Perfectly safe antipasto

Story by Barry Potyondi

Planning to give a jar of delicious homemade antipasto to friends this holiday season? Here’s how to do it safely:

1.  Inspect your jars thoroughly: look for nicked rims that may prevent proper sealing and discard all rusted screw bands.

2.  Use a pressure canner: the micro-organisms that cause botulism in canned foods often survive the boiling water temperature of 212°F (100°C), so sterilize your jars in a pressure canner at a minimum of 240°F (115°C) instead and leave the water-filled jars in the canner until ready to use.

3.  Avoid pressure cookers: pressure cookers are not a substitute for pressure canners, as they will reduce the vegetables in your antipasto to a mush-like consistency.

4.  Ensure a good seal: boil sealer lids for no more than five minutes—just enough to soften the sealing compound and ensure a tight seal.

5.  Higher altitudes demand longer processing: if you live at an altitude of more than 3,000 feet, or 914 metres, (e.g. Calgary, Banff, Jasper, or Lethbridge), add five minutes to the sterilizing and processing times for your recipe.

Tip: If you’re lucky enough to receive a jar of homemade antipasto as a seasonal gift, check it for food safety by listening for a pronounced pop when you pry open the seal. If the jar isn’t sealed completely and tightly with a proper canning lid, or if the product smells “off” when you open it, discard immediately.