Chapter 2

Gathering Your Canning and Preserving Gear

IN THIS CHAPTER

Bullet Checking out your everyday kitchen utensils and equipment

Bullet Exploring and using canning and preserving gear

Bullet Viewing your options for packaging food for your freezer

Bullet Tracking down gear for drying

How many times have you heard the phrase, “Use the right tool for the job”? At no time is this truer than when you’re canning and preserving. Most of the items discussed in this chapter won’t break the bank, but they will make your canning and preserving tasks more efficient. The faster you process your fresh ingredients, the better the quality and flavor of your final product.

In this chapter, you find a list of the tools and utensils you need to complete your tasks. Some tools, like a jar lifter or a lid wand, are only used for canning. Other tools, like pots, pans, and knives, are used throughout the year for everyday tasks. Purchase good-quality tools and equipment; their quality and durability will pay for themselves many times over.

Keeping Basic Kitchen Tools at the Ready

The tools that make canning and preserving easier are often the very same tools that are in most well-stocked kitchens. When a recipe recommends a tool for canning, there’s a practical reason for doing so. Using the proper tool for the job decreases the chance of a jar failing to seal or being able to harbor bacteria. It can also reduce the chance of mishaps and injuries.

Essential tools and utensils

If you’re serious about any work in the kitchen, these basic tools are indispensable. Purchase the best quality you can afford. Good-quality items will grow old with you.

Knives: You need three basic knives: a paring knife, a multipurpose knife with a 6-inch blade, and an 8-inch (some people prefer a 10-inch) chef’s knife. When purchasing quality knives, look for two options: stamped or forged blades and blades made of stainless or high-carbon steel (tempered steel knives are no longer the epitome of high-quality cutlery). Ceramic is another high-quality knife, but these high-priced knives are easier to damage than their steel counterparts. Also, if you select knives that are balanced, they will do the work for you.

Properly caring for your knives protects your investment. Keep your knives razor-sharp. Store them in a block or a magnetic knife storage strip so they don’t touch each other. Hand-wash them (dishwashers are notorious for being hard on dishes, and knives take the brunt of banging around with the other silverware).
Measuring cups: Accuracy in measuring ingredients is essential to achieve the correct balance of ingredients for canning. There are two types of measuring cups: those for measuring dry ingredients, like flour, sugar, and solid fats, and those for measuring liquid ingredients (see Figure 2-1).

Liquid measuring cups are made from glass, plastic, or metal. With glass measuring cups, you can easily see the amount of liquid in the cup.

FIGURE 2-1: Measuring cups for dry and liquid food products.
Measuring spoons (see Figure 2-2): These come in graduated sizes from ⅛ teaspoon to 2 tablespoons. Note: Don’t use adjustable measuring spoons for canning foods; they move too easily and could give the wrong measurement.

FIGURE 2-2: Some essential tools for canning.

To avoid having to stop and clean your measuring spoons whenever you measure the same amount of wet and dry ingredients, have two sets handy, one for dry ingredients and the other for wet ingredients.
Spoons: You need at least a couple of cooking spoons made of nonreactive metal (like stainless steel) that won’t change the taste of acidic foods they come in contact with. Some choices for nonreactive metals are stainless steel, anodized aluminum, glass, or enameled cast iron. You can also use an assortment of different-sized wooden spoons and spatulas (see Figure 2-2).
Rubber spatulas (refer to Figure 2-2): These are available in a variety of colors and sizes, from flat to spoon-shaped. Use heat-resistant spatulas for cooking items containing sugar. Check that the end does not easily come off the handle, a common problem with less-expensive spatulas.
Tongs: Tongs are handy for all types of kitchen chores, especially moving large pieces of food into and out of hot water. Try the spring-loaded variety in different lengths. Don’t overlook a locking mechanism; it keeps the tongs closed when you’re not using them.
Ladle: Use a ladle that’s heatproof with a good pouring spout.
Potholders: Protect your hands from hot items. Have twice the number of potholders available than you think you’ll need.

