The Canning Primer

Equipment & Jars

Here is what you genuinely need to begin, and what can wait. For high-acid foods you can start with a deep stockpot and a rack, or step up to a dedicated water-bath canner. You will need canning jars, the metal screw bands that hold lids in place (these are reusable), and fresh flat lids for every batch, since a used lid may not form a reliable seal. A jar lifter and a wide-mouth funnel make filling and handling far safer and cleaner. These guides cover common Mason jar sizes from half-pint to quart, and explain the key difference a pressure canner makes: low-acid foods need its higher temperature, which a boiling-water pot cannot reach.

Equipment & Jars

5 guides

Equipment & Jars

Water-Bath Canners and Stockpot Alternatives

Learn what a water-bath canner actually does, the two requirements any pot must meet, and how to improvise with gear you already own—safely.

August 20, 2026

Equipment & Jars

Do You Need a Pressure Canner? Pressure Canner vs Pressure Cooker

Find out if you need a pressure canner, how it differs from a pressure cooker, and when a water-bath canner is enough for safe home preserving.

August 6, 2026

Equipment & Jars

Canning Lids and Bands: Why You Replace Lids Every Time

Learn how the two-piece canning lid system works, why flat lids must be replaced each batch, and how bands seal, vent, and store safely.

July 23, 2026

Equipment & Jars

Mason Jar Sizes Explained (and When to Use Each)

Learn which mason jar size to use for canning jams, pickles, tomatoes, and more — plus why matching jar size to your tested recipe is a food-safety essential.

July 9, 2026

Equipment & Jars

Canning Equipment for Beginners: What You Actually Need

A practical canning supplies list for beginners: the essential tools, what you can improvise, and when a pressure canner is non-negotiable.

June 25, 2026

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