Food safety

FOLLOW A CURRENT, TESTED RECIPE.

Foods must have the correct acid level for safe preserving and the right pectin level for the proper texture of sweet spreads. Some very old recipes are no longer considered safe. Measure accurately and don’t substitute ingredients. You can sub spices and herbs, but don’t adjust salt. Never adjust the vinegar; you can use a different vinegar of the same or stronger concentration.

KEEP CLEAN

Preserves must always be put into hot sterilized jars. Wash them in the dishwasher on the sanitize cycle (timing it so they’re hot when ready to fill) or fill your canning pot with water, add clean jars (tilting them to fill with water) and place upright on rack. Bring water to a boil, and boil for 10 minutes. Turn heat to low, and leave jars in the canning pot to keep hot until it’s time to fill them.

Sterilize all tools and equipment in the dishwasher on the sanitize cycle or in a bleach solution of 1 tsp (5 mL) bleach for each 3 cups (750 mL) water. Rinse well.

IF IN DOUBT, THROW IT OUT!

Never eat preserves that have bulging lids, broken or rusted seals, mould or bad odours, or are bubbling. It does feel wasteful, but food poisoning is not worth the risk.