{"id":694645,"date":"2018-06-14T00:54:01","date_gmt":"2018-06-14T00:54:01","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=694645"},"modified":"2022-07-19T09:12:58","modified_gmt":"2022-07-19T14:12:58","slug":"common-canning-mistakes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/","title":{"rendered":"7 Mistakes Everyone Makes When Canning"},"content":{"rendered":"
\"Preserved<\/div>\r\nCanning might be a great way to preserve the bounty from your summer garden, but everyone makes mistakes. Don't worry, though: all of these common mistakes are easily avoidable!\r\n\r\nNew to canning? Check out our definitive guide.<\/a>\r\n\r\n\r\n
\"Homemade<\/div>\r\n

Mistake #1: Overfilling Your Jars<\/strong><\/h2>\r\nMost recipes instruct you to leave some headspace\u2013anywhere from 1\/4-inch to 1 1\/4-inches\u2013between the top of the jar and the top of the liquid. If you're overfilling your jar, you won't be able to get a good vacuum seal. That means your food can discolor or spoil sooner than it should.\r\n\r\n\r\n
\"Green<\/div>\r\n

Mistake #2: Using the Wrong Jars<\/strong><\/h2>\r\nIt's great to reuse your store-bought glass jars...just not for canning purposes. Canning jars are specifically designed to hold up under the high temperatures of the water bath and can handle the right amount of pressure without breaking.\r\n\r\nPurchase a 12-pack of 16oz. Ball mason jars ready for canning here.<\/a> ($21)\r\n\r\n\r\n
\"Closeup<\/div>\r\n

Mistake #3: Reusing Lids<\/strong><\/h2>\r\nWe're all about recycling, but those canning lids are meant to be single-use lids. The rings won't provide the same seal the second time around, making them less than safe. Feel free to reuse them for refrigerator pickles<\/a>, just not those canning recipes.\r\n\r\n\r\n
\"Variety<\/div>\r\n

Mistake #4: Not Following a Recipe<\/strong><\/h2>\r\nCanning is all about safely creating a precise pH level inside the jar, so you'll definitely want to stick to approved recipes. Otherwise, your shelf-stable goods could make people sick! Check out these top-rated recipes<\/a> if you're not sure where to get started.\r\n\r\n\r\n
\"Canning<\/div>\r\n

Mistake #5: Using the Water Bath Method Instead of the Pressure Canning Method<\/strong><\/h2>\r\nThis mistake is all too common\u2013and it can be pretty deadly, too. High-acid foods like pickles or foods preserved with sugar (like jam) do well with the water bath method<\/a>. Low-acid foods (like soups or meats) need to be processed with a pressure canner to prevent botulism.\r\n\r\n\r\n
\"Canning<\/div>\r\n

Mistake #6: Leaving the Air Bubbles Undisturbed<\/strong><\/h2>\r\nDid you know you have to remove the air bubbles from the jar before twisting on the lid? It's especially important for thicker mixtures like jam<\/a>. All that trapped air can add to your headspace, causing an improper seal. Make sure you use a plastic tool to free the bubbles (as metal tools can damage the jars).\r\n\r\n\r\n
\"Band<\/div>\r\n

Mistake #7: Overtightening the Lids<\/strong><\/h2>\r\nIt's normal to want to screw the bands on super tight to make sure the contents are sealed, but resist the temptation. Overtightened lids can prevent air from releasing, causing buckled lids and improper seals. Simply screw on those bands until they're fingertip tight and let the water bath do the rest.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

Canning mistakes not only waste your time, but they can be dangerous, too! Luckily, each one of these mistakes is easy to avoid.<\/p>\n","protected":false},"featured_media":701750,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[304212,304207,304150,303883,303897],"categories-v2":[309557,309555,309434,308476,308490],"coauthors":[50034],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\n7 Common Canning Mistakes Everyone Makes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"7 Common Canning Mistakes Everyone Makes","description":"If you're making canning mistakes, you're probably wasting time and money. 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Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/","url":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/","name":"7 Common Canning Mistakes Everyone Makes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/05\/shutterstock_222071086.jpg","datePublished":"2018-06-14T00:54:01+00:00","dateModified":"2022-07-19T14:12:58+00:00","description":"If you're making canning mistakes, you're probably wasting time and money. 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Various marinaded food"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Listicles","item":"https:\/\/www.tasteofhome.com\/collection\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Techniques","item":"https:\/\/www.tasteofhome.com\/recipes\/techniques\/"},{"@type":"ListItem","position":5,"name":"Preserving","item":"https:\/\/www.tasteofhome.com\/recipes\/techniques\/preserving\/"},{"@type":"ListItem","position":6,"name":"Canning"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-14 18:33:20","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/collection\/common-canning-mistakes\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. 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