If You’re Preserving Food Throughout the Summer, You Need These Canning Supplies

Mason Jars (All Sizes)

These should be at the top of your list. Remember that it’s always best to invest in the smaller mason jars to preserve unless you know what you’re canning will be eaten quickly once opened, then a bigger jar might be suitable. 
 
Jams, jellies, and salsas are best in half-pint or pint jars, whereas green beans, marinara sauce, and pickles would be better in larger mason jars like a quart.

I always use half pint sizes the most because I like them for jams and relishes. A pint is just too big.

Don’t forget that jars come in both wide-mouth and regular mouth. You’ll need lids that fit whichever one you get. I prefer regular mouth for canning and wide mouth for plain storage.

If you’re nervous about jars breaking in shipment, check your local stores. You’ll find the best selection in spring and summer, often in the produce section.

Waterbath Canner

Water bath canning is the best way to start when you’re new to canning. You can find a water bath canner and canning rack online as a set
or sold separately.   Canners are better than stockpots because they are light. I store mind above my fridge and it’s easy to get in and out.

But if you’re still not sure how much you want to invest in canning, then you can find a very large stockpot with a lid and use that instead of a water bath canner.  

Keep in mind that if you decide to use a stockpot, you must make sure that the biggest jar you are using can hold at least 2 inches of water over the top of the mason jar lid, and the stockpot lid can also rest securely on the top of the pot without spilling. 

Pressure canners can also be used for waterbath, but I like to have both.

Dark Kitchen Towels

You’ll want a lot of these. Prepping your produce will make a mess. As you remove hot jars and lids, you’ll get some water on the counter. Then, you’ll need somewhere clean to set your jars as they cool.

Don’t use your pretty white tea towels on canning day. Have something dark, old, or ugly. Just make sure they’re clean, and have extra clean cloths for wiping rims.

Pressure Canner (Optional)

Pressure canners can be found online or occasionally in stores. They can even double as pressure cookers (although they are so heavy and unwieldy that it’s not a super realistic idea!).

I don’t typically recommend pressure canning to beginners, but it is essential to understand the difference between water bath canning and pressure canning.
Water bath canning is better for high-acid or high-sugar foods, like fruit, tomatoes, or pickles.

Pressure canning is for low-acid foods, like meat and vegetables. The pressure cooker’s ability to reach higher temperatures ensures the safe preservation of low-acid foods.

If you know you want to get into pressure canning, it is safer for high-acid or high-sugar foods, like fruit, tomatoes, or pickles. Pressure canning is safer for low-acid foods, like meat and vegetables. The pressure cooker’s ability to reach higher temperatures ensures the safe preservation of low acid foods.
The All-American brand is the gold (It’s an investment, but it will probably outlive you!)

Labeling Method

You think you’ll always be able to identify those jars you worked so hard for, but you don’t. In six months, the barbecue sauce, the tomato puree, and the raspberry syrup will all look the same.

You can use pretty labels or write them on the lids in Sharpie—it’s up to you. Label your jars as soon as they are cool with what’s inside and the year you made them.

Food Mill

A food mill and strainer are quick to grind or puree foods. If you don’t want to remove the skin from tomatoes, you can make a beautiful tomato sauce just by milling tomato halves. I wouldn’t want to make tomato sauce or applesauce without one.

Organized Recipes

Please don’t find yourself searching for a jam recipe as you’re chopping berries. It’s much better to have your recipes chosen ahead of time because every ingredient is important, and substitutions don’t always work.
I recommend printing recipes and keeping them in page protectors. This is just one little thing that will make canning day easier.

Staple Ingredients

Once you know what recipes you will use, check your recipes to ensure you have all the ingredients. Here are some common canning ingredients needed in most recipes, and be forewarned, you might need a lot of one item (like literal pounds of sugar.)
Check your supplies of pickling salt, pectin, citric acid, fruit fresh, and pickle crisp.

Canning Funnel

A funnel is another excellent kitchen tool that, luckily, is typically on the cheaper end. Canning funnels are larger than traditional funnels to fit into both wide-mouth and regular-mouth jars. 

These are handy to have in the kitchen all year long so I keep them with my everyday stuff.

If you don’t have a funnel around, you can grab a plastic cup that can withstand heat and cut the bottom out of it to create your makeshift funnel.

This will be included in a beginner canning set.

Canning Tongs

This tool is designed to fit perfectly over the mason jars so you can lift them out without burning yourself. I don’t consider these optional, but I understand you might not be able to get them on time.

If you don’t have canning tongs, place rubber bands all along the edges of a pair of metal tongs. The rubber bands will provide a grip to hold the can in place while pulling it out of the water bath. Without the rubber bands, the metal and glass would slip and cause a complete mess.

Remember, a beginner canning set with tools will include this!