Mistakes commonly made when pressure canning include:

  • Taking “short cuts.” Recommended preparation and processing instructions should always be followed.
  • Using jars not specifically designed for home canning. Commercial glass jars with screw-on lids should not be used when canning.
  • Using outdated canning books or instructions. Updated (within the past 10 years) canning books and instructions should be used.
  • Using untested recipes. Canning recipes should always be sought from a reliable source such as your local extension office


For more, go here.   Thanks to Extension Service, USDA.


  • No one should actually attempt to can food that’s meant for long-term storage unless they have been taught to do so by an experienced canner. Unfortunately, the internet is now loaded with home canning “recipes,” and “instructions,” but it’s easy to believe a crucial step is unnecessary if you’ve never canned before, which creates a window for foodborne illness. Many internet canning recipes are simply recipes for disaster. The same is true for pickling; pickling can be a dangerous game, no joke intended, particularly if you are attempting to pickle with any kind of reactive yeast mixture as a base. The Ag department handouts for pickling and canning are adequate, but one should still be taught by an experienced human being. One thing the internet DOES provide for those interested in learning to can or pickle is plenty of listings of experienced enthusiasts around the country, who frequently hold workshops, for free or a nominal fee, to teach both canning and pickling.

  • ellen

    I canned some dill pickles last night. In retrospect I realize that I forgot to put the completed jars over the pot of boiling water while I was preparing the rest.
    Could the batch be contimated? Should we use in a certain time?

  • turd ferguson

    Hi, I made some pickled jalapenos in a salt / sugar / vinegar brine for 3 weeks. Will I get botulism??