As I have said before (am I’m sure I will many more times) getting started is always the hardest. This section will be dedicated to quick info pages such as what items you truly need (and a few fun ones too!), what they are used for, going over the different types of pectin, and much more.
If you are a new canner, you can easily get lost and overwhelmed in the research on what you do and do-not need.
Here is a master list of items that you need, and what they are used for –
Quarter-pint, half-pint, three quarter-pint, what?!
Admittedly, there are a number of sizes and styles for each jar but hopefully we can make it much easier to understand!
Pectin – What is it and why do I need it?
Pectin is a naturally occurring substance in many fruits such as apples and berries. It acts as a thickening agent when heated. Most often pectin is utilized in jams and jellies.
Surprising as it may be, elevations play a huge role in canning. If you are water bathing, if will affect how long you need to process your item and when pressure canning, you may need to add additional weight. This page helps you determine what changes (if any) need to be made to maintain safe canning practices.
Learn about the parts/pieces of pressure canner as well as how to inspect it before use.