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Are You Making These Canning Mistakes?

Canning food at home is a great method of preserving food for winter, especially if you have a garden full of fresh vegetables and fruits. But canning can be tricky and requires some skill and attention. In order to become a pro at canning, here’s a list of common canning mistakes and how to avoid them. One of the most common and dangerous mistakes is canning low acid foods in a boiling water canner. This can lead to botulism, which is the development of a nasty bacteria that can endanger your health. Another important aspect is to leave enough headspace once you fill your jar. One the food is canned, it will start to swell inside the jar and if you don’t leave enough headspace for it, leaking can occur, which can be unpleasant to deal with. Of course, there are other aspects to keep in mind when canning food, so just check the entire list below for more tips and tricks.

Mistake #1: Canning Low Acid Foods in a Boiling Water Canner

Mistake #2: Not Paying Attention to Headspace

Most canning sets come with a nifty little tool to help you measure your headspace accurately.

Mistake #3: Ignoring Air Bubbles

Use a complete set for canning. These tools are easy to use and will assist in making your delicious water bath and pressure canning recipes.

Mistake #4: Leaving the Rims Dirty

Mistake #5: Not Filling the Canner with Enough Water

Mistake #6: Reusing One-Use Canning Lids



Mistake #7: Rapid Temperature Changes

Mistake #8: Using Jars Not Intended for Canning

Mistake #9: Not Adjusting for Altitude

Mistake #10: Not Following Directions

Use tested recipes from trusted sources- such as the Ball Complete Guide to Home Preserving– to ensure the safety of your final product.

Mistake #11: Using Inferior Produce

Mistake #12: Not Sterilizing Properly

Sarah from The Free Range Life explain us about these canning mistakes.

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