By Thyme At Home

Canning is one of the most rewarding ways to preserve your harvest and stock your pantry—but it’s also an area filled with outdated advice and potentially dangerous myths. Whether you’re brand new to canning or a seasoned homesteader, it’s time to bust the most common canning safety myths to keep your food (and your family) safe.

🧪 MYTH #1: “You can water bath can any food.”

Why it’s risky:
Low-acid foods like green beans, corn, meats, and soups can harbor Clostridium botulinum, the bacteria that causes botulism. Water bath canning simply doesn’t reach high enough temperatures to kill it.

The truth:
Low-acid foods must be pressure canned to be shelf-stable and safe.

➡️ Recommended gear:
Presto Pressure Canner • Ball Blue Book of Canning

🍅 MYTH #2: “If the jar seals, the food is safe.”

Why it’s risky:
A properly sealed lid doesn’t guarantee the food inside was processed safely. A botulism-contaminated jar can seal just fine—and still be toxic.

The truth:
Safe canning isn’t just about the seal—it’s about processing time, acidity, and temperature.

📚 MYTH #3: “Grandma’s recipe is always safe.”

Why it’s risky:
Many traditional recipes lack the acidity or processing time needed for modern safety standards. And foodborne bacteria have evolved since then.

The truth:

Always use tested recipes from trusted sources like the USDA, Ball, or the National Center for Home Food Preservation.

🥄 MYTH #4: “You can ‘wing it’ with your own recipes.”

Why it’s risky:
Even a small change in acidity, density, or ingredient size can throw off a safe recipe. Adding extra garlic or pureeing squash might seem harmless—but can trap bacteria.

The truth:
Don’t alter tested canning recipes unless you’ve verified it’s still safe.

🌡️ MYTH #5: “Botulism isn’t something to worry about anymore.”

Why it’s risky:
While rare, botulism is still very real and very serious—especially in home-canned goods. Just a few micrograms can cause paralysis or death.

The truth:
Airtight jars + low-acid food = perfect conditions for botulism. Safe canning practices prevent this.

➡️ Essential gear:
Digital Food Thermometer • Headspace Measuring Tool

✅ How to Stay Safe (Without the Stress)

• ✔️ Use tested recipes
• ✔️ Adjust for altitude
• ✔️ Keep your equipment clean and in good condition
• ✔️ When in doubt, freeze instead

💡 Final Thought

You’re not just filling jars—you’re feeding your future. With a little care and the right tools, home canning is safe, sustainable, and deeply satisfying.

Happy canning,
–Taylor from Thyme At Home