Canning Supplies 101

They're more than just glass containers. Jars, lids and bands essential canning supplies when it comes to food preservation and safety. Your grandmother may have used old pickle or mayonnaise jars (and even the lids), but that's not a safe practice. Use jars and lids are are specifically made for canning.

Canning Jars: You may have heard them referred to as "mason jars." That's was the name of an old company that originally produced for food preservation and patented in 1858 by John Landis Mason. Today's jars are called Ball jars or Kerr jars. These jars are made for canning with the right type of necks and rims that accept the lids that seal the jars. They come in a variety of sized and styles and some are quite decorative.

Canning Lids and Bands: They are second and third mods necessary, canning supplies. The lids are flat metal with with a flanged edge and on the other side a ring of rubber material, like a gasket. That rubber is what creates a vacuum seal when the jars are properly processed. The lids screw down onto the jars over the lids, tightening the lid to the jar to help create the vacuum. Always use new lids when canning, but bands can be used over again.

Jars come in a variety of sizes, from very small like 1/2 pints for jellies and jams to 1 gallon size for pickles. The two most common sizes are one pint and one quart. They also come with regular size openings and wide-mouth. The first time you buy jars, lids and bands you'll most likely buy and entire box of 12 that come with all three pieces. The the jars and bands are reusable (as long as they're not damaged), but lids will need to be replaces each time you can.

Of all the canning supplies you buy, canning processors will be the biggest -- and sometimes the most expensive -- you'll buy. There are two different types of processing methods for home canning, each used for different types of foods, Processing ensure the the food reaches the right temperatures to kill off microorganisms and seals the jars.

Boiling-Water Canner: It's a simple pot with a lid and a rack to hold the canning jars while processing. It's typically a large enameled or stainless steel pot. A boiling-water canner is used to process high-acid foods like fruits or pickled vegetables.

Pressure Canner: This type of canning processor as is to can low-acid foods like vegetables, meats and fish. Besides the large pot, it has a lock down lids and racks to hold the jars off the bottom of the pot. Some pots also use a rubber gasket between the pot and lid. There are two types of pressure canners - dial gauge and weighted gauge. It's just two different approaches to get to the same goal -- getting the food in the jars to reach and maintain 240 degrees during processing.

These extra canning supplies aren't absolutely necessary, but they make a big difference. They keep you from getting splashed or burned. The one thing about canning that you can is the heat.

Jar Lifter: These tong-like canning tools left you lift the hot jars out of the processor when canning is finished. If there's one additional tool you buy, it should be this.

Jar Funnel: It makes filling jars a lot less messier and makes less clean-up needed when wiping the jar necks before setting on the lids.

Bubble Remover & Headspace Tool: You can use a standard kitchen spatula for working the air bubbles out, but this hand tool also helps you make sure you have the right headspace and don't overfill the jars.

Lid Lift: This handy tool will save you from burning your fingers trying to fish out the lids from the hot water. It's simply a wand with a magnet on the end. If obviously doesn't work with the plastic Tattler lids.

Timer: We may already have this in your kitchen, but if now, it is a very hand gadget to have when canning. Sure, you may have a clock to consult, but trust me on this, you'll appreciate the timer.