Common canning mistakes need to be fixed before you or someone else gets sick! I see a lot of these canning mistakes when people are giving advice on forums, old recipes and even some blogs. The thing is they may not be an issue the first, second or even third time you do them but it only takes once to cause an accident with a huge mess, make someone extremely ill or even cause death.
Canning is a time-honored technique that allows us to preserve the bounty of nature's harvest for the leaner months ahead. Yet, despite its seemingly simple principles, many enthusiasts often fall prey to common canning mistakes, which can significantly impact the quality, safety, and longevity of their preserved goods.
From incorrect jar handling and improper sealing to disregarding acidity levels and not adhering to tested recipes, these blunders can lead to serious issues, including spoilage and foodborne illnesses. This article will delve into the common canning mistakes that need to be addressed and provide crucial solutions to ensure a successful and safe canning experience.
Home canning is a wonderful skill to have. It is great for preserving an abundant harvest and can help build our pantry for a rainy day; but it has to be done properly.
These are some canning mistakes that seem to be repeatedly made:
Using jars that are not intended for canning. Most everyday food jars are intended only for a single use and should not be canned in after. I know that the argument that Grandma did this for years remains; but jars are different now. You risk them breaking and having a real mess on your hands. Not worth the sacrifice of your good food and hard work; stick with jars created for canning.
Those are the top 7 canning mistakes that I can on a regular basis and they must be corrected for your health and safety!