This is the tool that really makes the magic happen - it is used to sterilize the jars and also seal them....and it's really nothing more than a large pot. You can buy commercially sold canning pots, or you can just use any large, heavy duty soup pot in your kitchen. They key is just the addition of the canning rack.

Canning Rack

A shallow (usually metal) rack that elevates the jars slightly off the bottom of the canning pot. The rack keeps the jars from being in direct contact with the heat of the stove and also allows the water to circulate and ensure that it is able to evenly come in contact with all facets of the jars. You can use a rack specifically designed for canning or you can also use a round cake cooling rack that fits in your pot - both do the job!

Pressure Canner

The pressure canner is a special pot that applies pressure during the cooking process & allow the water to reach higher temperatures as a result.  Pressure canners are only necessary if you are planning to can low acid foods. 

Lid Lifter

Lids must be submerged in hot boiling water before they can be used. This process sanitizes them and also helps to soften the rubber for a better seal. This tool is designed in order to remove the lids from the boil. It is not 100% necessary, but it is helpful. It is basically a magnet on the end of a stick.  I happen to have some neat geometric magnets on my fridge that keep my fingers safe and work just as well.

Jar Funnel

A funnel with a wide a opening perfect for the opening of a mason jar. This funnel will basically help you make less of a mess. It's not necessary to use a funnel, you can also just ladle directly into jars, but you'll find there is more clean up to do on the jars before they can be sealed.

Jar Lifter/Grabber

This specially designed tool is essentially a pair of tongs with a circular grasp to pick up mason jars. It's nessisary to safely be able to remove the jars from the boiling water.

And of course there are the beloved mason jars!  Perfect for sprucing up your decor, storing spices, turning into adorable lamps, but of course for canning food!  There are lots of options for jars, so let's talk about that.

There are 3 parts of a mason jar...


Jar: The glass part. Jars are reusable as long as they have no chips or cracks in them, so it's important to inspect them before using.

Lid: The metal circle that fits on the top. Lids have a rubber band that fuses to the glass of the jar and that is what creates your seal. You should not reuse lids and replacement packages are available just about everywhere canning products are sold.

Band: The metal ring that screws around the top of the jar and holds the lid in place. Bands are reusable, but should be cleaned well after use.

There are a multitude of size options to choose from...



Generally, the size you use is entirely up to you.  I tend to primarily use half-pints or quarter pints for almost all of my projects, but if you have a big family you may find yourself wanting to package your goods in a larger jar.  Half gallon jars are also available and I love to have one or two around for making lemonade  but they are pretty bulking to use for my personal canning projects.

There are two sizes for the lids: regular or wide-mouth.

Obviously wide-mouth jars just have a larger opening at the top.  There is no special science here as to wide-mouth vs regular - it's a matter of personal preference as to which you use, but just remember that if you pick wide-mouth jars, you need to pick wide-mouth lids to match.  I pretty much exclusively use regular mouth jars and it makes it easier for me to be sure that I always have the right lids and bands on hand.

Questions?  Something I didn't cover?  Please don't hesitate to leave me a comment below!