Consumer advice for food preservation at home
This guidance explains the food safety risks of preserving food at home and provides advice on how consumers can reduce those risks.
Applies to England, Northern Ireland and Wales
Home food preservation can be safe when carried out correctly, but mistakes can have serious consequences. Consumers should always:
- understand the preservation method they are using
- follow trusted instructions exactly
- avoid taking risks if they are unsure whether a food has been preserved safely
Food safety risks
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.
Do not eat preserved food if:
-
containers are bulging
-
containers are leaking, damaged or heavily rusted
-
food shows signs of mould or spoilage
-
you are unsure whether it has been preserved safely
What is food preservation?
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.
Examples of food preservation
| Methods | Definition |
|---|---|
| Canning | Putting food into airtight jars or cans and then heating them for a specified temperature and time period to destroy bacteria and other microorganisms that can grow and cause food poisoning or food spoilage. |
| Curing | A way of preserving foods by adding salt or other ingredients to draw out moisture. Common methods include smoking, salting and drying. |
| Smoking | Cold Smoking adds smoky flavour but doesn’t fully preserve food. Products usually need curing first and still require refrigeration unless properly dried. Hot Smoking uses heat and smoke to kill bacteria and reduce moisture, but for long-term storage it’s often combined with curing. |
| Salting | Using salt to draw out moisture and create an environment that stops harmful bacteria from growing. |
| Fermenting | When good bacteria break down sugars in the food and turn them into acids, gases or alcohols. This changes the taste, texture and creates a natural preservative. Foods like sauerkraut, yoghurts and sourdough are fermented. |
| Pickling | Submerging and marinating food in acidic solutions like vinegar or brine, and without oxygen to prevent microbiological growth preserve the food. |
| Sugaring | Using sugar to draw out water from food products to create a low moisture environment that prevents growth of harmful and spoilage microorganisms. |
How to preserve food safely
-
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
-
label and date preserved foods
-
use preserved foods within the recommended shelf life
-
regularly check stored foods for signs of spoilage
-
make sure all equipment and containers are clean before use
Sterilising containers
-Some preservation methods require containers to be sterilised. Where sterilisation is needed, it is an essential step in making food safe. Always follow any sterilisation instructions provided with your containers or preservation equipment
Canning and bottling
Canning and bottling food safely at home can be difficult to carry out safely.
To make food safe, it must reach the correct temperature for the correct amount of time. The temperature and processing time needed depends on factors such as:
-
the type of food
-
the acidity of the food
-
the size and type of container used
Always follow instructions supplied with your equipment or from a recognised source. If you are unsure whether a process is safe, do not take the risk.
Using information from social media
Food preservation advice on social media may not always come from people with the necessary knowledge or experience.
If you use information from social media, make sure it comes from a trusted and reputable source and always follow recognised food safety guidance.
Further information
You can find more food safety advice on: