10 Foods You Should Never Can at Home

Written by The Ready Store

Using a home canner is a great way to preserve foods in mason jars. Using a home canner can help you save money and become more self-reliant. However, not everything can be canned!

Home canners are great for canning certain vegetables and fruits but are unable to reach the heat required to properly can foods that are too oily, have high fat content, or are too viscous. Commercial canneries also use additives, preservatives and processing equipment that you can’t replicate at home.

- Check out this high-end, inexpensive canning equipment – 

Check out this list of 10 items that you shouldn’t can at home:

Foods you should not canMilk, or items containing milk, aren’t recommended for home-canning. Milk has a low-acid level and supports an environment which fosters botulism growth at room temperature. Many times, the fat in milk can also protect botulism spores during the canning process.

With the high density and fat content, lard is just not a good item to can. The fatness and density won’t allow the heat of the canning process to penetrate the contents, allowing the food to house spores and other harmful bacteria.

Refried Beans
There are some recipes out there for canning refried beans but they can be dangerous. The thickness of the refried beans is too much for the heat to penetrate the interior of the bottle. You might be better off getting dehydrated refried beans instead.

Pickled Eggs
Once again, density is a problem with canning pickled eggs. The skin of the egg is a little too much for your home canner to handle.

Butter or Cream
Like milk, butter or cream items, are not recommended for home canning. The amount of heat required for dairy items to be canned correctly would actually make the foods inedible. It’s not recommended that you can any items with dairy at home.

Lots of families want to can cornstarch to use in future baking projects. However items that contain cornstarch shouldn’t be canned because of their ability to break down acidic food mixtures and interfere with heat-killing pathogens.

A popular trend is for people to create “cakes in a jar” or other dishes containing flour. Flour products (breads, doughs, etc) are very prone to botulism.

Nuts and Cashews
Most nuts have an oily texture and can lead to botulism. The oily outside coats and insulates botulism spores and creates an anaerobic micro-environment which allows the spores to live in a high-heat environment.

Most meats and fish are too oily to be canned correctly. The oil allows for botulism spores to stay inside the jar.

Similar to refried beans or peanut butter, purees like pumpkin puree or squash puree are too gelatinous to can at home. Cooking cubed pumpkin however, is a nice alternative that is safe to eat. Cubed squash however will compress during heating and become too thick.

Please Note
This list is made of items that have unproven canning recipes. Before you say, “I’ve canned those items and I’m fine,” please note that many canned foods aren’t guaranteed to have botulism spores but they are unproved when using the home canning process. Just remember that because your items haven’t had botulism spores in the past doesn’t mean they couldn’t in the future.

Updated April 24, 2013


  1. Adam wrote:

    I would disagree with the meats. You can can meat, but you must use a pressure cooker to do so. It is very safe to do it this way. If you are strictly talking about boiling water canning, then I do agree that it would be unsafe.

    April 25th, 2013 at 4:21 am
  2. Carol wrote:

    Granted, there are some foods, such as broccoli, that should never be canned. But if you have a pressure canner, follow strict sanitary conditions, and can for the proper time at the proper pressure, there really are very few items that can’t be canned. I can attest to this after years of canning. There are some things that don’t need pressure canning; they can be vaccumm packed using a sealer in bags or jars.

    April 25th, 2013 at 5:54 am
  3. Gabby wrote:

    I have a LDS friend who explained to me why not to can anything with milk, flour, cornstarch and eggs in them, but I have not heard of the others. I use a pressure canner for my meats and can’t see how years of proven recipes (I follow Ball’s Blue Book) would be at risk. I do believe that you should follow proven recipes and understand how it all interacts, but it seems a pity to have a tried and true book filled with things we shouldn’t do at home.

    April 25th, 2013 at 6:14 am
  4. Mark Owen wrote:

    It is very possible to can meat. My father in law bottles venison every year. He cuts it into 3/4 inch cubes in 1 to 1 1/2 pound increments and bottles it in mason jars. It lasts a long time and tastes as delicious as the first day.

