7 Dangerous Canning Mistakes That Even Smart People Make

Autumn is filled with tons of chores for homesteaders: raking leaves, preparing the livestock for winter, and, of course, canning.

Canning is the time-tested method used by our great-grandparents and grandparents to extend the shelf life of food, and – if done properly – can form the core of an emergency stockpile. But if the right steps aren’t followed, the results can be disastrous … even deadly.

On this week’s edition of Off The Grid Radio we examine seven common canning mistakes that nearly everyone makes. Our guest is Kendra Lynne, a homesteader and canning expert whose DVD, “At Home Canning For Beginners and Beyond,” is one of the more popular tutorials for beginning canners.

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Kendra, who also leads classes on canning, tells us:

  • Which mistake is the most common – and also perhaps the most dangerous.
  • Which types of foods should never, ever be canned.
  • Which vegetables should be used with a water bath canner, and which ones with a pressure canner.
  • Which mistakes can be easily corrected without buying any new equipment.

Finally, Kendra answers a much-debated question: How long will canned food really last? She also shares her best tips for storing canned foods.

If you’re a homesteader or just someone who enjoys canning, then this is one show you need to hear!

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