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Canning Basics

So I realized that in order for my canning tutorials to do any good you’ll need a list of what equipment you’ll need. At the bottom of the post, I’ll have a printable list. I’m going to list them out with their function and how they make canning easier.

I’m not saying I know absolutely everything about canning. This is not a master list and there may be some new gadget that replaces the ones I have. But for a simple start which is what I’ve stuck with this is a good start.

The process is relatively simple, it’s the recipes that can get a bit complicated.

  1. If the recipe takes a while to cook, start that first. If it’s a quick recipe (like dill pickles) get your canner filled and warming up while you prepare the recipe. I also put my jars upside down on the jar rack to steam and sterilize.

    This is how we sterilize and keep our jars warm.
  2. When the recipe is done put the hot product into hot jars, unless it’s a raw pack then you put the raw produce into the hot jars.
  3. Lower all the filled jars into the canner and process according to the time specified for your elevation and recipe. The time starts once the water starts boiling. In a pressure canner you have to wait for a steady stream of steam, let that go for 10 minutes then place the weight on the specified weight according to elevation and recipe and once it starts to rock gently you start your timer.
  4. Keep an eye on your canner no matter which one and adjust the heat under it accordingly. You don’t want a huge rolling boil and you have to keep the weight rocking gently, if it goes faster lower the heat just a tiny smidge.
  5. Once the time is up shut off the heat and walk away for a bit. I generally leave it for 15-20 minutes. Then remove the lid and continue to let it cool. After about 20 more minutes you can remove the jars to an area where they won’t be disturbed for 24 hours.
  6. After the 24 hour resting time you can check the seals if the button isn’t sticking up then it’s sealed. Remove the rings, label, and put it on the shelf.
  7. Congrats you’ve canned something at home!

Now for the equipment list. You can get these all at once or a little bit at a time, I got mine a little at a time because it was cheaper for us.

  • Boiling Water Canner
  • Pressure Canner, this comes in two types, weighted gauge, and dial gauge. I have a weighted gauge so any of the recipes I post that are for pressure canning will most likely be for that type.
  • Canning Funnel
  • Magnetic Lid Lifter
  • Jar Lifter
  • Colander, non-reactive
  • Ladle, non-reactive
  • Measuring Cups
  • Measuring Spoons
  • Large Liquid Measuring Cup
  • Small Liquid Measuring Cup
  • Sharp Knife
  • Cutting Board
  • Peeler
  • Food Processor
  • Bubble Remover Tool. This is basically a super skinny long rubber spatula, they have plastic ones too. It also has a ruler for measuring headspace.
  • Jars, of course. They come in many sizes and in regular or wide-mouthed.
  • Small Pot, this is for warming your lids when boiling water canning. It softens the seal so it grips the jar. Not absolutely necessary for pressure but you can still use this step if you feel the need.

And here is the printable list:

Canning Essentials

Just a basic list of what you need to get started canning.

Equipment

  • Boiling Water Canner
  • Pressure Canner either weighted or dial gauge. I have a weight gauge.
  • Canning Funnel
  • Magnetic Lid Lifter
  • Jar Lifter
  • Colander (non-reactive)
  • Ladle (non-reactive)
  • measuring cups
  • Measuring Spoons
  • Large Liquid Measuring Cup
  • Small Liquid Measuring Cup
  • Sharp Knife
  • Cutting Board
  • Peeler
  • Food Processor
  • Bubble Remover Tool with a headspace ruler on the handle
  • Jars, most recipes call for pint jars either regular or wide-mouthed but for broth and soups you'll need quart sized.
  • Small Pot for warming the lids
Keyword Canning, Home canning

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