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.


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


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. 


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.  

► 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.

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. 

Canning Utensils: The following are helpful for home canning:

Basic Kitchen Supplies: 



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.

Conditioning containers

Storage containers

Blanching Equipment for Drying

Pre-treatment Solution Equipment for Drying

Basic Kitchen Supplies: 


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:

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.

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.

Blanching Equipment for Freezing:

Other Freezing Supplies:



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: