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Most canning supplies lists are padded. You need a pot or canner that matches the food, real canning jars with new lids, and three or four hand tools that keep boiling water off your skin. Everything else is optional.
The one decision that matters is the food you plan to put up. Fruit, jam, pickles and acidified tomatoes can go in a boiling water canner or a steam canner. Vegetables, beans, meat and stock are low-acid, and the USDA Complete Guide to Home Canning says they must be processed in a pressure canner. Our pressure canning vs water bath canning comparison explains the split.
Below are the seven pieces of canning equipment we'd put in a starter kit, with specs taken from manufacturer pages and listings.
Quick Picks
- Best Tool Kit: Norpro 599 6-Piece Canning Set. Best for anyone who wants every hand tool in one box, including a jar wrench and tongs.
- Best Budget Tools: Ball Canning Utensil Set. Best for beginners who want the three tools that matter at the lowest cost.
- Best Water Bath Starter Kit: Granite Ware 0718-1 9-Piece Enamelware Canner Kit. Best for a first season of jam, pickles and fruit.
- Best Canner for a Full Kit: Presto 01781 23-Quart Pressure Canner and Cooker. Best for anyone who wants to can vegetables, beans or meat from day one.
- Best Everyday Jars: Ball Regular Mouth Pint Mason Jars, 12-Pack. Best for jams, sauces, beans and most recipes.
- Best Jars for Meat and Whole Produce: Ball Wide Mouth Quart Mason Jars, 12-Pack. Best for chunks of meat, whole tomatoes and big batches.
- Best Stockpot Upgrade: Norpro 604 Canning Rack. Best for turning a tall stockpot you already own into a water bath canner.
Comparison Table
| Pick | Best for | What you get | Works for low-acid foods? | Notes |
|---|---|---|---|---|
| Norpro 599 6-Piece Canning Set | Complete tool kit | Tongs, jar lifter, magnetic lid lifter, wide funnel, jar wrench, bubble popper/measurer | Tools only | Hand tools for any canner |
| Ball Canning Utensil Set | Budget tools | Jar lifter, funnel, bubble remover/headspace tool | Tools only | Funnel fits regular and wide-mouth jars |
| Granite Ware 0718-1 Kit | Water bath beginners | 21-qt enamel canner, lid, 7-jar rack, plus tools | No | Not for glass cooktops |
| Presto 01781 23-Qt | Vegetables, beans, meat | Pressure canner with rack and dial gauge | Yes | Also works as a water bath canner for quarts |
| Ball Regular Mouth Pints | Everyday jars | 12 pint jars with lids and bands | Yes, in a pressure canner | The most versatile jar size |
| Ball Wide Mouth Quarts | Meat, whole produce | 12 quart jars with lids and bands | Yes, in a pressure canner | Easier to pack and empty |
| Norpro 604 Canning Rack | Stockpot conversion | Chromed steel rack, up to 7 quarts or 7 pints | No | Folds flat |
The Best Canning Supplies, Reviewed
1. Norpro 599 6-Piece Canning Set (Best Tool Kit)
Who it's for: anyone who wants the full set of canning tools in one purchase, without hunting for pieces.
Norpro's set covers every hand tool a canning day calls for. Per Norpro's product page, it includes long tongs with vinyl-coated handles, a vinyl-coated jar lifter, a magnetic lid lifter, an extra-wide-mouth funnel, a vinyl-coated jar wrench and a bubble popper/measurer. The jar lifter is the piece that earns its keep. It grips hot, wet jars around the neck so you can lift them straight up out of boiling water, which kitchen tongs can't do safely. The bubble popper doubles as a headspace gauge, which matters because every tested recipe specifies headspace to the quarter-inch.
The jar wrench and tongs are nice to have, not essential. Norpro's page doesn't say the tools are dishwasher safe, so plan to hand wash them.
Pros
- Six tools, including a jar wrench and tongs
- Vinyl-coated jar lifter for a secure grip
- Bubble tool also measures headspace
- Sold as one boxed set
Cons
- No dishwasher-safe claim from Norpro
- Tongs and wrench are extras many people rarely use
Norpro 599 6-Piece Canning Set
by Norpro
2. Ball Canning Utensil Set (Best Budget Tools)
Who it's for: first-time canners who want the essentials and nothing else.
Ball's set has the three tools you'll use on every batch: a jar lifter, a funnel and a bubble remover that also measures headspace. Ball says the funnel fits both regular and wide-mouth jars, so one funnel covers every jar in this guide. It costs less than most larger kits and, from a safety standpoint, gives up nothing that matters.
What's missing is a magnetic lid lifter and a jar wrench. Since Ball and Kerr lids no longer need to sit in hot water before use, as University of Maine Cooperative Extension points out, the lid lifter is less useful than it used to be. Watch the listing, though: some retailers sell a four-piece version with a lid lifter under a similar name.
Pros
- The three tools that actually matter
- Funnel fits regular and wide-mouth jars
- Low cost
Cons
- No lid lifter or jar wrench
- Contents vary between three- and four-piece listings
Ball Canning Utensil Set
by Ball
3. Granite Ware 0718-1 9-Piece Enamelware Canner Kit (Best Water Bath Starter Kit)
Who it's for: beginners whose first season is jam, pickles, applesauce and acidified tomatoes.
This is the classic all-in-one water bath kit. The core is a 21-quart enamel-on-steel canner with a lid and a seven-jar rack, the same rack size used on Granite Ware's standalone canner, which holds 7 quart jars per load. Around it you get the basic tools: a jar lifter, a funnel, a magnetic lid lifter and a jar wrench, plus a colander. The exact lineup has varied between production runs and retailer listings, so check the box contents before you buy.
The limit is the cooktop. Granite Ware's usage guidance says not to use its enamel canners on glass cooktops, because the bottom isn't flat. On a glass, ceramic or induction range, buy a flat-bottomed stainless canner instead. And remember that this kit only handles acid foods. Green beans and chicken need a pressure canner.
Pros
- Canner, rack and tools in one box
- Holds a full 7-quart load
Cons
- Not for glass cooktops
- Contents vary by listing
- Water bath only, so no vegetables or meat
Granite Ware 0718-1 9-Piece Enamelware Canner Kit
by Granite Ware
4. Presto 01781 23-Quart Pressure Canner and Cooker (Best Canner for a Full Kit)
Who it's for: anyone who plans to can the garden, not just the fruit.
If your kit has room for one big pot, make it this one, because it does both jobs. As a pressure canner, it handles the low-acid foods a water bath can't: 7 quarts or 20 stacked pints per load. As a boiling water canner, it's tall enough for quart jars. It comes with a rack, a dial gauge that lets you set the exact pressure for your elevation, and a 12-year limited warranty from Presto. We cover it in depth in our best pressure canner guide.
The ongoing costs are small but real. Presto says to have the dial gauge checked before each canning season and to replace the sealing ring and overpressure plug every two to three years.
Pros
- Pressure cans and water bath cans in one pot
- Dial gauge for exact altitude pressure
- 12-year limited warranty
Cons
- Dial gauge needs an annual accuracy check
- Gasket and overpressure plug wear out
- Not for induction (Presto's 01784 version is)
Presto 01781 23-Quart Pressure Canner and Cooker
by Presto
5. Ball Regular Mouth Pint Mason Jars with Lids and Bands, 12-Pack (Best Everyday Jars)
Who it's for: everyone. If you only buy one size, buy pints.
The NCHFP names regular- and wide-mouth Mason-type jars with self-sealing two-piece lids as the best choice for home canning, and the pint is the most flexible size. Every NCHFP meat, bean and stock process we cover has a pint time, and some tested recipes are pints only. That includes the NCHFP's chili con carne. Pints also suit small households that can't finish a quart of beans before it spoils in the fridge.
These come with lids and bands, so you can start right away. You'll need new flat lids every time you can, and the NCHFP says unused lids keep their sealing quality for about five years from manufacture. Buy only what you'll use within a year or so.
Pros
- The size most tested recipes use
- Includes lids and bands
- Regular-mouth lids are widely stocked
Cons
- Narrow mouth is slower to pack with chunky foods
- Lids are single-use for sealing
Ball Regular Mouth Pint Mason Jars with Lids and Bands, 12-Pack
by Ball
6. Ball Wide Mouth Quart Mason Jars with Lids and Bands, 12-Pack (Best Jars for Meat and Whole Produce)
Who it's for: anyone canning cubed meat, chicken pieces, whole tomatoes or big family batches.
The NCHFP notes that wide-mouth jars are easier to fill and empty, and with quarts that matters. You can pack chunks of beef or chicken pieces without forcing them through a narrow neck, and they slide out in one piece later. Quarts are also the unit canners are rated in: a full load in most pressure canners is seven quarts.
Two cautions. Some recipes have no quart time (the NCHFP chili is pints only), so check before you fill. And half-gallon jars are a different story: the NCHFP lists them only for very acidic juices, so don't size up further for vegetables or meat.
Pros
- Easy to pack and empty
- Matches a standard 7-quart canner load
- Includes lids and bands
Cons
- Not every recipe has a quart time
- Bulkier to store than pints
Ball Wide Mouth Quart Mason Jars with Lids and Bands, 12-Pack
by Ball
7. Norpro 604 Canning Rack (Best Stockpot Upgrade)
Who it's for: anyone who already owns a tall stockpot and doesn't want to buy a dedicated water bath canner.
The NCHFP says a boiling water canner needs a rack, a fitted lid and enough depth to keep at least 1 inch of boiling water over the jars (2 inches if processing runs longer than 30 minutes). A tall stockpot plus this rack can meet that. Norpro's chromed steel rack holds up to 7 quart or 7 pint jars, keeps jars off the pot floor and apart from each other, and has long side handles so you can raise the jars to the rim for loading. It folds flat for storage.
