Canning Equipment, vegetable and fruit processing equipment, and more at great prices from CanningPantry.com. We strive to offer a complete selection of home canning equipment to the meet the canning and pickling needs of our customers
Essential Canning Equipment
Choose a quality Water Bath Canner or Steam Canner for canning high acid foods such as fruits. High acid foods can be safely processed at temperatures reached in the boiling water-bath or steam canners. To kill harmful molds, yeasts, and some bacteria, processing using the boiling water bath or steam methods ensures the safety of the preserved produce. Foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters/spreads fit into the high acid group since they have an acidity, or pH level, of 4.6 or lower. Most tomatoes and tomato products also fit into this category provided current recommendations for acidification are followed.
Choose a pressure canner for low-acid meats and vegetables which require a higher temperature when processing than can be reached by using water-bath canners or steam canner methods. To kill harmful bacteria (such as those associated with botulism) the use of a pressure canner ensures the safety of the preserved food. Foods such as red meats, fish, poultry, milk, and all fresh vegetables with the exception of most tomatoes, fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. This temperature can be reached only by creating steam under pressure in a pressure canner.
Add a Home Canning Kit and a Canning Lid Sterilizer to your canner and you will have all the essential canning equipment needed to process a variety of fruits, vegetables, meats, and other food products.
Please let us know if there is any home canning equipment you desire that we are lacking.
Canning Equipment and Methods that are not Recommended by the USDA
Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage. Steam canners are not recommended because processing times for use with current models have not been adequately researched. Because steam canners do not heat foods in the same manner as boiling-water canners, their use with boiling-water process times may result in spoilage. It is not recommended that pressure processes in excess of 15 PSI be applied when using new pressure canning equipment. So-called canning powders are useless as preservatives and do not replace the need for proper heat processing. Jars with wire bails and glass caps make attractive antiques or storage containers for dry food ingredients but are not recommended for use in canning. One-piece zinc porcelain-lined caps are also no longer recommended. Both glass and zinc caps use flat rubber rings for sealing jars, but too often fail to seal properly.
The previous paragraph was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2009).