Food Safety Checklist

A pre-preservation safety checklist to complete before processing any batch. Food safety is non-negotiable in preservation — especially canning, where botulism risk is real. This checklist ensures you are using tested recipes, clean equipment, and correct procedures every time. Complete it before every canning session and keep it as a record of your due diligence.

observation

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Version History

Version 1.0 Current

Effective: 2026-03-31

Initial version

Procedure Details

Safety & Hazards

This IS the safety tool. If any item fails the checklist, stop and resolve the issue before proceeding. Never skip safety steps to save time.

Preparation Notes

You will need:

Your preservation equipment laid out and ready
The tested recipe you plan to follow
Ingredients checked for freshness
pH strips (for acid foods)
A timer and thermometer
Your Libre Grow app or journal

Procedure Steps (Version 1.0)

Check all equipment for cleanliness — jars, lids, canner, utensils, surfaces. Everything that contacts food must be clean and in good condition.

Verify your recipe comes from a tested source — USDA Complete Guide to Home Canning, NCHFP, or university Extension. Untested recipes from blogs or social media are not safe for canning.

Check all ingredients for freshness — no mouldy produce, no expired vinegar, no old spices that have lost potency. Quality in equals quality out.

For canning: verify the pH of your product is appropriate for your method. Water bath canning requires pH 4.6 or below. If in doubt, use a pressure canner.

Confirm your processing time and pressure are correct for your altitude. Altitude affects boiling point — higher altitude requires longer processing or higher pressure.

After processing, check seal integrity — lids should be concave and firm, with no flex when pressed. Any unsealed jars must be refrigerated and used promptly.

Label every container with contents, date, method, and processing details.

Record any deviations from the recipe or procedure. If a significant deviation occurred, consider the batch suspect and refrigerate rather than shelf-store.