The Basic Canning Supplies: What You Need to Succeed

Canning can be fun, rewarding, challenging at times. . . and dangerous.  The fear of doing something wrong should not deter would-be-canners as long as you are willing to follow the rules and take no short-cuts. 

The most important piece of advice for would-be-canners?  Invest in the right equipment.  Most items will last for years to come and it is the only way to ensure that the food you prepare is processed correctly.

The first time canner should invest in a starter kit consisting of:

• A boiling water canner with rack
  
• A pressure canner
  
• Proper jars and lids
  
• Stainless steel funnel
  
• Jar lifter

Pressure Canner

Low acid foods do not have sufficient acidity to prevent the growth of bacteria. A boiling water canner cannot reach temperatures high enough to destroy bacteria. These foods require the high temperatures of 240° –250°F attainable with a pressure canner.

Low acid foods that must be pressure canned are: red meats, all fresh vegetables except most tomatoes, seafood, poultry and milk.

Boiling Water Canning is good for most tomatoes, pickled vegetables, fruits and preserves.

Follow the directions included in individual recipes for proper timing in both pressure canning and boiling water canning.

-Bonnie Simon

Bonnie Simon is a stay at home mom who believes if the store carries it, there is a way she can make it for her family with no chemicals, preservatives or hormones and save money to boot!