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to make my canning season easier and less tedious. As I look back over all the seeds, pits, peels,
cores, toil, sweat, chopping, cutting and mashing of canning season, I "relish" (canning product term!)
the various pieces of canning equipment I have added to my repertoire that have truly helped ease my
stockpot burdens. Perhaps you already have these pieces of equipment in your kitchen and have not yet
employed them in your canning regime. Or, perhaps after reading this article, you too, will invest in
some of these tools to further aid you in your canning season. I have found these tools irreplaceable
and, although in a pinch I could can without them (in some cases), I would prefer to always have them
in my kitchen of canning splendor.
1. Steam Canner: There is some debate out there in canning land whether or not a steam canner
adequately heats the contents of jars in order to kill bacteria. I have used a steam canner with great
success for the past 6 years. I especially like using the steam canner for fruits, pickles, and jams.
A steam canner uses much less water, therefore less fuel, and is easy to handle. I have even steam
canned tomatoes with good results. As usual, I believe if you follow the guidelines which come with
your steam canner, you should enjoy great results.
2. Pressure Canner: Years ago folks were scared away from using pressure canners because they
seemed "dangerous". Pressure canners on the market today are very safe to use and a MUST if you want
to can vegetables and meat. I recommend obtaining the biggest pressure canner you can afford! You'll
be glad for the investment!
3. Food Mill: A few years ago I purchased a food mill through Lehman's (please follow link at
the end of this article to find out where you can obtain your own food mill). It was one of the best
investments I ever made. The food mill eliminates many steps, such as peeling, and is wonderful for
making all types of sauces, syrups, juices and purees. Most food mills come with various screens that
will aid in anything from removing small seeds to making chunky salsa.
4. Food Processor: My food processor saves me tons of time in the chopping and slicing
department. From salsa to pesto, I'd be hard pressed to be without my food processor.
5. Double Burner Outdoor Cooker: On hot summer days, I take much of my canning outdoors and
complete my canning on my outdoor cooker. Trust me, during canning season, almost every burner on the
stove is being used, so an extra burner or two does not hurt! Plus, the house stays cooler, you get a
tan, and the canning gets done. Talk about your multi-tasking!
In addition to the above equipment, it is a good thing to have large stainless steel bowls, a set of
good knives, a sturdy cutting board or two, and a lot of patience! Canning is a lot of work, but in
the end, the rewards are well worth the effort. I accumulated much of the equipment listed above over a period of time, and now that I have these tools, I would prefer never to look back. In fact, if I can find other equipment and tips to make my canning season easier, I'll be sure to check into it...and
pass it on to you!
More tips on canning and canning equipment, as well as other information on self-sufficiency and homestead living, from C.L. Carr can be discovered at http://emergencyfoodpreservation.blogspot.com or http://survivalcentral.blogspot.com