Potholders often get wet during canning. Have enough on hand so that you don’t have to use wet potholders. Heat quickly transfers through a wet potholder (in the form of steam), causing a severe burn. If you can find them, silicone potholders work exceptionally well, even against steam.
Kitchen towels and paper towels: Use these for cleaning your jar rims and as pads for your cooling jars.
Graters: A box grater (refer to Figure 2-2) gives you four or more options for shredding and grating. A microplane grater (see Figure 2-3) is an updated version of a rasp (a woodworking tool) that’s perfect for removing the zest from citrus fruit.
Zester (see Figure 2-3): Before the microplane grater, a zester was the tool for removing citrus fruit zest (just the skin without the bitter white part). It’s still an asset when you need a small amount of zest (a teaspoon or less), but for larger amounts, use a microplane grater.

FIGURE 2-3: Microplane grater and zester.
Scissors: Use scissors instead of knives to open food packages. Avoid cross-contaminating bacteria by washing your scissors after opening meat packaging.
Timer (refer to Figure 2-2): Choose a timer that’s easy to read, easy to set, and loud enough to hear if you leave the room. Consider getting two to ensure accuracy. Your smartphone has an easy-to-read (and loud) timer!
Waterproof pens and markers: You can use these to label freezer items, and filled jars of canned or dried foods. Label everything as soon as it is ready. Don’t rely on your memory. Select pens and markers that don’t rub off.
Labels: You can make labels from masking or freezer tape, customize your own on your home computer, or order small quantities from online companies. Sometimes office supply stores have a nice selection of labels.
Cutting board: A good cutting board protects your knives while providing you with a movable work surface. Wooden cutting boards are my (Amy) material of choice. They are easier on your knives, are self-healing, and withstand a good cleaning. Plastic cutting boards are lighter in weight and less expensive, but they are hard on knives, and the gouges made by knives remain, providing a place for bacteria to hide. Their light weight can also make a plastic board less stable as it can easily move around on your prep surface. You can counter this by placing a kitchen towel down before using a plastic cutting board.
Candy thermometer: A candy thermometer accurately registers the temperature of candy and sugar. In canning, it’s used to check the temperature of cooked items. Some candy thermometers have marks indicating the gel point for jelly (220 degrees). Purchase a candy thermometer that’s easy to read, with a base to support the thermometer so the bulb portion doesn’t touch the bottom of your pan. If this occurs, your temperature reading won’t be accurate. Many come with a clip attached to keep the bulb off of the bottom.

If you can, store a second thermometer in a handy location. If you accidentally break one while canning, you will have a backup.
Food scale: A food scale is essential when your canning recipe lists your fruit or vegetables by weight. The two most common types of food scales are spring and electric. Examples of these are shown in Figure 2-4.
- A spring scale (sometimes referred to as a manual scale) allows you to place a bowl on the scale and manually adjust the weight setting to 0 before weighing your food. After placing your food on the scale, read the indicator on the dial to determine the weight.
- An electric scale is battery operated with a digital readout. It’s more costly than a spring scale but easier to read. Look for one with a tare feature. This allows you to set the scale to 0 if you add a bowl to hold your food. If you have a choice, choose an electric scale.
A food scale with metric quantity markings makes converting recipe ingredients a breeze.

Schematic illustration of two types of food scales: spring and electric. — FIGURE 2-4: Two types of food scales: spring and electric.

Important pots, pans, mixing bowls, and more

You probably already have an assortment of pots, pans, and mixing bowls. If not, don’t worry: You don’t need to purchase everything at one time. Start with a basic assortment and add pieces as you find a need for them.

Pots: Pots have two looped handles (one on each side of the pot), range in size from 5 to 8 quarts, are deep, and allow ample space for the expansion of your food during a hard-rolling boil. A good-quality, heavy-bottomed pot provides even heat distribution for cooking jams, jellies, or other condiments.
Saucepans: Saucepans range in size from 1 to 3 quarts. They have a long handle on one side of the pan and usually come with a fitted lid.
Mixing bowls: Keep a variety of mixing bowl sizes in your kitchen. Look for sets in graduated sizes that stack inside each other for easy storage. Bowls made from glass and stainless steel are the most durable.

