https://www.youtube.com/watch?v=-7s2tfZRZ2g
We explain the most common mistakes to avoid when pressure canning and what to do instead.RoseRed Homestead Book Store: https://payhip.com/roseredhomesteadWe

https://practicalselfreliance.com/beginner-canning-mistakes/
Let's look at some of the most common canning mistakes and how you can fix them in the future. No use making the same mistake twice! ... Failing to Adjust Canning Time or Pressure Based on Your Altitude. When you look at most canning recipes, it shows canning times or canning pressure based on your altitude. If you live more than 1,000 square

https://www.simplycanning.com/canning-mistakes/
Examples from the Canning Chat Video. She used the wrong canning method. Let me talk about a common mistake. The first question in the video above, said that it had been five days since she water-bathed her green beans from the garden. They were still all sealed, but she did not know they needed to be pressure canned. She wondered if she could do it at this point.

https://www.33rdsquare.com/what-psi-should-pressure-canning-be/
Start with easily canned items like fruits before trying trickier vegetables or meat. And use recipes approved for home pressure canning only! Common Canning Mistakes. Even experienced canners make mistakes now and then, so watch for these common errors: Not venting steam for 10 minutes before pressurizing . Over-tightening jar lids before

https://homesteadingfamily.com/pressure-canning-mistakes/
Pressure canning mistake number three is overfilling the canner. As we discussed above with the frequently asked question of how full to fill your canner, overfilling is a common mistake that's made. Never fill your pressure canner with more than two inches of water from the bottom, no matter how many jars you're canning.

https://canningdiva.com/top-10-rules-of-pressure-canning/
Rule 2. Vinegar is your best friend. Use it to clean the jar rims and screw threads, and add 2 tablespoons to the canner water prior to processing to keep the jars clean and free of mineral deposits. Rule 3. Always let your canner vent for 10 minutes before placing the weighted gauge or counter-weight on the vent pipe. Rule 4.

https://www.theseasonalhomestead.com/10-canning-mistakes-to-avoid/
Conclusion: 10 Canning Mistakes to avoid are: Mistake #1 Following untested recipes or making up your own recipe. Mistake #2 Changing the ingredients and amounts, or processing time in a canning recipe. Mistake #3 Flipping the jars upside down to seal lids.

https://www.thespruceeats.com/how-to-avoid-common-canning-mistakes-1327444
Not Adjusting the Canning Time or Pressure for Your Altitude . If you live more than 1000 feet above sea level, you need to adjust either the canning time (for boiling water bath canning) or pressure (for pressure canning). Remember that water doesn't boil at the same temperature at high altitudes as it does at sea level.

https://thecoconutmama.com/top-canning-mistakes/
14. Reusing Canning Lids. Lids are a one-and-done deal in canning. The sealing compound can degrade with use and heat, so reusing canning jar lids is asking for trouble. Always use new lids when canning to guarantee a proper seal and safeguard the health of your final product. 15.

https://www.jrpiercefamilyfarm.com/blog-1/2019/09/09/20-common-canning-mistakes-you-need-to-avoid
Make sure you avoid these common canning mistakes as you're getting started! ... These jars aren't built to withstand the heat and pressure of the canning process. Best case scenario, you're going to have a mess to clean up in your canner when a jar breaks. Worst case, you're going to get botulism. Don't risk it. 14. Over- or Under

https://extension.usu.edu/preserve-the-harvest/research/avoiding-common-canning-mistakes
Quick breads (e.g., banana, zucchini, pumpkin) Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.

