If jars were not sterilized before filling, the product may be unsafe due to contamination risk. This guide explains what to do and when not to take risks.
If jars were not sterilized, the product may be unsafe—do not consume.
The preserve is already packed or sealed, but jars were not sterilized.
If jars are not sealed yet, transfer the product into sterilized jars and reprocess.
If jars were sealed without sterilization, the product is potentially unsafe.
Safety is more important than saving the product.
If jars were not sterilized, it is safer not to consume.
Because bacteria can develop in a non-sterile environment.
These pages help you quickly understand related risks and common mistakes that often appear together.
Learn how to recognize insufficient sterilization and when it is unsafe to consume preserved food.
Check smell and gas. If there is hissing, foam, or an unpleasant odor, do not consume.
What to do if you forgot to add vinegar to a marinade and when it becomes unsafe.
If vinegar was not added and jars are sealed, the product may be unsafe—do not consume.
Why jars crack during canning, what to check first, and how to prevent it next time.
Do not consume the product if the jar is cracked due to the risk of glass fragments.