So what equipment do I need to get to start canning? Is there complete set up I can purchase? If so, does anyone have any recommendations ? I want to give it a go.
Thanks
Well first, of course, you need jars, and lids and rims. Some people don’t bother with the rims, but they’re very convenient for when you’ve broken the seal but need re-cover it.
There are “starter kits” available. They usually include: a waterbath canner and rack for the jars, usually from 6 to 10 quarts; a jar lifter; a wide mouth funnel, a magnetic lid lifter, a jar opener, and tongs.
Granite Ware has a 9 piece and a 12 piece kit. The 9 piece is priced at about $50 and the 12 piece is about $66 dollars. Both are available on Amazon, as well as the kits without the pots, anywhere in the range of $10 to $30. These are good if you want to choose your own canner, or if you’re diving immediately into pressure canning. Pressure canners don’t generally come with kits.
The pots in the kits are just for waterbath canning though. If you’re planning to pressure can, you’ll need a pressure cooker or canner. I believe that some IPs have a canning function. If you already have one, check your manual to see if it can handle canning, both waterbath and pressure. If you’re planning on purchasing one, make sure it can be used for both methods of canning.
If not an IP, you’ll want a pressure canner that can double as a waterbath processor. Avoid aluminum - it gets a nasty white powdery look after a few uses. It doesn’t affect the canning process, but it’s kinda yucky, and I wouldn’t actually cook in one. There are all manner of pressure canners out there; electric or stovetop, jiggle valve or release valve, made from anything from aluminum to enameled steel. Best advice from me would be to carefully consider what you want to do, what you’ll be canning, and how much you’re going to can and what size jars are you going to use. Then do your research before you buy. (I’ve been reading a lot of our members’ posts about shopping in thrift stores. You never know! There might be a 12 quart jiggle valve stainless steel pressure canner for three bucks just calling your name!).
The best advice, though, is to research the processes and the chemistry of preserving. There are many good websites, and scads of cookbooks both paper and digital. The cookbooks will have recipes that have been tested and proved safe for canning. Like a sushi trainee, you should probably stick with the tried and true recipes, although your culinary senses will more than likely tell you which ingredients are essential and which ingredients can be swapped out, omitted, or increased.
Finally, you will need
space. Where are you going to put all this jars of pickles, cherry preserves, salsa, and roasted peppers. They’re not small, and you will accumulate enough that you’ll recall the tribbles from
Star Trek. Not a Trekkie? Let’s just say that in a very short time, you’ll find yourself overrun by jars.
Good luck! Keep us posted and share some of the more unusual and/or especially delicious recipes you come across.
