Commercial foods are typically prepared in an approved food processing facility and required to display a best by or expiration date. When foods are preserved in the home, however, food safety and security depend on the cook.
The failure to follow a tested recipe or to store food in a safe place can jeopardize food safety, yet recognizing when home preserved foods are past their prime or no longer safe to eat is sometimes a challenge, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
Tell-tale signs that suggest food is suspect and should be discarded include:
