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This canning equipment list for beginners covers all the supplies you need to start canning pantry staples at home with confidence. From canners to tools to basic ingredients, this guide will walk you through every essential.
Table of Contents
In my 20s, I found a used copy of a home canning book at a book sale. And immediately, creating a simple life at home and having a pantry stocked with home-canned food became a bucket list goal.
But there was a problem: I was completely confused and overwhelmed about how to actually get started. And I was in my 20s, doing all the wild, not-so-simple-living things a 20-something does.
It took me nearly two decades to check canning off of my bucket list. Still, I stuck with other food preservation methods and made plenty of lacto-fermented peppers, fermented onions, homemade sauerkraut, and dehydrated watermelon, for example.
Eventually, I buckled down and learned how to safely can my own pantry staples.
Luckily, it doesn’t have to take that long. The first place to start is understanding and getting the right equipment.
Once you have the right canning equipment in place, the rest is as easy as following a recipe.
So, I’ve put together a list of the must-have canning essentials for starting your food preservation journey.
Types of Canners
Water Bath Canner
A water bath canner is used for high-acid foods like candied jalapeños, strawberry jam, jellies, pickles, peaches, and tomatoes.
Because these foods are high in acid, they present a low risk of botulism, so water bath canning them is safe (as long as you follow a tested recipe).
A water bath canner is simply a large pot with a lid and a rack that holds jars and allows at least two inches of water to cover them.
- My Water Bath Canner: I use a McSunley 21.5-quart water bath canner. It’s made out of stainless steel, so it can also be used as a giant stockpot.
Pressure Canner
A pressure canner is essential for safely preserving low-acid foods like vegetables, broth, beans, and meats.
These foods require higher temperatures than boiling water to ward off potential pathogens, so the only safe way to can them is in a pressure canner.
A pressure canner is a bigger investment with a little more of a learning curve than water bath canning (you can do it!). But it expands your food preservation possibilities and allows you to build a well-stocked pantry, so if you ask me, it’s worth the expense.
- My Pressure Canner: I use a Presto 23-quart canner. Compared to other brands, it is budget-friendly.
- Note: If you have a glass cooktop, check your manufacturer’s recommendations. Some glass tops are not safe for pressure canning. I have never canned on a glass stovetop, but I’ve heard mixed experiences from those who have.
Essential Canning Tools
There are a few tools you will need that are specific to canning. Luckily, most of these tools are inexpensive. Sometimes, you can even find canning starter kits that include most of these essentials.
Jar Lifter: Also called canning tongs, this tool helps safely remove hot jars in and out of the boiling water.
Debubbler/Headspace Measurer: A canning debubbler removes air bubbles so you can ensure the proper headspace and the other end has notched measurements for headspace.
Funnel: Use a food-safe canning funnel to fill jars neatly and avoid spills. It helps keep the jar rims clean, which is essential for a proper seal.
Rocker: Also known as a weighted gauge, the rocker controls pressure in a pressure canner. It simplifies maintaining the pressure so much that it’s the deal breaker between pressure canning and not for me.
I use a rocker for the Presto canner. You’ll need to make sure you get the right rocker for your brand. But if you aren’t pressure canning, you don’t need a rocker.
Basic Kitchen Tools for Canning
Luckily, many kitchen tools you likely already have are useful for canning. But while you have canning essentials at the forefront of your mind, make sure you have these items, too:
Ladle: A regular old stainless steel soup ladle is handy for packing the jars.
Stock Pot: Most canning recipes are made in large batches, so use your largest stock pot. When I am pressure canning, I often use my water bath canner as my stockpot. I love my All-Clad 8-quart stock pot.
Cutting Board: Any cutting board will do, but I recommend a sturdy end-grain board for prep work. I also keep a towel-covered inexpensive board nearby to rest hot jars on as they cool.
Knife: A sharp knife makes prep work quicker and safer when slicing or peeling produce.
Towels: You really can’t have enough towels. Canning can get a little messy, so don’t use your favorite. I use my oldest ones to catch drips and wipe up spills.
Jars, Lids, and Rings
Mason Jars: Mason jars come in different sizes and regular or wide-mouth options. I usually prefer regular mouth, but either works. They’re reusable, so save them after use. I’ve found the best prices on canning jars at Walmart.
Lids: Canning lids are single-use only. Depending on the size of your jars, make sure you get regular or wide-mouth lids. I recently switched to Superb lids, and I’ve found the best price at Azure Standard.
Rings: Canning rings are metal rings that hold the lid in place during canning. They are reusable but should be rust-free and in good shape. Even though I use Superb lids, I still use Ball regular and wide-mouth rings (because I have about a million of them).
Optional Canning Tools
Food Mill: A food mill makes smooth sauces, applesauce, or seedless jams without de-seeding everything by hand. I have a KitchenAid attachment food mill.
Canning Rack: Most canners come with a canning rack, but if yours doesn’t, you’ll need to add one. It keeps jars off the bottom of the pot to prevent rattling or breaking during processing.
Jelly Strainer: A jelly strainer is a special that strains out seeds and pulp when making clear jellies or fruit syrups.
Groceries for Canning
Of course, you will need to stock up on the ingredients in the recipes you are using. But many recipes call for a few standard staples:
Sugar: Sugar is used in many canning recipes, especially for jams, jellies, and other water bath canning recipes. Use regular granulated sugar.
Salt: Stick with canning and pickling salt. Regular table salt contains anti-caking agents that can cause cloudiness in your canned goods.
Lemon Juice: Always use bottled lemon juice when canning. Its consistent acidity makes the recipe safe for water bath canning, unlike fresh lemons, which have variable pH.
Citric Acid: Some recipes call for citric acid rather than lemon juice, so I like to keep some on hand.
Pectin: Many quick jams and jellies use pectin to help them set. Depending on your recipe, it can be powdered or liquid.
Canning Books & Resources
To ensure your canned foods are processed safely, it is important to learn the basics of canning and follow tested recipes from trusted resources.
Ball Complete Book of Home Preserving: This is my go-to for recipes! It’s a trusted resource filled with tested recipes, safety guidelines, and step-by-step instructions. Always use the most recent edition.
National Center for Home Food Preservation: The NCHFP is an online resource backed by research and USDA safety standards. It’s great for double-checking processing times, recipes, and canning methods.
FAQs
No, just start with the basics and an easy, tested recipe. I started with a water bath canner, tongs, debubbler, and a funnel. As I gained experience, I expanded my collection.
Yes, definitely. Without one, it’s nearly impossible to safely get the jars in and out of the hot canner.
No, for safety, you should follow tested recipes exactly as written.
Old-fashioned canning methods are often unsafe. Also, food and soil acidity changes over time. So, only use current tested recipes and canning practices.
Fun fact: the tomatoes our grandparents ate were more acidic than the ones grown today.
Modern pressure canners are designed with multiple safety features. As long as you follow the manufacturer’s instructions, they’re perfectly safe to use.
Let’s Connect!
Leave a comment to let me know what are your favorite canning essentials!
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