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Complete List of Equipment Needed for Canning

1. 3-Gallon Crock -a glazed crock is used to ferment pickles and sauerkraut before canning
2. Boiling-Water Canner - For processing acid foods, the boiling-water caner with a wire rack and tight fitting lid is necessary to maintain the proper temperature.
3. Steam-Pressure Canner - When canning low-acid foods, a steam-pressure canner with weighted gauge is an absolute must to reach the required high temperatures.
4. Pot Holders & Kitchen Towels - Pot holders protect you from hot utensils. Towels are used to clelan up jar rims and to set jars on for filling and cooling.
5. Assorted Utensils - The right tool makes every job eassier. Keep these utensils on hand.

• wooden spoon
• Potato masher
• Tongs
• Skimmer
• ladle
• Cook's spoon

6. Measuring Cups and Spoons - Accurate measurements of ingredients help ensure successful results in both cooking and canning.
7. Home Canning jars - It is important to select the right size and style of jars to fit each specific canning need.

• Jars for canning and freezing
• Wide mouth jars
• Regular mouth jars
• Jelly jars

8. Two-Piece Caps - Two-piece vaccum sealing closures are proven for home canning relaibility. Always use new lids.
9. Cutting Board - Use to protect fine cutlery and work surfaces.
10. Chef;s Knife and Paring Knife - Sharp, stainless steel knives in various sizes make food preparation much easier.
11. Lid Wand - This canning tool with magnet tip is used for reasy removal of lids from hot water.
12. Plastic Spatula - Used to remove air bubbles that are trapped in the filled jars while preventing damage to the jars.
13. Jar Lifter - Hot jars can be removed safetly from the canner with these.
14. Canning Funnel - This makes it easier to fill both regular and wide mouth jars.
15. Grater - This makes it easy to shred ingredients for your recipes.
16. Zester - Use t his when you need lemon or other peel.
17. Corer - This easily removes apple cores with damaging the fruit.
18. Vegertable Peeler - this helps speed the process of peeling carrots, potatoes and other vegetables.
19. Food Scale - This is necessary for recipes that call for small weight measures of ingredients.
20. Collapsible Wire Basket - convient for blancing fruits and vegetables.
21. Jelly Bag and Stand - helps to extract juice from softened fruit for making jelly, syrup or canning fruit juice.
22. Colander - a stainless stell or enamelware colander is good for straining, as well as rinsing fruits and vegetables.
23. Large Saucepot - A a6 to 8 quart saucepot is needed for preparing jams, jellies and large recipes of tomato sauce, applesauce and other canned foods.
24. Saucepan - A saucepan is used for heating smaller amounts of syrups, glazes and other ingredients, as well as to keep lids hot befores ealing canned foods.
25. Cooking timer - you will need accurate timing for sucessful home canning.
26. Food Mill - This makes it easy to puree fruits and vegetables while separating peels and seeds from the pulp.
27. Spice Bag - A reusable muslilm bag is helpful for spicing up your jams, jelllies and pickles.
28. Cheesecloth - this loosely woven cloth is used as a disposable spice bag or as a strainer to seperate pulp from juice. Select cheese cloth of food grade quality.