There are so many factors that you need to understand when canning, but here are the main ones.
- Sterilize your jars properly — in a hot water bath/boil. Include the lids as well if you’re extra cautious.
- Tighten your rings when canning to only finger tip strength — and then take them off once the jar has sealed. Otherwise, leaving the ring on can cause the seal to break in the future.
- Use re-usable lids OR buy new lids each year — because ultimately, your metal lids will wear out and become unreliable. Please buy reusable lids or brand new metal lids each year.
When all else fails, if you’ve done everything right, you should still check each can before eating. Something could have gotten into a jar without you knowing before you sealed it. Make sure you are checking your jars monthly, if they’ve been stored for more than a year. Rotate jars (oldest in front, newest in back) to use up the oldest canned items first.
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