Canning can be intimidating, but it’s so much fun! And when you have all the right supplies, it’s a breeze. After a year of canning, I’ve gathered a list of my must have canning supplies to help you get started in your canning journey.
I was never taught how to can, seeing how it’s one of those things that became a lost skill, so when I got the urge to learn how to can and preserve food, I had to learn on my own. I found a couple of people online that I liked, picked up a few things and started canning food.
I will say that if you have nothing, don’t feel the need to go out and buy everything! Nor does it have to be brand new. Secondhand stores and yard sales/estate sales are awesome places to find things at.
Of course, you can buy what you need at big box stores or amazon.
**Disclaimer: If you click on links, I may receive a commission at no extra cost to you. I’m recommending things I use and love already. **
Water bath canner with rack
I use my water bath canner when I can my salsa, fruits, jams and anything that is acidic. This can hold up to 7 quarts, 9 pints and 12 half pint jars. This is the one that I use.
Pressure canner with rack
I started out water bath canning but quickly realized how much I love canning and wanted to can even more. So, I got myself this pressure canner. I’ve canned chicken, ground beef, roasts, boneless ribs, beans, potatoes and more! It makes dinner so quick and easy. And you can water bath can in it as well. It’s well worth it!
Canner pressure regulator
When you pressure can, you need to make sure that pressure is held in the canner for the allotted time. There are pressure gauges but I prefer to use the weight. It will jiggle and make noise making it so I don’t have to keep checking the pressure gauge (which mine is currently not reading correctly) and it just works better.
Canning set
Okay, so the set I have, I couldn’t find but this is similar (and even better) but just make sure whatever set you get that you have a funnel (it’s seriously so helping when canning ANYTHING), a de-bubbler and jar lifters. This one is better because it also has a lid lifter in it.
Canning jars
For obvious reasons, if you are going to can, you need jars that are made for canning. They are specifically made to withstand the heat and the pressure. There are many brands of jars out there, but I typically use Ball, Kerr and Golden Harvest.
Canning lids
This topic is quite debated right now. Some people claim that the lids aren’t made like they used to be and cause more failures with canning. (Lids not sealing). My current favorite lids are the Superb lids. I haven’t had one fail me yet. I use the wide mouth lids and also the regular mouth lids.
Labels
I prefer to use labels on my lids as opposed to writing on the actual lids. I found the labels I use on etsy. There are a ton of options and they aren’t expensive.
Canning book
There can be a lot of information out there about canning and what’s right and wrong. I have these 4 books:
Ball Complete Book of Home Preserving
The All New Ball Book of Canning and Preserving
Ball Blue Book Guide to Preserving
The Complete Guide to Pressure Canning
But if you only can buy one book, I would buy this book for the reason that it gives better description on how to can each item individually and not included’ in some type of recipe. Don’t get me wrong, the recipes are nice, but for the “know how” I think it’s great.
Food strainer
This is helpful when I’m making broth, ghee or even jams. And honestly, I got it from the dollar store.
Food processor/food mill
I use this when I am making sauces and want to remove any seeds or skins. It will give me a super smooth sauce.
I bought this one based off the reviews and the amount of reviews.
Flour sack towel
These are my absolute favorite!! I use them instead of using cheesecloth. It strains everything I need out of whatever I’m doing, and they can also act as a towel if needed. And they are super cheap! I love them!!
Canning additives
When canning there are additives that you may need to use. Some of my favorites are:
- Pectin – for making jams.
- Vinegar – for using in my canning water.
- Pectic Enzyme – to help remove pith when canning oranges.
- Canning salt – to help make your canning food delicious.
Your next step.
If you haven’t started canning yet, here’s your sign to just start. No matter your reason or your “why”, just start.
If you’re looking for some inspiration on what to can, I talk about my first 5 things I canned.
Tell me, did I miss anything that you like to use while canning?
Thanks!
Thanks for being here! It means so much to me. It’s awesome to know that so many people are wanting to learn more about canning and food preservation.
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