https://thefreerangelife.com/canning-mistakes/
We are finally going into spring. At least mentally because the weather isn’t cooperating in Southeast Michigan where I live. Sunday was beautiful today raining with a chance of snow.
Sarah Toney covers twelve common mistakes that canners can make. Mrs. Toney talks about a practice that the Amish had for generations. Waterbath canning low acid foods. The Amish would take hours to do this. I am sure now they use pressure canners by now. The ladies took turns watching the canner to make sure it stayed at the appropriate temperature.
Bubbles are fun in the backyard. Not in your jars. You’ve got to debubble. It helps to prevent siphoning.
Clean your rims…. Of your jars. 🤪 Anything that sticks to the rim of your jar could prevent sealing.
The number one thing to be careful of is botulism. I feel like there should a grim reaper music playing. Botulism is deadly. It’s nothing to play with. If in doubt, through it out.
Welcome to Scratch Kitchen! 