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.
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. - Reusing lids that are meant for only one use.
Once a single-use canning lid has been used it is no longer safe to can with. Now the exception to that is the reusable Tattler Lids. The rings in single-use canning lids won’t offer the same seal if re-used. Also make sure that you are following the current recommendations for your canning lids. - Using jars with cracks or chips
It is so important to check your canning jars for any chips around the rim or tiny cracks in the jars themselves. Not only can these small imperfections cause your jars to break during canning; they could keep are jar from properly sealing. - Canning an untested recipes
Canning mistake #4 is a BIGGIE and I see it a lot! I see canners using old recipes are making (albeit educated) guesses on how to process or how long process something…very risky. These old or untested recipes may not include up to date information on canning processes like headspace, processing time, acidity and more. I cannot stress enough the importance of using a recipe from a reputable, tested, source. I always recommend the Ball Complete Book of Home Preserving because it has amazing recipes and tons of helpful information for new and veteran canners. And be careful making any “adjustments” to canning recipes – this could through off the time needed to process or the acidity levels; both could result in making you sick or allowing botulism to grow unseen. - Ignoring headspace.
If you are following an approved canning recipe then it will give you a headspace measurement. This space is top of the food and the rim of the jar. The space allotted allows for any swelling of the food without allowing spillage if it is overfilled. Should your jar be under filled you could be allowing too much oxygen into the jar which could keep it from sealing properly.
- Not getting rid of air bubbles.
Don’t ignore air bubbles in your jars. These can keep jars from sealing properly. You can use a clean butter knife to pop them or the tool that comes in your canning kit for this. - Using the water bath method for low-acid foods
This is probably the WORSE canning mistake you can make! Certain foods can be canned via the water bath method while others must be processed via the pressure canning method. The difference really comes down the the level of acidity in the foods being canned.
-If you are canning acidic foods like tomatoes, pickles or recipes with lots of sugar like jams and jellies; you will be directed to use the boiling water bath method.
-If, however, you are canning something like a soup, stew, veggies or meat you will need a pressure canner; not a pressure cooker!
–Why you ask? Because botulism can survive in high heat, even for hours of boiling. Any food that is low in acid must be canned in the pressure method to protect you from a rare, but deadly, illness that cannot be detected through site or smell.
Again, this is why following an approved and tested recipe to the letter is so important.
Those are the top 7 canning mistakes that I can on a regular basis and they must be corrected for your health and safety!
I’ve been canning for many years, and I’ve even made a few of these mistakes year after year. Thank you. This was a very helpful refresher.
Ruth – I think we all do or have. But with good information we can keep canning safely for years to come!
I note that you are showing pumpkin: from what I have read, pumpkin is NOT TO BE HOME CANNED…Can you clarify, please?
Thank you
Pumpkin can be home canned in cubes, but not pureed due to high density. Refer to nchfp for processing times and pressure.
Carol – Sorry I missed this early. I think you’re referring to the picture, which is actually peaches. But, yes, pumpkin can be canned via pressure canning. I recommend looking at https://www.freshpreserving.com/canned-pumpkin-or-winter-squash—ball-fresh-preserving-br3325.html
Think she is referring to the pH chart with pumpkin in the middle. Thanks for the link on how to process them safely.
Many tomato varieties today are less acidic than others. Current safety guidelines recommend adding two tablespoons of lemon juice or vinegar to each quart of water bathed tomatoes. I use lemon juice with heirlooms (for their outstanding flavor) and get rave reviews from my friends.
Dear sue, I’m New to canning and have found your articles really helpfull, I want to try tomatoes first, and note your comment on lemon juice with hierlooms, sorry but what is that? Thanks janet jervis
It’s any type of old fashioned tomato variety. Also might say low acid tomato. To be safe I always add reconstituted bottled lemon juice. Not juice of fresh lemon. You might buy a canning book located by the canning supplies in most stores.
I’m new to canning. I canned peppers and onions with vinegar, sugar, minced garlic and whatever the recipe called for. I filed the jars completely to the top and boiled them. The top is flat not spongy but now I’m worried about eating them because I lost the recipe in the middle of canning these and am not sure they cooked right. Should I be worried about eating them?
