Four Things That Are Not Safe To Can At Home

Four Things That Are Not Safe To Can At Home

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There are four things that are not safe to can at home. Period. Lately, I have been concerned with articles on Facebook or blogs with posts stating you can preserve certain foods at home that I knew were not safe to can. Then I started getting emails and Facebook PM’s asking me if this post or that post was accurate. In my gut, I knew some of the foods weren’t safe to can. So I went to the experts to confirm my thoughts. I am not a newbie to canning. I have been safely canning my foods per Utah State Extension service guidelines for over 50 years. I also have my Master Preserver Canning Certificate via the USU through the USDA training courses. This is an updated article whereas I added milk to my list. I am seeing a lot of people canning milk and cream. These are unsafe to can at home because of the fat in them.

Now, you might say, “I learned how to can them from my friend (or whoever) and my jars look great”. They may even taste okay. But here’s the clincher, you don’t know what bacteria is lurking inside those jars. Please, please, please do not risk the health of your family by canning these higher risk food items. Carolyn mentioned the reason certain foods are not listed on your local state canning extension lists is because they have not been proven safe to preserve via our home canning process.

Four Foods Not Safe To Can At Home:

1. Never Can Eggs

I want to bring this issue to everyone’s attention because eggs are not safe to can at home. Bacteria will grow and you may not even see it in the jars when eggs are canned at home. Now, I am not talking about pickled eggs (which are safe for the refrigerator for a short period of time only).  Please do not can eggs. Call your local extension service if you still think you can can your own eggs. If the food item you have a question about canning yourself isn’t listed on your local extension service it is more than likely unsafe to process at home.

Yes, you can freeze eggs but personally, I don’t want to fill my freezer with eggs. The texture will not be the same with frozen eggs but they would work for baking. I get nervous about the electricity going out. I can only imagine trying to get rid of those thawed eggs in a power outage.

I love reading about people having chickens and gathering eggs from their chicken coops. I have heard good stories from people who are learning to raise chickens who have the land and families working together as a team. I have also heard they have excess eggs and want to know what to do with all those eggs.

Let’s get real here, please save money and buy some professionally processed eggs in #10 cans for longer term storage needs. Or in packages from a reputable company. I only buy Ova Easy Eggs. They are real eggs, you can scramble them, make a frittata, quiche or bake with them. I have a few #10 cans of powdered eggs, but I must say, they do not taste like eggs when cooked in a frying pan, even with butter. They will be fine for baking muffins, cakes, pancakes or bread. These are the only ones I like to buy because they taste just like eggs out of a carton: OvaEasy Powdered Whole Eggs – Case (12 x 4.5 oz Bags)

2. Never Can Bacon

There is too much fat in bacon to make it safe for canning at home. I am not a scientist or microbiologist to be able to explain correctly the significance of the bacteria that grows in bacon if you try canning it at home. I realize some people have canned bacon for years and swear by its safety. Here again, we don’t know what’s lurking in our home canned bacon. I highly recommend you do not can bacon at home. Here’s the deal, I love bacon. Doesn’t everything taste better with bacon in it? My husband and I have been eating BLT’s for weeks now with the tomatoes out of our garden.

Read More of My Articles  Easy To Make Meals For Memorial Day Weekend

The only bacon that’s on my food storage shelves is four cans of professionally processed cooked Yoder’s Bacon. They will be used for a treat if we are without power for weeks. It’s way too expensive per pound to store much more. I bought six cans of the canned bacon from Yoder’s. I taught a class with one can and did a post with the other can. I compared the price of precooked bacon from Costco and one can of Yoder’s: Yoder’s Bacon & Ova Easy Eggs by Food Storage Moms.

Yes, I freeze a few packages of bacon when it goes on sale. I thaw it in the refrigerator and bake it in the oven the next day. I line a cookie sheet with foil and spread the bacon out in single layers as well as I can. I bake the bacon at 400 degrees for 45-60 minutes depending on how crispy it gets in that time period. I love that my stovetop stays clean by baking the bacon in the oven. I learned this from my daughter and her husband. It’s so much easier.Please note *I buy very thick bacon from a meat butcher so if your bacon is thinner, cut the time in half.  Yoder’s bacon: Yoders Canned Fully Cooked Bacon

3. Never Can Butter

Now let’s talk about butter. It is not safe to can at home either. Maybe you had a friend show you how to can it. Like bacon, butter has way too much fat in it to safely can it at home. Here again, we don’t know what bacteria may be growing in those jars.

I watch for butter to go on sale and fill my freezer with as many as my budget will allow. I also bought some powdered butter that tastes awful. I get the dry heaves just thinking about the smell of it. One website states their powdered butter “tastes like Land O’Lakes butter.” No, it doesn’t, I have tried them all. They are fine for baking.

