Vinegar is the ingredient that is needed to preserve vegetables after they have been canned.
However, not all housewives know that they need to take only certain types of products.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you why canned food can go bad.
Mistakes made when preserving vegetables
Using low concentration vinegar, such as 4%, will not preserve vegetables. Therefore, it is recommended to eat foods prepared with it within a few days.
But a product with a 5-6% concentration is suitable for preservation. 9% vinegar will help preserve vegetables even better.
You can use regular table vinegar, as well as wine, apple, and balsamic vinegar.
Citric acid and lemon juice will also help preserve vegetables. For a three-liter jar, you will need 1 teaspoon of powder or juice from half a medium-sized fruit.
Expert: Arkhipova Julia
