Everyone knows that fresh food is healthier than canned food, but sooner or later they buy canned food. This could be a jar of olives, pate, stew or green peas, which we very often do not eat at once. How to store canned food, can you put it in the refrigerator directly in the jar, and what other options are there?
Three reasons not to leave food in a can
The myth that food in a can becomes dangerous (poisonous) is very popular and familiar to almost everyone. But we have not found scientific confirmation of this theory. But they established two most common reasons and one most reasonable reason not to leave food in a jar.
Reason one (doubtful): bacteria
There is no doubt about it, bacteria multiply rapidly wherever there is even a tiny chance. A can of canned food is no exception. As long as it is closed, there is nowhere for bacteria to come from, but as soon as the seal is broken, the process begins. However, it is important to understand that food from a jar is not much different from ordinary food that we prepared and put in the refrigerator, placing it in a metal container without a lid.
Only a defective, so-called “bombed” can, that is, a can that has swollen, can pose a real danger in relation to bacterial infections. But we won’t even open these, right?
Reason two (mythical): toxic metals
The fear of getting a dose of toxic substances from an open tin can dates back to the distant past, namely the 19th century, when several cases of such poisoning actually occurred in history. However, it is very important to take into account that all these cases were associated with the ingestion of lead, which has long been no longer used in the production of canned food.
What does a bank consist of today? There are several options: tin, tin, special food varnish, food polymers. All these substances are inedible, but not poisonous. As long as the jar is intact, they do not react with the products in it.
Once opened, when exposed to oxygen, the metals that make up the jar can oxidize and release microparticles into its contents. However, the USDA Food Safety and Inspection Service believes that “corrosion takes several years in a closed can and is not a major concern even in an open can.” It is obvious that American researchers seriously studied the issue before making such a statement.
Reason three (most realistic): change in taste
And yet, storing in an open can does change the food for the better, that’s a fact. However, it is not the sanitary qualities that suffer, but the taste: oxidation processes give the food specific shades that you are unlikely to like.
What’s the best way to handle canned goods?
Regardless of whether you believe in the harm of oxidation, bacteria or changes in taste, all food industry professionals without exception still recommend transferring food from a can to another container. It is best if it is made of glass and has a lid.
If you decide to leave food in a jar, keep in mind that canned fish should be eaten on the same day, and vegetables and meat – within three days. Outside the refrigerator, any canned food can spoil in 3-4 hours.
In addition, experts advise to be sure to wash the can with soap and water before opening it, and to use only a clean can opener. This will prevent bacteria from getting into the contents.
Unopened canned food can be stored at room temperature. Before use, be sure to check the integrity of the container: send the can for scrap if it is swollen, has rust, leaks, severe dents, or sealed seams are damaged.
