Survival Kitchen–How to Avoid Common Canning Mistakes

I admit, I’m not an expert on canning. It pays to get help from others who have real world experience doing it. I can say with confidence that Jackie Clay-Atkinson is one such person.

Jackie has an article on avoiding common canning mistakes in the July/August, 2013, issue of “Backwoods Home Magazine” (Issue #142). Below is an excerpt and a link so you can take a look at the whole thing.

Avoiding common canning mistakes

By Jackie Clay-Atkinson

Canning has been an important part of my life since I was a young girl helping my mother and grandmother can in our Detroit basement. I loved the smell of fresh peaches simmering in syrup and the pungent spices used for making pickles. I loved going out in the garden and picking fresh fruit, cucumbers, and tomatoes. I also loved our family weekend outings in the country, picking up boxes and baskets of foods to can from roadside markets and farmers’ trucks.

In growing up with relatives who experienced the Depression, I soon realized what a wonderful thing it was to have a pantry chock-full of all sorts of foods to “see us by.” Once properly canned and stored in the pantry, any food not eaten during the winter will remain good for years, without losing any of its gourmet taste or nutrition.

Read the whole article here:

Excerpt used with permission of Backwoods Home Magazine. (541)247-8900.


You can get Jackie’s book on canning from the “Backwoods Home Magazine” site given above. And you can find canning supplies and books at Pantry Paratus. Click on their ad below and explore what they have for you.


Preserving the Harvest


Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.

4 thoughts on “Survival Kitchen–How to Avoid Common Canning Mistakes”

  1. Canning is a great survival skill that anyone can learn and costs very little to get started. In fact you probably can start for free if you look hard enough on sites like freecycle or craigslist.

    1. If I were just starting out, I’d be more comfortable with sources I knew were trustworthy, such as Ball’s canning books, etc.

  2. Great site. I did pickles last week and only had the hot bath water half way up the jars and not covered. We boiled for 18 minutes. When we took the jars our, they sealed as usual. We did not have the pickles completely covered by the brine in the completed jars. Should I re-do the pickles with new lids and add more brine or are they fine like we have them now? Thank you for your help.

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