It's roughly 12¼ inches square, so measure your pot first. Norpro says it fits its own 20-quart Krona stockpot. Our canning rack guide compares it with stainless and small-batch options.
Pros
- Turns a deep stockpot into a canner
- Holds 7 quarts or 7 pints
- Folds flat
Cons
- Chromed steel, not stainless
- Only works if your pot is deep enough
Norpro 604 Canning Rack
by Norpro
Canning Equipment Buying Guide
Start with the food, not the kit
The USDA splits foods at pH 4.6. Acid foods (most fruit, jams, jellies, pickles and acidified tomatoes) can be processed in boiling water. Low-acid foods (vegetables, beans, meat, poultry, seafood and stock) must be pressure canned to reach 240 to 250°F (116 to 121°C). A water bath kit can't be upgraded to do low-acid foods by boiling longer.
Pick the right canner
- Boiling water canner: a deep pot with a rack and lid. On an electric range, the NCHFP says it should be flat-bottomed and no more than 4 inches wider than the burner. See our best canning pots.
- Steam canner: uses far less water, but only for acid foods with a total process of 45 minutes or less, per University of Wisconsin research. See our steam canner guide.
- Pressure canner: required for low-acid foods. It must hold at least four quart jars upright for the USDA's tested times to apply.
The tools that matter
- Jar lifter. The single most important tool. It keeps jars upright and your hands out of the water.
- Canning funnel. Keeps rims clean, which helps lids seal.
- Bubble remover and headspace tool. Headspace is part of every tested recipe.
- A timer and a notepad. You'll restart the clock if the boil or pressure drops, so write down your start time.
Nice to have: a magnetic lid lifter, a jar wrench, a ladle and canning labels.
Jars, lids and bands
The NCHFP recommends Mason-type jars with two-piece self-sealing lids. Its other guidance is worth following:
- Jars can be reused many times. Check rims for nicks before every batch.
- Commercial mayonnaise-style jars break and fail more often, and should never go in a pressure canner.
- Lids keep sealing quality for about five years from manufacture. Discard dented or warped ones.
- Bands should be tightened to the maker's directions, never retightened after processing, and removed once the jars have cooled.
University of Maine Cooperative Extension says Ball and Kerr lids only need a wash in warm, soapy water, not a simmer. Our guide on how to sterilize canning jars covers when sterilizing is and isn't needed.
What to skip
The NCHFP says not to process jars in an oven, microwave or dishwasher, not to use open-kettle canning, and not to rely on canning powders. Jars with wire bails and glass caps, and zinc caps, aren't recommended. Skip "dry canning," which the NCHFP calls unsafe for vegetables.
How We Chose
We didn't test these products hands-on. We picked them by research: manufacturer product pages and specs from Norpro, Ball, Granite Ware and Presto, retailer listings where the maker's page was thin, and USDA and NCHFP guidance on jars, lids, canners and racks. We also drew on university extension publications and recurring owner feedback. We favored widely sold, long-running products and left out kits whose contents or specs we couldn't confirm.
FAQ
What supplies do I need to start canning?
For water bath canning: a deep pot with a rack and lid, Mason-type jars with new two-piece lids, a jar lifter, a canning funnel and a bubble remover or headspace tool. For low-acid foods such as vegetables and meat, add a pressure canner that holds at least four quart jars upright, as the USDA and NCHFP require.
Is a canning kit worth buying?
A tool kit is worth it because the jar lifter alone is a real safety upgrade over kitchen tongs. All-in-one kits with a pot are good value for water bath canning, but they can't process vegetables or meat; for those you need a pressure canner.
Can I reuse canning jars and lids?
Jars, yes. The NCHFP says Mason-type jars can be reused many times with new lids. Flat lids are single-use for a seal; University of Maine Cooperative Extension notes the USDA recommends new dome lids every time. Bands can be reused if they aren't rusted.
Do I need to boil canning lids before using them?
Not for Ball and Kerr lids. University of Maine Cooperative Extension says washing them in warm, soapy water is enough, and that the maker stopped recommending preheating years ago. For other brands, follow the directions on the box.
Can I use old mayonnaise or pasta sauce jars for canning?
Not in a pressure canner. The NCHFP says commercial mayonnaise-style jars break more often and should not be used for pressure canning. Jars whose mouths don't take a two-piece canning lid aren't recommended for home canning at all.
What canning equipment is not recommended?
The NCHFP advises against processing jars in an oven, microwave or dishwasher, against open-kettle canning, against canning powders, and against old-style jars with wire bails and glass caps or zinc caps.
Verdict
For most beginners, the right canning supplies are a Ball Canning Utensil Set or the Norpro 599 for tools, a case each of Ball pints and wide-mouth quarts, and one pot that fits your food. If you'll only make jam and pickles, the Granite Ware kit is the easy start. If vegetables or meat are on the list, put the Presto 01781 at the center of your kit and use it for both methods.