8 Supplies for Getting Started with Canning and Preserving
Ready to start canning? Our guide covers the 8 essential supplies you’ll need, from jars to lifters, for safe and successful preserving at home.
The kitchen is hot, the air smells of simmering tomatoes and vinegar, and a row of gleaming jars stands ready on the counter. This is the satisfying work of turning a summer harvest into a winter pantry. Getting started with canning doesn’t require a commercial kitchen, just the right set of foundational tools to do the job safely and efficiently.
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Your First Step into Home Food Preservation
Canning is the time-honored practice of preserving food in sealed jars, extending the life of your harvest well beyond the growing season. For the hobby farmer, it transforms a glut of produce—too many tomatoes, a bumper crop of beans, an orchard heavy with apples—into shelf-stable food that captures the taste of summer. It’s a practical skill that reduces food waste and deepens your connection to the food you grow.
The process involves packing food into jars, sealing them, and then heating them to a specific temperature for a set amount of time. This heat processing destroys microorganisms and creates a vacuum seal, preventing spoilage. Having the correct equipment is not about convenience; it is about food safety. The right tools ensure that your preserved food is not only delicious but also safe to eat months later.
Choosing Between Water Bath and Pressure Canning
Before buying any equipment, you must understand the two primary methods of canning. The method you use is determined entirely by the acidity of the food you are preserving. This is not a matter of preference; it is a critical food safety rule.
Water bath canning is used for high-acid foods. This includes most fruits, jams, jellies, pickles, and properly acidified tomatoes. The high acidity of these foods inhibits the growth of Clostridium botulinum spores, and the boiling water temperature (212°F / 100°C) is sufficient to kill off other bacteria, yeast, and molds.
Pressure canning is the only safe method for low-acid foods. This category includes all vegetables (like green beans, corn, and carrots), meats, poultry, fish, and stocks. These foods lack the protective acidity to stop botulism spores, which can only be destroyed by reaching a temperature of 240°F (116°C). This temperature can only be achieved under pressure, making a pressure canner an absolute necessity for these items.
Water Bath Canner – Granite Ware 21.5-Quart Canner
A water bath canner is your starting point for preserving high-acid foods. It’s essentially a large stockpot with a fitted lid and a canning rack. The rack is crucial; it keeps jars off the bottom of the pot, allowing boiling water to circulate freely around them for even heat processing. Without it, jars can crack from direct heat.
The Granite Ware 21.5-Quart Canner is the classic, no-nonsense choice for a reason. Its durable steel core provides excellent heat distribution, and the porcelain enamel surface is non-reactive and easy to clean. This model is large enough to hold seven 1-quart jars, seven 1-pint jars, or a dozen half-pint jars, making it a versatile size for typical home canning batches.
Before buying, measure the height of your stove burners to ensure the pot will fit under any over-the-range microwaves or hoods. Also, be aware that this type of canner is heavy when filled with water and jars, so a sturdy stovetop is a must. This is the perfect canner for anyone starting with jams, jellies, pickles, and fruits; it is not suitable for preserving low-acid vegetables or meats.
Pressure Canner – Presto 23-Quart Pressure Canner
For low-acid foods, a pressure canner is non-negotiable. It functions like a standard canner but with a locking lid and a pressure regulator or gauge that allows the internal temperature to climb above boiling. This is the only way to safely process vegetables, meats, and soups for shelf storage.
The Presto 23-Quart Pressure Canner is a workhorse and an excellent investment for the serious home preserver. Constructed from heavy-gauge aluminum, it heats up quickly and evenly. Its standout feature is the dial pressure gauge, which gives you a precise reading of the internal pressure, allowing for accurate adjustments based on your altitude. The 23-quart capacity is a practical size, holding up to seven 1-quart jars or twenty 1-pint jars.
Remember that dial gauges require periodic testing for accuracy; you can usually get this done at your local cooperative extension office. This canner is a significant piece of equipment and will require dedicated storage space. It’s for the hobby farmer who wants to preserve their entire garden harvest—from green beans to chicken stock—and is committed to learning the process correctly.
Canning Jars – Ball Wide Mouth 16-Ounce Mason Jars
Canning jars are specifically designed to withstand the high temperatures and pressure changes of processing. You cannot substitute regular glass food jars from the grocery store, as they are likely to shatter. Mason-style jars come in two pieces: the glass jar itself and a two-part lid system (a flat lid and a screw-on band).
Ball is the most trusted name in home canning, and their Wide Mouth 16-Ounce (Pint) Jars are the most versatile size for a beginner. The wide mouth makes them easy to fill with chunky pickles, whole green beans, or fruit halves, and just as easy to empty and clean. The 16-ounce size is perfect for portions that serve two to four people, minimizing waste.
Always inspect new and used jars for nicks or cracks, especially around the rim, as any imperfection can prevent a proper seal. While the glass jars are reusable for years, the flat lids are single-use only for canning. This jar is the go-to for almost everything, from salsa and pickles to green beans and canned peaches.
Lids and Bands – Ball Sure Tight Wide Mouth Lids
The two-part lid is the key to a safe, airtight seal. The flat lid has a plastisol compound around the edge that softens during processing and forms a hermetic seal with the jar’s rim as it cools. The band (or ring) simply holds the lid in place during processing; it is not meant to be screwed on with extreme force.
Stick with a reputable brand like Ball Sure Tight Lids. The quality of the sealing compound is paramount for food safety, and off-brand lids can have a higher failure rate. These lids are designed to provide a reliable seal and a clear visual and audible indicator—the "pop"—that lets you know your jar has sealed correctly.
