Preserving the canning tradition: the best tools of the trade

I come from a long line of canners — from women that worked tirelessly in their gardens and then through sweat and love in the kitchen to preserve that food. Up in my cabinet is an old half gallon Ball jar with a regular mouth lid that doesn’t get used. It was my great grandmother’s that I am sure she used to save food for her 11 kids during the Great Depression. Its gentle reminder is one of my personal best canning tools because its existence at the top of my cabinet is a subtle nod to myself to keep canning even when it’s inconvenient, tiring, or seems otherwise not worth it.

But I know it is worth it.

Even beyond the health benefits of knowing every last ingredient that went into the food we eat, there is something worth knowing I did it myself. I grew it from seed, cared for it with my own hands, harvested it, and prevented it from going to waste.

There is absolutely worth in canning even in the instant gratification, “I can buy it from someone else” society that we live in.

This is why it’s incredibly important to me to teach my children how to can food.

But before I actually go through the process of preserving food, how it works, and getting my kids into the kitchen to actually water bath or pressure can, it’s imperative to introduce the to the tools of the trade.

Tools and equipment necessary to start canning

At the end of the day, the only things anyone needs to start are a large pot with a lid, a rack in the bottom {or even just a towel}, tongs or a jar lifter, and some canning jars. And the best canning tools are what you already hand and/or what you will get the most use out of.

But I have learned over time, that even though the basics would get me through in a pinch, there are some really great tools that make canning easier and sometimes, dare I say it, more fun.

Now let me pause with a brief note. Links to the products our family uses are affiliate links and we earn from qualifying purchases. But we wouldn’t recommend them if we didn’t use them or have some experience with them in general.

Granite Ware Water Bath Canner

I actually have two of these guys. Most of them come as a set that includes at least a rack and maybe a few other basic canning supplies.

We can things like salsa, jellies, and typically more of the acidic foods in these. It’s a very easy entry point for teaching my kids how to can and doesn’t require a lot of extra knowledge, experience, or anxiety.

I may catch some flack for saying this, but I also believe that it’s really privileged to say that you can’t can everything in a water bath canner. Hear me out. Sure, it isn’t supported by certain government entities; however, most of the world doesn’t have access to pressure canners. Historically, pressure canners didn’t exist, they are also way more expensive and even those living in the US may not have actual access to them. The general rule of thumb if you decide that you will only use a WB canner is that the things that are said to be pressure-canned-only require a constant water bath of 3 hours and to not let those items sit on a shelf for more than a year. {Because historically and even internationally, people aren’t canning to save forever, they’re just trying to get from growing season to growing season}. This choice is yours and I won’t sway someone either way.

Pressure Canner

After that blurb above, I will say that I do use a pressure canner. It’s not fancy, but it works.

Please be aware, pressure cookers and pressure canners aren’t the same. Pressure cookers like an Instant Pot or even the stovetop variety may not hold the pressure needed for canning.

I actually have my mom’s old Mirro-matic from probably the early 80’s. It does fine and I even grabbed an old pressure canner at the thrift store that was not usable {the bottom was concave and it had probably burst at some point} just to have an extra pressure regulator. It was like $5 for the whole thing and I tossed the pot whereas replacing what my mom calls the “jiggler” would have otherwise been three or four times the expense.

We will soon upgrade to a larger pressure canner. I am saving up for an All American that is large enough to can several more jars and also some half gallon jars. We have a big family and like to eat. So this investment will be invaluable as I regularly also make a lot of chicken broth.

Related: How to use chicken feet in a nourishing bone broth

A LONG Lid Lifter is truly one of the best canning tools as well as a Lid Rack

I have had the standard magnetic can lid lifter forever. In recent years I started looking for something different out of frustration. I found a really awesome canning lid lifter that’s ten inches long, making it way more useful. It also has a tapered end so it’s multi function in that it can also help remove bubbles. I literally grab one every time it goes on a major sale {like once or so a year} so that if it breaks, I have another.

I also grabbed this lid rack about 5 years ago and it was such a smart purchase. It makes sanitizing the lids way easier and is less stressful trying to get them with my lifter from prep to jar to seal. I also stack my rings on the back to sanitize everything together. And it also makes washing lids in the dishwasher very easy. Not everyone re-uses canning lids, but I use them to even just close up jars for herbal infusions and fermenting so a seal doesn’t matter much.

Related: Salsa-Inspired Spicy Sauerkraut {quart batch}

A good canning funnel to get proper headspace

I have two great antique metal funnels. And I love them. I wanted metal for years because first, I hate plastic. Second, I had a plastic one that cracked. So if you’re going to get one funnel, go for metal. You won’t regret it.

Now that I have shared my love of metal ones, I do have a really awesome plastic funnel. It is hands-down amazing. It’s not brittle and it sits on the OUTSIDE of the can and it has headspace measurements list ON it!! This makes it easier than having two tools like the headspace ruler pictured above. I begrudgingly purchased it for brewing kombucha since it’s not supposed to touch metal. And it has since become one of my favorite canning gadgets.

Canning Jar Lifter & Hot Mitt

There are so many basic canning kits that include a jar lifter, headspace ruler, lid tightener, magnetic lid wand, etc.. I have one from Ball and it’s what I have used for years. Recently though, especially because I have started canning heavier and larger jars, I decided to upgrade to this secure jar lifter which is completely worth the money after you know you’ll stick with it.

My kids, because they’re more likely to get burned or need extra help in the lifting process are learning with a hot mitt. It’s specifically designed for grabbing hot canning jars. I like it and have used it for probably 7 years or so. It did bend in the middle, but still functional.

Canning Jars

Of course we need jars to can. My kids are well accustomed to these as we even use them for drinking with, as measuring cups, and for sourdough… and because they have broken their fair share.

But I am also introducing them to different styles of jars. Most of what we have are the ones with rings and lids… two piece. But I am also introducing my children to the gasket style canning jars. I often find most of my cans from secondhand sources. In fact, if my kids don’t break them all, many were passed down to me from my mom. And probably her mother too. But we also snag some from thrift shops, garage sales, and online marketplaces.

Great Canning recipes!

I am always up for trying new recipes. Of course, I share canning recipes with my kids that family have used with success. But for brevity, here are my go-to, most used canning cook books:

• My most-used book and one of my best canning tools by far is the Ball Blue Book Guide to Canning and Preserving. It’s covered in drips and drops of our favorite recipes. It’s not blue anymore, it’s brown {insert eye roll}, but there are always a few copies on Amazon or eBay.
• All New Ball Book of Canning and Preserving
• Ball Complete Book of Home Preserving
• The Complete Guide to Pressure Canning