https://homesteadingfamily.com/canning-mistakes-to-avoid/
This can promote siphoning of liquid which could push the food out of the jar, resulting in really dirty jars, and potential seal failure due to the food seeping through the lid. The best way to avoid this is to turn the heat off, remove the water bath canner lid, and let the jars sit for 5 minutes. If you're pressure canning, once the

https://morningchores.com/canning-problems/
1. Canning Jars Didn't Seal. One of the most common canning problems is jars that don't seal. Nicks in the jar rim, food residue, overflowing jars, and more can stop the lids from sealing properly. The food isn't lost forever if you find out quickly that the jars didn't seal correctly. If it's after 24 hours, you'll need to discard

https://canningcentral.com/are-there-any-common-mistakes-to-avoid-when-pressure-canning/
By understanding these common mistakes, you can ensure a successful and safe canning process, preserving your favorite fruits and vegetables with confidence. Whether it's overfilling jars, using improper canning techniques, or neglecting to follow essential safety guidelines, we've got you covered. So, let's dive into the world of

https://www.tasteofhome.com/collection/common-canning-mistakes/
Mistake #5: Using the Water Bath Method Instead of the Pressure Canning Method. This mistake is all too common-and 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. Low-acid foods (like soups or meats) need to be processed with a pressure canner to prevent

https://blogs.extension.iastate.edu/answerline/2022/08/30/canning-mistakes-but-my-jars-sealed/
Canning mistakes (process deviated from the recipe instructions, incorrect processing time, canner water incorrect for pack) can only be rectified or re-canned in the first 2 hours *. Within that window, they can be reprocessed, frozen, or refrigerated for quick use. After 2 hours, the food needs to be disposed as it is no longer safe.

https://www.homesteadingwhereyouare.com/2022/03/26/7-dangerous-canning-mistakes/
Mistake # 7 - Using a Water Bath Canner When You Need a Pressure Canner. One of the dangerous canning mistakes you can make is using a water bath canner when you need to use a pressure canner. It is a pet peeve of mine. There are dozens of foods that you cannot safely can in a water bath canner.

https://www.survivopedia.com/9-common-canning-mistakes-to-avoid/
This is one of those rookie mistakes that a person only makes large-scale once. It's common even for an experienced canner to have a jar or two not seal, especially when canning greasy foods like meat or sauces. Having just one or two not seal is fine; you just throw it in the fridge and eat it soon. Losing a whole batch, or at least several

https://www.ruralsprout.com/canning-mistakes/
5. Not adding enough water to cover jars in a boiling water bath. It isn't always fun to follow instructions, but sometimes they are there for a reason, or several of them. In order to heat the entire contents of the jar in a water bath canner, the jars must be covered by 1 to 2 inches of water.

https://www.backwoodshome.com/avoiding-common-canning-mistakes/
Add unset preserves (or jam or jelly) and sugar, stirring constantly to prevent scorching and to mix thoroughly with pectin mixture. Bring to a hard boil for 30 seconds. Quickly ladle into hot jars, leaving¼ inch of headspace. Place a hot, new, previously-simmered lid on jar and screw down the ring firmly tight.

https://www.hgtv.com/outdoors/gardens/garden-to-table/13-canning-fails-pictures
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. 3 / 14. Photo: Photo by Mick Telkamp.

https://missvickie.com/common-canning-questions/
Place the jar to be detoxified in a bigger pot, or the hot water canner. The jar to be detoxified should be placed on its side in the pot. Pour some water into the pot, enough to cover the jar at least one inch higher than the lid. Put the pot on a source of heat and boil for thirty minutes.

https://www.countryliving.com/food-drinks/g4818/mason-jar-canning-mistakes/
Ball brand Home Canning Products used to recommend pre-warming the lids as well as the jars, but the Quality Assurance Team has determined through comprehensive testing that it's actually not necessary to heat the lids. Note that you do still have to heat the jars. $3 for a 12-pack jar lids. BUY NOW.

https://www.msn.com/en-us/foodanddrink/foodnews/common-pressure-cooker-mistakes-that-can-ruin-your-recipes/ss-AA155tba
One of the biggest advantages of pressure cooking is the reduced cooking time. A risotto can be cooked in 6 minutes, instead of 25. Beef stew is done in 20 minutes, rather than 2 1/2 hours.

https://extension.umaine.edu/food-health/2024/06/20/food-saftey-mistakes/
— By Alex Bosse, Nutrition Education Professional for UMaine Cooperative Extension EFNEP (Expanded Food & Nutrition Education Program). A simple mistake in the kitchen can lead to unwelcome consequences. The Centers for Disease Control and Prevention estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.