Michigan State University Extension
Preserving Food Safely - 01600499
10/13/97
Spoons-- used for stirring and spooning (wooden spoons for
stirring and packing; slotted spoons for lifting).
Knives -- useful knives include a paring knife, a sharp
chopping knife and a vegetable peeler
Food Brushes -- used to wash food to be canned.
Saucepans -- needed to heat lids.
Measuring Cups -- used for dry (metal) and liquid
(glass) foods. Sizes should range from 1/4 to
2 cups.
Jelly Bags-- used to strain juice from softened fruit and
pulp.
Colander or strainer -- good for draining fruit or
vegetables after washing.
Tongs -- used to remove canning lids from hot water and
putting the lids onto filled jars.
Scales -- used to measure food by weight; it should have a
25 pound food capacity.
Timer -- used to measure processing times accurately.
Pressure Canner -- used to can low acid food. Can be
purchased with weighted or dial gauges. Available
in many sizes. Purchase a canner that can hold
four quart jars or more.
Boiling Water Bath Canner -- used to can acid foods.
Adequate height is important.
Crock -- used to ferment food in pickling; should be
clean and free of cracks.
Jar funnel -- used to avoid getting food on sealing surfaces
of jars and helps calculate appropriate head
space.
Jar Lifter -- used to remove jars from canner. Wooden
handles protect users hands from heat and the
plastic coating prevents jars from slipping.
Plastic Spatula -- used to run down sides of filled jars to
release air bubbles without damaging the jar.
Made of plastic.
Jars -- For best results, use only canning jars. Jars
come in a variety of sizes; select sizes that
fit the needs of the household.
Lids -- Only standard lids should be used.