Canning Supplies 101

Here will you find a short list of supplies that will help you
start your canning adventures

Canning Jars
There jars and lids designed for canning
The jars can be used over and over again for many years
Canning jars come in various sizes including:
Quarts and pints (used for fruit, applesauce, tomatoes, pickles and more...)
8 oz. jars for jam, jelly and relishes
Quart and pint size jars are available in regular or wide mouth styles
The wide mouth style is best for larger pieces of fruit and vegetables
Canning jars are usually sold in a boxes of 12 with each jar including a two-piece lid
When you are reusing your jars you will need to purchase new dome lids
Dome lids should never be reused
You'll need to purchase new dome lids each time you do your canning. Make sure you get the right size dome lids for your used canning jars, either regular or wide-mouth
Myself, I prefer not to use any jars not made specifically for canning. Canning jars are tempered glass made for canning.

Water bath canner
A canning pot must be deep enough to completely submerge jars with a minimum 1 inch of water covering the top of the lids. Canning pots have a rack to keep the jars off the bottom of the pot



Jar Lifter
A very handy tool for removing freshly processed jars from the boiling water


Wide mouth canning funnel
Used when filling jars W/O the mess


A non-metallic spatula/knife
Use to release trapped air from your jars before processing

Magnetic Lid Lifter
Use to remove the dome lids from hot water 


Other supplies include:Clean damp cloth to wipe the dome lids before placing the caps on the jars
A heavy towel to place the hot jars on after they're removed from the canner
A small pot to heat the dome lids


The above five listed items can be purchased in one convenient package from most retail stores 
or online for under $10.00


Lets Start Canning!!

Have all your equipment ready to use:
Wash jars and lids with hot soapy water
Thoroughly rinse and air dry
Check glass jar rims for chips or cracks
DO NOT USE any that fail your inspection
When in doubt through it out!!!
Wash new caps with hot water before using them

Fill the canning pot with hot water ensuring that the jars will be covered a minimum of one inch
Place your jars in the water to keep them hot

Prepare the food
Always start with fruit at the peak of freshness
Fruit and vegetables should be washed, peeled and prepared according to your recipe
For fruit you can use a product such as "Fruit Fresh" to prevent discoloration
Follow the package directions for the desired amounts of sugar and water for a light, medium or heavy syrup. Prepare jams and jellies according to the directions for the brand of pectin you're using or
follow one of the recipes I have posted on this blog


Pack prepared food into hot jars, leaving a head space usually 1/4" to 1/3" below the top of the jars rim 
or what is recommended in the recipe your using


Take a nonmetallic spatula or knife down through the ingredients to release any trapped air bubbles
 
Wipe the jar rims with a clean damp cloth to remove all traces of food/moisture

Place a cap on each jar directly over the rim

Screw the lid band onto the jar ensuring you do not over tighten

Place the jars on the rack in the canner. Add more water if necessary to cover the jars a minimum of one inch


Place the lid on and bring the water to a full rolling boil
Continue to boil for the time stated in your recipe (begin timing after the water begins to boil)

Turn off heat unless you will continue to use the canning pot
Using the jar tongs remove jars from water and place jars on your dish towel
Allow to cool several hours or overnight

Check the seal on the dome lids which should be lowered in the middle and not move up or down when you lightly press on them. 
Remove bands wash them and dry them thoroughly
I suggest taking the bands off for storage
This is important if they will be in a damp area such as a basement where the rims could become rusty


Label and date the jars then store them in a dark, cool and dry area where there's no chance of freezing

If any of the jars did not seal refrigerate same and use the within a few weeks
Unsealed jars may also be reprocessed even though I choose not to.


Before consuming any canned product always examine jars for signs of spoilage.
Remember the golden rule "When in doubt toss it out"