The SLT Guide to Canning: The Kitchen Tools You Need

Lining your shelves with jars you’ve made yourself feels a little like bottling up time.

A basket of strawberries turns into ruby-red jam that brightens winter mornings. A bumper crop of cucumbers becomes crisp pickles that taste like summer long after the garden has gone quiet. And in fall, slow-simmered apples transform into golden applesauce—perfect to enjoy yourself or to share as gifts.

Canning doesn’t have to feel complicated or intimidating. With a sturdy stockpot, a simple funnel and a reliable thermometer, the process quickly becomes approachable and, even, enjoyable. Over time, it can grow into a kitchen ritual you look forward to each season, a way to celebrate the harvest and carry those flavors with you.

From preserving summer tomatoes to gifting homemade jams, the right tools make all the difference. Explore Sur La Table’s Specialty Tools collection and start canning with confidence.

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What is Canning?

Canning is one of the oldest and most reliable ways to preserve food at home. At its heart, it’s about sealing food in airtight jars so it lasts far beyond harvest season—no freezer or fridge required. Depending on what you’re making, there are two main methods:

• Water bath canning: Used for high-acid foods like jams, jellies, fruit butters and pickles.
• Pressure canning: Needed for low-acid foods like beans, meats and soups to ensure food safety.

Both methods help lock in flavor and nutrients. But more than that, they give you the joy of creating something shelf-stable and homemade, whether you’re stocking your pantry, planning winter meals or making thoughtful canning gift ideas for friends and family.

The Canning Essentials: What You’ll Need

Starting out doesn’t require a huge investment. With a few canning kitchen essentials, you’ll be ready to try your first batch with confidence.

• Norpro Stainless Steel Mini Funnels, Set of 3
  These are a lifesaver when filling jars neatly and quickly. They fit different jar sizes, keep rims clean and make the process much less messy—especially when working with hot jams or sauces.

• All-Clad Stainless Steel Stockpot, 16 qt.
  A sturdy, oversized stockpot is the backbone of every canning setup. Whether you’re boiling jars in a water bath or simmering a big batch of tomato sauce, a pot this size gives you the capacity (and even heat) you need.

• Sur La Table Ultra-Thin Instant-Read Digital Thermometer
  Temperature control is one of the best tools for home canning. A reliable thermometer makes sure your jams reach the right setting point and that your water stays hot enough during processing which both critical for safe, successful results.

These tools make canning easier, safer and more enjoyable, especially if you’re learning how to start canning for the first time.

How to Can (Step-by-Step)

Learning how to can at home takes a little practice, but once you’ve done a batch or two, the rhythm becomes second nature. Here’s a more detailed guide to help you through your first round:

1. Prepare Your Produce

• Wash thoroughly: Dirt and bacteria can affect the safety of your jars, so rinse produce under cool water.
  Peel or trim if needed: Some recipes call for peeling (like peaches or tomatoes), while others use produce whole (like small cucumbers for pickles).
• Cut to size: Slice, chop, or mash depending on the recipe—just be consistent so everything cooks evenly.

2. Sterilize Your Jars

• Place clean jars upright in a canner or large stockpot, cover with water and bring to a simmer (180°F). Keep them hot until ready to use.
• Lids no longer need to be boiled but keeping them in warm water makes them easier to handle.
• This step is key to safe canning, since sterilization prevents spoilage and ensures strong seals.

3. Fill the Jars

• Use a funnel: A wide-mouth funnel (like the Norpro set) keeps rims clean and reduces spills.
• Pack with hot food: Ladle prepared food into the jars while it’s still hot. For pickles, pack vegetables tightly before pouring in brine.
• Leave headspace: Most recipes call for ¼ to 1 inch of space between the food and the lid. Too much or too little headspace can cause sealing problems.
• Remove air bubbles: Slide a non-metal spatula or bubble remover tool along the inside edges of the jar to release trapped air pockets.

4. Seal the Jars

• Wipe the rims with a clean, damp cloth to remove any food residue (important for a secure seal).
• Place the flat lid on top, then screw on the band until fingertip-tight—don’t over-tighten.

