What not to do when canning: top 5 mistakes that will ruin it

When preparing canned food, every housewife wants the food to last as long as possible and not lose its flavor. Unfortunately, this is not always the case, and many people make mistakes during cooking without even realizing it.

The FoodOboz editorial team has gathered information for you and will tell you what 5 mistakes can ruin home canning.

Improper sterilization

This applies not only to jars but also to lids. It is strictly forbidden to skip this step, because it helps to get rid of all germs, making your preparations of high quality and safe.

Loosely closed containers

After you have rolled up the lid on the jar, it is imperative that you check for leaks and air intrusion. To do this, turn the jar upside down and check for leaks.

The container is not completely filled

This means that you should fill the jar with vegetables or fruits completely. The same goes for brine - it should be poured to the very top of the jar. Otherwise, even a minimal amount of air in the jar will cause an "explosion".

Neglecting the recipe

When preserving, you need to follow the recipe exactly and follow all the instructions.

Improper storage

After the preparations have completely cooled down, they need to be moved to a cool place where the temperature will not exceed 12 degrees Celsius. Otherwise, the blanks will "explode".