Canning Equipment

Water-boiling canning pot
Rack or trivet
8-ounce canning jars
16-ounce regular-mouth canning jars
16-ounce wide-mouth canning jars
32-ounce regular-mouth canning jars
32-ounce wide-mouth canning jars
Regular-mouth jar lids
Wide-mouth jar lids
Regular-mouth jar rings
Wide-mouth jar rings
Jar lifter
Wide-mouth funnel

Kitchen toolS & UTENSILS

Kitchen scale
Pots and pans
Candy or meat thermometer
Large bowls
Large strainer or colander
Fine mesh strainer or sieve
Baking sheets
Measuring cups
Measuring spoons
Vegetable brush
Cutting board
Knives
Vegetable peeler
Apple peeler and corer
Cherry pitter
Melon baller
Microplane
Blender
Silicone spatula
Wooden spoon
Potato masher
Ladle
Tongs
Splatter screen
Hand towels
Drying mat
Oven mitts
Potholders

ADDITIONAL

Notebook
Pen or pencil
Labels
Permanent marker

Regarding your water-boiling canning pot, you may be able to use a pot you already own. Essentially, you need a really large pot. As long as your jars fit nicely inside your pot with enough room for at least one inch of water above them, you’re golden.

Regarding glass-top stoves, you must use a pot with a flat, smooth bottom. A non-enamel pot is also recommended. Using a pot with a concave bottom on a glass-top stove can create a pressurized seal between your pot and your stove. This can lead to the cracking of your stovetop. Here is an example of what you can use.

Regarding variety, you will need a range of glass canning jars because needs vary recipe to recipe. For example, I’ve learned to use 32-ounce jars with regular mouths for canned peaches. The narrowing of the jar at the mouth keeps the peaches from floating above the syrup when processed, a very important factor. Currently in my canning pantry, I have 4-ounce jars, 8-ounce jars, 16-ounce jars with regular and wide mouths, 32-ounce jars with regular and wide mouths, and ½ -gallon-size jars with regular mouths for large-batch testing and storage. The jars I use the most are 8-ounce, 16-ounce, and 32-ounce jars. Canning expert, Marissa McClellan, also shares a wonderful guide to jars on her site.

Regarding the use of lids specifically, they can only be used once because they only seal properly once. Luckily, you can buy additional lids separately.

Regarding a pressure canner, I do not currently use one. You will, however, notice many canning recipes outside of Wiley Canning Company that do require a pressure canner, especially at higher altitudes.

Finally, here is the canning set with which I started and the one I still use today.