If you are new to home food preservation (or it has been a while since you last did!), review basic food preservation information on the National Center for Home Food Preservation's website.

CANNING EQUIPMENT

Water Bath Canner: A large cooking pot with a close-fitting lid and a rack to keep the jars from touching the bottom.

• Safe when used to process fruits, tomatoes, pickles, jams, jellies and other preserves. 
• Must be deep enough for 1 inch of boiling water to cover the jars.
• Diameter of canner should be no more than 4 inches wider than the stove burner.
• Electric ranges require the canner to have a flat bottom.

Atmospheric Steam Canner: A canner that consists of three pieces:a shallow pan that is filled with about two quarts of water; a perforated rack on which the jars stand; and a large dome cover.

• Because a smaller amount of water is used in a steam canner, the total processing time cannot exceed 45 minutes. 
• These canners are marketed as an energy-efficient method for processing food. 

► STEAM CANNER SAFETY:

• Only safe to use for processing foods high in acid, with a pH of 4.6 or below (such as fruits naturally high in acid or acidified foods such as salsa and pickles). 
• A research-tested, boiling water canner recipe must be used and the total processing time (including adjustments for altitude) cannot exceed 45 minutes. 
• The jars must be heated prior to processing, be filled with hot liquid, and be processed in pure steam for the entire duration of the canning process.

Pressure Canner: A specially made heavy pot with a tightly-fitting lid to prevent steam from escaping and a rack to keep jars from touching the bottom. 

• Used for safely processing low-acid foods such as vegetables, meats, fish/seafood and poultry.
• Pressure canners are not all the same! Read the manfacturer's directions for operating your canner. 
• The lid has an air and steam vent, a pressure gauge and a safety valve. The pressure gauge will be either a weighted or dial gauge.

► PRESSURE GAUGE SAFETY:

Over time as a canner lid is handled, bumped, or used, the calibration of a dial pressure gauge can become inaccurate. If the pressure is even slightly lower than recommended, the internal temperature of the food will not be high enough to kill all the bacteria and harmful toxins can build up and cause illness or death.  

• Having your dial pressure canner gauge tested should be a routine step in preparing for each new canning season! 
• Pressure canners with a weighted gauge do not need tested for accuracy because they cannot go out of calibration. 

► Contact your local Extension Office for information on canner gauge testing.  

Canning Jars: Mason-type jars specifically designed for home canning are best to use to insure well-fitting lids and provide the strength needed for high processing temperatures.

• Jars should be inspected before use and be free of chips or cracks. 
• Pint and quart size jars are most commonly used for pickles, vegetables, fruits and juices.
• Half-pint jars and 12 ounce jars are handy for jams, jellies and preserves. 
• If properly used and cared for, jars may be used indefinitely.
• Do NOT use commercial jars (like spaghetti and mayonnaise) which are designed for a single application and may not withstand the temperatures required for home canning!

Canning lids: Two-piece self-sealing lids are the most commonly used for home canning. These consist of a flat metal disc which has a sealing compound around the outer edge and a separate metal screw band. 

• NOTE: The flat metal lids should only be used once!
• The metal screw bands may be reused if not rusted or bent.  
• Follow directions for preparing and using lids provided by the manufacturer. 

Canning Utensils: The following are helpful for home canning:

• Jar lifter for removing hot jars from the canner
• Jar filler or big-mouth funnel to help pack foods into canning jars
• Bubble freer or narrow plastic knife or spatula for removing air bubbles from the jars
• Lid wand (magnetic) to help remove metal lids from hot water when preheating of lids is recommended by the manufacturer

Basic Kitchen Supplies: 

• Colander, strainer or slotted spoon
• Clean cloths and paper towels for wiping jar rims and for general clean-up
• Knives for food preparation
• Cutting board for food preparation 
• Food thermometer for measuing temperature of processing water
• Timer or clock to determine end of processing time
• Hot pad holders for handling hot canning equipment
• Dry towels or metal rack to set hot, processed jars onto for cooling   

DRYING EQUIPMENT

Thermostatically-controlled electric dehydrator: Recommended for home food drying with variable heat settings and a fan to move warm air over the foods for safe and even drying.

• If you do not have access to a food dehydrator, a gas or electric oven may be used at the lowest setting (140 degrees F). To allow the moist air to escape, prop oven door open while foods are drying.
• Get additional  information about food dehydrators on the National Center for Home Food Preservation website

Conditioning containers

• Large, clean plastic or glass container with lid

Storage containers

• Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
• Vacuum packaging is also a good storage option

Blanching Equipment for Drying

• Large pot (with a lid) large enough to boil at least one gallon of water and hold one pound of the food being blanched
• Metal basket or cheesecloth bag for lowering food into and removing it from the boiling water (Can also use a slotted spoon)
• Large bowl to hold ice and water for cooling blanched foods
• Hot pads

Pre-treatment Solution Equipment for Drying

• Large bowl for soaking food in anti-darkening /antimicrobial solution solution
• Colander to strain pre-treated food

Basic Kitchen Supplies: 

• Clean cloths and paper towels for wiping jar rims and for general clean-up
• Knives for food preparation
• Peeler and/or corer for food preparation
• Cutting board for food preparation 
• Timer or clock to determine end of drying time

FREEZING EQUIPMENT

Containers and Flexible Materials:

Containers and materials used for freezing may depend on what type of food is to be frozen, personal preference and what is readily available.

Always use clean packing containers and materials with the following characteristics:

• Moisture-vapor resistant
• Durable and leakproof
• Won't become brittle and crack at cold temperatures
• Resistant to oil, grease and water
• Will protect foods form absorbing off-flavors and odors
• Easy to seal
• Easy to mark

Two types of packaging materials for home use are:

1. Rigid containers (Freezer-safe glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.

• Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
• Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
• Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.

2. Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.

• Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

Blanching Equipment for Freezing:

• Large pot (with a lid) large enough to boil at least one gallon of water and hold one pound of the food being blanched
• Metal basket or cheesecloth bag for lowering food into and removing it from the boiling water (Can also use a slotted spoon)
• Large bowl to hold ice and water for cooling blanched foods

Other Freezing Supplies:

• Shallow trays for individually freezing fruits or vegetables prior to packing into containers or wrapping.
• Wide mouth funnel for transferring foods into containers

PICKLING EQUIPMENT

Most home-preserved pickling recipes use similar equipment required for canning recipes. (See 'Canning Equipment' above). However, it is recommended to avoid using copper, brass, galvanized or iron utensils as these may react with the acids or salts used in pickling. 

Additional Pickling Supplies:

• 1-gallon container that does not react with acid (for each 5 pounds of vegetables to be brined)
• 5-gallon glazed stone crock is ideal for fermenting about 25 pounds of fresh cabbage or cucumbers
• Long-handled, stainless steel spoon
• Wide-mouth funnel
• Jar lifter
• Bubble freer or plastic or rubber knife-like utensil