Food Testing

Food Testing

Home canned jams and jellies made with a research-based recipe from a trusted source like The Center for Home Food Preservation, Ball Canning, or any Extension Office are tested in a lab and considered safe. Cottage food producer created recipes are not considered safe as they have not been tested in a lab. You can take your product to a lab to have it tested for pH and water activity to see if it is considered safe and shelf stable. If you do this, you must prepare the recipe tested exactly the same every time and keep the lab analysis for certification purposes.