Heinz Mild and Creamy Mustard Pickle 320 g

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But one of our experts, Dr Schenker, takes a more cautious approach because of the way we tend to use these kinds of sauces. You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.

What the experts say: Acetic acid and a high sugar content act as preservatives to keep microbial degradation at bay, so mango chutney doesn't need refrigeration.

Colmans Classic Mint Sauce

What the label advises: Keep refrigerated and use within three months (Nando's Peri Peri Sauce Medium)

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 label advises: Ensure the lid is closed and store in a cool, dry place out of direct sunlight (Sarsons Malt Vinegar) Dr Schenker says: 'The high acidity of vinegar means that any contaminant such as bacteria or mould getting into the bottle wouldn't stand a chance of living.' Hot pepper sauce Time to make another batch in between making Sauerkraut, Kimchi, Kefir Milk, Apple Cider Vinegar and Fire Cider Vinegar. 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.'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 experts say: Made with wine, this French mustard also contains the preservatives potassium metabisulphite and citric acid. What the experts say: Vinegar has an indefinite shelf life at room temperature, and can therefore be safely kept in a cupboard for years.

understand that 'use by' dates are about safety, while 'best before' relates to quality. An easy way to remember it is, 'Use by; say goodbye. Best before; eat some more.' what the Food Standards Agency advises. Use common sense and sensory cues such as smell and taste to determine whether a food can be eaten beyond its 'best before' date. However, 'use by' dates should be strictly adhered to - no guesswork. What the label advises:Once opened, keep refrigerated and consume within six weeks (Haywards Piccalilli) Dr Schenker says: 'Honey is found in hives at an ambient temperature - much like keeping it in a cupboard - so refrigeration isn't necessary.' Mint sauceWhat the label advises: Once opened, keep refrigerated and use within six weeks (Sharwoods Green Label Mango Chutney) What the label advises:After opening, keep refrigerated and use within three months (Maille Wholegrain Mustard) Heinz Piccalilli is the perfect Addition to Breakfast, Lunch or Dinner. The slightly sharp tangy flavour and the mixture of vegetables go together very well.

Dr Schenker says: 'This is just a pure ingredient, so there is nothing that can contaminate it, such as bacteria. Therefore it's fine at an ambient temperature.' Soy sauce

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: Storing olive oil in the fridge will solidify the triglycerides and monounsaturated fatty acids, so keep it in a cupboard instead. Not only that, but a high sugar content forces water out by osmosis, creating an inhospitable environment for microorganisms - even at room temperature. worry about a little bit of mould on products such as jams, jellies and fruit sauces. Experts say if you're in good health, scrape it off and eat what's underneath. Avoid breathing in spores, and discard if the food tastes 'fizzy' and you're prone to an unsettled stomach.