Marisa Mc. Clellan 49 Comment Marisa Mc. A collection of posts that would detail necessary equipment, the boiling water bath process, best safety practices, good starter recipes, tips for successful jam making, and hints on how to make flavorful, texturally pleasing pickles. Although it took me awhile to put this together, I am now planning to launch the series and keep it going for at least six to eight weeks. If you think there is something missing from my canning primer, please let me know. One of the misconceptions about canning is the belief that you must have a dedicated canning pot in order to can. However, this is false. All you need is a pot that is tall enough to hold a rack, your jars, an inch of water above the jars and an additional inch or so of space where the water can boil. This 12 quart Cuisinart stock pot is what I most often use (in the photo above it’s on the left). For batches that only make three or four jars, I use the yellow stock pot in the middle of the photo (made by Dansk, that one was an e. Bay find). And for when I only have two or three half pints to process, I use a 4th burner pot Any time you turn a stock pot into a canning pot, you need to find a small rack to drop into the bottom. I’ve used round cake cooling racks, kitchen towels, a layer of old canning jar rings, dedicated racks like this one from Progressive International (it’s quite good). The silicone trivet remains my favorite. It can be folded up and stored easily. You do not need to have each of the three listed pots when starting your canning journey. To show that nearly every pot is capable of serving as canner, and to allow you to can only a small number of jars at a time, you could use a smaller canner if you already have one. When you have your canning pan figured out you will need a container in which to cook the product. When cooking jams, jellies and tomato products or chutneys that are to be reduced in volume, I usually opt for a Dutch oven. My nine-quart Le Creuset, pictured above, is my favourite because of its excellent heat conductivity. When I cook something with a high risk of burning, I often use a 8-quart stainless steel All-Clad Dutch-Oven. You can clean a spot of burnt stainless steel. You can’t do it without ruining an enameled skillet’s finish. Sur La Table 8 Qt pan is also something I added recently to the cookware set I use in my canning classes. This pan doesn’t have the same height and width as the All-Clad model which helps to encourage evaporation. But it does offer the same tri-ply qualities for $100 less.

Large pots for kitchen and dining water bath canners come with a lid. The water bath usually cooks food that has been placed in boiling water, and this method is suitable for acidic foods like tomatoes, fruits as well as foods which have acids added to them.


You can find jams made with lemon juice as well as pickles with vinaigrette.


The market is full of canning tools, and it’s difficult to pick the right one.


Therefore, in this review, we will take you five of the best water bath canners that you need to consider, and consequently, you will get to experience optimal performance.

This beautiful stainless steel water bath pot canner doubles as both a large steam canner or stock canner. A single pot can be used for multiple purposes.


A steam canner uses less water, and takes less time. It has been proven to be safe when the directions are properly followed.


Botulism Risk: Learn how you can protect yourself using safe canned methods.


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Page last updated: 10/7/2021

Consider what canning supplies you have already at home before purchasing new ones. Canning works best when done in large batches. Therefore, you will need to have a pot that can hold several jars. The

New To Canning? Start Here: Equipment

“>best canning pots can hold up to seven or eight jars. To keep those jars from falling over or cracking open in the water bath, a secure canning rack is also essential. Make sure that it fits in the pot you are going to use.


Even if you have an adequate supply of canning containers in good shape, it is possible to need replacement rings and lids. They are metal and can easily rust so they will need to be replaced. Noting that your flat lids will only seal once, you will need new lids every time you can. If your rings don’t lock tightly or are bent, it’s a good idea to get new ones.


Consider what else you will be using the jars for before you make your purchase. You may need small, adorable jars that are four or six ounces in size if you plan to make a delicious mixed berry jam. You can pickle whole cucumbers, or tomato sauce in half-quart or full-quart containers.


Canning is about safety. Safety is paramount when you’re handling large quantities of boiling water, hot jars and food safety issues. Making sure the canning process is smooth and safe by getting the right tools will ensure you are protected from injuries and that all jars are sealed properly. You will need jar-tightening and bubble popping tools to remove oxygen from the containers before they are stored.