Introduction: Rethinking Home Canning for the Modern Culinary Enthusiast
Home canning has experienced a renaissance among contemporary food lovers, not just as a method of preserving seasonal bounty but as a creative craft and lifestyle statement. Whether you’re capturing the essence of summer’s berries or experimenting with globally-inspired pickles, canning is a celebration of taste, tradition, and hands-on food culture. Yet, many new canners stick to basic mason jars and overlook the evolving landscape of tools and maintenance practices that define safe, successful, and satisfying results. Today’s refined home canner faces questions unimagined by past generations: What equipment genuinely improves quality and safety? How do you maintain canning gear for consistent, long-term use? What are the modern best practices for keeping your preserves vibrant and shelf-stable through the seasons? This guide moves beyond nostalgia to deliver an expert breakdown of essential tools, maintenance protocols, and practical advice for those serious about elevating their home canning game. Whether you’re aiming for flawless jams, crisp pickles, or inventive savory preserves, understanding the right equipment and care routines is as important as the recipes themselves. Let’s dive into the essential kit, setup, and ongoing care that empower today’s culinary creators to preserve with confidence and creativity.
The Modern Home Canning Toolkit: What You Really Need
Core Equipment: Foundations for Safe and Efficient Preserving
- Stainless Steel Water Bath Canner: Durable, rust-resistant, and compatible with induction stovetops, a high-capacity canner is critical for acidic foods like fruits, jams, and pickles.
- Pressure Canner: Required for low-acid foods (vegetables, meats, beans). Modern models feature built-in pressure gauges and safety locks—essential for precise processing.
- Wide-Mouth Jars and Lids: Opt for various sizes (half-pint, pint, quart) with two-piece lids. Choose brands with proven reliability to minimize seal failures.
- Jar Lifter and Lid Wand: Heat-resistant tools ensure safe handling of hot jars and lids, reducing contamination risks.
- Canning Funnel: A wide-mouth, BPA-free funnel prevents spills and keeps jar rims clean for better sealing.
- Bubble Remover/Headspace Tool: Ensures correct headspace and releases trapped air, preventing spoilage.
- Digital Kitchen Timer: Accurate timing is vital; a programmable timer helps manage multiple batches.
- Clean, Lint-Free Towels: For wiping jar rims and drying equipment.
Advanced Gear for the Serious Preserver
- pH Meter or Test Strips: For checking acidity in borderline recipes, ensuring food safety.
- Electric Hot Plate: Useful for canning in small kitchens or as an auxiliary heat source.
- Digital Scale: For precise measurement of ingredients, especially when developing new recipes.
- Thermometer: Candy or instant-read thermometers help monitor syrup or brine temperature for perfect texture and safety.
- Stackable Cooling Racks: Allow for efficient cooling of multiple jars without crowding your workspace.
- Label Printer: For organized, legible labeling of each batch with date and contents.
Equipment Upgrades: What’s Worth the Investment?
- Induction-Compatible Canners: If you have an induction stove, ensure your canner has a magnetic base.
- Automatic Pressure Canners: Digital models simplify pressure control and timing but require a learning curve and higher upfront cost.
- Reusable Lids: Modern, BPA-free reusable lids can save money over time but require careful inspection and maintenance.
Step-by-Step Setup: Preparing Your Canning Workspace
1. Sanitize and Inspect All Equipment
Before each canning session, wash all jars, lids, and tools with hot, soapy water. Rinse thoroughly and inspect for chips, cracks, or rust. Even tiny imperfections can compromise seals or cause breakage under heat and pressure.
2. Organize Your Workflow
- Set up a logical sequence: ingredient prep, filling jars, processing, cooling, and labeling.
- Lay out tools within arm’s reach to minimize cross-contamination and accidents.
- Reserve a clean, dry area for cooling and a separate zone for labeling and storing finished jars.
3. Prepare Your Ingredients and Recipes
Follow tested recipes from reputable sources (university extensions, Ball, USDA guides). Avoid improvisation with low-acid or dense foods unless you’ve verified pH and processing times.
Maintenance Best Practices: Extending the Life of Your Canning Gear
Cleaning and Storage After Each Use
- Jars: Remove rings, wash in hot soapy water, and air-dry upside down. Store with lids off to prevent odor buildup or mold.
- Canners: Wipe interiors with a soft sponge and mild detergent. Thoroughly dry to prevent mineral deposits or rust.