    April 25th, 2013 at 7:10 am
  5. Cheryl O. wrote:

    I disagree with most of this. I have been a prepper/homesteader for over 25 years now. I can a LOT of butter, meats of all kinds, nuts, pickled eggs, etc. The USDA would rather have people NOT can ANYTHING at all. Provided you have the proper equipment for instance, a good PRESSURE canner, ANYTHING you see in a can or jar at the store CAN be safely done at home. In all my many years of canning (over 40 now)I have never ever gotten sick from any of my home canned foods. Never. I can’t see how mass-produced foods done in batches of MILLIONS of units can be safer than what a caring person would do for themselves at home. Quality of home canned foods in general is far superior to mass manufactured foods. I just can’t go along with this. Sorry folks.

    April 25th, 2013 at 7:32 am
  6. Michael wrote:

    It is wonderful that the author of this article still allows the opposite opinions to be read also. The Ready Store gives a lot of good information. They were probably warning the average Joe who hasn’t canned much; not the experienced Master Canners out here.

    April 25th, 2013 at 7:45 am
  7. Deb wrote:

    WOW!!! I usually love your tips, but this one is way off base! We have been canning meats,chicken, ham, sausage, turkey..for years and have never had an issue. We have opened bottles 5 years old and they have been perfect. If you follow the rules and store in a cool dark place(we have a separate air conditioned storage room)you are good to go! And to say this list is unproven…check your sources y’all,you blew this helpful hint!

    April 25th, 2013 at 7:56 am
  8. Cheryl O. wrote:

    I know all I said sounded pretty negative. I try not to be negative. But in the past few years I have seen SO MUCH that says “you can’t do this, you can’t can that” ..and then the ensuing comments from new canners saying they are giving up because they just don’t think they will be able to home process food at all by the looks of the things they read from the USDA, in particular. If I didn’t can the items listed, I would have starved by now. I always feel it necessary to defend my food processing. Ok, off the soap box now!!

    April 25th, 2013 at 7:59 am
  9. Sam wrote:

    I watched a guy at a prepper/survival gathering tout the canning of ‘Bread in a jar’. The actual type of bread he was using was like quick breads, i.e. banana, zucchini, etc..he said that it would be safe up to 20 yrs. The process didn’t include anything too out of the ordinary except he baked the breads in the jars then boiled the lids and immediately when they came out of the oven he put the lids on and let them seal as they cooled. So these have eggs, flour, etc. in them are they not safe? I haven’t tried this myself, but was thinking about it..anyone know if this is indeed a safe project? He baked the breads in pint jars.

    April 25th, 2013 at 8:07 am
  10. Wanda wrote:

    I have to agree with the seasoned (no pun intended) canners out there. Was once told that the reason so many recent immigrants to this country strive and survive and become enterpreneurs that own shops/create jobs, etc. is because when they come to this country they are told all the things that they can strive toward. Unfortunately, most native-born Americans are constantly told by government/corporations/educators all that we can’t do! Believe in yourself and try something new! Seek out guidance, if needed, but don’t let the naysayers get you down!

    April 25th, 2013 at 9:05 am
  11. katzcradul wrote:

    You really blew it with this article. Most of the information you publish is pretty good…but you really missed the mark on this one. You absolutely can safely can meat at home…as well as nuts. (I also can butter and lard but I’m not going to recommend it to the novice.) There are many YouTube channels, including mine, (youtube.com/katzcradul)that will teach you how to safely can meat.

    April 25th, 2013 at 9:35 am
  12. The Ready Store wrote:

    Thanks everyone for the feedback. You’re right. While the USDA recommends that these certain items shouldn’t be canned for safety, many people still can them and eat them on a daily basis. Please take caution though with items and always keep an eye out for spoiled food.

    April 25th, 2013 at 9:56 am
  13. tim wrote:

    Really, I’ve canned venison for years. If this is an attempt to get your customers to buy your meat products, you failed big time…we are not stupid out here.

    April 25th, 2013 at 9:57 am
  14. R wrote:

    I do not believe you researched this very well
    A pressure cooker will enrich many lives, because
    you will find that canning those things you listed will be perfectly fine for many years, if kept in a cool, dry, area. Salmon, any fish , deer, elk, chicken, on and on. Thank you for all
    the articles as well as replies.

    April 25th, 2013 at 10:21 am
  15. Rich Taber wrote:

    You guys are generally pretty good with the info you put out. However, you blew it on this one. You can absolutely can meats and poultry with pressure canners. How do you think the Amish do it? Most of them don’t even have electricity, and can meats on wood stoves, and they are thriving.

    April 25th, 2013 at 11:22 am
  16. Melodee wrote:

    I’m normally very happy to receive your tips – but this one is just plain awful!
    While I agree with some of the items (breads) I highly disagree with others (nuts and meats).
    You say that regarding pickled eggs (which I don’t can personally) “It’s just too much for your home canner to handle” Ok, if I can get my canner up to 250 degrees; how does that differ from the 250 degrees at a “commercial” plant? Seems to me 250 degrees is 250 degrees… So if it’s safe to buy at the store, why is it not safe for me to can it?
    Sounds like regurgitated USDA propaganda to me….

    April 25th, 2013 at 3:53 pm
  17. Alexandra wrote:

    I am not a seasonal canner yet. Been canning for over a year now. But have looked into it a lot. I was about to comment like the others. Plus I have canned food that the USDA says should have gone bad 6 m ago still going strong. Meats and all.husbands grandmother has canned food that is 100 yrs old. Ate some last year. No one got sick. Wouldn’t do that with all foods. But I say the reply and I think maybe we missed what you were trying to say. And that maybe next time just be clearer. Thanks for the article.

    April 25th, 2013 at 8:38 pm
  18. Lee wrote:

    can you can food already cooked like left overs? in a pressure cooker.

    April 25th, 2013 at 8:40 pm
  19. Chrystal wrote:

    If you have a pressure canner, canning meat is just fine. Ground meats, for example, work great for many I’ve seen. Now water bath canning….yeah I wouldnt trust meat canned that way. But maybe you should specify which methods these would be harmful with.

    April 25th, 2013 at 9:09 pm
  20. Cheryl O. wrote:

    Responding to Lee about canning leftovers.. YES! I often make big batches of stew, soups, spaghetti sauce with meat and veggies, etc. I have a meal or 2 and can the rest. When canning soup it’s best to leave pasta or rice out and add those as you heat the jar of product for use at a later date. Pasta and sometimes rice will turn into a big chunk at the bottom of the jar. Always pressure can. The BEST convenience foods ever, are home-canned

    April 26th, 2013 at 5:55 am
  21. CTWalter wrote:

    From everything I have read by Ball and others with good, long time reputations, a person is able to can nearly anything except wheat products at home with a pressure canner. I have never seen anything about canning eggs so I wouldn’t try. The heat and pressure to can wheat and other starches is higher than a home canner. It also breaks down those foods leaving only protien, carbohydrates, and lipids and minerals. Think canned spaghetti. The starches can be bought, or bagged and bucketted at home and keep a better food value, leaving your jars free for other things. There is nothing like going salmon snagging in the fall with a large group, setting up a camp kitchen and watching the ‘canners’ trying to keep up with the ‘catchers’. I have to agree with the masses who posted so far, your research on this one was way off the mark.

    @Lee, alot of recipes call for cooking food before canning. A great book to start with is the Ball Complete Book of Home Preserving. I wouldn’t can left over scraps from the dinner table, the chickens and dogs would resent me for it.

    April 26th, 2013 at 8:51 am
  22. Sarah wrote:

    Sorry, you are wayyyy off base with your post on this one. Everything you listed as should not be canned at home, CAN be canned just fine. Follow proven recipes either from reputable companies like Ball, Mason, your local extension office/university, or if you have done your grandmother’s recipes for years, everything will be fine. You can water bath can, pressure can, and oven can just about anything if you follow proper proven recipes.

    April 29th, 2013 at 6:49 pm
  23. RL wrote:

    Oh boy, well I see confusion over canning vs pressure cooker canning. Hey Cheryl and katz! (2 I’ve learned a lot from) Like Ball, erring on the side of caution but the pros do can many things with success. Meats for sure, that’s in the Ball book, but only with pressure canning method and that wasn’t specified in the article.

