Explaining the tricks to be considered when making pickles, Dr. Lecturer. Prof. Dr. Halil İbrahim Binici warned that pickles made in plastic containers can damage the endocrine system. Stating that the most important issue to be considered while canning is temperature, Dr. Binici said, “Otherwise, it can cause poisoning due to Botulism toxin produced by C. Botulinum bacteria.”
Istanbul Esenyurt University Faculty of Health Sciences, Department of Nutrition and Dietetics Dr. Lecturer. Prof. Dr. Halil İbrahim Binici explained the tricks of making pickles and canned food at home. Stating that the container used when making pickles should be a glass jar, Dr. Binici said, “Plastic containers are generally preferred, this is wrong. In pickles made in plastic containers, rock salt etc. or vinegar (acetic) can pass through the containers when used. This can often damage the endocrine system. Therefore, it is necessary to avoid making pickles in plastic containers.”
“It is recommended to use 5-8 percent salt and 10 percent vinegar”
“When preparing pickles, especially the salt ratio should be 5-8 percent,” said Dr. Binici, ”So if we are preparing 1 liter of pickles, we need to use about 80 grams of salt. We should make sure that this salt is rock salt. We should use drinking water rather than tap water. Otherwise, due to the excessive use of water containing iron or copper ions, it can react with phenolic compounds, especially in fruits and vegetables, and cause darkening in the pickles we make. So definitely pay attention to this. Generally, there are many questions about 'should I use salt or vinegar'. Salt or vinegar can both be used. It is recommended to use 5-8 percent of salt and 10 percent of vinegar.”
Stating that it is not very correct to add additives to pickles from the outside, Dr. Binici said, “Since we obtain fermented products, garlic can usually be used, and parsley, dill and chickpeas can be used for a pleasant smell. But sorbic acid etc. can be added from outside. It would be better to avoid these.”
“If you must can, prefer tomatoes”
Prof. Dr. Binici said, “Generally, temperature is among the things to be considered to avoid poisoning in homemade canned food. In 2017, it was seen that a family of 4 was poisoned by this and all 4 of them died. Therefore, one should be careful. If you want homemade canned food, tomatoes should be preferred more.”
“It can be done in a pressure cooker for 15-20 minutes”
“When we can products such as beans and peas, because their pH values are above 4.5, when we can products such as beans and peas, when the pH values exceed 4.5, this bacteria, which we call C. Botulinum, finds more breeding environment. Therefore, if canning is to be done, the jars should be boiled in it for about an hour after the jars are filled and closed, including the lid. This process can be done for 15-20 minutes in a pressure cooker,” said Dr. Binici and added the following:
“Above four and a half minutes, this bacterium, which we usually call C. Botulinum, can cause poisoning, which we call botulism. Therefore, it is necessary to do the heat treatment completely and correctly. However, of course, freezing vegetables will keep them closer to fresh. Because when we can vegetables, we apply heat treatment and this process can cause vitamin loss. Therefore, it would be healthier to freeze the products within the possibility.”
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