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Common Canning Mistakes that Need to be Fixed

January 4, 2017 by Tiffany Davis 138 Comments

Common Canning Mistakes - That Need to Be Fixed!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:

  1. 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.


  2. 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.


  3. 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.


  4. 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.


  5. 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.
    Common Canning Mistakes - Headspace Requirements


  6. 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.


  7. 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.

Common Canning Mistakes - Strong Acid Versus Low Acid
Those are the top 7 canning mistakes that I can on a regular basis and they must be corrected for your health and safety!

Four Things You Never Want to Can from Food Storage Moms

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Comments

  1. Ruth says

    January 4, 2017 at 3:00 pm

    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.

    Reply
    • Tiffany Davis says

      January 5, 2017 at 6:26 am

      Ruth – I think we all do or have. But with good information we can keep canning safely for years to come!

      Reply
    • dray says

      January 13, 2022 at 4:22 am

      Mobile site, either lacks a new comment area or it is just extremely difficult to find. The term Botulism was used incorrectly. It is the illness you get, not the name of the toxin. Botulism doesn’t live.

      Reply
      • Tiffany Davis says

        January 13, 2022 at 6:11 am

        https://www.webmd.com/food-recipes/food-poisoning/what-is-botulism

        Reply
    • Lorna says

      January 14, 2022 at 6:09 am

      Yes thank you
      Good to always refresh one’s memory from time to time

      Reply
  2. Carol L says

    January 6, 2017 at 8:37 pm

    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

    Reply
    • Diana says

      January 8, 2017 at 12:33 am

      Pumpkin can be home canned in cubes, but not pureed due to high density. Refer to nchfp for processing times and pressure.

      Reply
    • Tiffany Davis says

      January 8, 2017 at 4:57 am

      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

      Reply
      • LindaW says

        January 9, 2017 at 3:01 pm

        Think she is referring to the pH chart with pumpkin in the middle. Thanks for the link on how to process them safely.

        Reply
    • Kay says

      June 29, 2020 at 8:04 am

      I recently water bath canned three batches of tomatoes. The first eight jars are perfect. However, the next 16 are what I call floaters. The tomatoes have separated form the juice. Tomatoes are at top of jar liquid in bottom. What went wrong and are they safe to eat? Disappointed

      Reply
      • Fran Grohoski says

        November 29, 2020 at 8:32 am

        I’ve canned tomatoes for years. I’ve read that any fresh fruit or vegetable that can be canned will be a “floater” if the fruit/ vegetables are cooked. they don’t float. Be sure to check recipes to see if the fruit or vegetable can be processed in hot water bath or need to be put through a pressure cooker. You can always check with the county home extension office for help too.

        Reply
    • Joyce Helman says

      August 28, 2021 at 4:16 pm

      I have canned home grown canning pumpkin for years, with no problem!

      Reply
      • Tiffany Davis says

        August 29, 2021 at 7:25 am

        Hi Joyce! Are you pressure canning your pumpkin?

        Reply
        • Joyce Harris says

          September 12, 2021 at 3:13 pm

          Not this year.I have been sick

          Reply
          • Tiffany Davis says

            September 16, 2021 at 12:02 pm

            I hope you’re feeling better!

  3. Sue says

    February 4, 2017 at 8:50 am

    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.

    Reply
    • Janet jervis says

      July 20, 2018 at 7:32 am

      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

      Reply
      • Sherryl says

        August 29, 2018 at 10:50 pm

        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.

        Reply
        • Suzanne says

          May 2, 2020 at 6:44 am

          I’ve canned and grown heirloom tomatoes for almost 30 years.

          The difference between heirloom and hybrid tomatoes has to do with genetics, not “old-fashioned” varieties. Heirlooms are the opposite of Hybrids. Hybrids are produced by mixing the genes of two different tomato varieties through cross pollination. If you try to replant the seeds of hybrid tomatoes your resulting tomato plants will produce an inconsistent type of tomato that may or may not be like the parent plant.

          If you correctly grow heirloom tomatoes, their genetics are consistent, and you can regrow your own tomato plants that will produce tomatoes just like the parent plant. New and interesting varieties of heirlooms are being developed all the time.

          As far as acidity, hybrid tomatoes are actually more likely to be low acid. Hybrid tomatoes are bred for commercial flavor and how pretty they look on the grocery store shelf. Most people want a sweet tasting tomato, so the hybrids are often developed to be low acid.

          Heirlooms are grown for a variety of reasons– from flavor to color to productivity to suitability for canning.

