Here are some specialty tools that will make canning more efficient:
JAR LIFTER This tool lifts jars firmly and securely in and out of hot water. Use two hands if possible and squeeze firmly.
MAGNETIC WAND This magic wand enables you to drop lids and screw bands into hot water to sterilize and to soften the sealing compound on the lids and then easily lift the lids and bands from the hot water.
JAR FUNNEL Wider and shorter than other funnels, jar funnels come in both wide-mouth and regular-mouth versions. They’re invaluable for preventing spills when filling jars.
COMBINATION RULER/SPATULA The tapered end of this somewhat flexible tool easily slips in along the sides of filled jars to release air bubbles. The calibrated, notched end matches the measurements of the most common required headspaces and is less awkward to use than a ruler to measure headspaces.
These basic kitchen tools are necessary for successful canning.
MEASURING SPOONS Most sets of measuring spoons have 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Quality metal spoons cost just a bit more and like metal measuring cups, better release finely ground foods that might otherwise cling.
LADLES Canning involves transferring liquids from one container to another, and a ladle does that quickly and precisely. Metal is ideal because it won’t melt if left too close to a burner. Sterilize ladles by dipping them in boiling water.
RULER Use to measure headspace when filling jars or when a recipe specifies produce cut into certain lengths.
MEASURING CUPS Use measuring cups for dry goods, such as sugar. (Use glass measures for liquids; they measure differently.) Durable metal cups let finely ground foods slide out more easily with no static cling. Most come in sets of 1 cup, ½ cup, ⅓ cup, and ¼ cup.
KITCHEN TOWELS These have many uses when canning, besides drying wet utensils. Use to wipe rims of jars. Lay a dry towel on the counter to set hot jars on (never place hot jars directly on the counter; they may crack). And, of course, use them to wipe up spills.
TIMER A timer is important to keep track of cooking and processing times. The timer built into a stove works fine, but a portable timer easily slips into your pocket if you leave the room.
POT HOLDERS One pair is essential, but two are better so you will always have a clean, dry pair (wet pot holders conduct heat, resulting in burns). Or try silicone pot holders—they clean up in a snap.
COLANDER Use to wash and drain produce. Line a colander with cheesecloth and set it over a bowl to strain juices for canned juice and jellies.
LARGE SIEVE Use this like a small colander. Rinse off small amounts of berries or set over a bowl to strain bits from liquids. Or line with cheesecloth to finely strain small amounts of liquid.
PERMANENT MARKER Use to write on metal, paper, plastic, and glass. Once the ink is dry, it is fairly resistant to fading and moisture. Always label preserved foods with contents and date.
8-CUP LIQUID MEASURE Essential for measuring large amounts of chopped or sliced produce and for measuring large amounts of water and other liquids, it also makes a handy mixing bowl.
