Biggest Canning Mistakes I See Every Year
Canning competitions aren’t just about ribbons. They’re about courage, skill stacking, community, and stewardship.
As Chairperson of the Food Preservation Division at the Florida Strawberry Festival, Wendi shares what really happens behind the scenes — from checking processing times to guiding judges through taste evaluations.
What Wendi Learned This Year
Many new canners don’t realize food has changed over time
Modern tomatoes are often lower in acid than older varieties
USDA guidelines evolve because food and agriculture evolve
pH matters because botulism cannot grow in high acid foods
Water bath vs pressure canning isn’t optional — it’s science
Modified recipes require modified processing methods
Jars must be washed after processing and rings removed before storage
Clean, classic flavors often win over complex combinations
Common Mistakes That Lead to Disqualification
Incorrect processing times
Using water bath when pressure canning is required
Adding low-acid ingredients like corn or extra onions without adjusting processing
Not following jar size guidelines
Leaving rings on and failing to wash jars after sealing
Behind the Judging Table
Judging is social and collaborative. Judges talk, compare notes, and influence each other. Over three years, a pattern has emerged:
Simple, balanced, classic flavors tend to win.
Strawberry jam.
Apple jelly.
Clean Christmas jam.
That doesn’t mean creative flavors are wrong. It simply means familiar flavors are easier for a group to agree on.
Wendi’s Encouragement
Entering a competition is skill stacking in action:
Learning to can
Following a tested recipe
Filling out paperwork
Showing up prepared
Receiving feedback
Even if you don’t win, you gain:
Confidence
Experience
Community connection
Improved technique
And that matters more than the ribbon.
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