I agree. It costs more but a good pressure canner can also serve as a water bath canner. And I'd suggest getting one big enough to handle enough cans at one time to make the time and effort pay off. I got a Presto 30 quart, which is how much water it can hold, not how much you can can. It can handle 18 pints or 8 quarts as a pressure canner and 9 pints or 8 quarts as a water bath canner.
The supplies I'd look for.
If you get one big enough, get the extra rack so you can stack the pints for pressure canning. The rack I am talking about is a fairly flat plate with holes in it that you set on the bottom of the canner to get the jars off the bottom or on top of the first layer of pints to put the next layer of pints on. You might see a contraption that fits inside the canner to put the jars in so you can lift them out. I consider this a total waste.
I consider a jar lifter as required. You have to be able to get those jars in and out of the hot canner. This is a device that you grab to top of the individual jars and lift them out.
I find the funnel to hep load the jars as real handy to have.
A big stock pot to heat the food you are canning comes in real handy. I got a 12 quart stainless steel pot that can handle acid foods like tomatoes and still have to use my 8 quart sometimes for big cannings.
I have a food mill, which comes in handly preparing certain things, like tomato sauce. There are other methods, like sieves or cheese cloth. And there are a lot of different techniques for specific things that can make the process easier or harder.
These are what I consider the essentuals. Others, of course, will have other opinions and some things can make it a little more convenient. Someone mentioned the magnet lid lifter. I use a fork to get the lids out of the sauce pan I heat the lids in. I use towels (dark towels that don't show stain very well) to set the hot jars on and let them cool. Some may use racks. I use a plastic knife to let the air bubbles out. I used to use a plastic chop stick but found the plastic knife works better in pickles, green beans, things that are chunky. I use a normal ladle to fill the jars and find a table spoon you would use to eat soup with good for adjusting the final level in the jars. A small plastic ruler about 6" long comesin handy to tell the difference in 1/2", 3/4", or 1" head space in the jar.
My Ball book is not blue, but it is great for canning. It does not absolutely have to be the Ball book, but a good up-to-date canning book is essential.
There has been a lot of discussion on the glass topped stoves. Talk to the manufacturer of yours before you jump to a conclusion on your model. Different manufacturers say different things.
You might consider looking at the sister site, TheEasyGarden.com, down on the bottom of the screen. There are some good threads on this forum about canning and a world of experience, but the sister site is a little more specific for this topic. It is a great site for asking specific questions about how to can specific things.
As I mentioned, others have different procedures, methods, and preferences but this is my take on it. Good luck.
The supplies I'd look for.
If you get one big enough, get the extra rack so you can stack the pints for pressure canning. The rack I am talking about is a fairly flat plate with holes in it that you set on the bottom of the canner to get the jars off the bottom or on top of the first layer of pints to put the next layer of pints on. You might see a contraption that fits inside the canner to put the jars in so you can lift them out. I consider this a total waste.
I consider a jar lifter as required. You have to be able to get those jars in and out of the hot canner. This is a device that you grab to top of the individual jars and lift them out.
I find the funnel to hep load the jars as real handy to have.
A big stock pot to heat the food you are canning comes in real handy. I got a 12 quart stainless steel pot that can handle acid foods like tomatoes and still have to use my 8 quart sometimes for big cannings.
I have a food mill, which comes in handly preparing certain things, like tomato sauce. There are other methods, like sieves or cheese cloth. And there are a lot of different techniques for specific things that can make the process easier or harder.
These are what I consider the essentuals. Others, of course, will have other opinions and some things can make it a little more convenient. Someone mentioned the magnet lid lifter. I use a fork to get the lids out of the sauce pan I heat the lids in. I use towels (dark towels that don't show stain very well) to set the hot jars on and let them cool. Some may use racks. I use a plastic knife to let the air bubbles out. I used to use a plastic chop stick but found the plastic knife works better in pickles, green beans, things that are chunky. I use a normal ladle to fill the jars and find a table spoon you would use to eat soup with good for adjusting the final level in the jars. A small plastic ruler about 6" long comesin handy to tell the difference in 1/2", 3/4", or 1" head space in the jar.
My Ball book is not blue, but it is great for canning. It does not absolutely have to be the Ball book, but a good up-to-date canning book is essential.
There has been a lot of discussion on the glass topped stoves. Talk to the manufacturer of yours before you jump to a conclusion on your model. Different manufacturers say different things.
You might consider looking at the sister site, TheEasyGarden.com, down on the bottom of the screen. There are some good threads on this forum about canning and a world of experience, but the sister site is a little more specific for this topic. It is a great site for asking specific questions about how to can specific things.
As I mentioned, others have different procedures, methods, and preferences but this is my take on it. Good luck.