This is a statement I was given from the USU Extension Service on a sheet of paper listing food to NOT store:

“Home Canned Butter, especially unsalted butter has NO protection from botulism, salted home canned butter has no science-based process to can safely. Heating the jars does sterilize it, but it will NOT kill any botulism spores. When you remove the oxygen from the jar, it allows for the potential growth of botulism spores”.

I highly recommend this brand of canned butter for your food storage: Red Feather PURE CANNED BUTTER – 6 cans of 12oz each – great for survival earthquake kit

4. Never Can Milk or Cream:

Here’s the deal with canning milk or cream, it is unsafe to preserve by water bath or pressure canning. The milk and cream have too much fat in them. This is what I found on the USDA website: “Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first”. End of quote. In the classes, I took to pass my Master Preserver Canning Certificate we were reminded of these four products I have listed above that they are unsafe to can because we cannot get our pressure canner up to the temperature required to kill off the bacteria. This is why I buy these products from commercial companies that have the equipment to can them safely.

Comments from Readers:

Thanks to Lauralee H. explains how butter was stored in pioneer days:

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The pioneers only made small batches of butter at a time from milking their cow. Then they stored it at room temperature in a butter bell. A ceramic type of dish where they spooned the butter into the top bell part and over the butter poured a small amount of boiled salted water that was cooled over the butter. Then a plate type bottom was placed on it, and it was turned over quickly and sat down on the counter. That way the salted water was on the bottom of the butter sealing out the air. Each time they needed the butter they poured the water off and used the butter. Most of them did salt their butter back then when churning it. They tried not to make too much butter at a time, only what they could use up in maybe three days. If they made big batches they were going to do baking that would use it up. I think you can still purchase butter bells.

Thanks to Shelley for this great comment:

The National Center for Home Food Preservation is the go-to resource for safe. approved methods and recipes. If I ever have a question this is where I go. I am also a Master Food Preserver through Washington State University and I also rely on the Extension Services to provide information. Please don’t trust the online resources you see as safe. Research first!

Another Linda telling me what her mom did years ago: hello, great post. My mom was born in 1910. She told me stories of how things were done in Ky for generations. They had cold dairies (called various things) but what it came down to was watch where the river level was at the highest point in the year and go a few feet above this. You dig out the river bank, shore it up, just like they do in the mines, caves, etc. Milk, eggs, butter was stored. mom said it was very cold even in the summer. Winter temps allowed longer storage thus greater amounts stored. For pitted fruits, a fruit cellar dug into a mountain or wood building covered to be a small hill, etc.

JoEllen: Actually you might have included anything “dairy” as something unsafe to can as well. There’s a crowd out there who advocate water bath canning of extra milk. Hopefully, they will survive their ICU stay…

Please be careful when canning ANY foods at home, but these three we should never can at home. Here’s to safe canning.

Utah State Extension Service: Utah State Extension Service.

My favorite things:

Ball Mason Wide Mouth Quart Jars with Lids and Bands, Set of 12

All American 921 21 Quart Pressure Cooker Canner

Norpro Canning Essentials Boxed Set, 6 Piece Set

Ball Enamel Water Bath Canner, Including Chrome-Plated Rack and 4-Piece Utensil Set

Ball FreshTech Electric Water Bath Canner, Silver


  1. Wow, I didn’t know that. I was going to try canning some butter. I already canned some beef fat about 5 years ago (to make tallow candles or fire starters or anything fuel related) when I was given a boatload of free beef fat. It looks pretty good in the jar, but it wasn’t canned for eating. No one is going to die if the tallow is tainted–but the candles might smell funny.

    HOWEVER, yesterday I saw a youtube of a guy who (as he was preparing his food storage meal) said he was using the last of his canned butter that he had stored at his bug out cabin and I thought, I should try canning butter when it goes on sale. So very glad to read your post!

  2. I agree 100%. I can almost everything, but I will not can those 4. I can my spaghetti sauce in a pressure canner, since it has more than tomatoes in it. I have powdered eggs, powdered butter and professionally canned butter. I love canning, but there is a book that I usually use called the USDA Complete Guide to Home Canning and Preserving. It has times, type of canner needed, altitude and pressure. Using the guidelines in that book, I feel safe feeding my family.

  3. When I was growing up on the farm – we had a few head of milk cows – we always made a lot of butter on a weekly basis. We kept it stored in the basement (cool even in the summer) in crocks, heavily salted water. It never went bad or rancid as the salt and water kept air and bugs out. We also kept a heavy plate on top that kept the butter balls (and I am talking like 1 pound balls) under the water. The crock was further covered with a cloth secured by string so other creatures could not get in the crock.

    We kept a crock of butter; a crock of pickles; and a crock of sauerkraut down there. Those are the three things I recall that we preserved in “open” crocks.

    As an aside, we had a large family of 5 or 6 in the home and went through those things pretty fast. Mom baked weekly and we always had plenty of butter for our fresh bread.

    • healthy chick says:

      There was a huge ball of ‘bog butter’ that was found, likely hundreds if not thousands of years old, still good, in a peat bog. If properly stored, foods last a long time, we all forget how modern refrigerators are. Which is why I have little fear of canning it, properly, and using sense when opening the jar…does it smell, is it sealed, does it look funky?

  4. Butter bells are great! I found mine on Etsy, and I love having cool butter that’s soft enough to spread on homemade bread or anything else! You can keep butter safely on your countertop for about a week, as long as you keep the butter bell scrupulously clean (mine goes through the dishwasher on sanitizer setting, each time after it’s emptied) with fresh cold water replaced in the bottom every couple of days. Mine holds a full stick of butter, which rarely lasts a week at my house anyway, so that works out perfectly for us. You can get them smaller or larger, as well.

    • HI Jeanne, I love Butter bells! You can buy them on Amazon or local kitchen stores! Woohoo for soft creamy yummy butter! Linda

    • Heather Brenner says:

      Butter bells are nice–if you have air conditioning. In hot weather, the butter just gets too soft and falls into the water. They weren’t a pioneer thing. Butter bells were a French thing, and French summers are cooler than summers in most of the US. The pioneers just kept butter in as cool a place as they had available.

  5. Linda, I just got my Hurricane scrubber and charged and used it. Wow! My bath is going to be cleaner than ever. What a wonderful tip. Thanks.

  6. Sorry but you can jar butter-just get the recipe.The best way to do eggs is to hard boil them then pickle them. You can also can bacon just check Jackie Clay for the recipes or get her books.
    The Gman.

    • Hi Garmo, if you check with the USDA state extension service in your community they will tell you it is not safe to do. Thanks for commenting, Linda

      • I don’t go by what the USDA has to say about what can be canned and what can’t. 😀 The USDA is GOVERNMENT. Who tells them what they should leave out of the list? Lobbyists (money) The more we can the less the companies make. It’s all about cold hard cash. I can all the above and lots lots more. So did my mother and grand mother with absolutely no issues what so ever. As did my family before me (and hubby’s) His mother raised 7 kids on the farm. She canned it all also. The only thing I use the Ball book for is some recipes and some canning times. Ball has REALLY made me mad by cheapening our lids. That is a whole nother blog post for you. Weight older lids and look at the seals then weigh the new lids and check the seals. 🙁 I’m looking into trying more Anchor Hocking lids or finding another completely different company. I already have a ton of 1 piece lids and jars and they are working out tremendously well. 🙂

  7. Good list! I would put butter and milk & cream under one heading of ‘Dairy’, and make #4 Pasta & Rice.

    • Hi Joanna, I’m glad you understand how unsafe it is to can certain foods. Now if we can convince the rest of the world that even though someone gives you instructions on Facebook or websites or blogs on how to can these items it is not safe. I remember one nurse made a comment a few years ago “I hope they make it through ICU at the hospital” after canning these unsafe items to can. Linda

  8. Oldalaskan says:

    I can both butter and bacon and I know other people who do. Have you ever heard of “Red Feather Butter”?

  9. I have canned bacon myself. Pressure Canner of course. I keep my canned foods stored in a cool basement. I’ve opened a jar of bacon months down the road and it turned out fine. I used it for camping and in the kitchen with no issues. If it is prepared right, it will turn out just fine. Just because there are not guidelines for foods to be cooked, doesn’t mean it can’t be done. If you trust your own skills and do things the smart way, you should come out just fine. How do you think guidelines are made? Trial and error. Don’t just stand by and be a sheep. I agree with 3/4 of your food items Linda. Well written.

    • Hi Scott, thanks for commenting. It’s interesting because the USDA has stopped “canning” test kitchens because they have found fewer people are “canning” food. I was shocked to say the least. Linda

  10. I have used butterbells for years. Great place to find them is an online catalogI’m sure once you’ve used them, you’ll love them too….. just remember to change the water about every 3 days.

  11. Are you paid by the USDA. Because they are not the god of truth in home prep. There are so many thing they tells us are safe for us that are straight up poison and then tell us we shouldn’t do for ourselves because then they wouldn’t be able to feed us their poisons. If you can’t sterilize a jar properly to can milk then you shouldn’t be canning anything.

    • Hi Dawn, no I am not paid by the USDA. Linda

    • I think that we have to consider what germs and bacteria are out there now versus what was then. The USDA does a constant vigil on this info. So, therefore; they are keeping up with standards to insure the publics health and safety. I no longer use any pressure cookers or canners with out a gauge. New guidelines are 16-17 lbs. of pressure for meats and the like in a pressure canner. It is taking more these days to kill off the bacteria. NO I AM NOT A GOVERNMENT EMPLOYEE either.

      • Hi Jean, thanks for this great comment, things have indeed changed compared to when grandma canned. Amen to needing a pressure cooker with a gauge. I remember someone commented on one of my canning posts about the 3-4 things that are not safe to can on someone else’s Facebook page. She wrote something like “this woman (as in me) must be one of those new homesteaders that think she knows it all”. I was nice and commented back with, I have been pressure canning and water bath canning for over 50 years. I’m 67 years old and I keep updated on safe canning guidelines from the USDA. I love your comment, no I am not a government employee! You made my day! Hugs! Linda

  12. What about canning fat with cracklings in it???

  13. Mrs. Martin says:

    I am curious. I know in the Ball canning cookbooks it gives recipes for pressure canning animal stocks (beef, chicken, etc.) in a pressure canner. After reading your article regarding canning fat I’m now a little concerned. There is no way that I can guarantee all the fat is out of my stocks before canning, and I’ll sometimes end up with a 1/8-1/4″ layer of fat that settles to the top of the jars (pints and quarts, but never comes in contact with the lid) after I’m done canning and it has cooled. Is this considered safe for storage still?

    • I would check with your local state extension service. I have never canned broth, I just know anything with fat in it should not be canned. I know people all over the country that can it. It’s like one ER nurse said: I hope they make it out of the ICU. (she was talking about the four things that are not safe to can) Linda

  14. Lol!!! I can all 4 and my mother did for years too ! Quit scaring people . If ur not “allowed” to print the truth to protect ur own butt on ur webpage then please don’t print anything .

  15. Oh wow, just because the USDA haven’t proven it to be safe doesn’t mean anything. So your going to let them dictate what your family eats? And how? Wow…just wow. Oh the fear mongering lol

  16. healthy chick says:

    You can safely can all the above things. Personally pickeled eggs kinda gross me out, but people have been canning and eating them for ages and living to tell the tale (or expel the gas, either way). Eggs that are fresh and unwashed keep for an absurd amount of time though..months, so is canning needed?

    As for bacon and butter, again bacon is cured, and butter a fat lasts forever, but they too can be safely canned…as can milk, it’s only a liquid. Use a pressure canner…

  17. So then your completely against canning lard?

  18. trudy soura says:

    When I render lard I pour it hot in sterile jars then let cool on counter. The seals usually “pop”. But then I put in fridge and they stay good for up to 3 or 4 months. I would never try to can it as fat turns rancid . I keep the remaining pork fat in the freezer in portions that are made for rendering in my crock pot. If i lost my electric i would have to render it all ,but so far so good.

  19. I can’t help but comment on something you posted that has also been said to be unsafe, and that is you lining your pan with aluminum foil to cook on. There have been extensive studies that link the use of aluminum foil with Alzheimer’s and Dementia. Personally I use parchment paper instead or simply grease or oil the pan.

  20. david stamm says:

    ive canned bacon for 20 years . never got sick

  21. Where does Ghee fall into this list?

    • Hi Kitty, It’s my understanding that ghee still has too much fat in it to can. I know people on several blogs say you can things that I feel are unsafe. I would call your local state extension service my feeling it’s probably not safe. Here’s the deal how I feel about butter after a major disaster. I can eat my homemade bread plain, I only need commercial butter for baking. I tried ghee at a cooking class once and I didn’t care for it. But that’s me. I do have a few cans of Red Feather Butter but butter is at the bottom of my food storage stash. Yes, I have a few cases of dried powdered butter but it tastes awful. I will use it for cooking. LOL! Linda

  22. I do not know whether it’s just me or if everyone else encountering issues with your website.

    It appears like some of the written text within your posts
    are running off the screen. Can someone else please provide feedback and let me know if this is happening
    to them too? This might be a issue with my internet browser because I’ve
    had this happen before. Cheers

    • Hi Nanoo, I’m glad you said something. I have not heard this before. I did make my lettering a little larger so people could read it. When you switch to a new website design there always a few glitches. Please try and turn off your computer and wait a few minutes and turn it back on. Or try another browser. I sure hope that fixes it. I have an assistant who constantly is monitoring my site. Linda

  23. I’m glad you mentioned butter and milk… I’ve seen that about pinterest, and wasn’t sure about it. I thought it was a weird thing to do…

    • Hi Charisse, I cringe every time I see those products being canned in the oven as well on FB and blogs. People leave me comments that it’s safe, and they have done it for years. A nurse commented once something about see you in the ER if you make it there. In other words, it is not safe. We need to get the word out but people will always argue, I’ve been canning for over 50 years, and I also have my Master Preserver Canning Certificate. I will not argue, I am here to teach correct canning procedures. Period. I will publish their comments but will not argue, I have better things to do. Linda

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