Annex
Acceptable preservation conditions
Effective 14 July 2015 to 6 November 2018Acceptable methods for preservation are:
Pickled in salt brine,
Pickled in vinegar,
Pickled in alcohol,
Packaged in sugar syrup,
Cured in salt or sugar,
Glacé, crystallised or infused with in sugar syrup (e.g. mixed peel, cranberries, tropical fruits),
Canned or bottled in salt, sugar, vinegar, salt brine, alcohol, or oil,
Boiled with sugar until gelled (jam or jelly).
Canned/aseptically packaged includes any product that has been adequately commercially heat treated to render the contents sterile. The product must be shelf-stable for a minimum of six months.