- Gaskets and Seals: Inspect for cracks or hardening. Replace rubber gaskets annually or at the first sign of wear.
- Metal Tools: Hand-dry immediately to avoid corrosion, especially on tongs and racks.
- Lids: Single-use lids should never be reused for canning. Clean and save rings for future batches.
Seasonal Deep Maintenance Checklist
- Pressure Gauge Calibration: Test pressure canner gauges annually, either at home with a test kit or via your local extension office. Faulty gauges can lead to unsafe preserves.
- Descale Water Bath Canners: If hard water is an issue, fill the canner with a vinegar-water solution (1:1 ratio), bring to a boil, and rinse thoroughly to dissolve mineral buildup.
- Inspect and Replace Small Parts: Check handles, racks, and vent pipes for wear. Replace any compromised components before the busy canning season.
- Sharpen and Sanitize Tools: Clean and, if needed, sharpen any cutting implements used during prep.
- Label and Inventory Supplies: At season’s end, inventory jars, lids, and other consumables. Discard any with damage or expiration concerns.
Safe Storage Solutions
- Store equipment in a dry, ventilated area away from heat and sunlight. Damp environments can hasten rust and mildew.
- Keep small tools in a designated, clean container to avoid loss or contamination.
- Stack jars no more than two high, with a board or tray between layers to prevent breakage.
Safety Checklist: Ensuring Consistent, Reliable Results
- Always check jar seals after 12-24 hours. If a jar hasn’t sealed, refrigerate and use promptly.
- Never reuse single-use lids for canning.
- Verify processing times and methods for each recipe; acidic and low-acid foods require different approaches.
- Use only tested recipes from reputable sources to avoid botulism and spoilage.
- When in doubt, throw it out: If a jar leaks, bulges, or has off-odors, do not consume.
- Keep a written log of each batch, noting date, recipe, processing time, and any issues for future reference.
Expert Tips: Elevating Your Canning Craft
1. Experiment with Small Batches
Test new recipes in small quantities before committing to a full run. This allows you to perfect flavor, texture, and process without wasting ingredients.
2. Batch Prep Ingredients
Prepare and measure ingredients for multiple batches at once. This streamlines workflow and ensures you don’t skip steps under pressure.
3. Use Quality Ingredients
Fresh, unblemished produce yields better texture, color, and flavor. Overripe or bruised fruits can compromise both safety and taste.
4. Label with Precision
Include batch number, recipe, and date on every jar. This is invaluable for troubleshooting, inventory rotation, and gifting.
5. Join a Community
Connect with local canning groups or online forums for troubleshooting, recipe tips, and equipment swaps. Peer support accelerates learning and innovation.
Case Study: Upgrading from Basic to Advanced Canning
Consider the journey of a home canner who began with a pot, basic jars, and a single funnel. Over several seasons, frustrations with seal failures and inconsistent results spurred investment in a stainless steel water bath canner, a calibrated pressure canner, and a digital scale. By incorporating regular maintenance—such as annual gauge checks and seasonal descaling—the canner saw a dramatic reduction in spoilage and realized new creative possibilities with low-acid preserves. Upgraded tools and diligent care not only improved safety and efficiency but also enhanced pride in every finished jar, transforming canning from a seasonal chore into a year-round passion.
Conclusion: Crafting a Legacy of Flavor, One Jar at a Time
In the evolving world of home canning, success is measured not just by the number of jars lining your pantry but by the care, confidence, and creativity you bring to every batch. Today’s canner has access to a wealth of equipment and knowledge that can elevate preserves from humble tradition to modern culinary art. By investing in the right tools, establishing thoughtful maintenance routines, and adhering to updated safety standards, you ensure every jar captures the true essence of your ingredients—and your craft. Maintenance isn’t just about prolonging the life of your tools; it’s about building consistency and trust in your process, so every preserve is as safe and delicious as the last. As you refine your skills and kit, you join a lineage of makers who understand that the story of taste begins long before the first spoonful and extends to every thoughtful step in the journey. Embrace the possibilities, experiment boldly, and let your canning practice be a source of inspiration and joy, season after season. Your pantry—and everyone who tastes your creations—will thank you.
The article talks about maintenance protocols for canning gear. Beyond just cleaning, what are the key steps I should be taking after each canning session to keep my jars, lids, and canners in top condition for long-term use?
