Read This Before Trying Those Viral Canned Recipes And Thank Us Later

In the words of science journalist Erin Biba, “Canning really isn’t something you want to improvise.” Biba recently took to Twitter about the concerning trend of posts spreading unsafe canning practices, saying, “I promise you someone’s random grandma’s canning recipe isn’t the level of safety you wanna rely on!” Ms. Biba is right. According to the National Agricultural Library, a 2005 survey of home canners revealed that 57% “use methods deemed unsafe by USDA standards.”

Biba recommends “Ball Complete Book of Home Preserving,” which she calls “the canning Bible.” She also recommended The National Center for Home Food Preservation, calling it “more trustworthy than a random TikToker’s grandma.” You can always play it safe with the easiest way to make homemade jam without canning.

When home canning, adding acid like vinegar, lemon juice, or citric acid and following a recipe are integral to canning safety (via National Center for Home Food Preservation). Clostridium botulinum, the bacterium that causes botulism, thrives in low-acid environments (per USDA). C. botulinum is present in soil and seawater, and can be found on fruits and vegetables. While the bacteria itself is killed during boiling, the spores it releases can survive up to 240 degrees F. So while your canned low-acid foods sit on the shelf, the spores are developing in that airtight jar. So if you’re canning low-acid foods like pumpkin or asparagus, use acid or a pressure canner.