Don’t Make These Canning Mistakes
There are a number of mistakes that can be made when preserving food. Make sure not to make the following mistakes.
· Make up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.
· Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in undercooking.
· Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.
· Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam.
· Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.
· Using an oven instead of a water bath canner for processing. The product will be under processed since air is not as good of conductor as heat.
· Cooling pressure canner under running water.
· Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.
· Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal.
· Acid needs to be added when canning tomato products. One tablespoon of lemon juice needs to be added to pints jars and two tablespoons per quart jar.
Source: Kelly Riggs, Utah State Extension