Canning Equipment

Additional equipment like this food
mill helps speed preparation.

Use only standard canning jars and inspect them carefully; discard any that are cracked or chipped. To remove mineral deposits or hard-water film, soak empty jars in a solution of 1 cup vinegar per gallon of water. To avoid mineral deposits on the jars during processing, add 1/4 cup vinegar per gallon of water in the canner. Look for canning jars in hardware, discount, or grocery stores.

Use screw bands and canning lids according to the manufacturer's directions. Lids are designed for one-time use and are best purchased for the current canning season (some sealing compounds lose effectiveness when stored). Screw bands can be reused only if they are not bent or rusty. Look for bands and lids in hardware, discount, or grocery stores.

Use this type of canner for fruits, tomatoes (if lemon juice or other acidic ingredient is added), pickles, relishes, jams, jellies, and marmalades. Any large pot can be used if it has a rack, a tight-fitting lid, and enough depth to allow 1 inch of water to boil briskly over the tops of the jars.

Use this type of canner for low-acid foods, such as vegetables. It will include a heavy pot with a rack, a tight-fitting lid that has a vent or petcock, a dial or weighted pressure gauge, and a safety fuse. It may or may not have a gasket. Pressure canners allow foods to be heated to 240 or 250 degrees F and to be held at that temperature for as long as necessary. Each type of pressure canner is different; always review the manufacturer's instructions. Look for canners where cooking equipment is sold.

• Always follow the directions exactly, processing foods according to recommended time and pressure.

• To time processing correctly, start timing when the water has returned to boiling in a boiling-water canner, or when the required pressure is reached in a pressure canner.
• Always inspect each home-canned jar carefully before serving. If the jar has leaked, shows patches of mold, has a swollen lid, or contains food with a foamy or murky appearance, discard the food and the jar.
• The odor from the opened jar should be pleasant. If the food doesn't look or smell right, don't use it.
• As a further safeguard, boil home-, pressure-canned vegetables for at least 10 minutes before serving.

• Kitchen scale
• Cutting board, sharp knife, vegetable peeler
• Large kettle or Dutch oven and saucepan
• Colander, sieve, food mill, jelly bag, cheesecloth
• Wide-mouth funnel and ladle or large spoon
• Rubber scraper, plastic knife, or wooden spoon
• Clean cloths or paper towels
• Jar lifter, magnetic-tip lid wand, ruler
• Kitchen timer, hot pads, wire rack