria".

Our microflora in each body is different, individual like a fingerprint. It is advisable to grow as many vegetables as possible and taste them often but in small quantities.

"Canning requires salt, so for those who are prone to swelling, have higher blood pressure or other cardiovascular or kidney diseases, a large amount of salt consumed at one time can harm, do more harm than good to these good bacteria." In any case, according to V. Kurpienė, the benefits are provided not by a single consumption of fermented food."It's better, more often, but less, like a spoon," the interlocutor emphasizes.

A friend of all vegetables

A friend of all vegetables "We are used to fermenting cucumbers and cabbage, but the range of fermented vegetables can be much wider," says V. Kurpienė. The interlocutor mentions carrots, zucchini, pumpkins, tomatoes and beets as particularly good fermenting vegetables.

True, when it comes to vegetables and greens, it’s hard to name at least one that couldn’t be fermented. It is only important to remember that the condition of freshness is very important for this method of food processing, so it is necessary to carefully inspect for any spoiled or softened vegetables among the harvested vegetables. The fresher the vegetables, the more likely it is that your yeast will succeed perfectly.

The important composition when buying "When buying fermented products, attention should be paid to the composition.

Canning

Important composition when buying

During industrial fermentation, sugar is often added to the fermentation and vinegar is added, ”says the specialist. True, the woman also notices that some people who prepare vegetables for the winter at home also do not avoid these two harmful ingredients that speed up the canning process, which is usually used in another method of canning - marinating.

Rock Salt

Worth knowing

Rock salt is best suited for the preparation of yeast, which not only flavors, but also gives the vegetables an appetizing crunch. Another important recommendation is not to use chlorinated water. The ideal choice would be a clean spring, borehole or tap water. To prevent fermented vegetables from rising to the surface, do not forget to press them. It is not necessary to ferment vegetables in barrels or cans. Vegetables can also be added to jars of various sizes.

“Even before the canning process, the vegetables can be placed directly from the jar into the plate. If the jars are bigger, the vegetables can be layered, and if their capacity is small, you can add less, but more different vegetables, which will not only be delicious but will also decorate your home", the woman shares kitchen tips


This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Comments

Misbah (author) from The Planet Earth on February 11, 2021:

Thanks, Jodah I am glad you liked my article...

yes, storing excess vegetables instead of wasting them is a very good habit and they are super healthy too.

sending blessings and kind regards

John Hansen from Queensland Australia on February 11, 2021:

A very informative and attractive article, Misbah. I used to regularly can or preserve vegetables such as beets, onions, tomatoes, cabbage, cucumber etc. I still do occasionally. As your article says they are healthy, and it is a way of storing excess vegetables without wasting them.

Misbah (author) from The Planet Earth on February 11, 2021:

Thank you so much Manatita

Blessings!!

Misbah (author) from The Planet Earth on February 11, 2021:

yes Pamela, of course, it takes time in canning but the tastes are delicious afterwards

I am glad you liked it.

stay blessed and happy always

manatita44 from london on February 11, 2021:

And great kitchen tips too. The photo is filled with colour and looks nutritionally wonderful! The virtues of fermented foods! Excellent!

Pamela Oglesby from Sunny Florida on February 11, 2021:

Misbah, your article has a wealth of good information. When I was younger and healthier I canned food all the time, but I can't do it anymore. I still appreciat all that your share.