5. Process the Jars

• Water bath canning: Submerge jars in boiling water, ensuring they’re covered by at least one inch. Processing times vary by recipe, jar size and altitude.
• Pressure canning: Place jars in a pressure canner with the recommended amount of water. Lock the lid and bring to the correct pressure, maintaining steady heat for the recipe’s required time.
• Use your instant-read thermometer to double-check food or brine temperatures before processing—it’s one of the best canning tools for beginners to ensure success.

6. Cool and Check Seals

• When processing is complete, carefully lift jars with a jar lifter and place them on a towel. Leave space between jars so air circulates as they cool.
• Don’t disturb jars for 12–24 hours. As they cool, you’ll often hear the satisfying “pop” of lids sealing.
• Test seals the next day: press the center of each lid—if it doesn’t flex or pop, the jar is sealed.

7. Label and Enjoy

• Mark jars with the recipe name and date.
• Keep them stored in a cool, dark pantry until you’re ready to enjoy them.

Canning may feel detailed at first, but each step ensures food safety and quality. Once you’ve done it a couple of times, the process becomes a calm, rewarding ritual—like baking bread or making stock—that connects you to the season.

How to Store Canned Goods

Once jars are sealed and cooled, store them in a cool, dark place like a pantry, cupboard or cellar. Most home-canned goods stay fresh for 12–18 months, though high-sugar recipes like jams often last longer.

Be sure to:

• Label jars with the date and recipe type.
• Rotate older jars to the front so they get used first.
• Discard anything with a broken seal, bulging lid or signs of spoilage.

What Can You Can?

One of the joys of home canning is how flexible it can be.

Once you know the basics, the question shifts from “what should I can?” to “what do I want to enjoy months from now?” The options stretch across every season, from bright summer berries to hearty fall vegetables—and each jar you put up is like saving a little piece of that moment for later.

Fruits

Summer fruit is a dream for beginners, and the results are beautiful and versatile. Try:

• Peaches, plums, or cherries for pie fillings and desserts.
• Applesauce or pear butter in fall—perfect for cozy breakfasts.
• Citrus marmalades in winter, when bright flavors are especially welcome.

Try this Orange-Cardamom Marmalade recipe!

Vegetables

Vegetables often need a pickling brine to keep them safe for water bath canning, which also gives them a tangy twist:

• Pickled cucumbers (classic dill or sweet bread-and-butter style).
• Carrots or beets for colorful, crunchy snacks.
• Green beans are great for salads, side dishes, or even a Bloody Mary garnish.

Try this Sous Vide Flavor-Packed Pickles recipe!

Jams & Jellies

Jam-making is one of the most rewarding ways to learn how to start canning because it’s straightforward and the results make great gifts. A few favorites:

• Strawberry jam—a springtime classic.
• Blueberry or blackberry jam in mid-summer.
• Peach jam—deliciously golden and sweet.

Try this Strawberry Vanilla Preserves recipe!

Tomato Sauce

Tomatoes are a canning staple, but because they’re borderline in acidity, you’ll add lemon juice or citric acid before processing. Canned tomatoes or sauce are endlessly useful for pasta, soup or pizza night in the middle of winter.

Try this Fresh Tomato Sauce recipe!

Chutneys & Relishes

Condiments are where you can get creative. They’re flavorful, unique, and impressive as canning gift ideas:

• Sweet onion relish that pairs with burgers or cheese boards.
• Corn salsa—a crowd-pleaser at summer barbecues.
• Spiced fruit chutney—perfect for holiday entertaining.

Try this Apple-Cranberry Chutney recipe!

Gifting Your Canned Creations

Homemade preserves are thoughtful, affordable gifts that feel personal and generous.

A jar of summer jam wrapped with ribbon makes a lovely hostess gift. A few jars of pickles in a basket with crackers and cheese become an instant holiday present. You could even do a small sampler like, three different jams, to represent the best of the seasons. 

And if you want to make your jars even more festive, add a square of seasonal fabric under the lid band—gingham in summer, plaid in winter—tied off with string or ribbon.

From preserving summer tomatoes to gifting homemade jams, the right tools make all the difference. Explore Sur La Table’s Specialty Tools collection and start canning with confidence.

Shop Specialty Tools