          The best and safest solution is to use lemon juice or vinegar in EVERY bottle of tomatoes, regardless of the variety you use.

          Also, if you want a safer, high acid tomato, do your research and choose high acid heirloom varieties. There are many of them that are grown specifically for canning.

          Reply
          • Rebecca says

            June 29, 2020 at 4:14 am

            Thank you for that great information!

  4. Linda says

    March 9, 2017 at 7:36 pm

    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?

    Reply
    • Tiffany Davis says

      March 10, 2017 at 6:08 am

      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/

      Reply
  5. Winifred Ryan says

    July 2, 2017 at 6:19 am

    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.

    Reply
    • Tiffany Davis says

      July 2, 2017 at 9:48 am

      Good tip!

      Reply
    • Mona Holling says

      September 16, 2017 at 10:18 pm

      A chop stick is perfect for this.

      Reply
    • Brenda says

      July 10, 2019 at 2:23 pm

      We always use a flexible plastic butter knive to remove air bubbles. A chop stick is something I don’t have around my kitchen, but it would work too.

      Reply
    • Judy Northrop says

      August 5, 2019 at 5:46 am

      A plastic straw would work too.

      Reply
    • robyn lyell says

      December 11, 2021 at 8:32 am

      i use wooden chopsticks…. they are much thicker and do not break easily and best of all they are free with take out lol

      Reply
  6. Deborah Andrews says

    July 27, 2017 at 5:00 am

    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;
    >

    Reply
    • Rebecca says

      August 7, 2019 at 2:55 pm

      I store all my can goods with out the rings on them so if the lid pops off I know not to use …

      Reply
  7. Deborah Andrews says

    July 27, 2017 at 5:02 am

    Lol! I meant LIDS, not kids!

    Debbie…(0;
    >

    Reply
    • Kristine says

      January 14, 2018 at 5:21 am

      Thank you for the morning laugh. I knew what you meant. ?

      Reply
  8. Becky F says

    July 31, 2017 at 6:54 pm

    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.

    Reply
  9. Sheri says

    August 1, 2017 at 10:28 am

    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!

    Reply
    • Monica says

      September 7, 2017 at 8:38 pm

      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?

      Reply
      • Tiffany Davis says

        September 8, 2017 at 6:55 am

        I don’t think I would feel comfortable eating something that had not been processed for the full time.

        Reply
      • Nonarae says

        December 11, 2017 at 10:48 pm

        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.

        Reply
        • Cj says

          November 12, 2020 at 7:50 am

          Dont you mean pressure canning at the same pressure and use meat times?

          Reply
  10. Peggy says

    August 2, 2017 at 4:39 am

    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

    Reply
  11. Ella says

    August 5, 2017 at 7:19 pm

    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

    Reply
    • Rose says

      August 21, 2017 at 8:23 pm

      I agree!! Or filling the jars, using he ring and lid, and then calling it good if it seals without water or pressure canning!!!

      Reply
    • Mary Eaton says

      September 8, 2017 at 5:11 pm

      You are referring to open kettle canning and it is perfectly safe for pickling, jams and jellies, ie. high acid foods. Evidence based information.

      Reply
      • Ruth says

        September 14, 2017 at 5:16 pm

        It’s safe for refrigerator pickles and jams. It is NOT safe for shelf-stable items.

        Reply
      • Mamafish says

        January 4, 2018 at 4:35 pm

        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.

        Reply
      • Ann Clark says

        October 22, 2018 at 9:58 am

        This is how I can my salsa. Hot salsa goes into hot jars with lids boiled. No water or pressure canning.

        Reply
        • Colleen P. says

          May 5, 2019 at 3:39 pm

          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!

          Reply
          • Suzanne says

            May 2, 2020 at 6:50 am

            The problem is that the bacteria have evolved. Old methods once considered safe are no longer safe enough against mutated bacteria that are stronger and wilier than the bacteria of a half century ago.

  12. CINDY says

    August 17, 2017 at 2:00 pm

    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,

    Reply
    • Tiffany Davis says

      August 18, 2017 at 6:21 am

      I’m not exactly sure what you’re asking.

      Reply
    • Nancy says

      October 4, 2017 at 11:28 pm

      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.

      Reply
  13. Victoria says

    August 19, 2017 at 4:59 am

    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.

    Reply
    • Tiffany Davis says

      August 19, 2017 at 5:55 am

      I’ve never used an electric pressure cooker for canning. I would follow the exact instructions they give for canning.