    May 1st, 2013 at 12:12 am
  24. Rachel.k. wrote:

    I am disabled, on disability,I have been watching katzcradul,Lindaspantry,I always wanted to learn how to can.I just bought the ball blue book,and it says you need a heavy gauge stainless steel pressure canner.Everywhere I look all I can find is a aluminium canner and they don’t look like lindaspantry or katzcradul,I will have to probably save for one,but can anyone tell me where to get the correct one?I have a family of 5 to feed, I applied for some help from our government but they turn me down,and its getting harder to buy enough food for the month.I have to buy the cheap stuff just to make ends meet,would love to make nutritious meals like you do by canning,but I am very Blessed to be able to have what I have.it would be nice to learn to can meat.If anyone can help me to find the right equipment,it would be a Blessing.I need to know where I can buy the right pressure canner and dehydrator I would be so thankful.I’m not good with computers,I can’t figure out how to leave a question for katzcradul or the other channels I watch.any information would be greatly appreciated.And to all Mother’s out there have a very Blessed Mother’s Day,thanks Rachel.

    May 12th, 2013 at 12:33 pm
  25. lil larry wrote:

    I believe that the USDA has directed this advice to the general audience of canners that use only the hot water bath method of canning and are generally unaware of the methods needed to do more advanced methods of canning. The majority of canners out there are only doing tomatoes,beans and the like and really don’t possess the equipment or skills to do the more advanced forms of canning,though they are fairly easy to come by.

    May 15th, 2013 at 9:30 am
  26. Carol 2 wrote:

    Oh1 The USDA said so, therefore, it must be true. Surely our gooberment would not get it wrong!


    I’ve been canning most of these items for years – haven’t killed or sickened anyone yet from them. Just lucky? Don’t think so. I also teach others, BTW.

    May 30th, 2013 at 9:06 am
  27. Deep South Survival wrote:

    Not sure about dairy items but u can do meat if u have a pressure canner.

    May 30th, 2013 at 10:59 am
  28. Don Ira wrote:

    I agree that some new comers to home canning may have problems, however everything that was a “No Go” has been bottled by our families with no ill effects. I appreciate your helpful hints and look forward to receiving them each day.
    Your advise should be used with caution and as for as USDA I take their advise with a grain of salt. It helps it go down easier. Most USDA experts couldn’t get a job in the private sector, so they put out their own theories to justify their existence. Time to get off my soap box. Keep up the good no GREAT job of helping us prepare.

    May 30th, 2013 at 5:23 pm
  29. Jo Anne wrote:

    There are directions for canning meats using a pressure canner. They should only be canned using a pressure canner.

    June 11th, 2013 at 10:13 pm
  30. Deb wrote:

    Rachel K, The pressure canner you want is an All American. It is sturdy enough – very heavy aluminum – that even a scaredy cat like me is comfortable using it. (I’ve always been afraid of blowing the house up!) Keep your eyes open at yard sales, thrift stores or on eBay for a bargain. We got ours on eBay and it was like brand new! They are more expensive than the Presto canners, but they are worth the extra cost! We’ve canned chicken, ham and ground beef using ours and this weekend, we’ll be canning bacon. I plan to can some butter eventually. Good Luck!

    June 12th, 2013 at 10:30 am
  31. Marge wrote:

    I worked for many years for a company that canned cakes. We shipped cakes all over the world – but especially to soldiers in combat areas. Cakes as old as five years are still tasty. Maybe you need to contact Miss Kings Cakes for something to add to your food storage items.

    June 20th, 2013 at 9:24 pm
  32. NameJudy wrote:

    Rachel K,
    A canning pressure cooker made of aluminum is just fine. I have two of them and each a different brand. I like them both and use them at least once a week and sometimes more often. I have canned meat of all kinds and butter and just about anything you want. I have never had any problems. Do not use a water bath method for this kind of canning. Get the biggest canner and use it. I was taught not to use a regular pressure cooker that is used for cooking meals, for canning. Too hard to make sure you have the proper temp and pressure. Start canning and enjoy.

    July 7th, 2013 at 1:27 pm
  33. Roseanne Sittler wrote:

    My grandmother canned meat, poultry and fish all the time. She followed the instructions in the Ball Blue Book and everything came out fine. I was glad to have the canned goods she would ship me while I was in college and poorer than a church mouse. I have just ordered my first pressure canner and hope to duplicate some of her recipes. With grocery prices soaring and the economy floundering, the ability to pressure can foods is going to be a valuable skill. I can’t wait until it gets here. I will let you know how things progress.