I am not a canning expert so without seeing the jars/recipe I can’t really say. You may want to contact National Center for Home Preservation for confirmation – https://nchfp.uga.edu/
Rather than use a butter knife for removing bubbles, try a bamboo skewer. Less chance of scraping and damaging your jar so that you wind up with a jar that will fracture eventually. A tip from another long time canner.
Good tip!
A chop stick is perfect for this.
Hi,
There is another one that I’ve seen that drives me batty. People storing their jars upside down. Eventually, the food in the jars will cause the kids to deteriorate.
Thanks for this list, there are so many of us who need to see this.
Debbie..(0;
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Lol! I meant LIDS, not kids!
Debbie…(0;
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Thank you for the morning laugh. I knew what you meant. ?
One more important reminder: if you live at high altitude, you need to add minutes to the processing time whether it is water bath or pressure canning. Many canning recipes are written for sea level. I always have our Colorado Extension Service on speed dial during harvest season! They are wonderful to help with conversions.
I DO use my own recipes for canning. However I go by the pressure canning booklet for processing times.i.e, if I make chili with beans, I will pressure can according to the time for canning beans. Since that is the ingredient with the longest canning time. I have seen dry canning methods for butter and bacon from a blog, which is extremely dangerous!
So…I pressure canned beans (a Bush bean clone recipe) and cut down on the time because I needed to go somewhere…was that bad? Botulism?
I don’t think I would feel comfortable eating something that had not been processed for the full time.
If a recipe has meat, it is important that you ALWAYS can for the time period indicated in your directions. For me its 15lbs for 90 minutes. if your recipe does not contain meat, you can get away with it if you process at a higher pressure.. i would try to stick to the recipe as close as you can though. Honestly, i have given myself food poisoning once with baked beans and it is absolutely nothing to joke about.
I have been canning for years, and I have tried canning tomatoes with a pressure canner and a waterbath canner and there is always about a 1/4 water in the bottom of the jars when I take them out. I have since started boiling my tomatoes and putting them in boiling sterilized jars and I add a tsp of lemon juice and a tsp of salt and they stay so bright red and are very good even after 2 years
Another big no-no that I’ve witnessed is taking the jars and inverting them after adding the cooked food. And that’s it. No water bath or pressure canning at all. SMH
I agree!! Or filling the jars, using he ring and lid, and then calling it good if it seals without water or pressure canning!!!
You are referring to open kettle canning and it is perfectly safe for pickling, jams and jellies, ie. high acid foods. Evidence based information.
It’s safe for refrigerator pickles and jams. It is NOT safe for shelf-stable items.
Not safe. Open kettle canning is not recommended. All foods to be canned must be processed either in a water bath canner or a pressure canner. In addition to the National Center for Home Food Preservation, you can also contact your local cooperative extension office in your county.
This is how I can my salsa. Hot salsa goes into hot jars with lids boiled. No water or pressure canning.
I do the same have always did this for years and years. My mother showed us girls long ago how they did it so I have carried on what she taught us. She was the Best Cook in the country also went to cooking school and we have never got sick from our open canning method. You have to be safe and have things HOT sterilized put them on the counter with no drafts around on a towel and cover them immediately with another towel and they seal themselves just fine. My salsa everyone has wanted to recipe how I do it and they also have had no troubles for years. I do my pickles, salsa, jams, jellies, sauces etc. All comes out fine and Salsa is nice and red in color for years but most of my canning doesn’t last that long. I have been canning for over 45 years….Happy Canning to You All…God Bless!
I HAVE A QUESTION, IF THE FRUIT OR VEGGIES HAVE BEEN REFRIGARATED CAN YOU STILL CAN THEM? OR IS BETTER TO ALWAYS USE STUFF THAT HAS NOT BEEN COLD? HOPE THAT MAKES SENSE,
I’m not exactly sure what you’re asking.
If I can’t get to canning on the day I harvest, I will refrigerate until I can process them. I do tend to let stuff come back up to room temperature before I can it.
I bought a large electric pressure cooker with a canning procedure built in! But I’m not sure that the time is long enough. How do I tell if the pressure is high enough? I did some green beans and they looked okay but now I’m afraid to eat them.
