Karina’s Safety Cooking Tip!
The above is a photo of olives which I have cured, marinated and preserved, for later enjoyment (once the flavours develop). One crucial step, which I will never miss, would be to sterilise the preserving jars beforehand.
Sterilising jars prior to filling with food, is crucial and beneficial. The benefits include, but are not limited to, the following:
– Your food will keep for much longer.
– Your food will have been handled correctly.
– Your food may be safe for consumption i.e. food will not be contaminated with bacteria.
There are many different methods to use in order to sterilise your glass jars, prior to using. I like to grab a large pot, fill it up 3/4 with cool water, then place the jar back into the large pot. Once the jar has started to boil for 12 minutes, then you are ready to place your jar into a hot oven, for approximately 3 minutes, or however long it takes to evaporate any residual water off the jar.
Stay safe in the kitchen!
4 thoughts on “Clean Food!”
Great tip Katrina
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It’s so disappointing when something you spent time preserving and marinating starts growing mould. Happens every now and again with my chutney or infused olive oil. 😦 I sterilize, but it’s a pain in the butt.
That definately sounds disappointing, considering the time you spent preserving food. Hopefully, with the tip of boiling both the glass jar and lid in the large saucepan for the required time, along with popping the sterilised jar in a heated oven, allowing all the water to evaporate, should help with this. Once the jars are sterilised, the food items are to be placed inside the sterilised jar, with the lid immediately placed on the jar, then screwed tight. All infusions, oils, preserves, etc, should then be stored in the refrigerator, so food is kept to food safety guidelines.