After each canning session, thoroughly inspect jars for chips or cracks and discard any damaged ones. For lids and bands, dry them completely to avoid rust and store them separately so they stay undented. With your canner, check the gasket and vent regularly for wear or blockages and let all parts dry fully before storage. Store everything in a cool, dry place to prevent moisture buildup and rust over time.
I’m curious about maintaining canning equipment for long-term use. What are some common mistakes beginners make when cleaning or storing their gear that might affect the safety or quality of their preserves over time?
One common mistake is not thoroughly drying canning equipment before storage, which can lead to rust or mold. Some beginners also use abrasive cleaners or steel wool on lids and jars, damaging surfaces and seals. It’s important to inspect rubber gaskets regularly for cracks and store everything in a clean, dry place to ensure safety and preserve the quality of your canned foods.
I’m curious about maintenance—what’s the best way to check if my jars and lids are still good for use from past seasons? Are there signs I should be looking for before I start a new batch?
To check if your jars and lids are still safe to use, inspect jars for chips or cracks, especially around the rims. Discard any with flaws since they won’t seal properly. For lids, make sure the sealing compound is intact and hasn’t thinned or cracked. Never reuse lids for canning—they’re single use only. Also, check bands for rust or warping. Clean everything thoroughly before use to ensure a safe batch.
I noticed you mentioned both stainless steel water bath canners and pressure canners as part of the modern toolkit. For a small business owner who often cans both acidic and low-acid foods in batches, is it necessary to invest in both types right away or can you start with one and expand later?
If you’re canning both acidic and low-acid foods, you’ll need a pressure canner for the low-acid items like meats and most vegetables, since water bath canners aren’t safe for those. However, if you mainly start with jams, pickles, or fruits (acidic foods), you could begin with just a water bath canner and add a pressure canner as your needs grow. For a small business, though, many find investing in both from the start helps with versatility and efficiency.
If I’m mainly interested in making jams and pickles but want to keep my initial costs low, is it okay to skip the pressure canner and focus just on the stainless steel water bath canner for now?
Yes, for jams and pickles, a stainless steel water bath canner is all you need to safely process those foods. Pressure canners are only required for low-acid foods like meats or most vegetables. Focusing on a good water bath canner is a budget-friendly and effective way to get started with jams and pickles.
You highlight using both water bath and pressure canners depending on the food type. For a beginner with a tight budget, is it better to start with just one type? If so, which one would be the most versatile for getting into home canning safely?
Starting with a water bath canner is usually the best choice for beginners, especially if you’re on a budget. Water bath canning is safe for high-acid foods like jams, jellies, pickles, and most fruits, which are common beginner projects. Pressure canners are essential for low-acid foods but cost more and are a bit more complex. You can always add a pressure canner later as you expand your canning repertoire.
For someone just starting to move beyond basic mason jars, what are some must-have tools from your recommended modern toolkit that still fit a modest budget without sacrificing safety or quality?
If you’re expanding your canning toolkit, a reliable jar lifter and a wide-mouth funnel are very affordable upgrades that make a big difference. A digital thermometer helps ensure safe temperatures, and a bubble remover is handy for getting rid of air pockets. For water bath canning, a large stockpot with a rack is essential, and none of these should break the bank while maintaining safety and quality.
When it comes to maintaining canning gear for long-term use, what routine checks or cleaning methods do you suggest to prevent issues like rust or lid seal failures, especially for those who can only do seasonal canning rather than year-round?
For seasonal canning, thoroughly wash and dry all equipment after each use, making sure metal parts are completely dry to avoid rust. Store lids and bands separately in a dry area. Inspect rubber gaskets and seals for cracks before every season, and replace any that seem stiff or worn. For pressure canners, check the vent and gauge annually, and lightly oil metal parts if recommended by the manufacturer. This routine helps keep everything safe and ready for each canning season.
Are there any modern tools or materials—like silicone utensils or digital thermometers—that you think make a noticeable difference in safety or quality compared to the traditional canning kits discussed here?
Modern tools can definitely improve both safety and results in home canning. Silicone spatulas, for example, are heat-resistant and less likely to scratch jars, which helps prevent breakage. Digital thermometers provide precise temperature control, reducing the risk of under-processing. These updates aren’t essential, but they do make canning easier and can boost your confidence, especially if you’re new to the process.
I’ve always just used basic mason jars for canning, but your article talks about a whole toolkit of modern equipment. For someone trying to upgrade without spending a ton, which tools should be considered absolutely essential versus nice-to-have extras?
If you’re looking to upgrade from basic mason jars without overspending, focus on essentials like a reliable canning rack, a jar lifter, and a funnel for easier filling—these make a big difference in safety and efficiency. Extras like digital thermometers, label makers, or specialty jar lids are handy, but not necessary unless you want to get more advanced with your canning.
For someone just moving beyond basic mason jars, which modern tools from your list would make the most noticeable improvement in quality and safety for home canning, without breaking the bank? I want to upgrade but need to keep budget in mind.
Upgrading to a good quality jar lifter and a magnetic lid wand is a low-cost way to boost safety and efficiency. For even better results, consider adding a digital thermometer for accurate temperature monitoring and a bubble remover to improve seal quality. These tools are affordable, easy to use, and make a noticeable difference as you advance your canning skills.
I see the article mentions both water bath canners and pressure canners for different types of foods. Is it necessary for a beginner to invest in both right away, or can you safely get started with just one type depending on what you want to preserve?
You don’t need to buy both canners right away. If you plan to preserve high-acid foods like jams, jellies, pickles, and most fruits, a water bath canner is all you need to start. A pressure canner becomes necessary only if you want to safely can low-acid foods like vegetables, meats, or soups. Start with the one that matches your immediate goals and expand your equipment later if needed.
For maintaining canning gear over several seasons, could you explain what specific care routines are most important for the longevity of jars, lids, and gaskets? Are there any maintenance tasks that newer canners often overlook?
To keep your canning gear in top shape, always wash jars thoroughly after each use and store them dry to prevent mold or odors. Lids with sealing compounds shouldn’t be reused, but store any unused ones in a cool, dry spot. Gaskets—especially for reusable lids—should be checked for cracks or brittleness and replaced if worn. A task many new canners forget is checking jars for tiny chips or cracks before each use, as even small flaws can affect sealing and safety.
When it comes to ongoing maintenance for canning equipment, what are the most important steps to take after each canning session to keep everything in good shape and ensure food safety over time? Is there a checklist or routine you follow that you could share?
After each canning session, it’s best to wash jars, lids, and all tools in hot soapy water, rinse well, and dry thoroughly. Inspect for chips or cracks, especially on jar rims. Check seals and gaskets for wear, and let canners cool before wiping them down. Store everything in a dry place. Keeping a simple checklist—clean, inspect, dry, and store—helps maintain equipment and food safety.
I noticed you recommend both water bath canners and pressure canners depending on the food type. For someone just starting out, is it practical to invest in both right away, or could I get by with one for a while? Would love to hear your thoughts on beginning setups.
If you’re just starting out, you can definitely begin with just a water bath canner, especially if you plan to can high-acid foods like fruits, jams, pickles, or tomatoes (with added acid). A pressure canner is only necessary for low-acid foods such as vegetables, meats, or beans. Many beginners start with water bath canning and add a pressure canner later as they expand their canning repertoire.
For maintaining canning gear, do you have any advice on how often to replace jar lids and rubber seals? I want to make sure my preserves stay safe and shelf-stable, but I’m not sure if it’s okay to reuse some parts or if that risks spoilage.
For safety, always use new jar lids and rubber seals for each canning session—these are designed for one-time use to ensure a proper seal. Reusing them can increase the risk of spoilage. You can reuse jars and metal bands as long as they’re in good condition, but inspect for chips or rust before each use.
You mention that pressure canners now have built-in pressure gauges and safety locks. For someone just starting out, is it better to invest in a modern pressure canner right away, or can beginners safely use older models if they are well maintained?
Both modern and well-maintained older pressure canners can be used safely, but modern models do have advantages for beginners. Built-in safety features like pressure gauges and locks make the process less intimidating and reduce the risk of user error. If your budget allows, starting with a modern pressure canner will likely offer more peace of mind and convenience as you learn.
Is it necessary to invest in induction-compatible stainless steel water bath canners if I only have a standard electric stove, or are there more budget-friendly alternatives that still meet modern safety standards?
You don’t need an induction-compatible stainless steel canner if you have a standard electric stove. Traditional enamel-coated water bath canners or less expensive stainless steel ones will work just fine. Just make sure the canner has a flat bottom for even heating and that it meets current safety recommendations. This way, you can safely preserve food without the extra expense.
When it comes to maintaining canning gear like the stainless steel canners and pressure canners, what kind of cleaning routines or checks should I be doing to keep them in good shape for the long term?
To keep your stainless steel and pressure canners in top condition, wash them thoroughly with warm, soapy water after each use and dry them completely to prevent rust. For pressure canners, regularly check the gasket and vent for residue or wear, and replace these parts as needed. Inspect pressure gauges annually for accuracy. Avoid abrasive cleaners that can scratch surfaces, and always store canners with the lids off to allow airflow and prevent odors or mold.
I’m new to canning and trying to invest in the essentials without overspending. If you had to prioritize just a few modern tools beyond basic jars, which upgrades offer the biggest improvement in quality or safety for a beginner?
For beginners, three upgrades really boost both quality and safety: a reliable jar lifter for handling hot jars, a wide-mouth funnel to keep rims clean, and a digital timer or thermometer to monitor processing times and temperatures. If you plan to can low-acid foods, a pressure canner is a must for safety, but for jams and pickles, a basic water bath canner works well. Start with these, and expand as you gain experience.
When it comes to picking out jars, is there a significant difference in safety or food quality between using wide-mouth versus regular-mouth jars? The article suggests getting various sizes, but I wonder if type makes a big impact or if it’s just about convenience.
When it comes to safety and food quality, both wide-mouth and regular-mouth jars perform equally well if they are intended for home canning and have proper lids. The main differences are in convenience: wide-mouth jars are easier to fill, especially with larger pieces of food, and simpler to clean. The choice really comes down to what you plan to preserve and your personal preference.
Could you explain more about the maintenance routines for modern pressure canners with built-in gauges and safety locks? I want to be sure I am taking care of it properly so it lasts for years.
Absolutely. For modern pressure canners with built-in gauges and safety locks, regular maintenance is key. After each use, wash the lid and body with mild soap, avoiding abrasives. Check and clean the vent pipe to prevent blockages. Inspect the gasket for cracks and replace it if needed. Annually, have the pressure gauge tested for accuracy. Keep locking mechanisms clean and lightly lubricated if the manual recommends. Store the canner with the lid off to prevent odors and gasket sticking. Following these steps will help your canner work safely and last for many years.
For someone relatively new to home canning, which tools from the essential toolkit would you recommend prioritizing on a limited budget? Are there particular items that can be safely upgraded later, or is it best to invest in high-quality gear right from the start?
If you’re starting out with home canning on a tight budget, prioritize a reliable water bath canner (or a large stockpot with a rack), basic canning jars with lids, a jar lifter, and a funnel. These are essential for safety and ease. You can start with budget-friendly versions of these tools, then upgrade items like jar lifters, funnels, or specialty gadgets as you gain experience and confidence.
You mentioned that modern canners have features like built-in gauges and safety locks. For someone just getting started, do these advanced features really make a big difference in safety, or can a beginner get by with simpler, less expensive equipment?
Modern canners with built-in gauges and safety locks do add an extra layer of convenience and peace of mind, especially for beginners, since they help maintain correct pressure and prevent accidents. However, many people start out safely with simpler, traditional equipment by following all the instructions carefully and paying close attention during the process. Ultimately, advanced features are helpful, but they’re not strictly necessary if you’re diligent and cautious.
For someone starting out and on a tighter budget, which of the essential tools listed here are truly necessary right away, and which ones can be added later without risking food safety or quality?
When starting out on a budget, the most essential tools you need right away are quality canning jars with lids, a large pot (or water bath canner), a jar lifter, and a funnel. These items are key for safe and efficient canning. Other tools like bubble removers, magnetic lid lifters, or specialty racks can be added later—they’re helpful but not critical for safety or quality.
When it comes to keeping jars and lids in good condition for long-term use, what specific cleaning routines or storage methods do you recommend to make sure they stay safe and effective between canning seasons?
To keep your jars and lids in top shape, wash them thoroughly with hot, soapy water after each use and let them air dry completely. Store jars upside down in a clean, dust-free area to avoid moisture buildup. For lids, especially if they’re reusable, inspect the seals for wear and store them in a dry, cool place. Always avoid stacking heavy items on jars or lids to prevent chips and warping.
