Three Tips for Canning Safety

by Becky Striepe September 29, 2010, 7:30 am 1 Comment

3. Label, label, label

I don’t mean labeling with what’s in the jar (though that’s probably a good idea, too). Make sure you note the date that you canned your goods, and try to use them up within a year.

Do any of you seasoned canners have tips to share? I’d love to hear them in the comments!

[Image Credits: Canned Tomatoes. Creative Commons photo by galant, Pickling. Creative Commons photo by chiotsrun, Canning Lids. Creative Commons photo by chiotsrun, Canning Jars. Creative Commons photo by andrewodom]

Written by Becky Striepe

My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and Google+.