Author Topic: BASIC CANNING SUPPLIES AND EQUIPMENT  (Read 780 times)

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Offline chloe

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BASIC CANNING SUPPLIES AND EQUIPMENT
« on: March 08, 2014, 11:04:35 AM »
Thanks to some of our long time member
for creating this list for us.


Up-to-date canning guide such as the Ball Blue Book
Water bath canning kettle with wire basket (for the 1st workshop)
Pressure canner (for the 2nd workshop)
Approved canning jars, lids and rings
Jar lifter
Long handled spoons and ladle
Vegetable brush for cleaning and peeler
Sharp knives for peeling and cutting
Measuring cups and spoons for accurate measurements
Nonmetallic spatula for removing air bubbles from jars
Jar funnel
Accurate timer
Kitchen tongs for handling heated lids
Potholders, old towels
Large colander with legs if possible
Water proof marker for marking the date on the lids or other form of marking
Nice to have but not essential---
Food mill, food chopper or grinder
Kitchen scale (necessary for recipes listing ingredients by weight)
Jelly bags or cheesecloth for jellies and jams.
Some recipes will call for a spice bag, this is simply a piece of muslin or cheesecloth
with the spices tied inside.


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