Keep safety in mind whether you're water-bath canning or pressure canning. By canning foods safely, you can prevent kitchen accidents and food spoilage. Increase your chances for successful canning and maximum safety by following these guidelines:
Used recipes made for modern-day canning (about 2000 or newer) and follow them exactly. Don’t increase or decrease your ingredients, processing time, or pressure level (for pressure canning).
Don’t double recipes. If you want more than one recipe, prepare the recipe more than once.
Use the proper ingredients: only unblemished and not overly ripe fruit or vegetables, and when a recipe calls for salt, use only canning or pickling salt.
Use jars and two-piece lids approved for canning, and never reuse lids.
Always label and date your finished product and use within one year of the date of processing.
Periodically check your jars for any signs of spoilage and, if in doubt about the quality or safety of a preserved product, dispose of it without tasting.