Here are the basics for what you will need for canning. Aside from the glass jars.
Funnel and Jar Grabber ( I am sure that is not the technical name for it, but it is what it is!). Also essential is tongs! Any kind. I prefer the long ones.
This is what we call a Water Bath Canner. I (Juanita) use this for pickles, pie fillings, fruits and veggies. I like to call it "Old School" canning.
This is my new and first Pressure Canner! Courtesy of my Mom. Thanks Mom! I put this to good use this past year with meats.
I (Donna) use a Pressure Canner for the majority of my canning. It can be used as a steam canner/water bath canner. It may look a little scary, but I love it and once you know how to use & look after it, you will love it too. It is perfect for meats and veggies.
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