One of the most common mistakes people make when canning food is not using a pressure canner. Pressure canners are the only type of canner that is safe to use on low-acid foods, such as vegetables, meats, and fish. Low-acid foods can cause botulism, a potentially fatal form of food poisoning, if they are not canned correctly.
Another common mistake is not boiling the jars before use. This step is important because it kills any bacteria that may be present on the jars. Boiling the jars also helps to prevent the jars from breaking when they are filled with hot food.
yet another mistake people make is not adding enough water to the canner. This can cause the canner to run out of water and overheat, which can damage the food.
Finally, people often forget to vent the canner before starting the process. Venting the canner allows any air that is present in the canner to escape. This step is important because if the air is not vented, it can cause the canner to explode.