Canning will never turn out well: the most common mistakes that ruin everything

Canning makes it possible to eat homegrown vegetables and fruits in winter. It is very convenient to open a jar for a celebration or just for lunch with potatoes or porridge. However, it doesn't always work out well

The FoodOboz editorial team will tell you why canning jars spoil or explode. Even experienced housewives often make these mistakes.

Damaged fruit

Preparing fruit for canning should be done with great care. Be sure to choose products that are free of damage, defects, mold, and rinse and dry them well. Mushrooms, for example, should be soaked for several hours. Preservation must be absolutely sterile.

Non-sterile canning containers

Whatever food you are preserving, the container must be sterile. Before putting food in a jar, put the container in the oven at 130 degrees for 30 minutes. You can also put the jars in a pot of hot water for 15 minutes.

Poor quality lids

Do not use an old lid from previous years for canning. The rubber inside can deteriorate during storage. Thus, don't skimp and buy new lids so that you don't have to throw away your preserves later.

Canning food that has been lying around for a while

Get yourself used to canning food right away instead of leaving it for later. The longer the fruit is stored, the more it loses its elasticity, juiciness, and freshness, and the preservation will not be of high quality.

The jar is not fully closed

This problem can occur due to a damaged key. Therefore, you should always make sure that you have closed the canned food jar really well. If even a minimal amount of air gets inside, there is a risk that the jar will explode.