When it comes to the modern pressure canners with built-in gauges and safety locks, how do these features compare in accuracy and reliability to the traditional weighted-gauge models? Are there any common troubleshooting issues to be aware of with the newer designs?
Modern pressure canners with built-in dial gauges and safety locks offer more precise pressure readings and extra safety features compared to traditional weighted-gauge models. However, dial gauges should be tested annually for accuracy, as they can drift over time, while weighted gauges are generally self-calibrating. Common issues with newer designs include faulty seals, inaccurate gauges, or electronic sensor malfunctions. Always check the manufacturer’s instructions for maintenance and troubleshooting tips.
I noticed you recommend stainless steel water bath canners for their durability and compatibility with induction stovetops. For someone who occasionally cans smaller batches, is the investment in stainless steel worth it compared to enameled or aluminum canners, or are there maintenance or longevity issues to watch for with those alternatives?
If you only can small batches occasionally, an enameled or aluminum canner can work fine, but there are trade-offs. Enameled canners can chip over time, which may shorten their lifespan, and aluminum can pit if exposed to acidic foods. Stainless steel costs more upfront but is much more durable, requires less maintenance, and works on all stovetops, including induction. If you see yourself canning for years or want a canner that’s hassle-free, stainless steel is a worthwhile investment.
As someone looking to expand my product line to include more savory preserves, I’m curious what signs of wear I should watch for in my current canning setup. Are there any particular parts or accessories that commonly need replacing to keep things safe and efficient?
When expanding your canning lineup, regularly inspect your jars for chips or cracks, especially around the rims, as these can prevent safe seals. Check metal lids for dents or signs of rust, and test bands for warping or corrosion. For pressure canners, monitor the gasket and pressure gauge—replace them if you notice brittleness, deformation, or inaccurate readings. Keeping these components in top condition ensures both safety and efficiency with savory preserves.
You talked about updating tools and routines beyond just using mason jars. For someone who mainly does jams and pickles now but might want to try canning vegetables later, should I invest in both a water bath canner and a pressure canner right away, or can I start with one and add the other later?
You can definitely start with just a water bath canner since jams and pickles are high-acid foods and don’t require pressure canning. If you decide to move on to low-acid vegetables in the future, that’s when you’ll need a pressure canner for safety. It’s perfectly fine to add equipment as your canning interests expand.
I see you recommend stainless steel water bath canners, especially for compatibility with induction stovetops. How do these compare to enameled or aluminum versions when it comes to durability and even heat distribution for home canning?
Stainless steel water bath canners are generally more durable than aluminum or enameled versions—they resist rust, dents, and chipping over time. For heat distribution, stainless steel alone is less even than aluminum, but many stainless canners have an aluminum core or base, which helps distribute heat more evenly. Enameled canners can chip if dropped, and plain aluminum can discolor or react with acidic foods. Stainless steel is a solid all-around choice, especially for induction stovetops.
You talk about maintaining canning gear for consistent, long-term use. What’s the best way to keep pressure canner gauges accurate, and how often should I have them checked or calibrated?
To keep your pressure canner gauges accurate, have them tested at least once a year, preferably before your main canning season begins. Many local extension offices offer gauge testing services. Avoid dropping or bumping the lid, and store the canner in a dry place. If you notice any erratic readings or suspect damage, get the gauge checked right away to ensure safe and effective canning.
This guide mentions induction-compatible canners and a range of jar sizes. If I’m working with a limited budget and kitchen space, which essential tools should be my first priority to upgrade, and which ones can I safely hold off on for now without compromising safety?
If you’re on a budget and tight on space, start with a reliable water bath canner (that works with your stovetop), a jar lifter, basic canning jars with two-piece lids, and a funnel. These are essential for safe canning. Specialty jar sizes, magnetic lid lifters, and dedicated canning racks can be added later, as they’re helpful but not strictly necessary for safety.
I’m just getting into home canning and want to be mindful of costs. Which essential tools would you recommend starting with, and where is it okay to start with a basic or secondhand option before upgrading later?
To start home canning affordably, focus on a sturdy stockpot (or a secondhand water bath canner), basic canning jars with lids, jar lifter, and a funnel. You can often find jars, funnels, and even canners at thrift stores or yard sales. While a new jar lifter is safest, many other basics can be bought used and upgraded as you go.