    July 21st, 2013 at 4:36 pm
  34. Gayland wrote:

    I like most of your tips but some are wrong. I am 65 yrs old and I grew up we killed our own meat. Take Lard we had lard cans they were 5 gal each. We used a bg kittle to rinder the fat downb to lard. We would end up with about 3 to 4 cans. Those would last till the next fall when we killed hogs again. We did not have to can chicken they were walking and clucking till you needed a chicken dinner. The smoke house cured the meat if you wanted that. We ground our own sausage by the wash tub full. My mother would sew up sacks and then it was stuffing time. Lol. Also we froze some of the meat.
    If we listen to the FDA we would starve to death. We caned all the vegietables except a few and froze the rest.

    July 22nd, 2013 at 10:20 am
  35. Carrie wrote:

    I have to join the chorus and assure all the new canners that meat is perfectly safe to can if you use a pressure canner and follow directions carefully. I think we may need to question the motives of federal agencies that seem to want to steer us away from self sufficiency. There are great videos out there by respected professionals that show the ease and safety of canning many foods you listed as unsafe. Do your own research and you will come to a healthy conclusion regarding what to can that suits you and your family.

    July 26th, 2013 at 10:41 am
  36. ladybird wrote:

    I’ve canned brownies. I used dry milk instead of “real” milk and powdered eggs. I have also canned bacon and butter. I buy in lg quantities when they are on sell. Lots of canning videos on you tube. I learn by watching. I use my can goods as gifts sometimes.

    August 5th, 2013 at 7:44 pm
  37. NameJoanne wrote:

    they are talking about waterbath,pressue canning entirely different even the usda says that and the extension agencies the ready store article is talking about waterbath canning. actually green beans due to low acidity should be pressure canned. my mom always waterbathed hers though but was meticulous about cleanliness. low acid foods need more care without the acidity to help prevent botulism if you pressure no problem!

    August 11th, 2013 at 7:55 am
  38. NameMarie wrote:

    You certainly can “Can” meat,veggies,beans. You can purchase a small canner for about40 and a bigger on for around 70.00. These would be MIRRO or PRESTO. Very reasonable. Jars are about 10dz but, many will give you some. No one throws them away and most people have them in basements,garages etc…just ask a friend. I read you were disabled……you would not want those big heavy canners you mentioned. Too much weight.In winter, I can dry beans,,,,,,,,,so good and they make 2x or more of what u pay for a can in store,,,,,boil chicken(or just bones) throw in onion scraps,carrot peels,celery bits in the pot also and u have chicken stock………for making soup or chicken dumplings…sodium free too. Find markdown meat….make supper with some, can the rest,veggies marked down….cut out spots,can,,,,before you know it,you will have your pantry stocking and meals to cook without going to the store. It’s addictiveand it gives back with great meals,made healthy.More homecooked meals means more money for the next timeyou get groceries.All the little savings multiply quickly. Good luck and happy canning!

    August 28th, 2013 at 2:07 am
  39. Diana wrote:

    I can tell you what the issue is with canning cakes and breads. The USDA has intimidated people out of providing any recipes for safe-to-can breads and cakes because they are afraid home canners will modify them, and safety for those is absolutely dependent on controlling the amount of free water as well as the pH. Free water is something people at home cannot test for (the simplest equipment to do so costs 4 figures and expects its user to be qualified to operate and perform regular QA with calibration standards on analytic lab equipment), so any safe-to-can bread or cake recipe has to be followed *precisely* and *exactly* as written. There is one safe-to-can recipe out there on the internet, as I remember for a pumpkin bread, developed by one state extension guy. The USDA would like to get that one buried, and no one else is likely to ever publish another tested recipe in this country. Obviously, the companies that commercially can some cakes/breads have the equipment needed to keep the USDA happy that their recipes are safe, but no one is ever going to publish those recipes either. Equally unfortunately, everything of the little I have seen canned in this country is white flour-white sugar-hydrogenated fat crap, so no help for the storage shelves there even if I wanted to pay their prices.

