What you need for canning
Not all of these gadgets are needed and there's certainly tons more gear out there to help you out but here's the set up we use.
-Jars, lids and rings
We usually use wide mouth jars so the rings and lids are interchangeable for several sizes. Depending on what you're making half pint jars are a good size but sometimes you might want to go larger or smaller.
-Something to keep your jars, lids and rings warm
We run the jars and rings through the dishwasher first then place jars in a roasting pan fitted with a round wire rack in the bottom with a little water. To keep it warm, we place it over a hot plate.
For the lids and rings we match them up and keep them warm submerged in a small pot of water on the stove. We used to use a set of tongs to reach in and grab a lid and ring when it was time but this handy magnet device showed up a few years ago and it's really cool.
Wide mouth funnel-
This funnel extends into the bottom of your jar and has a handy little line on the inside to let you know when to stop filling. You don't want to over fill jars because fillings will expand when you process the jars.
A one cup Pyrex measuring cup for filling-
A washcloth to wipe the rims of the jars-
Even if you don't think you spilled any filling, you need to wipe the jars clean. A dirty jar won't seal properly.
A really large pot plus a jar lifter for processing-
To take the jars our of the hot water bath, this hand lifter is really helpful-
The jars have been in boiling water after all. They are hot.
Wire rack for cooling-
Keep your cooling rack away from drafts and open windows. Jars will have a harder time of sealing if there's a draft nearby. Likewise if there's a storm approaching. Something about the lower air pressure and it takes longer for the seals to depress. There's nothing like the sound of the pop of a lid going down. And as my Nana used to say, "Don't touch the lids!"
-Jars, lids and rings
We usually use wide mouth jars so the rings and lids are interchangeable for several sizes. Depending on what you're making half pint jars are a good size but sometimes you might want to go larger or smaller.
-Something to keep your jars, lids and rings warm
We run the jars and rings through the dishwasher first then place jars in a roasting pan fitted with a round wire rack in the bottom with a little water. To keep it warm, we place it over a hot plate.
For the lids and rings we match them up and keep them warm submerged in a small pot of water on the stove. We used to use a set of tongs to reach in and grab a lid and ring when it was time but this handy magnet device showed up a few years ago and it's really cool.
A one cup Pyrex measuring cup for filling-
Even if you don't think you spilled any filling, you need to wipe the jars clean. A dirty jar won't seal properly.
A really large pot plus a jar lifter for processing-
You will want to have enough water to cover the jars. We usually do 5 or 6 half pints jars a a time, you'll want to make sure there's room around jars to let the hot water circulate. It's best to have the water already pretty hot. Rest the handles on the outside of the pot and put the jars on the rack. Carefully lower the jars into the water. It's ok if they fall over but it's best if they don't touch each other. Bring the water and jars back to a boil, this is the processing time called for in canning recipes.
To take the jars our of the hot water bath, this hand lifter is really helpful-
The jars have been in boiling water after all. They are hot.
Wire rack for cooling-
Keep your cooling rack away from drafts and open windows. Jars will have a harder time of sealing if there's a draft nearby. Likewise if there's a storm approaching. Something about the lower air pressure and it takes longer for the seals to depress. There's nothing like the sound of the pop of a lid going down. And as my Nana used to say, "Don't touch the lids!"
Comments
Post a Comment