Here are some basic things you will need.
1.) Canner with rack (I got this one at walmart for about $20)
2.) Canning utensil kit. It comes with the jar funnel, magnetic lid lifter, air bubble remover/headspace and the jar lifter. It's better to buy the kit then each piece. (Got this at walmart for about $10)
3.) Jars. I have a case of 12, 1/2 pint size jars to can butter, jam and jellies. (Picked it up at walmart for around $7)
4.) a candy thermometer (not a must but I use it instead of having to add parcin into my jelly and jams. (Got it at walmart for around $3)
Now let's get started.
One of the first things would be to clean your pot and jars. Then put some water into your canning pot.
Remove your two piece lids from your jars and set them aside. Next,
Fill your jars with water and place them on the rack. Once all your jars are in lift the rack then set it in the bottom of your pot. Add more water until it's about a inch or two over the jars.
Place it on the stove with the lid on and bring the water to a boil. I boil my jars for about 30 minutes to make sure the are good and sterile. (If you have a big enough stove do this at the same time as making you contents to be jared.) Once they have boiled for 30 minutes set aside and make your contents. I'm making pumpkin butter.
As you can see my pumpkin butter is done and ready to be canned.
Take a small pot and heat some water. Add your lids with the "glue" to the small pot of water but make sure it's not boiling. (I remove it from the heat) this activates the glue and cleans the lids.
Then lift the rack to where you can get to the jars and remove a few at a time. You need to place your hot butter into hot jars.
I place a few on a paper towel or cloth to let the water come off.
Next put in your funnel and fill with pumpkin butter.
Use this tool to get out the air bubbles and check head space (pumkin butter calls for 1/4 in head space.)
Use your magnetic lid lifter to get a lid out of the hot water and place it on your jar.
Next add the ring and tighten it finger tight.
Repeat those steps until all your jars are filled.
Then place all your jars back on the rack for a "hot bath".
Lower the rack into the bottom of the pot and again make sure they are fully submerged. Place on the lid and bring to a boil again. Depending on your altitude you will need to boil for different times. I'm at sea leave so mine only boil for 10 minutes. They say add roughly 10 mins for every 1000 feet.
Once brought to a boil and left for their slotted time. Removed from the pot and place on the conter to cool.
Once they cool listen for them to pop. Once they are cooled you can touch the lids and as long as they don't move your jars are sealed and good to go.
You can store your jars in a cool dark place for up to a year. Make sure to mark when they where made/sealed.
Good luck on your canning adventure. If you have any questions please feel free to leave a comment and I will answer them. Thank you.