    There are some decent breads (and cakes) canned in Germany, but after you get through paying international shipping, they aren’t and will never be the reasonably priced everyday grocery item here that they are in Germany.

    Basically, though, it’s a nanny state issue. There are people in ag extension services all over the country who could develop and test recipes for safe-to-can breads and cakes for us and make them available with the warning that no one at home should make any change in any ingredient in any way if they want to be sure of a safely canned bread or cake. There are a lot of ways stupid people can kill themselves, and ignoring proper canning procedure or mucking with recipes tested to be safe to can is certainly one of them. However, the fact there will always be people competing to win the Darwin Award is a pretty poor reason to discourage or prevent the reasonably intelligent among us from home canning.

    September 19th, 2013 at 1:54 pm
  40. Diana wrote:

    Oh, and canning lard? The solution there is fairly simple. The temperature you need to reach to kill botulism is 240 degrees Fahrenheit. The highest temp you can get boiling water not under pressure to is 212, hence the need to pressure can low-acid foods or any other food that can support botulism growth. The highest temperature you can get a fat or oil to, though, as opposed to water, depends on its smoke point. The smoke point for lard is something like 350 to 370, so it’s not too hard to get a kettle of lard well above 240 through and through but still keep it below the temp where it starts breaking down. Then you can it by hot packing it into sterilized jars and capping it with sterilized lids. That takes care of the temperature penetration problem in a jar of lard (and the fat interfering with seal problem as long as you keep the jar lip completely fat free while filling the jar–use a sterilized wide-mouth funnel). Butter is much trickier since it smokes at 250 to 300, so it may make sense to buy the commercially canned butter from Australia. Clarified butter or ghee, on the other hand, has a smoke point up in the high 400s, so that’s even easier than lard to sterile hot pack. You need to have equipment that lets you safely handle very hot (and therefore very dangerous) oil, and you need to understand and use good sterile technique, but many oils and fats *can* be put up at home with no botulism risk at all.

    September 19th, 2013 at 2:30 pm
  41. Jason wrote:

    Well I just got done doing my canning and saw this article so I had to read it. Well every year at the end of crabbing season I cook blue claw crabs and add it to a homemade spicy tomatoe and pepper sauce. I freeze it and eat it in the winter. Not sure if this is same process but I never have gotten sick. I also canned fig preserves n made fig wine…..oh Diana if this is same one I m sorry u were right about potatoes. I had it confused with a plant they referred to as tubular which was like a white carrot. So sorry but I m never using my zombie smelling swamp dirt to clean dishes.

    September 25th, 2013 at 12:12 pm
  42. Jason wrote:

    Well I just got done canning then saw this email so I had to read it. I cook blue crabs then add it to a homemade spicy sauce of tomato and peppers. I pressure seal it freeze it then eat it during winter time. I also canned fig preserves some with other fruits. I’ve never had a problem with the spicy crab sauce…..if this is the same Diana. I m sorry I was wrong about potatoes u were right. I was confused with a tubular plant that was more like a white carrot. So sorry. But I will never clean my dishes with my swamp dirt that smells like a zombies butt.

    September 25th, 2013 at 1:08 pm
  43. Jason wrote:

    My first post just went up when I wrote 2nd. I only rewrote bc I was saying sorry to someone. Does anyone else ever have this problem, or autocorrect, or typing on iPad and keyboard disappears then clicks on other stuff.

    September 25th, 2013 at 1:12 pm
  44. Melissa wrote:

    I really like this web site in general,and do purchase their supplies as I am able, that said, they should have had an experienced canner give advice and professional references such as Ball Home Canning or the All American Pressure Canning company, and not someone who only does research on the USDA website. If things ever do fall apart and we need to go to long term emergency preparation methods, all of the people frightened off by this article wouldn’t have had the opportunity to develop good strong long term survival skills like canning. Freeze dried items are a limited resouce, especially based on what each individual can afford to stock up on, and canning is a tried and true method that has kept generations before us alive through hard times, not to mention it follows learning to grow your own food and then store it. Our long gone generations who built this country would think we are spoiled ‘just add water’ brats. Never be dependent on only one resource.

