Dos and Donts For Home Canning

There is definitely an upswing in more people beginning to can and preserve food. It stands with good reason. Canning your own food is a great way to save some money. In these tough economic times who isn’t looking to do just that. What a lot of beginners need to know is that there are certain Dos and Don’ts for Home Canning that are imperative in order to safely preserve food. Keeping that in mind here is a list of the most common things to consider when you are canning and preserving food at home.

Dos and Don’ts for Home Canning Safety

Dos

• Start with good quality fresh fruits and vegetables that have been thoroughly rinsed and scrubbed with a vegetable brush to remove debris
• Only use glass home canning jars (mason/kerr jars) with 2 part sealing lids and bands
• Prepare the lids and jars according to manufacturers suggestions
• Choose the appropriate canning method for the foods being preserved
• Have all your canning utensils on hand and ready to use before you start preserving food
• Make sure to inspect the canning jars for chips or cracks as this can effect whether the jars seal properly as well as add a risk of breakage during the canning process
• Wash and sterilize the canning jars
• Allow for proper head space when filling the jars
• Follow the canning recipes exactly
• Stick to recommended processing times for each canning project
• Store canned food in a cool, dry and dark place

Don’ts

• Don’t forget to wash your hands before you start your canning project. Wash up again during the canning event if you sneeze or have to use the bathroom
• Do not use “commercial” jars such as spaghetti or mayo jars. They are not meant for canning and carry a high risk of breakage during the canning process
• Only use a 2 piece band and lid set for sealing jars. Bands may be used again and again as long as they are not rusted or bent. Never reuse a canning lid; once it has been used it will not be able to reseal during processing
• Don’t use the open kettle or any type of oven method for preserving and canning. The USDA and other authority sites have stated that this is no longer a safe way to can food
• Do not over tighten bands
• Don’t deviate from canning recipes; they are measured out to make sure that the food will stay safe and process correctly
• Hot liquids in cold jars don’t mix; make sure your jars are heated before filling them to avoid breakage
• Don’t forget to label the canned foods with their content and date of processing
• Do not store jars upside down once processed
• Don’t under process the foods being canned
• Do not remove the lid to the canning pot while the processing is going on
• Don’t attempt to eat any canned food that appears to have not sealed properly and has mold or discoloration

The Bottom Line About Home Canning

The bottom line about home canning is; when in doubt ask for help. Use common sense when canning and preserving your food. You want your family to eat healthy and tasteful meals from your canning projects. Give them that chance by following the Dos and Don’ts for Home Canning. Here’s to your successful home canning experience.

Now that you know the Dos and Don’ts for Home Canning do you have the canning supplies you need to get started? You may also want a canning guide to help you along. Visit my blog and find out more now about home canning and other fun activities to do at home with your family at http://www.womenshomeactivities.com

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Posted by on Oct 1 2009. Filed under Recipes - A Mix!. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry