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Home > Food Preservation Articles, Reviews, & Buyers Guides > Canning > Canning Equipment

Canning Equipment  Item Number: canning-equipment



  • WATER BATH CANNER-a large covered cooking pot.  As long as 1 in. of boiling water covers the jars, any large container may be used.  To ensure proper heat to all jars, the diameter of the water bath should be no more than 4 in. wider than the stove burner.
     
  • PRESSURE CANNER-A cooking pot with a locking, airtight lid and valve system to regulate internal pressure.
     
  • RACK-placed at the bottom of the canner to hold jars.
     
  • FUNNEL-used to fill  jars without spilling on rims.
     
  • JAR LIFTER-tongs for removing hot jars from the canner.
     
  • LID WAND-used to remove sterilized lids from hot water with a magnet on the end.
     
  • BUBBLE WAND-helps remove air bubbles from jars.
     
  • MASON JARS-Use only standard canning jars made of tempered glass.  These are made to withstand the high temperatures of canning.
     
  • LIDS-Use lids appropriate for the jars being used.





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