      Reply
    • EZ says

      October 15, 2017 at 4:08 pm

      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.

      Reply
    • Michelle says

      November 2, 2017 at 6:32 pm

      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.

      Reply
  14. Elizabeth says

    August 19, 2017 at 9:10 am

    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?

    Reply
    • Tiffany Davis says

      August 20, 2017 at 6:25 am

      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.

      Reply
  15. Rose says

    August 27, 2017 at 6:40 am

    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.

    Reply
  16. Kathy says

    August 27, 2017 at 10:53 pm

    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?

    Reply
    • Tiffany Davis says

      August 28, 2017 at 5:53 am

      As long as you still processed it per the instructions, it should be fine.

      Reply
  17. Dona says

    August 28, 2017 at 4:24 am

    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 !

    Reply
  18. Helena Hexspoor says

    September 3, 2017 at 8:28 am

    Love canning, have even used glass lids and new rubber rings, still available here in Canada, for fruit only.

    Reply
    • EZ says

      October 15, 2017 at 4:15 pm

      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.

      Reply
  19. Jim says

    September 14, 2017 at 7:18 am

    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 ?

    Reply
    • Nancy says

      October 4, 2017 at 11:25 pm

      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.

      Reply
      • Misty says

        August 5, 2019 at 8:14 pm

        Once you have your jars in the water bath you should wait for the water to return to boiling before starting processing time.

        Reply
    • Chris says

      June 30, 2018 at 7:24 pm

      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.

      Reply
    • Nancy hart says

      August 7, 2020 at 3:45 pm

      Hi,my name is nancy. I have been canning for65 yrs. I always,always follow the instructions in my canning bible. Balls blue book. My canner was purchased in 1967. I never take my eye off my canner,never leave the room. I have never had a batch go bad. This is one time you cannot cut corners ,ever. I still read them every time I can. This is mine, and my loved ones health. And when you decide to can you have to be committed. I love to can,and see the beautiful finished product,and know my family will be fed come what may. And if you want your tomato sauces to be better than anything you can buy,roast them first! Cut them up, drizzle olive oil over them,cook 450 degree about 45 mins. To die for!

      Reply
      • Ruth says

        August 21, 2020 at 3:19 am

        Great tip Nancy – do you peel the tomatoes?

        Reply
  20. Joyce Hjort says

    September 21, 2017 at 11:47 am

    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?

    Reply
  21. Mary says

    September 26, 2017 at 8:37 am

    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?

    Reply
    • Tiffany Davis says

      September 28, 2017 at 6:28 am

      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

      Reply
  22. Brenda says

    October 2, 2017 at 8:35 am

    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?

    Reply
    • Nancy says

      October 4, 2017 at 11:32 pm

      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)

      Reply
    • Kerry Day says

      October 23, 2017 at 11:17 pm

      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.

      Reply
  23. Kevin says

    October 6, 2017 at 7:40 am

    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.

    Reply
    • Michele says

      January 7, 2018 at 3:27 am

      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

      Reply
  24. Donna says

    October 6, 2017 at 9:48 am

    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?

    Reply
    • Nonarae says

      December 11, 2017 at 11:12 pm

      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.

      Reply
  25. Penny says

    October 15, 2017 at 10:52 am

    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?

    Reply
    • Kellie says

      November 15, 2017 at 5:51 am

      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.

      Reply
      • Stephanie says

        November 17, 2018 at 1:35 am

        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.

        Reply
        • Tiffany Davis says

          November 17, 2018 at 4:15 am

          Check out – https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html

          Reply
    • Luz says

      April 14, 2018 at 1:58 pm

      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.

      Reply
    • Chris says

      September 11, 2018 at 5:56 am

      Food shrinks when it is cooked so the extra space is normal after it has been processed

      Reply
  26. Kerry Day says

    October 23, 2017 at 11:13 pm

    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.

    Reply
    • kathy says

      February 7, 2018 at 7:26 am

      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..

      Reply
      • Tiffany Davis says

        February 7, 2018 at 4:30 pm

        NO! This article is not meant to scare you but to make you aware. The right practices are safe and you’ll love canning!

        Reply
      • Mary Navarro says

        August 4, 2019 at 10:47 pm

        This makes me afraid to accept canned foods as gifts from anyone. I like to share and swap, but you have to trust their process.

        Reply
  27. Melinda says

    November 18, 2017 at 7:34 pm

    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?

