Canning and Preserving For Dummies Read Online Free Page A

Preserving Gear
    In This Chapter
    Checking out your everyday kitchen utensils and equipment
    Exploring and using canning and preserving gear
    Viewing your options for packaging food for your freezer
    Tracking down gear for drying
    How many times have you heard the phrase, “Use the right tool for the job”? At no time is this truer than when you’re canning and preserving. The majority of the items discussed in this chapter won’t break the bank, but they’ll make your canning and preserving tasks more efficient. The faster you process your fresh ingredients, the better the quality and flavor of your final product.
    In this chapter, you find a list of the tools and utensils you need to complete your tasks. Some tools, like a jar lifter or a lid wand, are only used for canning. Other tools, like pots, pans, and knives, are used throughout the year for everyday tasks. Purchase good-quality tools and equipment; their quality and durability will pay for themselves many times over.
    If your local stores aren’t familiar with the canning and preserving items you’re looking for or you’re having trouble locating them, head to Chapter 22, where you can find a list of sources for canning and preserving supplies.
    Assorted Basic Tools
    The tools that make canning and preserving easier are many of the very same tools that are in most well-stocked kitchens. When a recipe recommends a tool for canning, there’s a practical reason for doing so. Using the proper tool for the job decreases the chance of a jar failing to seal or being able to harbor bacteria. It can also reduce the chance of mishaps and injuries.
    Key basic tools and utensils
    If you’re serious about any work in the kitchen, these basic tools are indispensable. Purchase the best quality you can afford. Good-quality items will grow old with you.
    Knives: You need three basic knives: a paring knife, a multipurpose knife with a 6-inch blade, and an 8-inch (some people prefer a 10-inch) chef’s knife. When purchasing quality knives, look for two options: stamped or forged blades and blades made of stainless or high carbon steel (tempered steel knives are no longer the epitome of high quality cutlery). Ceramic is another high quality knife, but these high priced knives are easier to damage than their steel counterparts. Also, if you select knives that are balanced, the knife will do the work for you.
    Properly caring for your knives protects your investment. Keep your knives razor-sharp. Store them in a block or a magnetic knife storage strip so they don’t touch each other. Hand-wash them (dishwashers are notorious for being hard on dishes, and knives take the brunt of banging around with the other silverware).
    Measuring cups: Accuracy in measuring ingredients is essential to achieve the correct balance of ingredients for canning. There are two types of measuring cups: those for measuring dry ingredients, like flour, sugar, and solid fats, and those for measuring liquid ingredients (see Figure 2-1).
    Liquid measuring cups are made from glass, plastic, or metal. With glass measuring cups, you can easily see the amount of liquid in the cup.
    Measuring spoons (see Figure 2-2): These come in graduated sizes from 1/8 teaspoon to 2 tablespoons. Note: Don’t use adjustable measuring spoons for canning foods; they move too easily and could give the wrong measurement.
    To avoid having to stop and clean your measuring spoons whenever you measure the same amount of wet and dry ingredients, have two sets handy, one for dry ingredients and the other for wet ingredients.
    Figure 2-1: Measuring cups for dry and liquid food products.

    Spoons: You need at least a couple of cooking spoons made of nonreactive metal (like stainless steel) that won’t change the taste of acidic foods they come in contact with. Some choices for nonreactive metals are stainless steel, anodized aluminum, glass, or enameled cast iron. You can also use an assortment of different-sized wooden spoons (see