The summer-autumn season is a "hot season" not only for salting and stocking with vegetables and fruits, but also for sweeties who prefer to drink a cup of tea with a spoonful of homemade jam on a cold winter evening.
Of course, the recipes for its preparation are many. After all, today the ingredients of this dessert are not only the usual berries and fruits. There is a cabbage and carrot jam, citrus or rowan, even mint. In a word, everyone has a "color and taste".Only now many people have a single question: "What to do, so that in the winter it was not revealed, all efforts were vain, and the money was wasted because of the swelling of the banks and education on the molded layer of mold?".
So, how to keep jam from mold throughout the winter, how to protect it from spoilage? Indeed, this question is relevant for many, an
Best of all, of course, keep the jam in the refrigerator on the bottom shelf. But few have enough space in it to fit at least a dozen jars. But it does not matter. A properly prepared jam can be stored at room temperature.
The ideal place for storing cans with jam in an apartment will be a usual dark pantry, in which the temperature does not reach 20 degrees Celsius. It is not recommended to put cans in the cellar because it can simply freeze and deteriorate in such a place( often the glass jar is simply "torn" because of a sharp temperature drop).
Jam without pits, cooked and sealed by all rules, can be stored for several years.
But jam with bones should not be stored for more than six months. The fact is that from their nucleoli, during long-term storage, the most dangerous poison is released - hydrocyanic acid, and after 7-8 months its concentration may exceed the values safe for health. Especially dangerous in this respect are cherry, plum, apricot and peach jam.
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