Recently, I got an email from a reader, asking that I tell her what she needed in terms of tools in order to get canning. I realized that though I’ve been writing this site for more than a year and a half, I’d never managed to outline my favorite canning equipment.
What you’ll notice is nearly everything pictured here is dual purpose. Most of pots, pans and other tools I use for canning are simply the tools of my kitchen that just happened to get pressed into service on a regular basis for food preservation.
First thing you need is a nice, roomy stock pot. You want something that can hold at least 12 quarts and is tall enough to allow the jars to be fully submerged with some space left at the top for bubbling water. You also need a rack to elevate the jars just slightly off the bottom of the pot. I like this old cake cooling rack that once belonged to my grandmother, but any low profile, round rack will do.
One thing you learn quickly when you start to can is that you need to simmer your lids in a small pan of water prior to placing them on the jars. This ensures that you’ll get a good, solid seal. Any little pan will do.
Next you need a pot in which to cook your jams, chutneys, pickle-brines and more. I go back and forth between several sizes of enameled cast iron pots and…
This 8-quart All-Clad pot. Honestly, this is my favorite pot at the moment (as you can tell by the fact that it was actually in use when it came time to take this photo. If you’re curious, it’s holding an apple-pumpkin butter that I’ll be posting about soon). It’s nice and wide and can be vigorously scrubbed if you happen to burn something in it. My husband would like it to be known that he bought this lovely pot for me after much obsessing on my part.
It’s always nice to have a generous assortment of measuring cups, measuring spoons, sharp knives and a microplane grater.
These are really the only specialty canning tools I think are necessary. Wide mouth funnels are really helpful (and once you have them in your kitchen, you’ll start to use them for other things. At least I do). A jar lifter is nice to help prevent burns and a magnetic lid wand is quite handy.
A little mesh skimmer is nice when you’re making a super-foamy jam. I got that one three years ago at a giant Asian grocery store in South Philadelphia for less than two bucks. It has proven its price many times over. I’m also a big fan of these newer, coated silicone spatulas. There’s nowhere that mildew or mold can develop because the coating covers the entire thing. Next to it is a very thin scraper that is absolutely brilliant when it comes to removing air bubbles from pickles and preserved fruit.
Jars. But you probably knew that already. They don’t have to be brand new, although the lids should be.
A stack of clean towels and a couple of hot pads keep things clean, dry and burn-free. All good things.
Finally, you need your main ingredient. I’ve been playing with quince quite a lot lately and will have two (that’s right, two!) recipes that use them in the coming days.