I’ve never used an electric pressure cooker for canning. I would follow the exact instructions they give for canning.
Electric pressure cookers can only get up to 12 psi not the 15 psi called for in many canning recipes so I think that the directions which come with these will only give recipes for only some foods. I would not trust them for canning.
My electric pressure cooker gets higher and hotter than the regular pressure cooker. But I still go by the times given for the regular cooker. Yes it cooks the vegies pretty good. But I have had no trouble thus far. The book to your cooker should give you pressure and temps. Mine did.
when making jams, like fig jam, can you use less sugar and more fruit. Example, I used low sugar pectin, and only 1/3 of sugar called for, and more fruit than called for. Water bath longer than called for. Jars all “ping” as the cooled. Sometimes tiny bubbles are in the jar. Is this safe?
The bubbles shouldn’t be an issue but I always advise that if you’re going to change a recipe get a master canner to look it over for processing advice.
I am having a problem this year that i have not had in the 15 years I have been canning fruit. When I take the jars out of the hotwater bath, I am missing over an inch of water from my jars. They do not appear to be leaking into the hot water bath.
I always can according to the instructions in the Ball canning book. Today 2 of the jars pinged before I put them in the boiling water. I processed them anyway and they sealed but I don’t know if they are safe. Is it a problem if they ping before they are processed?
As long as you still processed it per the instructions, it should be fine.
My husband and I have just started canning (ordered the book as well) and this site was a blessing, we learned a lot……Thank You !
Love canning, have even used glass lids and new rubber rings, still available here in Canada, for fruit only.
I bought a jar with a glass lid and a rubber ring which uses a metal clamp here in the USA. These used to be used for canning. But doing a bit of internet search I learned they are no longer recommended by the USDA for canning as you can not really tell if they are sealed like you can with metal lids that ping.
I made salsa and canned it using the water bath method, I only bought the water to a boil for like five minutes and took them out, they all sealed with the nice little ping sound, I stored them in the back of the closet and five days later started hearing them unping, they were popping like popcorn until they all became unsealed, I opened them to find a white mold ball in each one, I had to throw them all away, it was a sad day indeed.
What did I do besides not boil them long enough ?
Did you use 5% vinegar? I have had food explode when I used 4% by accident. And yes, you didn’t boil long enough. Water needs to be rolling boil when you insert the jars, water needs to cover jars by an inch or more, and then you start your 10 minutes clock. Also, how did you sanitize and heat your jars? I run mine in the dishwasher as I am preparing my food, I pull out each jar while hot from the dishwasher, load in the jelly or pickles, and get them into the water bath before the jars cool down. That way I know the inside of the jar is always sanitized.
I do salsa and tomatoes every year with no issues .did a 30 min water bath set out to cool on wire rack all pinged left over night to cool kraut is the only one that is giving me issues but I will get there.
I made dilly beans yesterday. The beans were all cut to allow for enough headspace, and the vinegar covered the beans before I processed the jars. However, after processing, the beans floated up so that the tips are sticking out above the vinegar. How do I get the beans to sink back down into the vinegar? Won’t the tips discolor if they aren’t below the vinegar, and if they do, are they still safe to eat? How do I prevent this next time?
Hi! I did cold packed tomatoes and pressure canned them for 20 minutes at eleven pounds of pressure in one litre jars. (2 pint). They look alright, but I want to be sure before I eat them. I suppose I am second guessing myself. I added lemon juice to bring the acidity up. Two tablespoons per jar. Do you think they will be edible?
Now I don’t consider myself an expert but I believe a cold or raw pack takes more processing time. I would feel better if you checked with your local extension office or the National Center for Home Food Preservation. http://nchfp.uga.edu/publications/publications_usda.html
Today I canned apple butter and used a hot water bath like the recipe called for. I am noticing the jars are cooling off pretty good but not all my caps have popped and sealed down. I know I am probably being impatient but what can be done if the jars don’t seal down as they are supposed to?
Sometimes jars can take up to 24 hours to pop. If your Apple butter doesn’t pop by then, stick it in the fridge. It will last several weeks in the fridge. Just gobble it up fast. (Never a problem at my house)
You can try repossessing. Use new lids. The quality (taste and texture) of the product might be compromised, but it will be safe to eat. Make sure you are wiping the rims before you put on the lids.
