Canning and Preserving Tools

• Boiling-water canner: Essential for canning high-acid foods and processing sugar preserves or pickles, a boiling-water canner is a large pot fitted with a removable wire jar rack that allows you to process multiple jars simultaneously in boiling water. Many canners are sold in canning kits together with other accessories such as canning funnels and jar lifters. Choose a model that is tall enough to keep your jars of choice completely submerged under 2" of water during processing. If you’ll be using an electric stovetop, choose a canner with a smooth, rather than ridged, bottom. Always follow the manufacturer’s maintenance instructions, as improperly cleaned and dried canners will quickly rust. Boiling-water canners cost $30–70.
   
  
• Steam-pressure canner: Not to be confused with a pressure cooker, a steam-pressure canner is used to can low-acid foods, such as vegetables and meats, that require a higher processing temperature than a boiling-water canner can achieve. Pressure canners are made in two styles. Weighted-gauge models control pressure automatically: a metal gauge called a petcock bounces on the lid, releasing steam pressure as necessary. Dial-gauge models give you pressure readings in one-pound increments and allow you to adjust the pressure precisely. They are necessary only if you live at a high altitude. Both types require careful maintenance and cost $60–100 for a low-end model.
   
  
   
  
• Canning jars: Also known as mason jars, glass canning jars are made to withstand the high temperatures involved in heat-processing. Empty, leftover jars from store-bought items such as pickles, mayonnaise, or jams aren’t recommended for home canning—they may be vulnerable to cracking or shattering when processed for a second time. Antique-style jars with wire clasps and rubber rings are also not recommended, as they tend to form faulty seals. Canning jars are available in a variety of shapes and sizes at most hardware and kitchen supply stores. Wide-mouthed jars with rounded shoulders are ideal for foods packed whole or in large pieces. Always use the same size jar that’s indicated by your recipe.
   
  
• Lids and bands: The majority of canning jars are sealed with a two-piece closure consisting of a flat lid and a metal band. Lids have ridged edges with a rubber gasket on the underside made from a sealing compound that rests on the mouth of the jar. The metal band screws on top of the lid to keep it secure during canning. Lids and bands are usually sold along with canning jars, but buy extras if you’ll be canning, preserving, or pickling often. Bands can be reused, but lids must be replaced after each use—once opened, they often form nicks that impair their ability to form tight seals. Always check new lids before using to make sure they’re free of nicks or dents.
   
  
• Canning funnel: Get a plastic or stainless steel funnel with a mouth wide or narrow enough to fit in your preferred canning jars. Aluminum or copper funnels are not advisable, as they react with acidic foods and liquids and make your food taste metallic.
   
  
• Jar lifter: A heavy-duty pair of tongs fitted with rubber handles, this tool allows you to lift jars securely into and out of your canner. A jar lifter is absolutely necessary for canning, preserving, and pickling—you should never attempt to substitute other kitchen utensils for it.
   
  
• Bubble freer: To free trapped air bubbles in your jars prior to processing, you’ll need a thin, nonmetallic spatula, clean chopstick, or bubble freer to slide down the sides of your jars.
   
  
• Dish towels: You’ll need at least two clean dish towels—one for wiping the mouths of jars clean prior to sealing and another to rest processed jars on while they’re cooling.
• Timer: Different foods require different processing times, so get a battery-powered digital timer with an audible alarm that you can bring with you if you need to leave the kitchen during processing.

Additional Equipment for Sugar Preserving

• Food mill: Designed to remove skins and seeds from fruits and vegetables, a food mill is a wise investment if you’ll be making preserves often. Most food mills are operated with a hand crank, come equipped with various-sized filters, and cost roughly $15–75.
   
  
• Candy/jelly thermometer: Essential for beginners, a candy thermometer allows you to test the gelling point of your preserves to determine proper consistency (for more information, see How to Make Sugar Preserves). To use the thermometer, submerge the bulb end completely in your fruit and sugar mixture, taking care not to let it touch the bottom of the saucepan. Hold the thermometer upright and bring your eyes level with it to get an accurate reading. Candy thermometers generally cost $5–30.
   
  
• Jelly bag: For recipes that call for straining the juice out of fruit, you will need a jelly bag—a cloth bag that can be purchased at most kitchen supply stores. Crushed fruit is put in the bag, which is then hung over a bowl for several hours or overnight to extract as much juice as possible. If you can’t find a jelly bag, lining a strainer with several layers of cheesecloth is a fine substitute. Always dampen the jelly bag or cheesecloth before using.
   
  
• Slotted spoon: As they’re cooking, many types of preserves develop a layer of foam or scum that you can skim off with a slotted spoon.
   
  

Equipment Sources