By Theresa Crouse – SurvivoPedia
If you’re like me, if you see something you like, you wonder how to make them instead of just buying it from somebody else. This is how many of my friends have gotten into home canning – they’ve tasted something that I’ve made (I regularly give away my jellies, jams, and salsas as gifts) and then they want to learn how to make it.
When I tell them, I also teach them how to avoid several common home canning mistakes, and now I’d like to share them with you.
Whether you’re making peach preserves or entire meals in a jar, don’t make the following mistakes!
Not Wiping the Rims
This is one of those rookie mistakes that a person only makes large-scale once. It’s common even for an experienced canner to have a jar or two not seal, especially when canning greasy foods like meat or sauces.