Remember, lids are not reusable for canning. The sealing compound is only effective for one processing cycle. Bands, however, can be washed, dried, and reused for years as long as they remain rust-free and aren’t bent. Always buy new lids each canning season to ensure the safety of your food.
Canning Utensil Set – Ball 6-Piece Canning Utensil Set
While you can improvise with kitchen tongs and ladles, a dedicated canning utensil set makes the process safer, cleaner, and far less clumsy. These tools are specifically designed to handle hot jars, measure headspace, and fill jars without making a mess.
The Ball 6-Piece Canning Utensil Set includes all the essentials in one package. The jar lifter is the most critical tool, with its rubberized grips designed to securely grasp hot, wet jars from boiling water. The set also includes a wide-mouth funnel for spill-free filling, a bubble remover/headspace tool to release trapped air and ensure correct measurements, and magnetic lid lifter.
These tools are not gimmicks; they are purpose-built for the unique challenges of canning. The jar lifter alone is worth the price of the set, preventing burns and dropped jars. This kit is for anyone new to canning. It removes the guesswork and frustration, allowing you to focus on the recipe and the process.
Food Mill – OXO Good Grips Food Mill with 3 Discs
A food mill is indispensable for processing soft foods like tomatoes, apples, or berries. It works by pressing the food through a perforated plate, which separates the skins and seeds from the smooth pulp. This is the secret to lump-free tomato sauce, applesauce, and fruit purées without the tedious task of peeling and seeding by hand.
The OXO Good Grips Food Mill is a superior choice due to its sturdy stainless steel construction and user-friendly design. It comes with three interchangeable grinding discs (fine, medium, and coarse), allowing you to control the final texture of your product. The non-slip legs fold out to securely rest over bowls or pots, keeping your hands free to turn the crank.
A food mill is a significant time-saver when you’re processing bushels of tomatoes or apples. It’s a manual tool, so it does require some effort, but it’s far more efficient than other methods for achieving a smooth, consistent texture. This tool is for the canner who plans to make sauces, butters, and purées in any significant quantity.
Canning Labels – Avery Dissolvable Round Labels
Properly labeling your canned goods is a step that should never be skipped. A good label includes the contents of the jar and the date it was processed. This prevents mystery meals and ensures you are following the first-in, first-out rule for your pantry.
Avery Dissolvable Round Labels are a game-changer for home canners. They stick securely to glass jars at room temperature but dissolve completely in water. This eliminates the frustrating and time-consuming task of scraping off old paper labels and sticky residue when it’s time to reuse your jars.
While masking tape and a marker work in a pinch, they often fall off in a humid pantry and leave a gummy mess behind. These dissolvable labels provide a clean, professional look and make jar cleanup incredibly simple. They are perfect for anyone who reuses their canning jars year after year and values efficiency in the kitchen.
Canning Guidebook – The All New Ball Canning Book
Canning is a science, and recipes must be followed exactly. You cannot safely invent your own canning recipes or use methods passed down without verification against modern safety standards. A reliable, up-to-date canning guidebook is your most important tool.
The All New Ball Book of Canning and Preserving is the modern gold standard. It contains hundreds of tested recipes, from classic jams and pickles to more contemporary creations. More importantly, it provides clear, step-by-step instructions on safe canning procedures, including processing times and altitude adjustments, which are critical for safety.
Do not rely on blogs or old cookbooks that may contain outdated, unsafe advice. A tested guidebook ensures that the acidity, density, and processing time for each recipe have been scientifically verified. This book is a non-negotiable resource for both beginners and experienced canners, providing the foundation of knowledge needed to preserve food safely.
A Note on Headspace and Following Recipes Exactly
Two rules in canning are absolute. First, you must leave the correct amount of headspace—the empty space between the top of the food and the jar’s rim. This space is essential for a vacuum to form during cooling. Too little headspace can cause food to siphon out during processing, leading to a failed seal. Too much can prevent all the air from being driven out, also resulting in a weak or failed seal. Every tested recipe will specify the exact headspace required, typically between 1/4 inch and 1 inch.
Second, you must follow tested recipes exactly. Do not alter ingredients that affect acidity, such as adding extra onions (a low-acid vegetable) to a salsa recipe or reducing the amount of vinegar in a pickle brine. Do not change processing times or pressures. Canning recipes are developed in a lab to ensure a specific combination of acidity, density, and heat penetration will produce a safe, shelf-stable product. Improvisation is for cooking, not for canning.
Safely Storing Your Canned Goods for the Winter
Once your jars have been processed and have cooled undisturbed for 12-24 hours, the final step is to check the seals and prepare them for storage. Press down on the center of each lid; if it doesn’t flex up and down, the jar is sealed. You can also tap the lid with a spoon—a sealed jar will make a high-pitched ringing sound. Any jars that did not seal must be refrigerated and used within a few days.
Before storing your sealed jars, remove the screw-on bands. The bands are only needed to hold the lid in place during processing. Storing jars with the bands on can trap moisture, causing rust, and can mask a failed seal, which is a serious safety risk. Wipe the jars clean, label them clearly with the contents and date, and store them in a cool, dark, dry place like a pantry or basement.
With these essential supplies and a commitment to following safe procedures, you can transform your garden’s bounty into a well-stocked pantry. The reward is a shelf full of vibrant, flavorful food that will nourish you through the cold months. It’s a satisfying final step in the journey from seed to table.
