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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