Farm to Jars
Hands-on cooking classes, demonstrations, corporate team building programs and culinary celebrations.

CANNING TOOLBOX -
Boiling Water Bath Canner – For high acid foods
It’s nothing more than a large pot(non-reactive) that is large enough to cover the jars with 1 to 2 inches of water with a rack on the bottom. The pot should either be stainless steel or a galvanized aluminum pot. Boiling Water Bath Canners are used for low acid foods that kills microorganisms at 212 degrees.
Rack - Sits on the bottom of processor that allows water to flow beneath and around jars for even heating.
Pressure Canner - for low acid foods
Reaches temperature of 240 degrees, with pressure. They are either weighted or have a dial guage
Mason Jars - come in all different sizes with regular and wide mouth openings and MUST be a true mason jar. They can be used over and over again, until they become scratched inside or have a chip on the rim.
Lids - can only be used once
Bands/Rings - can be used over and over again, just as long as they are not bent or rusted
Jar Lifter –
This tool lifts jars in and out of hot water safely when used correctly. Use both hands and squeeze the lifter while removing jars from canner.
Jar Funnels –
This helps prevents spills while filling jars.
Magnetic Wand/Bubbler –
Use this tool to lift sterilized lids from hot water. Some are made with one side as a magnetic wand and the other as a bubbler, to remove bubbles (air pockets) from filled jar before being processed. You can use also use a chopstick. Do not use any metal, as it might scratch the inside of the jar.
Ruler –
To help measure the filled jars for the correct headspace.
Towels/Rack-
To place processed jars on to cool down on.
Labels/Permament Marker or Pen -
For labeling Jars for storage
Recipes -
Must be a tested, safe and newer than 1994