Purchase mixing bowls with flat, not curved, bases. They won’t slide all over your kitchen counter while you work. When mixing vigorously, place a damp dishtowel under the bowl. This prevents the filled bowl from sliding.
Colander: Colanders aren’t just for draining pasta. They’re perfect for washing and draining fruits and vegetables. Simply fill your colander with food and immerse it in a sink full of water. Remove the colander from the water and let your food drain while you move on to other tasks.
Wire basket: A collapsible wire or mesh basket with a lifting handle makes blanching a breeze. (Blanching helps stop the enzyme action in the food, so it stays fresher longer.) Place your filled basket of food into your pot of boiling water. When the blanching time is up, lift the food-filled basket out of the boiling water and then place it into ice water to stop the blanching process.

Specialty equipment to make work easier

All the items in this list are indispensable for your canning chores. They all save you loads of time.

Food processor: Purchase the best-quality food processor you can afford. It should be heavy and sturdy so that it doesn’t bounce around on your kitchen counter as it’s processing away. Figure 2-5 shows one example of a food processor.

FIGURE 2-5: A food processor.
Food mill: A food mill (see Figure 2-6) purées fruits and vegetables as it removes the peel and seeds. You accomplish this by manually cranking the blade, which forces the pulp through the mill. Look for a food mill that rests on the edge of your bowl or pot, which enables you to use one hand to stabilize the mill while you crank the blade with your other hand.

FIGURE 2-6: A food mill.
Blender: A blender purées fruits and vegetables in a hurry, but you need to remove the peel and seeds first. Be cautious of incorporating too much air into your food with a blender, because trapped air can also trap bacteria.
Vacuum-sealing machines: A vacuum sealer is the most efficient appliance around for removing air from food-storage bags. Use vacuum sealers for packaging dried foods or for storing raw or cooked foods in the freezer. Although it takes up room and can be costly, you’ll realize its full value after you own one. New on the market are hand-held vacuum sealers. They can provide a less-expensive alternative to purchasing a counter-top model.

Add as needed: Handy but nonessential items

The following items aren’t absolutely mandatory, but they’re certainly nice to have (check out Figure 2-7 for a visual). If you don’t already have these items in your kitchen, add them as you find the need for them. They don’t take up a lot of room, and you’ll find yourself constantly reaching for them when you can.

Vegetable peeler: Use this for peeling carrots, potatoes, and apples.
Potato masher: This makes quick work of smashing your cooked fruits or vegetables.
Lemon juicer: This tool works on any citrus fruit and allows you to extract the juice in a hurry. Just cut your fruit in half, insert the juicer point into the fruit, and press away.

Measure your juice and keep seeds and pulp out at the same time by squeezing your fruit into a mesh strainer resting on the edge of a measuring cup.
Melon baller: With a melon baller, you can easily remove the seeds from a halved cucumber without having the seeds end up all over your kitchen.

FIGURE 2-7: Other handy but nonessential items.
Corer: This tool removes apple cores without damaging the fruit. This is a real timesaver when you’re handling pounds of apples.
Cherry/olive pitter: There’s nothing better for removing cherry and olive pits. Purchase the size of pitter that holds your fruit size.

Canning Equipment

The equipment in this section is especially designed for canning, which means you’ll use it during canning season but not much otherwise. Make sure you store these items in a safe, clean location. And be sure to look over every piece each time you use it to check for wear and tear.

Canning vessels

The kind of food you’ll be canning determines the type of vessel you’ll be using: a water-bath canner or a pressure canner. Refer to Chapters 4 and 9, respectively, for detailed information on using each of these vessels.

Water-bath canner: A water-bath canner, also referred to as a boiling-water canner, is a kettle used for processing high-acid foods (primarily fruits, jams, jellies, condiments, and pickled foods). The canner consists of a large enamelware or stainless-steel pot with a tight-fitting lid and a jar rack. Check out Chapter 4 for an illustration of a water-bath canner and instructions on how to use one.
Pressure canner: A pressure canner, sometimes referred to as a steam-pressure canner, is used for canning low-acid foods (primarily vegetables, meats, fish, and poultry) in an airtight container at a specific pressure. A weighted gauge or a dial gauge measures steam pressure in the canner. This ensures that the high temperature of 240 degrees is attained to safely process your food. Pressure canners and how to use them are described (and illustrated) in Chapter 9.

Must-have canning tools

These tools are must-haves for water-bath or pressure canning. Safety in the kitchen is a number-one priority, and the right tools for handling hot, filled jars and other large canning equipment are indispensable.

Jar lifter

A jar lifter is one tool you don’t want to be without. It’s the best tool available for transferring hot canning jars into and out of your canning kettle or pressure canner. This odd-looking, rubberized, tonglike item (check out Figure 2-8) grabs the jar around the neck (the area just below the threaded portion at the top of the jar) without disturbing the screw band.

Foam skimmer

A foam skimmer, shown in Figure 2-9, makes removing foam from the top of hot jelly, jam, or marmalade easy while leaving any pieces of fruit or rind in the hot liquid. (The openings in slotted spoons are too large to achieve quick and efficient foam removal.)

Home-canning jars

Over the years, many types of jars with many varieties of seals have been used for home-canning. The most commonly used jars bear the names of Ball and Kerr and are commonly referred to as Mason jars. They use a two-piece cap to produce a vacuum seal in the jar after heat processing.

To ensure safe home-canning, use only jars that are approved for home-canning and made from tempered glass. Tempering is a treatment process for glass that allows the jars to withstand the high heat (212 degrees) of a water-bath canner, as well as the high temperature (240 degrees) of a pressure canner, without breaking.

Home-canning jars come in many sizes: 4-ounce, half-pint, 12-ounce, 1-pint, and 1-quart. They offer two widths of openings: regular-mouth (about 2½ inches in diameter) and wide-mouth (about 3⅛ inches in diameter); see Figure 2-10. Regular-mouth jars are used more frequently for jelly, jam, relish, or any other cooked food. Wide-mouth jars are mainly used for canning vegetables, pickles, and meats, because it’s easier to get the large pieces into the wide opening.

Schematic illustration of the varieties of canning jars: wide-mouth, regular-mouth, and jelly jars. — FIGURE 2-10: Varieties of canning jars: wide-mouth, regular-mouth, and jelly jars.

Some canning jar companies offer half-gallon jars, but they are not USDA or Cooperative Extension System approved for safe canning. However, these larger jars make excellent containers for dehydrated foods.

Lids and screw bands

Each jar must be sealed using either a single-use or reusable lid and a metal screw band (see Figure 2-11). Single-use lids are more readily available on retail store shelves, but if you find you’re canning a large amount of food, you can save money by purchasing reusable lids online.

Single-use lids: The underside edge of these lids has a rubberlike sealing compound called Plastisol. This compound adheres to a clean jar rim and creates an airtight seal after the heat-processing period and the metal screw band is removed. These lids aren’t reusable.
Reusable lids: These lids are made of FDA- and USDA-approved, food-grade plastic. They are also BPA- and phthalate-free. They consist of a plastic lid with a rubber gasket and are held down by the same type of metal screw band as single-use lids.
Screw bands: The screw band holds the lid in place (whether single-use or reusable) during the processing period and secures it in place when you store an opened jar in the refrigerator. After verifying that your cooled jars have successfully sealed (refer to Chapter 4), you remove the screw band before you store the canned food. The screw bands may be used many times, as long as there are no signs of corrosion or rust and they aren’t bent or dented. Always remove screw bands from either single-use or reusable lids before storage.

Schematic illustration of two-piece caps: lids and screw bands. — FIGURE 2-11: Two-piece caps: lids and screw bands.

It is not necessary to sterilize metal canning lids before using them; they can be used at room temperature. Overheating metal lids in hot water can result in the layer of sealing compound becoming thin and not making a good seal on the jar.

Lid wand

A lid wand (see Figure 2-12) has a magnet on one end of a heat-resistant stick. With it, you can take a lid from hot water and place it on the filled-jar rim without touching the lid or disturbing the sealing compound.