I have been canning tomatoes, salsa, and ketchup for the last 15 years or so. Instead of using a water bath, I have used the oven set to between 225 and 230 F. This is above the boiling point of water, so it simulates a rolling boil.
The overall process is
wash the jars in the dishwasher;
transfer to the oven for at least 30 minutes;
fill;
put lid and ring on; and
return to the oven for at least another 30 minutes.
Like most other people, I have had some jars “unseal”. However, I think that often the reason is that I have used new jars and the lids that came with them. I suspect that those lids are sometimes compromised during the transportation of the jars.
Kevin, oven canning is NOT considered safe by the USDA or the National Center for Home Food Preservation. You are taking a risk by doing it. You should Water Bath these items instead
I don’t can very often but I did make some lemon jelly and some of the jars had a little more than 1/4 in at the rim. They sealed just fine. So are they safe?
Its really not that picky. The reason why the recipe has you leave headspace is because some foods expand while cooking and if there isnt enough room for the expansion, some of the food may seep out which could keep the jar from sealing. But as long as you processed for the proper time as it states in the directions, and the jar sealed properly, you should be fine.
I recently canned sliced apples in a light syrupt, all jars sealed nicely… I just love the sounds of pinging!! But all of my fruit is at the top of the jar. Thought I packed them tightly, what went wrong?
I found that cooking the apples first solved the problem. Boil a large 8 qrt of water. Drop the sliced apples into the water fir 3-5 mintues and the remove, draining well . Then continue processing your apples. I canned apple pie filling this year and it was wonderful.
What recipe did you use for Apple pie filling? I want to do this this year. I borrowed a pan from a friend for water bath canning and did about 25 half point jars of apples butter.
Check out – https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html
Nothing is wrong when fruits or vegetables do that. In fact, I prefer that to happen; I like the way it looks. My Mother used to think something was wrong if they didn’t rise to the top of the jar. It’s a naturally-occurring part of the sealing process.
Food shrinks when it is cooked so the extra space is normal after it has been processed
The reason there are all these rules is because of the danger of botulism. You can’t smell it, taste it, or see it. Botulism affects the nervous system. Some people will end up on respirators for months. Five to ten percent of people who contract it will die. It is rare, but if you can improperly, you are basically playing Russian roulette.
that’s it! I was going to start canning but I’m not now you’ve put the fear of poisoning me an my family in me! its turning out to be too much of a risky adventure for me..
NO! This article is not meant to scare you but to make you aware. The right practices are safe and you’ll love canning!
So theoretically, if I lower the ph of a soup between 3-4, I sould be able to can it in a hot water bath?
I would only can soup with pressure. But you can check with your extension office.
Im not posting this comment to start an argument or anything. I do want to say though that it really bothers me when posts like this are made because the thought of canning already terrifies a lot of people, and although this info was put out with good intentions, it generally makes people feel as if they make any tiny mistake or change that they are putting their lives in severe danger. I agree it is important to follow directions as close as possible, ESPECIALLY when you are not an experienced canner, but honestly, reusing jars and lids is not a big deal. The reason people choose to use actual canning jars and new lids is because it gives you a better chance of the jars sealing and no breakage. But jars can break, even if they are actual canning jars. And just because a lid is new doesnt mean it will seal. I have been reusing my jars amd lids for over 20 years and i have only once given myself food poisoning from a food that i canned, and it was because the meat i used in the recipe was already spoiled and i didnt realize it until later. Also, generally speaking, if something does not go right, 9 times out of 10 you can tell withing a few days that something is off just by looking at the jar.
All the rest of your tips are solid. Canning is already a dying art because of the fear people have of doing it. Please do not continue scaring the pants off people who may otherwise be interested in learning how to do it.
Having witnessed the paralyzing and life threatening effects of botulism from improperly canned foods, I have to disagree. Canning is a science, and there are definite rules to play by to ensure a safe product. Botulism has no odor, and is invisible to the naked eye. Food poisoning that you live to tell about isn’t the same level of food poisoning as botulism.
