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Canning
The processing equipment needed will depend on the food to be canned. A pressure canner is a necessity for canning low acid foods such as beans, peas, corn, and greens. A water bath canner will suffice if only fruits and tomatoes are to be canned.
Boiling water bath canner
Boiling water bath canners are available on the market but any large container may be used if it is deep enough. There should be two to four inches above the tops of jars to allow water to boil freely. The water bath canner must have a rack and a lid. A pressure canner can be used as a water bath canner if it is deep enough. Put the lid on the pressure canner but do not seal. Leave petcock or safety valve open to allow steam to escape and to prevent the buildup of pressure in the canner.
Jars and lids
Glass jars are made in different shapes and sizes and are tempered (strengthened) for heat and cold. The Mason jar is the most widely used type. It is generally made in a round-square shape, and with standard or wide mouth. Mason jars are available in half-pint, pint, quart, and half-gallon sizes. They have a screw-thread neck and a sloping shoulder. Jars with standard mouths seal on the top or on a sealing shoulder, depending upon the type of lid used. The wide mouth jars seal on top.
Be sure all jars are perfect. Dis
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