Consumer advice for food preservation at home 

Home food preservation can be safe when carried out correctly, but mistakes can have serious consequences. Consumers should always:

If food is not prepared, processed or stored correctly, harmful bacteria and other microorganisms can grow.  

Some microorganisms can cause food to go off and can make people ill. One of the most serious risks is Clostridium botulinum. 

This bacterium can survive in food as spores and, under certain conditions, can grow and produce a toxin that causes botulism. Botulism is a rare but serious illness that affects the nervous system and can cause paralysis or death. 

Preserved foods that have not been prepared correctly may not look, smell or taste unusual. Do not rely on appearance, smell or taste to decide whether food is safe to eat. 

containers are leaking, damaged or heavily rusted 

you are unsure whether it has been preserved safely 

Food preservation is the process of preparing food so that it can be stored safely for longer. 

People may preserve food at home to make use of seasonal produce, reduce waste, save money or because they enjoy preserved foods. 

wash your hands thoroughly before, during and after preparing food 

clean and sanitise work surfaces and equipment 

use instructions and guidance from a reputable source and read them all before you start

follow instructions exactly, including any temperatures and processing times 

use containers and equipment that are suitable for the preservation method you are using and store foods according to the instructions provided 

check jars, lids and containers for damage before use and throw away any that are damaged. 

sterilise containers when instructed to do so 

only use ingredients that are fresh and free from spoilage 

use preserved foods within the recommended shelf life 

regularly check stored foods for signs of spoilage