Using jars intended for canning is a recommendation, as is the advice to not reuse lids, thprobably won’t result in botulism…these are just best practices. Choosing to change processing times, food to liquid ratios, failure to use a pressure canner for low-acid foods, failure to process at all, canning in the oven, or the dishwasher can all result in botulism, which can kill you or anyone who eats your home canned food. Learn how to can by taking a class at your county cooperative extension service. You will be glad you did.
When entering a jam, jelly or pickled vegetables in a fair, how do you determine the ph when asked to provide it?
After canning tomatoes whole or chopped a yellow fluid about an inch or more accumulates at bottom — doesn’t happen every time- am I not filling appropriately ….? And yes I have been canning a long time just don’t know what I’m doing to cause this
It’s probably just water from the tomatoes. If you’re not using a meaty paste tomato, they’ll be a bit watery. Nothing to worry about though. Just mix it in or try pouring it out before using it.
I use a pressure canner for all my canning. Is this ok, or do I need to use a water bath canner for some things?
It isn’t necessary but shouldn’t be an issue.
I just canned some pickles a few days ago, when I removed jars from water bath I placed them on my counter for 12 plus hours before I stored them, during the rest time I noticed that I did not hear the lids ping at all but when I checked the lids they seemed to have sealed…. should I be concerned about not hearing the lids ping?
You’re probably fine but check out this article by Food in Jars for checking your seal – http://foodinjars.com/2009/11/how-to-check-that-your-seal-is-good/
Thank you Tiffany, that certainly answers my questions?
I canned pear preserves in small jelly jars, I boiled them until they had that glassy look. Filled jars after wipping tops of jars, they pinged and appeared sealed. They tasted good, but after a few days they begin to get that mouldy stuff on the top of the fruit. What did I do wrong??
It could be your recipe, your canning process – but definitely don’t eat it.
I just made pickled carrots.. Did everything right..timed the water bath .the garlic is a yukky color..do i call it a bad batch and dump everything? Or is it gonna be ok to eat?
Thanks Betty P
I have a comment about canning Chicken? When opening a jar of chicken, there is a dark or blackish spot on the inside of the lid. What are your thoughts. The kids are sealed properly, Is it something to be concerned about?
Per NCHFP: Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit on lids of sealed, properly processed canned foods is harmless. https://nchfp.uga.edu/questions/FAQ_canning.html#13
When I inherited my mother’s house and all of its contents, I threw away all the mayo jars and pickle jars and all the other jars that were in her canning room but were not canning jars. I got a lot of flack about that from my sisters-in-law, one of whom was hospitalized after one of her mayo jars exploded as she lifted it from the pan of boiling water. I am a monster about chips in bottles and have relegated many to the coin collecting regimen. I get a lot of critcism about that, too, but I’m not worried about my bottles sealing or about bacteria creeping in. As fpr recipes, if it isn’t in one of my Ball or Kerr canning books, I won’t use it. Same sister-in-law, whole family in the hospital because the tomato mix looked good … but they had botulism from a recipe not tested for hot both canning. I literally do measure headspace and I have a canning cooker that I don’t like because it only holds about 4 bottles at a time so I’m still a stovetop cooker. Thank you for these hints. So many people who can don’t have a clue about most of this.
When we know better, we do better (canning and everything else).
I pressure can all plant products.
Summary of method. Fresh, Reduce in size small chunks, Add enough water to make drinkable. Cook until soft, beat with an immersion hand held blender until a homogeneous slutty is made.
Put through a 2 mm mesh screen to remove the seeds and gross fiber. The filtered liquid is then placed in liter jars. My Presto Canner takes seven jars. Pressure cook for 15 minutes at 15 PSI. Cool down naturally and check seal.
I process about 400 jars each Summer. Never had one spoil.
The method described all over the internet is not practical in the log run. Here is my Journal.
http://durgan.org/2011/
Justification of method. 240F for 15 minutes destroys all pathogens. Heat permeates the mixture since it is homogeneous.
The false internet advice has most people afraid of pressure canning. I don’t think one can readily buy a pressure canner in the UK.
Thank you for this. I just pressure canned chicken broth on the weekend. I didn’t follow a recipe I just added what was in the fridge including ginger and I didn’t measure my salt. Am I at risk?
I would never eat anything that I was unsure about my measurements and procedure.