Reviews and comments: 2

  1. A. Solovyov Moscow region

    Why is garlic green in the blanks? Can I eat it?

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    • OOO "Sad"

      When canning, cloves of garlic can change color completely or partially, acquiring a bluish or greenish color. The most likely cause is the presence of copper and other compounds in the flesh that produce acid in the acidic medium (and most of the marinade recipes use acetic acid or citric acid).

      The intensity of staining is influenced by many factors: from region, soil and weather conditions to the characteristics of agricultural technology. However, it is noted that fully mature teeth are painted more intensely than young, immature. However, this does not affect the taste and product safety.

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