If you’re a competent cook and baker, you’re probably confident making changes or swaps to recipes.
By all means, keep it up.
You could accidentally be creating food that will make you sick.
But don’t worry, canningfood safelyis a centuries-old skill.
If you follow these rules (and a reliably tested recipe), you’ll be just fine.
There are two types of cannersboiling-water canners and pressure canners.
Pressure canners reach a higher heat than boiling-water canners.
Recipes will often specify which key in of canner is appropriate.
Choose the Right Jars
Always use jars made specifically for canning.
Credit: Jason Donnelly
They’re designed to hold up under the high pressures of canning.
Don’t use glass jars left over from purchased food, even if they look likecanning jars.
Don’t use jars that look different from the canning jars currently on the market.
Canning jars come in regular-mouth and wide-mouth varieties.
Regular-mouth jars are good forjams, jellies, mustards, andpie fillings.
Wide-mouth jars are best forsalsas, relishes, fruit butters, pickles, and tomatoes.
Sorry, but it’s a no-go.
you’re free to reuse the rings, but donotreuse the lids.
They have a sticky red compound that seals the jar.
Credit: Karla Conrad
Always buycanning suppliesfrom a trusted source, and check for flaws before using.
Keep Everything Clean (Really Clean) and Hot
Keepeverything scrupulously clean.
As soon as the jar is filled, place it back in the simmering water.
Credit: Karla Conrad
Wipe the jars' rims after filling so there’s no gunk preventing a proper seal.
Have we mentioned how important the seal is?
Headspace is the space from the top of the food in the jar to the top of the rim.
It’s all about the seal.
Dont Overtighten Lids
We get it: You want to be extra-safe when canning.
But over-tightening the bands will have the opposite result.
A band screwed on too tightly may not create the vacuum seal you need.
