Canning Equipment

Water Bath Canner

A water bath canner is a large covered cooking pot with a rack. Any large metal container may be used as long as it is deep enough for 1 inch of briskly boiling water to cover the jars.

Pressure Canner

A pressure canner is a specially-made heavy pot with a lid that can be closed to prevent steam from escaping. The lid is fitted with a vent (or petcock), a dial- or weighted-pressure gauge, and a safety fuse. Newer models have an extra cover lock as an added precaution. It may or may not have a gasket. The pressure canner also has a rack. Because each type of a canner is different, be sure to read the directions for operating your canner and keep them for future reference.

Steam Canner

A revolution in canners that saves time, energy and water and are so simple and easy to use that you will enjoy home canning for the first time. These steam canners use only three pints of water and cut preheating time by up to 50%. Also eliminates heavy lifting, boil overs and messy clean-ups.

Canning Jars and Lids

Mason-type jars specifically designed for home canning are best. Canning jars come in a variety of sizes from half-pint to half-gallon jars. Pint and quart jars are the most commonly used sizes. Processing times have not been developed for many foods in half-pint, 12-ounce or 1½ pint jars. If the recipe does not specify processing in one of these jars, process half-pint and 12-ounce jars for the same time as pints. Process 1½ pints for the same time as quarts. For jellied fruit products only, 12-ounce jars can be processed for the same time as half-pint. Half-gallon canning jars are recommended only for very acid juices. Jars also come in both the regular and wide-mouth styles. If properly used, jars may be reused indefinitely. Two-Piece Lids: Most of the canning jars sold today have two-piece, self-sealing lids. This type consists of a flat metal disc that has a sealing compound around the outer edge and a separate metal screw band. The lid is used only once; the screw band may be used over and over, unless it rusts.

Do not use any old, dented or deformed lids or those with gaps or flaws in the sealing com-pound. These may not seal. Lids should be good for at least five years after manufacture. Never reuse lids from commercially canned foods for home canning. Zinc Lids and Bail-Type Jars: These used a rubber ring that fit on the jar’s sealing ledge, but are no longer recommended and are not being manufactured.

Additional Canning Utensils

The following items are helpful for home canning:

• A jar lifter
  essential for easy removal of hot jars from canner.
• A jar filler or funnel
  helps in packing of small food items into canning jars.
• A bubble freer
  for removing air bubbles from the jars. This could be any plastic knife or spatula. Metal objects should not be used because they can scratch the glass. Making the jar more susceptible to breakage.
• A lid wand
  has a magnet on the end to help remove treated lids from hot water.
• Clean cloths
  for wiping jar rims and general cleanup.
• Knives
  for product preparations.
• Timer or clock
  to determine end of processing time.