CHEF MARS' PICKLING PRIMER

For a water bath canner any deep pot is fine. You will need a canning rack or a cake rack to place inside the "canner" to prevent jars from touching the bottom or each other. The canning rack will help to eliminate the jars from cracking during "hard boiling" or processing.

JARS and GLASSES

Use only jars manufactured and certified for processing. Make sure they are not chipped or cracked as has been previously mentioned.

If you will only be filling jars and then sealing the jars with Paraffin wax and NOT processing in them, you may then use any kind of glass jars with lids that can be sterilized via boiling or steaming. This is frequently the case with jams, jellies and other high acid foods.

LIDS/TOPS

There are several types of jars used for processing.

Mason Jar
The most popular being the "domed lid" Mason Jar. This jar consists of the glass jar, the two piece lid and the threded top. The lid itself consists of the flat round cover that is rimmed with a sealing compound. This should never be used for processing more than one time. The threaded top or screw band is, however reusable. Once the lid is tightened, which is before processing, it should not be retightened after cooling as this will probably break the seal.
Other Jars
Hinged jars with flip back lids and removeable rubber gaskets may also be used if they have not previously been used for processing. Follow the same sterilization process previously mentioned.

OTHER MISC. ITEMS

Long strong tongs for handling the hot jars
cooling rack
thermometers
measuring tools
wide funnels for filling jars
log book