Today, canned food has become one of the busiest and fastest-growing foods in the world because of its availability and ease of use. When using canned food, we have some tips to collect.

A few tips on warming up canned foods

Boiling canned in water

To properly boil canned foods, the can is placed in a container of water so that the water can completely enclose the can. The time is 20 minutes from the start of boiling water. Because this toxin is deactivated at 2 degrees Celsius (within a minute).

Do not place canned food on a straight flame

Never place the can on the flame because the germ is not completely destroyed and direct heat can cause the can to burst. Also, direct heat can damage the texture and nutrients of food.

Boil all canned except fruit canned

Botulinum toxin production is not limited to canned fish, and all canned foods, including vegetables, meat, caviar and various seafood, must be boiled before use. Only fruits that are canned in syrup are not included.

Heating canned in the microwave

Some experts have not allowed heating the canned foods with the microwave and believe the microwave heat may damage the body of the aluminum containers.

Boiling in canned food

Sometimes people mix and drop all purchased canned food. But keeping canned poisons may re-produce them, so be sure to re-boil them when you consume them.

Transfer canned contents after opening to a suitable container

Once the can is opened, transfer the contents to a suitable container. Because the food may react with the inner wall of the can after opening the can of oxygen in the vicinity of the air.