Canning Supplies


CanningPantry.com offers a great selection of home canning supplies to make your food storage project easier. See our canning jars and pectin from Ball® and Precision Foods. The Mrs Wages line of pickling mixes and Mrs. Wages tomato canning mixes are one of our most popular additions to our huge selection of home canning supplies. For some, home canning is a hobby; for others, it's a lifestyle. CanningPantry has the most complete selection of supplies and equipment for the beginning canner as well as the food preservation expert. If we do not offer a home canning supply item that you need, please let us know.


Ball Mason Canning Jars
Ball Mason Canning Jars

Canning Jar Lids, Rings & Caps
Canning Jar Lids, Rings & Caps

Plastic Freezer Jars
Plastic Freezer Jars

Pickling Supplies
Pickling Supplies

Pectin, Lime, Salt, & More
Pectin, Lime, Salt, & More

Canning Jar Labels
Canning Jar Labels

Fresh Fruit Preserver
Fresh Fruit Preserver

Seasoning Mixes
Seasoning Mixes


Essential Canning Supplies

Make sure you have plenty of these essential home canning supplies before starting your next food preservation project. Remember, canning lids must never be reused. However, canning rings and canning jars can be reused indefinitely. It's always good to have plenty of pectin on hand prior to the jam and jelly season.

Be sure to try some of the great Mrs. Wages pickling and tomato mixes this season. We have many customers that say their families will eat nothing but Mrs. Wages pickles or salsa. We hope that our selection of canning supplies will meet all your food preservation needs.

Why can foods?

Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is a fulfilling experience and a source of pride for many people.

Many vegetables begin losing some of their vitamins when harvested. Nearly half the vitamins may be lost within a few days unless the fresh produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated produce loses half or more of some of its vitamins. The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitive vitamins are from 5 to 20 percent each year. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food. If vegetables are handled properly and canned promptly after harvest, they can be more nutritious than fresh produce sold in local stores.

The advantages of home canning are lost when you start with poor quality fresh foods; when jars fail to seal properly; when food spoils; and when flavors, texture, color, and nutrients deteriorate during prolonged storage. The information and guides that follow explain many of these problems and recommend ways to minimize them.

How canning preserves foods

The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons:

  • growth of undesirable microorganisms—bacteria, molds, and yeasts,
  • activity of food enzymes,
  • reactions with oxygen,
  • moisture loss.

    Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues.

    Proper canning practices include:
  • carefully selecting and washing fresh food,
  • peeling fresh foods,
  • hot packing many foods,
  • adding acids (lemon juice or vinegar) to some foods,
  • using acceptable jars and self-sealing lids,
  • processing jars in a boiling-water or pressure canner for the correct period of time.
  • using the appropriate canning supplies for the specific recipe.

    Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out. Modern canning equipment and canning supplies coupled with up to date recipes, all ensure high quality and safe canned foods.