What I use for canning

canners:
• waterbath canner, includes rack for 7 quart jars
• pressure canner, mine has weights, not a gauge

canning hand tools:
• wide mouth canning funnel
• canning jar lifter
• kitchen tongs
• canning lid lifter (magnetic tip)

jars
• quart, pint, 1/2 pint jars
• new lids
• (recycled) metal bands
• plastic mason lids for fridge storage

extra's
• cheese cloth or jelly strainer bag
• stainless steel (tomato) strainer
• stainless steel colander
• large stainless steel pot(s) with lid
• stainless steel whisk, stirring spoon(s)
• rubber pot cleaner/scraper

There are steam canners available which use steam instead of boiling water to can the jars. This significantly reduces the amount of water used (the jars do not have to be submerged) and thus the amount of energy used to bring the water to a boil. Instead of buying another piece of equipment, I have been using my pressure canner (sans weight) as a steam canner with good success. The ease of steam canning makes it preferable over waterbath canning, plus steam canning does not leave hard water marks on the glass jars either.

Once a year the Cornell Cooperative Extension hosts pressure canner checks. They recommend to have your pressure canner checked before use each season to prevent accidents. Please email them for more info at tompkins@cornell.edu.