Canning Basic Equipment List

Canning Basic Equipment List

Items to make dill pickles

Canning Basic Equipment List

 

Canning Basic Equipment List is a comprehensive list of what you need and why to begin your home canning lifestyle. Canning can be an overwhelming task when you are a beginner. Knowing what equipment you need will help.

Here is my list of Equipment

Home Canning Jars

1: Mason Jars suitable for foods processed while using the boiling water or steam pressure
method. They are available in regular and wide mouth varieties.

2: Can or Freezer Jars are suitable for freezer storage.

3: Jelly Jars suitable for jams and jellies

Lids and Rings are two piece vacuum caps.

The only type of lid system recommended for home canning.

Types of Canners

1: Pressure Canner
Use for meats and vegetables, sauces with more than one ingredient

2: Steam Canner
Use for fruits, tomatoes, jams, jellies, juices

3: Boiling-Water Canner
Use for fruits, tomatoes, jams, jellies, juices

Other Equipment

Canning Funnel
Fruit Fresh Fruit Preservative
Coarse Salt
Pectin
Lemon juice (bottled not fresh)
Paper Towels
Thick Kitchen Towel for Cooling
Extra Large pots for scalding, heating liquids: water and/or syrup
Large Colander

Jar Preparation

Wash and carefully rinse jars checking for nicks, breaks or flaws.

Using a dishwasher’s rinse cycle using hot water is a great way to sterilize the jars for use.

Do not use old mayonnaise or store bought jam jars for home canning.

Follow canner manufacturer directions for amount of water in each canner.

Heat the lids in water to soften the rim on the caps.

Methods for Filling Jars

Cold Pack or Raw Pack

Use for foods that would be destroyed by heating such as peaches

Hot Pack

Ideal for sauces, precooked foods or if you are preparing fruit without sweetener

 

Headspace is the amount of air space between the top of the jar and the lid rim. Each recipe will tell you how much space you will need for each type of food.

General rule: 1 inch for low acid foods. ½ inch for high acid foods, fruits, tomatoes, jams and jellies.

Always use a tested recipe. Heat low acid food to a boil before consuming. Store in a cool, dry location. 

The best resource for recipes is the Ball Blue Book of Preserving. County Extension services also offer tested recipes typically for low cost or free.

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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