10 canning mistakes to avoid

2025. 09. 22.

Canning is a true traditional kitchen activity that is not only about preserving flavors, but also about passing on family recipes and filling your home pantry. There is no better feeling than pulling a jar of homemade apricot jam or crunchy pickle off the shelf in winter. However, it is easy to make mistakes when canning, and these mistakes not only spoil the taste experience, but can even jeopardize the shelf life.

We have collected the 10 most common canning mistakes that you should avoid.

1. Use of inappropriate raw materials

The basis of good canning is always fresh and flawless fruit or vegetables. Always carefully select the ingredients and only the best pieces go into the jar.

2. Poorly prepared glass and lid

One of the biggest mistakes is not properly sterilizing jars or lids. If the jars are not completely clean, bacteria will multiply quickly and the preserve will spoil in a short time. Always boil jars and lids before use, or put them in a 100-degree oven for 10-15 minutes.

3. Too little sugar or salt

Sugar and salt are not only responsible for flavor, but also act as natural preservatives. If you use too little, the preserves can spoil more easily. Of course, you can aim for healthier versions, but always keep in mind the minimum amount necessary.

4. Omitting the addition of acid

Many fruits and vegetables have a high pH, ​​which is favorable for bacteria. Vinegar or lemon juice not only adds flavor, but also helps with shelf life. It is especially important not to drastically reduce the proportion of vinegar in pickles.

5. Incorrect cooking time

If you cook jam or syrup for too short a time, it won't thicken properly and can go rancid quickly. If you cook it for too long, it will lose its fresh flavor and take on a darker, caramelized texture. Always follow the recipe's recommendations.

6. Skipping the covered rest

Slow cooling helps create a vacuum, which prevents air from getting into the jar. If you skip this step, the lid can pop off more easily and the preserves will spoil sooner. It's a good idea to let the jars cool slowly between blankets or tea towels.

7. Too little or too much fluid

The ingredients in the jars should be completely covered by the syrup or marinade. If there is too little, the tops will quickly mold. If there is too much, it may leak and the vacuum will not form properly.

8. Improper storage

Even carefully prepared preserves can spoil if not stored properly. Avoid places that are too hot and out of direct sunlight. A pantry or a cool, dry place is ideal. If the lid bulges or you smell a strange odor, do not consume the contents of the jar!

9. Experimenting with unverified recipes

Always use reliable, tried-and-tested recipes as a base, and if you want to change, do so gradually.

10. Impatience

Canning is a time-consuming process. If you rush, you may not cook long enough, not sterilize the jars properly, or seal them incorrectly.

Canning is a creative but precise process. If you pay attention to detail and avoid the above mistakes, you can be sure that the jars lining your pantry will retain their flavor and freshness for a long time.

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