    Reply
    • Tiffany Davis says

      November 19, 2017 at 4:54 am

      I would only can soup with pressure. But you can check with your extension office.

      Reply
  28. Nonarae says

    December 11, 2017 at 11:05 pm

    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.

    Reply
    • Mamafish says

      January 4, 2018 at 4:47 pm

      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.

      Reply
  29. Jean says

    January 9, 2018 at 6:10 pm

    When entering a jam, jelly or pickled vegetables in a fair, how do you determine the ph when asked to provide it?

    Reply
  30. Wanda says

    February 14, 2018 at 8:09 am

    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

    Reply
    • Liz says

      April 14, 2018 at 2:03 pm

      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.

      Reply
  31. Stephen says

    March 12, 2018 at 8:49 am

    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?

    Reply
    • Tiffany Davis says

      March 13, 2018 at 5:37 am

      It isn’t necessary but shouldn’t be an issue.

      Reply
  32. Susan says

    July 10, 2018 at 11:17 am

    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?

    Reply
    • Tiffany Davis says

      July 11, 2018 at 5:58 am

      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/

      Reply
      • Susan says

        July 11, 2018 at 6:21 am

        Thank you Tiffany, that certainly answers my questions?

        Reply
  33. Shiela Jarrells says

    August 6, 2018 at 11:59 pm

    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??

    Reply
    • Tiffany Davis says

      August 7, 2018 at 4:39 am

      It could be your recipe, your canning process – but definitely don’t eat it.

      Reply
  34. Betty says

    August 7, 2018 at 10:28 pm

    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

    Reply
  35. Mike says

    November 26, 2018 at 1:20 pm

    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?

    Reply
    • Tiffany Davis says

      November 27, 2018 at 5:10 am

      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

      Reply
  36. Jade says

    April 17, 2019 at 9:15 pm

    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.

    Reply
    • Tiffany Davis says

      April 18, 2019 at 4:40 am

      When we know better, we do better (canning and everything else).

      Reply
  37. Durgan says

    April 22, 2019 at 6:25 pm

    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.

    Reply
  38. Dave says

    May 6, 2019 at 8:01 am

    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?

    Reply
    • Tiffany Davis says

      May 11, 2019 at 5:15 am

      I would never eat anything that I was unsure about my measurements and procedure.

      Reply
  39. Shandi F says

    June 29, 2019 at 10:32 am

    I didn’t read all the comments, so I apologize if this was already asked.
    My mother-in-law gives us homemade jams every year for Christmas. So I have jams that are 3 years old at this point. We don’t eat alot of jam…Do you know what the shelf life for canned items are?

    Reply
    • Tiffany Davis says

      July 1, 2019 at 4:32 am

      Check out – https://nchfp.uga.edu/how/can_07/storing_jams.html

      Reply
  40. Brenda C. says

    July 10, 2019 at 2:42 pm

    One of the biggest mistakes I have noticed is that most people do not store their empty canning jars so that they do not get broken, cracked or chiped. And so they do not get dirt and insects inside them. We always wash our jars, rings and flats, after empting. Then put the used rings and flats back on the jars and store them, taking care to keep them from dirt and dammage.

    Reply
  41. Craig says

    July 19, 2019 at 10:26 pm

    I have not gotten into canning yet but I do have a question. If you can something and have a good seal, wouldn’t the botulism virus cause the lid to pop from gasses it releases?

    Thank you in advance

    Reply
  42. Mary says

    July 23, 2019 at 5:19 am

    I am amazed at the incredibly stupid things some people do. What don’t you understand about following proven recipes!?. Wow. Just unbelievable. You are playing with a very dangerous practice. Sure hope anyone you give this stuff to throws it out. Follow the Ball recipes exactly. None of you have a clue

    Reply
  43. Troy says

    September 23, 2019 at 7:32 am

    I canned my first green beans this year at 10 lbs for 30 minutes but I noticed soon jars were only 2/3 full on liquid after pressure canning I’ve canned tomatoes in hot bath for many years

    Reply
  44. Tanya says

    January 18, 2020 at 7:47 pm

    I have canned with my mom for years and never had a problem with some of this .. Still use odd jars from 70’s .. More you do it the better you get..

    Reply
  45. Teresa Ritter says

    February 2, 2020 at 12:59 am

    can i cann elderberry syrup with out any acid?

    Reply
    • Tiffany Davis says

      February 3, 2020 at 5:09 am

      Teresa – here is a great post on the exact subject: https://ask.extension.org/questions/427991

      Reply
  46. lin mac says

    June 2, 2020 at 2:36 pm

    canning sliced jalapeno peppers without a water bath is best so as the peppers always get soggy if you do a water bath…I put peppers in jar and boiled hot vinegar and seal…they are so good

    Reply
  47. Kathy says

    August 19, 2020 at 7:46 pm

    Is Ball the only source for trusted recipes? Presto and All American sell electric canners. In an earlier comment it says that electric canners are not safe. Are they safe or not?
    Thank you for all the wonderful information!

    Reply
    • Tiffany Davis says

      August 20, 2020 at 7:02 am

      No, not necessarily, but definitely the top trusted source. I have a Presto canner and it is great. All American is a fantastic canner and if you have the funds to go that route then I would; you’ll never need another one. Electric PRESSURE canners are iffy, I have seen some electric water bath canners like the Ball one ( https://amzn.to/2QdUKsY ) but you can water bath can in just about any large pot.

      Reply
  48. Caye says

    September 6, 2020 at 7:27 pm

    We are new to canning but my husband has been canning apple sauce for a few years. This year the apples must have been dryer than normal cause the sauce was pretty thick. We decided to use our new pressure cooker rather than water bath as we could do double decker pints. They oozed out top. Cleaned them up and they appeared to seal fine. Second batch we water bathed. Some leaked out of those too. They all seemed to seal as well. Are they ok to consume?

    Reply
    • Tiffany Davis says

      September 8, 2020 at 6:28 am

      I would not use anything that oozed. If it can ooze out then you have to ask yourself what could get in.

      Reply
  49. Vikki says

    October 11, 2020 at 7:28 pm

    Question I canned applesauce then found out had covid is applesauce ok used pressure canner.

    Reply
    • Tiffany Davis says

      October 17, 2020 at 10:53 am

      I cannot advise on that, I’m sorry.

      Reply
  50. Pete says

    March 22, 2021 at 5:38 pm

    Why are you against using a pressure cooker. I have a 10qt XL and it came with a canning book.

    Reply
    • Tiffany Davis says

      March 22, 2021 at 6:55 pm

      Most pressure cookers are not intended for canning. Follow your manufacture’s guidelines.

      Reply
  51. Fran Grohoski says

    August 16, 2021 at 6:19 am

    I saw the chart on how much head space to leave. I was surprised the pressure canners need a 1 to 1 1/4 inch head space. Why so much????

    Reply
    • Tiffany Davis says

      August 16, 2021 at 9:58 am

      It leaves room for expansion.

      Reply
  52. MARIA LOGAN says

    August 19, 2021 at 8:55 am

    I have hatch chilis and would like to can them. Can I do a boiling water bath to can or do I have to use a pressure canner?

    Reply
    • Tiffany Davis says

      August 21, 2021 at 9:50 am

      Hi Maria! I have never canned chilis but I found a great article for you. Check out – https://livelytable.com/how-to-roast-and-can-hatch-chiles.

      Reply
  53. Phyllis says

    September 18, 2021 at 6:46 am

    I boil pickles for what times the recipe says. Frequently it is 25-35 minutes. Then put them in hot canning jars and boiled lids and flats. They all popped. Is that safe. I processed one quart batch go 15 minutes and the pickles are mush.

    Reply
  54. Betty says

    February 6, 2022 at 7:03 pm

    I have never canned before and this has scared me to the point I am not sure if I will ever can. Afraid I will make a mistake and certainly do not want that to happen. What would be the easiest to can for a beginner? I wanted to do something like pears or peaches. 🙂

    Reply
    • Tiffany Davis says

      February 9, 2022 at 8:10 am

      Don’t be afraid – knowledge is power. I would say anything that you can water bath can vs pressure canning would be a great place to start.
      Fruits
      Jams
      Salsas
      Tomatoes
      Pickles
      Pie fillings

      Reply
  55. Phineas Matshinge says

    April 21, 2022 at 8:22 pm

    Hi I need to learh to can & preserve food and drinks

    Reply
  56. Samantha says

    May 15, 2022 at 10:57 pm

    I am new to this water-bath Canning this year I’m going to try to make salsa , I have made jam before if has worked wonderfully , please can I get some tips so I don’t make my friend’s sick .

    Reply
    • Tiffany Davis says

      May 19, 2022 at 11:22 am

      Please get yourself the Ball Canning Book https://amzn.to/3LsT5Kj Following the recipes and recommendation in here is essential!

      Reply

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