"I noticed a day or so later that some of the jars hadn't sealed properly and I got a bit concerned that perhaps the method that we used wasn't quite adequate enough," she explains."
The antipasto was made fresh on November 21 using an oven process, in order to make a larger batch. In the past they have also used a boiling water process without issue, but a call placed to Bernardin, the home canning product company, revealed that neither process is recommended due to the low-acid content on the antipasto.
A spokesperson told Davies that the only proper way to can the product is to use a pressure canner. Her research also found that there should be no immediate problem as the antipasto was fresh, and that it should be refrigerated and consumed within three weeks of its preparation.
Davies says that no illnesses have been reported, and that only about 15 jars out of 110 haven't been accounted for.
"Because we sold some to the public, we thought it was best to alert them that there's a possibility that it may not be safe and that they shouldn't consume it; they should dispose of it."
Jars can be returned for a full refund at St. Mark’s on Tuesdays and Thursdays from 11 a.m. to 1:30 p.m. or by calling 250-782-4680 to arrange for a pickup. The church would prefer that they are returned so they can be accounted for.