Well, hello there. I’m so glad you could join me today. Grab a cup of coffee and join me in the kitchen as we discuss the canning supplies nescessary for processing your fresh, delicious jams
Because fruits are high in acid they can safely canned for long term storage using the water bath method.
Here’s what you’ll need:
canning jars (reusable )
dome lids (the flat part of the lid — not reuseable)
bands (the screw on part of the lid — is reusable)
a deep sauce or stock pot ( non aluminum/ non reactive ) depending on the batch size — by the time I am using a recipe with 4 cups of crushed fruit or more, I use the stock pot.
Another large stock pot ( for the boiling water bath) — you want a pot big enough to hold all the jars of a single batch without the jars being jammed in. Plus, enough room to cover the jar with about an inch or two of boiling water.
With the stock pot water bath method, you will need something to keep the jars from touching the bottom of the pot. I have found that lining the bottom of the pot with band lids, laying/lying (?) flat works beautifully for this
If you actually have a canner, make sure to use the rack provided.
A canning set — inexpensive and you’ll have it for life — includes funnel, jar wrench, lid lifter, tongs and jar lifter.
Yes, you can do the whole process with just tongs, but, oh my ,how those other things help. I don’t think I could do anywhere near my current volume without the jar lifter, funnel or jar wrench. With just tongs you are far more likely to drop your beautifully canned goodies or worse burn the tar out of yourself.
Get everything well cleaned in hot sudsy water and then we will discuss the process itself. It’s very easy. Organization and cleanliness are the key.
So get scrubbing and meet me back here in a bit and we’ll can.
Any canners out there, did I forget anything. Please feel free to add you hints and tips.
Here are the other articles in this series, in case you missed them: