A spice has appeared in Ukraine that can threaten the safety of canning and cause cans to explode

Ukrainian homemakers face problems during preservation – jars burst, and preparations spoil. The basis of these problems may be the use of poor-quality table salt.

Biochemist Olga Gurenko emphasizes that a significant portion of imported salt, mainly from Turkey, which has flooded the Ukrainian market, can lead to spoilage of preserved products. In particular, this product contains the additive E536, known as potassium ferrocyanide, which can worsen fermentation processes.

“Potassium ferrocyanide is part of the group of anti-caking agents and is added to salt to maintain its flowability. Although this property is positive at first glance, it can harm preservation,” the specialist explained.

When such salt is added to the pickling or pickling processes, natural fermentation processes are disrupted. The bacteria responsible for proper fermentation do not function properly, which causes the appearance of mold, mucus, or the transformation of vegetables into soft ones.

To avoid disappointment, the expert recommends using only certain types of salt. It is best to choose natural rock or sea salt that is free from impurities.

It is also worth paying attention to coarsely ground salt since it is much less likely to contain anti-caking agents. When choosing salt, read the label carefully – the composition should only include sodium chloride (NaCl).

Additionally, it is essential to avoid using salts with the markings E536, E535, and E538, as these are different types of ferrocyanides used as anti-caking agents.