Home canning supplies, tools and equipment are available to make your job easier.

First of all, purchase jars that are designed for high heat. The most popular manufacturers of home canning jars are Mason, Ball, and Kerr. Canning jars are purchased in cases or boxes and usually contain metal lids, screw bands, and jar labels. I never throw the original boxes or cartons away, because I use them to store my jars when not in use. They come with cardboard dividers that keep the jars from banging against each other and cracking.

I use a wing-nut style canner from All American because I do not like rubber gasket seal pressure cookers or canners. The seals wear our, crack, and require replacement over a short period of time.

You will need some cheesecloth, knives, a lid wand, a jar lifter, a candy thermometer, a timer, a spatula, pots and pans, and a colander. You will also need measuring spoons and cups, a jar funnel, spoons, and ladles. A kitchen scale is very handy and useful, but not required.

Keep a supply of the metal seal lids on hand because these should never be re-used. When you open a jar of canned foods, the metal sealing lid should be discarded. You can sterilize the jar for re-use, just not the metal lid. Screw bands are only used to hold the lid in place during the canning process. After proper sealing occurs, the screw bands can be removed and stored as they do not serve any purpose during food storage.

Consume your canned foods within a year of canning. Be sure to label them with the date and contents prior to storage.

the Rancher’s Daughter
theranchersdaughter.com