Canners and Food Preserving Supplies

Regular mouth, wide mouth and the lid that fits

Mason-style jars come with a regular mouth of about 70 mm or a wide mouth of about 86 mm, and lids and rings are not interchangeable between the two. Match the lid to the jar's mouth and the capacity to the recipe: 12 ounce jars suit jams, while 32 ounce jars suit pickles and tomatoes. Metal two-piece lids are used once for canning. Reusable silicone lids suit storage and refrigerator use, but they are not a substitute for a tested canning seal in a pressure or water-bath process.

What the food needs: pressure, boiling water or neither

Low-acid foods such as vegetables, meat and beans need a pressure canner, because a boiling-water bath does not reach a safe temperature for them; high-acid foods like jams and pickles can use a water bath. A digital electric canner lists its capacity in quarts, so check how many jars it holds and that its voltage matches your outlet. Mason jar vacuum sealers pull air out of a jar for keeping dry goods fresh and are not the same as canning. Follow a tested recipe for time and pressure.

Questions about Canners and Food Preserving Supplies

Can I reuse canning lids?

Two-piece metal lids are designed for one canning use, because the sealing compound is compressed and will not seal reliably a second time. Bands and jars can be reused if undamaged. Silicone lids are reusable for storage but do not replace canning lids.

What is the difference between pressure canning and water-bath canning?

A water bath holds jars at the boiling point of water, about 212 degrees Fahrenheit, which is enough for high-acid foods such as jams and pickles. A pressure canner reaches a higher temperature in a sealed pot, which low-acid foods require.

Does a mason jar vacuum sealer replace canning?

No. It removes air to keep dry goods fresher in the jar, but it does not heat-process food. Use it for items such as nuts, flour or dehydrated foods, and use proper canning for wet, low-acid foods.