What do you need to do some major canning? Here are my suggestions for a happy canning experience.
- A Stainless Steel Canning Funnel
A canning funnel is a requirement to easily transfer foods into a jar. Sure you can go with plastic, but stainless will hold up better and isn’t going to melt if you get it too close to a hot burner. - A Jar Lifter
You don’t want to try to lift hot jars out of a pot of boiling water by hand, do you? A jar-lifter will let you grab those jars without burning your hands. - Commercial-Grade Stainless Steel Ladles
You want a ladle with a long handle so that you can get into large stockpots. Most ladles made for home use are way to short for this task and don’t hold anywhere near enough. You can find quart-sized commercial ladles. I find myself using an 8 oz stainless, NSF-approved ladle I picked up at a local restaurant-supply store. If you are only canning small jars, you may find a 4 oz or 6 oz ladle more appropriate. - Large Stainless Stockpots – induction capable
You can cook a small amount of something in a large pot, but you’ll not be cooking a large amount in a tiny pot! If you were to go for a 22 quart stockpot (a common size), it could do double-duty as a boiling-water-bath canner. I suggest an induction-capable pot because induction technology seems to be becoming very popular and your next stove-top may be induction. Also, many people buy hotplates to help out in the kitchen during canning season – there are several portable induction burners on the market these days. - Commercial-Grade Stainless Steel Spoons
Again with the commercial thing? Why do I need a commercial spoon? Because they have the long handles to get to the bottom of a tall stockpot. - Stainless Steel Skimmer
When canning, you frequently want to distribute the solids out of a pot of soup evenly between jars, or only have a jar half-ful of solids before topping-off with broth. The easiest way I’ve found to do this is with a skimmer. If you are fan of deep-frying, perhaps you already have one lying about the house? - Stainless Steel Colanders
A couple large colanders make rinsing large quantities of vegetables much easier! If you have a steam juicer, you should probably just grab the colander out of the top if it. - Stainless Steel Steam Juicer
The best invention for clear jellies, the steam juicer also is great for removing water from tomatoes or preparing apples for apple sauce. The large colander can be used for straining anything, or with the Krona model can be used as a normal steamer. A steam juicer consists of 5 parts: A water pan on the bottom, A collection pan, with spout, above the water pan, A colander into which you place your product, A lid sitting on top of all, and a heat-proof hose attached to the collection pan’s spout, for draining-off your juice. - A food mill or berry-press attachment for your stand mixer
How do you remove all the seeds and peels from the produce you’ve just run through your steam juicer? Hook up a press attachment to your Kitchen Aid, Bosch or Assistent stand mixers. - Pressure Canners
Canners? Plural? Why would you need more than one canner? And what about water bath canners?I feel a tall pressure canner is a must unless you have need of a small canner. A tall pressure canner is one that is 21 quarts by volume or greater. It will be tall enough to do two layers of pint jars as well as be used as a boiling water bath canner.Presto, Mirro and All-American all make 21 quart, or larger, pressure canners. I suggest more than one canner if you are doing large batches. You can start a second canner-load as soon as the first has finished its time, or you can have two canners going at once.
