Most of us like homegrown and prepared food, but sometimes when we can them in glass containers when we have too much garden produce to eat or too much to just give away, it does not all go according to plan.

There are some tried and true canning techniques that have been in use in the past century or more, but sometimes we forget to use common sense when we are canning and this can lead to mold contamination in our food that we worked so hard to prepare and preserve.

We like to can our own food because we know exactly what chemicals and pesticides are going into it. Most of us do not like the idea of chemicals being put onto our food, even if they are deemed safe by the government or FDA. Sometimes the chemicals that they say are safe today are not safe tomorrow.

But, mold contamination can be just as dangerous as any pesticide or preservative and there are a few things that you can do as a home canner to prevent this from happening to your canned items.

Make sure that the fruits and vegetables that you are canning are of the best quality from your garden. If they have any bad spots on them, cut these off or simply do not can them. Fruits and vegetables need to be washed and some need to be peeled before you can them. Starting with good quality ingredients is the key.

Do not pack the food too tightly into the jars that you will can them in. The food in the center does not get to the high temperature that it needs to in order to kill bacteria and mold spores. You should pack food loosely, with at least a few inches from the top of the jar, depending on the size that you are canning in.

After you fill the jars, put the lids and the bands on. Start processing the food immediately so that mold and bacteria do not have a chance to start growing. If mold spores get into the jar, you might have a problem, because sometimes high temperatures just do not kill mold spores. Make sure any equipment that you use is completely sterile.

If you do happen to find mold growing in a jar after you open it, just throw it away. Foods that have a high amount of moisture are not salvageable when they become contaminated.