Canning

Specialized canning jars have tempered glass and are less likely to break. New jars have a fill line to allow for expansion. Or you can save money and use jars from food you had bought (pickles, marmalades, etc.). These jars have a unique lid, which you can’t often buy separately, so you have to use the original (already used) lids and just make sure that top of the lid has a clicking part (to confirm that the jar is properly canned).

I have no problem using the same lid even up to three times and never had a problem with the seal. I always make sure to clean the lids thoroughly before canning. Even though I am mostly reusing jars from food I bought, the decision to do so (with any possible consequences) is your responsibility and I not liable for it.

If you have a large enough sauce pot or stock pot, you can avoid buying a special canning pot (from my experience you will be able to can with any pot that is 12 QT and larger). If you don’t have a large pot, don’t buy a canning pot anyway — instead buy a large sauce pot instead. A special canning pot is fairly cheap, but if you pay a little more, you will get a similar sized regular pot that will be a great kitchen tool used for more than just seasonal canning.

You will be surprised how helpful it will be in cooking large amounts of soups, stews, and chili comfortably. If you already have a large pot and want to have a special canning pot, consider buying a pressure canning pot instead of a regular canning pot. In a pressure canning pot, jars do not need to be fully covered in water since you are utilizing pressure steam.

If you would like to manipulate jars easier during canning, you will need to buy a jar lifter. It will help you to manipulate the jars easily during sterilization and after filling them.