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Canning, when done properly, is a valuable skill that transforms surplus produce into long-lasting pantry staples. For homesteaders, it offers an efficient way to extend the life of fruits, vegetables, and other perishables, ensuring a steady supply of nutritious food throughout the year while minimizing waste.
But canning is not just a simple kitchen task—it’s a precise science that demands attention to detail. Even minor missteps can compromise the safety and quality of your preserved goods, turning what should be a resourceful practice into a potential hazard.
So, to keep your food preservation on the right track, check out our list of common canning mistakes.
The wrong canning method
Most of us start out using the simple water bath canning method, but did you know that this is only suitable for foodstuffs that have natural preservation properties, such as high levels of acidity or sugar? This means that most pickles, jams, and tomato-based foods can be canned using the water bath method, but vegetables and meats require the higher temperatures of a pressure canner to kill botulism spores.
Skipping sterilization
All jars, lids, and tools should be thoroughly sterilized to remove microorganisms such as bacteria, mold, or yeast before food is placed inside them. Whatever you put in there should be as clean as possible to start with.
Incorrect headspace
Headspace – the gap at the top of the jar between the food surface and lid – is all-important when it comes to canning. Too much air at the top of the jar increases the risk of bacterial contamination, while food coming into contact with the lid could cause the seal to fail. Use a headspace measuring tool to ensure you leave the exact amount recommended in the recipe.
Reusing lids
Yes, I know we homesteaders like to be as frugal as possible, but there are some situations where new is best! The sealing compound in most canning lids is designed for one use only, and attempting to reuse them may result in a poor seal and contaminated food. Hang onto the rings on canning jars though, as these can be reused as long as they are rust-free and undamaged.
Not venting a pressure canner
Venting, where steam is released from the vent on a pressure canner, is vital to ensure even heat distribution and pressure levels. Allow steam to escape for at least 10 minutes before sealing the vent and starting the pressure canning process.
Using old or untested recipes
Your grandmother’s canning recipes may be a treasured family heirloom, but our knowledge of food safety has greatly increased over the last few decades. For example, it was once commonplace to turn canned goods upside down while they cooled, but this method is now known to increase the risk of food spoilage. Beware also of online canning recipes as many are not safety tested – if in doubt, stick to a reputable source.
Rushing the cooling process
When removed from the canner, jars should be allowed to cool naturally at room temperature on a towel or rack for 12-24 hours. Moving or tilting the jars during this time can break the seal while attempting to cool them too quickly can cause thermal shock and crack the glass. After 24 hours, test the seal by pressing the lid – if it is concave and doesn’t pop back, the jar is properly sealed and ready to store.
Canning poor-quality produce
Canning is not the time to start using up overripe or damaged produce that will degrade quickly. For the best chance of success, select only the best quality fruits and vegetables for canning and make sure they are clean and free from blemishes.
Adding extra ingredients
Don’t be tempted to play around with canning recipes – even a simple twist, such as adding extra spices or thickening a sauce, can cause the canning process to fail. Remember that your canned goods can always be tweaked before serving, so hold off on the added extras for now.
Using table salt
While table salt can be used for canning in a pinch, it can alter the taste of the preserved food and also cause cloudiness and discoloration. The good news is that canning salt can be purchased in bulk, helping to keep the cost of food preservation down.
Using damaged jars
Carefully inspect all canning jars for tiny cracks and chips, as these can shatter under the heat and pressure of canning.
Leaving jars in the canner after processing
Leaving jars to sit in the canner after the recommended canning time can lead to food that is overprocessed and mushy. Once the pressure indicator on your canner has returned to zero, carefully lift out the jars with a jar lifter onto a cooling rack or towel, taking care to keep them upright at all times.
Ignoring processing times
Canned food processing times have been carefully calculated after years of research to ensure that harmful microorganisms are destroyed without degrading the texture and nutritional value of the food. These times are calculated for specific food densities, pH levels, and jar sizes. To ensure your food is safely canned, always follow tested, up-to-date guidelines from trusted sources.
Leaving air bubbles
I’m often guilty of this mistake – I’m always so happy to get the food processed and packed, that I forget to check for air bubbles before the jars go into the canner! However, just one tiny bubble can lead to bacterial growth and cause canned food to spoil. A sterile bubble remover or plastic spatula is ideal for bringing those troublesome bubbles to the surface.
Not adjusting for altitude
Did you know that the boiling point of water alters according to your altitude? This is particularly important when water bath canning, as canning times at high altitudes can be nearly double the time required at sea level. So, before calculating your canning times, remember to factor in your altitude.
How to Start Canning at Home
Canning the food you harvest is an excellent way to boost your self-reliance. Canning is one method for preserving food from the garden season to the last year-round. If you are new to canning, this article will help you learn about the methods, resources, and equipment you will need to start canning at home.
Kate Chalmers
Kate is a passionate gardener who has a keen interest in all things related to homesteading and sustainability. She resides in Portugal with her husband and menagerie of animals and has over 15 years of experience in the UK veterinary industry. In 2020, Kate and her husband took on a dilapidated Portuguese house and abandoned olive grove, turning it into an abundant food forest and home for nature.
Life on the homestead is never the same from one day to the next, and Kate has mastered many skills that she is keen to pass on to anyone with an interest in becoming more self-sufficient. Kate believes that living a sustainable lifestyle is the key to happiness and fulfillment and that everyone can make simple changes that connect us back to nature and reduce our impact on the planet.
