Nancy recommended one a few weeks ago, but this one looks like a good deal (assuming you have a pot deep enough to hold the jars with at least an inch of water over them). The other thing I would recommend is the Ball BLue Book. I know I am sounding like a self appointed expert here, but the wonderful people here have given me such great advice, both online and in person, I feel confident passing this along.

Alexa

Here is a link that might be useful: Back to Basics Canning Kit - Amazon

Oh I'm sorry, did I miss a recent thread? It must have been before I read about Sharon's chili sauce this afternoon. ;-)

I just realized one potentially significant consideration - I've got a glass top electric range. But if I can use any old stock pot with that kit, then I can just go to the restaurant supply store and get something relatively cheap.

Well - I guess it wasn;t that recent. It is from the beginning of June..... I can't believe how the summer is flying past!

Alexa

Here is a link that might be useful: Small Batch Canning

You don't need much "stuff"...jars...a stock pot to process the finished jars in...use a folded dish towel in the bottom if you don't have a rack. You will need tongs to get the jars out of the water, perhaps a funnel to pour the stuff into the jars...or do as I do and pour the liquid jelly into a quart pyrex measuring pitcher and pour from that.
You don't need much to put up[ a few batches of jelly or jam.
Linda C

The only things I had to buy were a jar grabber thing and a jar funnel. I lined the bottom of my big stock pot with the jar bands to make a rack.

I can on a smooth top too with no problems. Some do have warnings about it in their manuals though. I THINK that is in reference to a normal water canner that doesn't have a flat bottom like a stock pot???

David

I have a ton of gadgets, but in my classes we talk about what you Really Need. In addition to a funnel and jar lifter, I recommend one of those plastic bubble removers. If you're trying to get as many years as possible out of your jars, tinking around in them with a butter knife can stress the glass. Some people use a chopstick or a rubber spatula, but I like to use something thin and flexible.

I use a dollar store round cake rack in a stockpot for a waterbath. A couple of months ago I got an induction burner to play with, but figured I wouldn't be able to can on it. When I was packing my canning gear up after a class, one of those magnetized thingeys that lift your lids out of the hot water was stuck to my old, cheap junky stewpot. Whoo-hoo...the induction works great and best of all, I can can out on the back porch. Maybe someday they'll made an induction-capable pressure canner...

FOAS - look for canning kits in Walmart in store and online and Home Depot. I ordered mine from our neighborhood hardware store.

I have a smooth cooktop too and the big pot that comes in the kit works fine.

Thanks for the nudge, I need to make more Habanero Gold too!

This time of year all of the 'big-box' stores carry canning supplies. The place I never thought about was my local Ace hardware...they always have the jars and basic tools including the stock pot. The stuff is not expensive and will last for years. Worthwhile investment and you may not realize you will can as much as you might when you have everything readily available. I just did 16 quarts of dill pickles a month ago. Oh man are they good!

Duane

Thanks for the suggestions. Home Depot and Lowes were a no-go, Walmart "thinks" they carry it, Ace does.

A jar lifter is the neatest gizmo, and makes canning much easier, but in a pinch you can use a tongs with a RUBBER end for gripping the jars. When I first started canning I used metal tongs, but they can scratch the jars and lids.

Everything else you can sub something you already have, like use a stockpot. But those metal canning pots are dirt cheap and save you money in the long run by cutting fuel consumption to boil the water. But best to match size of boiling water pot to amount of stuff you can, you can get by with a smaller pot for smaller batches of stuff, I do routinely use smaller pots for the BWB.

The BEST canning gizmo to buy are these lid lifters with magnets on the end. Basically a long wand with a magnet on the end of it for reaching into the pot of boiling water to retrieve the lids and rings. I lost mine and life has been tough without it. If I had to buy one gizmo, that would be it. I just found a replacement last night at my local grocery, I am so happy!!

Here is a link that might be useful: Canning lid lifter

I have everything but the air remover (I use a plastic knife) and the lid retriever with the magnet at the end. The pot with rack came from Ace Hardware for under 30 dollars. I bought the funnel, perfect for the task, and Jessy sent me jar lifters. (Thank you, again!) Trying to deal with hot heavy wet jars with tongs was really dangerous. I do want the magnet thing but find I have gotten by without it.

If you have a Harbor Frieght or automotive store near you, they have the little magnets that extend out that mechanics use, and they are usually about a $1.00. They work grat!
Sally

Looks like you have all the suggestions for supplies that you need so I will add a tip for using the jar lifter--it works great for lifting ramekins out of a bain marie.

I love Harbor Freight and the mechanics magnet is a tool in my kitchen too.

Looks like you have all the suggestions for supplies that you need so I will add a tip for using the jar lifter--it works great for lifting ramekins out of a bain marie.

I love Harbor Freight and the mechanics magnet is a tool in my kitchen too.

The two items I consider absolutely indispensable:

The Ball Blue Book

a Jar Lifter

The jar lifter allows you to move hot slippery wet jars safely; the Ball Blue Book, for about $6, is a great reference for a beginning canner. Both are more than worth the expense.

And then skip on over to the Harvest Forum and play.
You'll find yourself canning things you never even thought of........

Asian Plum Sauce?
Habanero Gold Jelly?
End of Garden Pickles?
Peach Jam for Cold Mornings?

Yep, we're havin' lots of fun over there this time of year!

Deanna

I could find no canning pots per se, but fortunately my stock pots are large enough to seem up for the challenge. Aside from wide mouth pints, what I was able to find this morning were my next two biggest concerns after my last experience: The jar lifter and the funnel. Yes, I bought the book as well.

Deanna - Nope, thanks for the offer but I absolutely refuse to get into canning to any great extent. The majority would most certainly go to waste. Kind of like buying meat on sale and sticking it in the freezer. It stays there until I need more room in the freezer. Then it gets thrown out. Dunno, it's just a mental block I have. As Annie would say: "Shrug?"

Got'cha.
What are you wanting to can now?

Deanna

I do hundreds of jars of pickles, tomatoes, tomato sauce and jams each year. The only special tool I have is a wide mouth funnel. Honestly I think some folk make it sound way more complicated and difficult than it is.

Mind you I only do HWB canning, no pressure canning.

Deanna - Oh no I didn't mean to sound so negative! I'm just trying to talk myself out of something potentially addictive! Right now I'm several hours into Sharon's chili sauce recipe.