13 Canning Fails

Canning produce is a relatively simple way to preserve a homegrown harvest. Fresh fruits and vegetables can be pickled, processed into jams or jellies, packed in syrup or otherwise prepared to be sealed and stored at room temperature for use when the harvest is not so bountiful. Unfortunately, some of the rules of canning were never meant to be broken. Before putting up this year’s harvest, take a look at these common canning mistakes to avoid turning the “can” into a “can’t” in home canning.

Even a jar that looks clean may harbor bacteria that will contaminate canned food with short processing times. Sterilize jars before canning by washing thoroughly with soap and water and then boiling empty jars for 15 minutes. Some dishwashers also offer a “sterilize” mode to simplify the process.

One of the great conveniences of canning is that jars may be used over and over, but eventually jars will show signs of wear. Inspect jars for chips or cracks before beginning a canning project. Even the smallest nick can result in breakage during processing or failure to seal properly.

Canned goods sealed in a water bath rely on acidity in the produce to keep bacteria at bay. Low acid produce can get an acidic boost using citric acid, vinegar, etc. to be canned using this method. Pressure canning reaches much higher temperatures, killing off bacteria and making it the safest way to can low-acid foods like corn, green beans or even meat without augmenting the acid content. Improper canning of low acid food poses the most serious health risks when home canning, Bacteria like botulism can thrive when low acid food is stored in an absence of air if not destroyed by pressure canning at temperatures of 240 degrees or higher.