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