Dr Schenker says: 'Fermented foods can last for ages because, technically, they've already “gone off”. However, like wine, they will eventually oxidise, especially as you get towards the end of the bottle and more air gets in.' What the label advises: Once opened, keep refrigerated and use within six weeks (Sharwoods Green Label Mango Chutney) I find this a bit more tangy than Haywards, so I like it just a tiny bit less. Depends on your taste though. It's still excellent with cheese and meats. Of course, the best piccalilli comes from my home town and it's not on here (not naming names). But this is a tasty substitute. I rarely throw condiments away unless they've clearly gone off. I've fed the kids pesto with the mould scraped off...No one died.' What the label advises: Ensure the lid is closed and store in a cool, dry place out of direct sunlight (Sarsons Malt Vinegar)

What the label advises: Store at room temperature, away from heat and direct sunlight (Filippo Berio Extra Virgin Olive Oil)When it's time to sweeten the deal, turn to our fresh and juicy fruits. Whether you're into crisp apples, succulent berries, or tropical delights, our fruit selection is a vibrant bounty of nature's sweetness. Not only that, but a high sugar content forces water out by osmosis, creating an inhospitable environment for microorganisms - even at room temperature. After soaking cucumbers and onions, pour out saltwater and rinse thoroughly with cold water and allow cucumbers to drain. What the experts say: Storing olive oil in the fridge will solidify the triglycerides and monounsaturated fatty acids, so keep it in a cupboard instead. However, because it's already a fermented product, it won't go off and it's fine to store it in a cupboard.

You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning. keep olive oil in clear bottles out on worktops. This is especially important if it's a sunny room. Instead, keep it in a cupboard or choose green-bottled brands, which will be more resistant to light degradation.You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes) In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.

What the experts say: This is fine to keep in the cupboard, as it contains preservatives including vinegar. For meat lovers, our selection of cold meats is a carnivore's dream. From thinly sliced deli meats for sandwiches to flavourful sausages for grilling, we've got a variety that will satisfy your meaty cravings. What the experts say:This contains vinegar as one of the main ingredients, which helps to preserve it. But one of our experts, Dr Schenker, takes a more cautious approach because of the way we tend to use these kinds of sauces. Vegetables (Cauliflower, Onions, Gherkins (contain Sulphites and Firming Agent - Calcium Chloride)), Spirit Vinegar, Sugar, Modified Cornflour, Mustard, Salt, Spice, Flavourings (contain Celery), Colour - Plain Caramel. Lifestyle / AdditivesRefrigeration is only required if you're concerned about keeping the quality and flavour at their peak for longer. Mango chutney It was such a favorite of mine growing up that I asked my Mom for a bottle of Piccalilli for my birthday….I am now 71 years old and it is still a favorite of mine.