Guides to preserves and semi-preserves covering processing, sterilisation, labelling, storage and safety after opening. We explain how to read ingredients, net and drained weight, what the date on the pack means, when a dented can may be a concern and why some foods should not be stored in an opened can. We also cover the difference between a shelf-stable preserve and a chilled semi-preserve, and how shelf life changes after opening a jar or tin. The goal is to understand the product and store it correctly without confusing commercial shelf life with food safety.