Angela Gibbs - Canning and Preserving: Easy Recipes for Canning Vegetables, Fruits, Meats, and Fish at Home

To begin canning, you need to be aware of the two types of canning systems: water bath and pressure canning. Either type of canner is typically made out of steel, stainless steel, aluminum, and porcelain.

Water bath canners are the easiest to use and least expensive varieties, but can only safely process foods that are considered high-acidity. Foods that are safe for a water bath system include fruits, pickled items, and tomatoes (with added salt). Water bath canners are simple, requiring you to submerge jars in boiling water for a set period of time. When you remove them and allow them to cool, the lids of the jars form an airtight seal that prevent bacteria from entering. Most water bath canners cost less than $50.

Pressure canners are more expensive and slightly more complicated, but can process all of the same foods as a water bath canner, plus all other vegetables, broths, and meats. Pressure canning demands more attention than water bath canning.

Pressure canners increase the temperature of your jars to temperatures hotter than boiling through the use of confined pressure. This helps eliminate the risk of botulism, which is a serious infection caused by bacterial spores. These are most commonly found in foods low in acid, as are issues such as mold and other growths. Pressure canners usually cost between $100 and $200.

The most important pieces of equipment you'll want to have in your kitchen are your jars. Most people use Bell jars or Mason jars, and as long as it's glass, durable, and clear, you should have excellent results. There are so many sizes, shapes, and types of jars available, that you can quickly become overwhelmed. There are even decorative canning jars available for when you want to give away your creations as gifts. That's an exciting prospect, but keep it simple as you're learning how to can your own foods.

Start with some high-quality jars of various sizes. When you're following a specific canning recipe, you'll probably have instructions on what size jar to use. It's a good idea to stock different sizes so you're ready for what you want to can. When you're choosing sizes, think about how your jars will fit in your cupboards, refrigerator, and freezer.

Something else to consider with your jars is mouth size. That's the size of the opening at the top of the jar. It may not matter how wide that mouth is when you're canning things like jams, jellies, and sauces, but when you need to load large chunks of fruits, vegetables, and other larger foods into your jars, a wider mouth will make a difference.

Lids and bands are additional important piece of equipment. They must fit the jars, obviously, and usually you can buy the lid and jar together. However, you'll only use the lid one time, so you'll need a supply of extra lids. When you're shopping, make sure the lids are BPA-free. You're looking for lids that will be airtight and good at forming a seal. You may find plastic lids available, with advertising that assures you they are reusable. However, the only USDA-approved canning lids are metal coated and designed to be used only one time.

While jar lifters might seem like an unnecessary accessory, they can actually be quite useful in your canning process. They are also inexpensive. You can find a great pair of jar lifters for less than $10, and you will be thrilled to have them. You'll get a better grip on the jars as you pull them out of boiling water.