Top 10 Canning Mistakes

Even the most seasoned homemaker can make these common canning mistakes. Just starting out or need a refresh? Review these top canning mistakes to be sure you are getting the most out of your hard work and keeping everything safe for your family. 

1. Not Sterilizing Jars and Lids

Prior to placing any of your foodstuffs in jars, you’ll want to be sure that all of your jars and lids are sterilized. To do this, take your canning pot, fill it with water and place your jars and lids inside. Get the water up to a boil and let the jars and lids boil for 5 to 10 minutes. 

2. Not Adjusting Canning Pressure Based on Altitude

The processing time for water bath canning and pounds of pressure for pressure canning needs to be increased at higher altitudes to destroy heat-resistant bacteria and to ensure home-preserved food products are safe to enjoy.

3. Using Incorrect Canning Method

For acidic foodstuffs like tomatoes, pickles, peaches, salsa, pickled peppers, and more of the like, you’ll use the water bath method for canning. For non-acidic foodstuffs like broth, beans, meat, and more, you’ll use the pressure canning method. 

4. Overfilling Jars

Always leave a 1/2 inch of headspace, minimum. Headspace is needed because foods expand as jars are heated. The air in a food, its starch content and the processing temperature determine how much a food will expand. Air expands greatly when heated to high temperatures; the higher the temperature, the greater the expansion.

5. Not Wiping Jar Rims

Any liquid, oils, or debris on the rim can prevent the lid from making an airtight seal. Use a clean rag to wipe the rim of all jars. 

6. Leaving Air Bubbles

Removing extra air and leaving only the proper headspace amount is important to ensuring a proper seal. As the hot air escapes the jar, it removes the oxygen from the jar and creates a vacuum seal. Too much headspace, due to trapped bubbles rising to the top, can reduce the seal’s success. 

7. Reusing Canning Lids

Lids are only meant to be used once. Save used lids for dried goods like teas and herbs, ferments, oils, and storage. 

8. Overtightening Lids

When tightening your lids before dropping them in, be sure to only finger-tighten the rings. Overtightening the lids will prevent air from escaping through the top. This is how the bottom of the jar may pop off. 

9. Moving Jars Too Early

Once removed, let jars sit and rest, completely undisturbed, for a minimum of 12 hours. After 12 hours, check to see that lids sealed, remove bands, and place the jars in storage. 

10. Leaving Rings on Jars During Storage

By removing the rings, failed lids are easier to spot. Without the rings, you will be able to see mold and rust much easier.