Canning: A Modest Miracle

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Canned food needs to be cooled upright and gradually in a safe place out of a draft. This takes several hours. Don't put jars on a cold surface and don't cover them with a cloth.

VITAL CANNINGEQUIPMENT

Canners, jars, snap lids, and screwbands

Large bowls and other containers - for preparing food. Be sure to choose nonaluminum. Stainless steel is ideal.

Colander - These large-hole strainers are essential for draining washed or salted fruits and vegetables.

Tongs - These are handy for moving hot beets and other produce, as well as for lifting snap lids from hot water.

Jar lifter - This is essential for lifting hot jars from the canner or pressure cooker. We had a homemade birch pair. The commercial ones are metal and coated with soft plastic.

Good paring knife - Have this in advance for peeling fruit and vegetables. A knife you are comfortable with is essential.

Measuring spoons and measuring cups - Get your proportions right.

Long-handled spoons - These are important for stirring your bubbling brew, which will froth and spit. Metal is best because wood absorbs color and flavor.

Funnel - A canning funnel fits neatly inside the jars and is vital for keeping the rims clean while filling.

Potato masher or pastry blender - good for crushing fruits slightly so their juice is released.

Spatula or plastic knife - for removing air bubbles from jars before processing.

Clean Cloth - This will be dampened and used to wipe rims.

Timer or clock - for keeping track of processing time.

Labels - lest we forget when or what we canned.

EXTRA EQUIPMENT FOR JAMS, JELLIES, JUICES, ETC.

Pots and pans - Heavy nonaluminum pans with at least a six-quart capacity.

Candy or jelly thermometer - A thermometer with a metal clamp for fastening to side of pan to detect correct jelling temperature.

Food processor or food mill - These grinders are either manual or electric and are ideal for pureeing fruits or vegetables.

Cheesecloth - This loosely woven cotton is good for straining juice from softened fruit and pulp.

Jelly bag - This mesh bag hangs, allowing the juices to drain. It should be dampened first so that it doesn't soak up juices from the fruit.

Ladle - This large spoon with cup bowl, long handle, and spout will ease the task of pouring hot jelly and jams into jars.

Mesh skimmer - This long-handled fine-wire mesh strainer is ideal for removing the foam from the surface of the boiling jelly.

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