    November 3rd, 2013 at 10:02 am
  45. Diana wrote:

    Thank you for owning up to your mistake about the potatoes.

    As for using dirt for scrubbing, I definitely would not advise using any from a swamp or any that smells like a zombie’s butt, LOL. OTOH, if water is really scarce, knowing that reasonably clean sand can get the oily residue out of your pans that would spoil and make you sick if left and can they can then be rinsed off with much less water that it would have taken to wash them with soap and water might come in handy for you to know someday. Who can tell? (And if zombie-butt dirt is all that is around, put it in a clean pan on the fire and bake it to kill the swamp slime, then use it for scrubbing the dirty ones. :)

    November 6th, 2013 at 2:42 pm
  46. Survival step wrote:

    30 years ago I canned 35 pounds of salmon filet. Really miss the flavor. My family is still alive and kicking! We have 4 pressure cookers. Although I have canned and frozen foods for years I am new to the world of prepping. The only thing I water bath can is tomatoes or tomato based foods. I usually pressure cook everything else. Very seldom do I raw pack. Also I make sure that is thick I precook and make sure it is very hot before it goes into the jar.

    March 11th, 2014 at 1:04 pm
  47. Survival Steph wrote:

    30 years ago I canned 35 pounds of salmon filet. Really miss the flavor. My family is still alive and kicking! We have 4 pressure cookers. Although I have canned and frozen foods for years I am new to the world of prepping. The only thing I water bath can is tomatoes or tomato based foods. I usually pressure cook everything else. Very seldom do I raw pack. Also I make sure that is thick I precook and make sure it is very hot before it goes into the jar. Canning is a science in its self. For those new to canning find a person who has quite a bit of canning experience to learn from. Love the articles and disagree with some. Part of the free speech privileges we have.

    March 11th, 2014 at 1:07 pm
  48. Northwoods Cheryl wrote:

    I disagree with that ENTIRE list! I have and still DO can all those items! I can my own butter AND lard, as well as meats, fish, milk products, including but not limited to cheese, etc. If I were to follow the almighty USDA standards, I could not can ANYTHING but maybe jelly and applesauce! You can buy canned bread yet.. The B&M Brand is still sold at Walmart, here at least. We did it all the time when I was a kid. I am considered a senior now, I am not dead, and can nearly all of the “processed foods” I eat. I believe the info given us by the “gubmint” is only there to keep us from TRYING to take care of ourselves!

    March 17th, 2014 at 10:16 am
  49. Frank wrote:

    I have read about canning (Both jars and actual cans)and the three methods, but have yet to try my hand at it for lack of equipment. I am very careful when I buy, prepare and cook or package food for refrigeration or freezing, but if one is careful and follows procedures then they will most likely never get sick from their own food. I would assume it’s the same for canning or even dehydrating foods. I am a bit thrown off, confused and in some disagreement with this article because it doesn’t differentiate between canning methods or when it might be easier or more appropriate to dehydrate certain foods. Also, nobody here considers that people’s systems can become accustomed to certain foods that would make other react negatively. Shout out to Katzcradul, Linda’s Pantry and Deb on Youtube.

    May 21st, 2014 at 2:27 pm
  50. Philip wrote:

    Obviously everyone uses Ball or Mason jars but has anyone pressure canned with sterilized repurposed commercial jars that had pasta sauce or other sealed food with the original lid? I have never tried this but have heard of others using this method to “recycle” sealable jars from the store. One of you experts care to comment?

    November 6th, 2014 at 9:51 am
  51. Mike wrote:

    I am fairly new to canning my own stuff, but even I know this list is WAY off base. I do agree that if you are only talking a water bath canning method then this list might stand. For those like me that pressure can though there is really not much we cannot can. A pressure cooker changes the canning game entirely. Please do your research before canning something so you do it right. I would not want anyone getting sick because they did not put things in the canner long enough or used the wrong canning method.

    May 19th, 2015 at 4:37 pm
  52. Carol M. wrote:

    There is an article at BackwoodsHome.com that gives a lot of detail on canning meat – You can safely and easily can your own meat- By Jackie Clay

    May 26th, 2015 at 7:11 pm

What Do You Think of That?