Place your lids top to top and underside to underside to prevent them from sticking together in your pan of hot water. If they do stick together, dip them into a bowl of cold water to release the suction. Reheat them in the hot water for a few seconds before using them. Also offset the lids as you place them in the water. This keeps them fanned out and easier to pick up singly.

Schematic illustration of a lid wand. — FIGURE 2-12: A lid wand.

Thin plastic spatula

A thin, flexible plastic spatula is the right tool for releasing air bubbles between pieces of food in your filled jars (check out Figure 2-13). Long and slightly tapered, this utensil is specifically made to fit into filled jars without damaging the food or displacing it.

Buy a package of chopsticks for an inexpensive alternative.

Don’t use a metal item or a larger object for this job because it may damage your food and crack or break your hot jar.

Wide-mouth canning funnel

A wide-mouth funnel (see Figure 2-14) fits into the inside edge of a regular-mouth or wide-mouth canning jar and lets you quickly and neatly fill your jars. This is an essential tool for canning.

Jelly bag or strainer

A jelly bag is made for extracting juice from cooked fruit for making jelly. These bags aren’t expensive, but if you’d rather not purchase one, make your own using a metal strainer lined with cheesecloth. Use a strainer that hangs on the edge of your pot or mixing bowl and doesn’t touch the liquid. Head to Chapter 6 for instructions on making jelly.

Stoneware crocks

Stoneware crocks are available in sizes from 1 gallon to 5 gallons, usually without lids. They’re nonreactive and are used for making pickles and olives. Make sure you use only crocks that are glazed on the interior and certified free of lead and cadmium, a form of zinc ore used in pigments or dyes.

Be wary of using secondhand stoneware crocks. These crocks were often made with leaded glaze that will leach into your foodstuff. Because you do not often know the history of used items, this is an item that is best purchased new and not secondhand.

Required Tools and Equipment for Freezing Food

Some of the items required for this simple form of food preservation are already in your kitchen. For a more detailed list, check out Chapter 13.

A freezer (shocker, right?): Usually, the freezer attached to your refrigerator is large enough for freezing food. But if you’re serious about freezing lots of food, you may want to invest in a separate freezer unit.
Rigid containers: These can be made of plastic or glass. Use only containers approved for the cold temperatures of a freezer. Plastic containers should be nonporous and thick enough to keep out odors and dry air in the freezer. Glass containers need to be treated to endure the low temperature of a freezer and strong enough to resist cracking under the pressure of expanding food during the freezing process. If you choose one of these containers, look for “freezer safe” on the label.
Freezer bags: Use bags made for freezing (says so there on the box) in sizes compatible with the amount of your food.
Freezer paper and wraps: This laminated paper protects your food from freezer burn, which results when air comes in contact with your food while it’s in the freezer. Tape this paper to keep the wrap tightly sealed. Heavy-duty aluminum foil is another great freezer wrap and requires no taping.

For extra protection against freezer damage, wrap food items in foil and place them in a freezer bag.

Necessary Tools and Equipment for Dehydrating Food

Dehydrating or drying food is a long, slow process of removing moisture from your food while exposing it to low heat. While nowhere near as glamorous as creating shiny jars of canned food, it’s a super way to preserve a lot of food in a small space. If you’re interested in taking the slow boat to delicious, here are some items you’ll want to have for this process, which is explained in Chapter 16.

An electric dehydrator: This machine dries your food in an enclosed chamber while it circulates warm air around your food. All that comfy, warm air turns your food into beautifully dehydrated and perfectly preserved bounty.
A conventional oven: If your oven maintains a low temperature (under 200 degrees Fahrenheit or 93.3 degrees Celsius) and you can stand to be without it for up to 24 hours, use it for drying before making the investment in an electric food dehydrator.
Oven thermometer: An oven thermometer tells you if your oven temperature is low enough to dry your food without cooking it (see Chapter 16 for detailed instructions for checking your oven’s temperature).
Trays and racks: These are used for holding your food while it’s drying. They’re included with an electric dehydrator. For oven-drying, use mesh-covered frames or baking sheets. For sun-drying, clean screens are necessary, along with clean cheesecloth to keep hungry bugs off the food as it dries.