Preserving, jam and canning

Why tested recipes matter, high-acid versus low-acid, and what public health units expect.

5 min read. Last checked 20 October 2026.

Why preserving gets extra care

Peel Public Health explains that canning uses heat, often with pH and water-activity control, in sealed containers, and splits methods into high-acid foods (lower risk) and low-acid foods (higher risk), each needing a different heat treatment to prevent Clostridium botulinum, the cause of botulism.

What to do

Use recipes, equipment and methods that have been tested by a university or government lab. Do not invent your own or scale up a family recipe without checking it.
Measure pH with a calibrated meter for products that depend on acidity.
Keep batch records: recipe, date, quantity, pH results.
Notify your public health unit first. Peel asks for at least 14 days before you open a canning business.

Our approach

Jams, pickles and other high-acid preserves are welcome with tested recipes. We ask low-acid canned foods (vegetables, meats, soups in jars) to go through your public health unit first, and may decline them until you can show the approval.

Sources

This guide summarizes public information and is not legal advice. Your public health unit decides what applies to your kitchen.