The canned foods – or should be – a basic of non -perishable foods in our hopeless. In the market we find different types of preserves: in glass, in can, in salting … we can even make them at home. We are going to review each of them and how procedure with the Alimess when we open the container and do not eat everything.
Canned in can
The canned cans (also called ‘canned boats’) are manufactured general in tin or aluminum. We can find them with Crushed or tracado tomato, peasMushrooms, sardinillas, mussels, tuna… also with prepared foods ready to consume, such as Raviolis, fabada, drug lenters … «This type of container is usually covered with a lacquer to prevent food winging from reacting with the metal,» explains Georgiana Pitiliga, the procurement manager in Aldi Espacione.
When the sanitary authorities insist that we must discard the boats with some breakage, abolled or crushed is not for static reasons, but because that loss of form can open an exterior air input route. Or, simple, deterioration to internal can of the can, «which could lead to a migration of unwanted substances of the container to food.»
Useful non -solo child cans in our despair. It also has advantages for manufacturers. The hermeth of the can makes it possible to cook some foods within the container itself. Georgiana recounts as an example that “some fabada manufacturers cook the food within the can, as if it were a pressure cooker. This form of preparation is in some way the texture of the texture and taste of the final product. In the glass jar, in Came, in a walk, the measure measured. Food is partially cooked before packaging it.
Glass preserves
Glass jar is a frequent packaging solution for Canned vegetables, cooked legumes and some fish. «This material is inert, that is, it does not react with the content and will never release substances of any kind of food. From the chemical and organoleptic point of view, the most neutral material for food is considered,» Georgiana details. «Now, being transparent, it allows the entry of light which can alter color or nutrients of the food if properly stored.»
Manufacturing costs are more expensive in glass, «above all, due to the weight of the container and the risk of breakage.»
Beats in glass jar project a Manufacturer’s sincerity and reliabilitysince the produce is visible without having to open the jar. «The consumer usually associates it, a UN product premium, from the quality mayor, more ‘artisanal’ or ‘natural’, in front of the can, which is perceived as more industrial, although many times the content is exact the same,» clarifies the expert. That premium or delicatessen touch is found in many preserves of Bonito del Norte, asparagus of Navarra, Tudela artichokes, handmade jams …
Advantages of canned can
- Total protection against light. Being opaque preserves nutrients sensitive to sunlight, such as vitamins A, B2 and D. also avoid unwanted oxidations.
- Long shelf life. The cans reach the consumer sealted hermetic and sterilized. Thanks to these processes, they can keep food for several years without refrigeration.
- Resistant to blows. Ideal son for transport, storage and use outdoors (camping, mountain …). Also son the ideal container format to have food in emergency situations.
- Further. The manufacturing process is cheaper than in glass. Being more league, loginic and transport costs are reduced.
- Stackable. Its shape and such uniform allows more efficient storage, both in factories and in the point of sale and in homes.
- Circularity. The steel and aluminum of the 100% reclaclactable son cans, sin loss of quality.
Advantages of Crystal Tarro
- Transparency. They make it possible for the content to be seen and check the appearance, color, texture and amount of anti -food food.
- Suitability. It is ideal for acidic foods, such as tomato or pickled sauces, where there may be more risks of interaction with the container.
- Recyclable. Glass can be recycled indefinitely and without loss of quality. In addition, jars can be reused easy in homes to store homemade foods or preserves.
- Unalterable. Do not alter the taste or aromas of the product. «Not having coatings or internal treatments, as it happens in cans, there is no risk of compound migration that can modify the taste,» he says.
Tips for conserving canned foods once open
Once the can open
If you do not consume all its content, you have to keep in the never. «It is not recommended to do it within the can already open, which interior coated can be given. If the food comes into contact ICPE Metal, I special it if it is acidic, such as the elos of the tomatoes smell smell, you can release unwanted compounds,» warns the acquisition manager.
The fact that the can does not close hermeticamme raises another food safety gap once the can. «It can favor the entry of microorganisms or the proliferation of bacteria if they are not handled a corrector. In addition, prolonged contact with the open metal can affect the flavor and smell of food, especially if they pass more than 24 hours,» Georgian emphasizes. In order not to take risks, the content that is still within the boat to a clean, preferential, glass or plastic recipient, suitable for food and hermetic conpa must be transferred. «We will keep it in the fridge to consume it within a period of 2-3 days dependent on food.»
Once the glass jar
In this case it is yes you can Leave food in the same jar and put it in the fridge, As long as some basic precautions are taken: close the lid after using it, store it in the cold fridge (≤4ºC) as soon as possible and evilly directly direct jar (not to contaminate the
The fact that the thread cover airtight closes of the air, but also prevents the food from being impregnated with the smells of other foods of the fridge or altering to otrimentos foods with sulor.
A open jar in the fridge in general lines can last:
- Fish can (pretty type): 3-5 days
- Oil or vinegar vegetables: up to 1-2 weeks
- Sauces (tomato phono …): 4-7 days
Conserved foods in salt
The Salazones son an ancient form of conservation of food that precedes in many centuries the cans and glass jars. «They are still used, especially in products such as cod, mjama, anchovies or certain cured meats.»
The salt dehydrate the food, inhibits the proliferation of microorganisms and prolonging its useful life with all safety guarantees. Before consumer, it is necessary to rehydrate and/or detach them. «Once desalized they must be consumed in a few days, in the same way we would do with any fresh food,» he says. It is an easy process but requires previous planning for the time it implies.
Foods preserved in vinegar
Vinegar acetic acid reduces the meaning of the pH of food, creating a hostile environment for most bacteria, molds and harmful yeasts responsible for deterioration. By immersing food in a brine based on vinegar, the acidic environment slows down decomposition. In this way, food remains safe and fresh during long periodos, often without refrigeration. It is.
Whenever the container is closed, an ambient temperature can be thrown in a fresh, dry and remote light of the light. “Once open, the food must be stored in the fridge. It is very important to make sure of the feeds are well cubios due to the liquid (vinegar or brine) to avoid the appearance of mold or unwanted Latinations. We can abbreviated to close many vessels without altering the product, as long as we continue well and make sure that the food is new to the liquid.
A last advice not to favor unwanted contamination: if we go a consumption only one ration, we will take it out and serve it in a recent apart. Nothing to sell the pickles with the dice or eat the capers putting again and again the same spoon with which we eat.
The Aldi Council
Remember that non -perishable foods have no expiration date, but a preferential consumption date.
Georgiana Pitiliga. Procurement Manager at Aldi Central de Purchas. It has more than 12 years of experimentia in purchases and category management and operational coordination in sectors such as food, cosmetics, machinery and jewelry. He has conducted in addition to mention in global markets.
