• Always have some liquid in your canning jars, such as water, sauce, gravy, marinara, or other liquid. Soups, stews, and chili already have a liquid-based substance ready for canning.
• When canning fruits and vegetables, you must use fresh, unprocessed foods. Nothing that has already been frozen or processed.
• Always check and double-check the rims on your lids - if they are dented, scratched, or damaged in any way, it can drastically affect the process and cause contamination in your jars. When in doubt, don’t use it.
• If canning jars do not seal properly, immediately place jars in the refrigerator and consume them within a week.
• Dry canning items like nuts, seeds, and grains differ from wet canning. So be sure to look up how to…