Spreads and sauces may seem to last forever, but they are often exposed to bacteria, putting you at risk of food poisoning. Bacteria can start multiplying as soon as you open a jarred condiment, especially if there happens to be cross-contamination. “When we make sandwiches, for example, we dip the knife into the spread container, wipe it onto the sandwich and then dip it back into the container,” says Jessica Crandall, a Denver-based registered dietitian, certified diabetes educator and national spokesperson for the Academy of Nutrition and Dietetics. “By doing this, you’re putting some bacteria back into the container.” Also, if there’s water floating on top or discolouration, get rid of the whole jar.
Avoid food poisoning by following these proper preserving tips.