Be sure whatever recipes and methods you use are current and from reliable resources. There are some well meaning people who write books and put information out online that are not safe to follow. Any of the USDA/University extension sites and publications are safe to use. Also, the current Ball Blue Book is an excellent and inexpensive book to use. There are other good ones, too, but these are reliable to use. They are a good place to begin getting information.

Here is a link that might be useful: Canning basic supplies and information.

First thing I would recommend is a good pressure canner. The AMERICAN CANNER is a cast aluminum with no gaskets. They are high dollor but will last for generations. Mine is over 50 years old.

A pressure canner may not be a good first choice if your a beginner. These pressure canners are quite expensive, but can give you more options for canning more kinds of foods. I suggest starting off at he beginning, with a water bath canner. Things like canning tomatoes and pickles, as well as making jellies and jams are good beginner items to can. Most are easy to work with and once you feel confident enough, and fully understand the whole process and recipes, you can graduate to the next level. Basic canning supplies are, or course, canning jars with lids, a large pot capable of holding several quart jars with a depth of more than 2 inches of water above the jars. A rack to hold the jars, a funnel, a jar lifter, and a small pickup or holding device for the flat lids. Sometimes you can find a basic kit being sold for under about $35 or so, and should give you many canned creations using basic ingredients. For pickles, be sure to have some pickling salt as well as spices, and for jellies, pectin, and plenty of sugar. Later on, you can experiment with sugarless jams, or making them without added pectin. For many years now, I still only can high acid foods and jellies, and don't even own a pressure canner... yet..

The first thing I ever canned was fig preserves. Than I moved onto tomatoes and pears. These are items which can be canned in a hot water bath. If you need to buy pots than go ahead and invest in a good stainless steel pot. I have a couple of sizes because many times you will be using 8 and 12 oz jars and don't need a large pot. I also would strongly suggest the Ball Blue Book as a good first book for canning. Stay away from older books you find at garage sales or relatives. The canning times are off.

I have picked up many canning jars at rummage sales or auctions. You can usually get 5-10 jars in a box for a dollar or two. Go to your local library and get a few books on canning. Have fun with it - it is very addicting!!

To get started? A large pot, jars, lids, rings, and a Ball canning guide. Ask around. Often, people have jars & rings that they want rid of. Also, keep an eye open for yard sales.

To can everything your garden produces (or almost everything)? A pressure canner, jars, lids, rings, a Ball canning guide, a jar lifter, and a jar funnel (looks like a metal teacup with the bottom cut off). Again, if you start looking NOW, you will likely be able to find these items on clearance, at thrift stores, or yard sales. I purchased my pressure canner at a yard sale for $15 and bought a new seal and release valve at the hardware store (for total cost of about $27). I inherited a second canner from my grandmother, and also replaced the seal & release valve (about $12 total).

I would highly recommend finding someone with some canning experience and picking their brain, or even better, helping them can something. It can be a bit intimidating to jump right in as everyone wants to share horror stories of spoiled food and exploding canners rather than the beauty of a full pantry of food you grew and preserved yourself or the satisfaction (and exhaustion) that comes from a day of picking, stringing, breaking, and canning 55 quarts of green beans.

Enjoy!

-Joy

Was at Big Lots the other day and found 3 cases of quart jars there. They are the Golden Harvest brand and were just $7.00 per case.

Used jars can be a great value. Check condition carefully. Run your finger along the rim and make sure there are no nicks or chips that would interfere with a good seal.

Avoid mayonnaise jars or other "non-canning" jars. They have their uses, but as a beginning canner it's better to avoid them.

As mentioned previously, you can get started canning with a very minimal investment. If you're willing to spend a bit more (or get lucky at a garage sale), get a pressure canner, which can also be used as a boiling water bath. Be sure it's a canner and not a cooker. The manual will indicate clearly whether it's suitable for canning or you can look up the model online.

For much less, as suggested previously, you could focus on water bath canning. There are many, many foods which can be processed without the use of a pressure canner. If you have a large stockpot, you don't even need to purchase a kettle. A cake rack, a towel or rings wired together can be placed in the bottom to keep the jars raised a bit if the kettle doesn't already have a rack. I would agree with previous posters that a jar lifter and a funnel are crucial. They are inexpensive but add immeasurably to safety and convenience. Good kitchen gloves are also very useful, as is the magnetic lid lifter.

Carol

I use the small slotted device that holds a dozen lids vertically. Its easier to grab a lid out of the rack after pulling out of the hot water. I needed to also find a small pot that enough height to cover the lids. My funnel and now stainless and has a very snug fit in the regular quart jars. As the years go by, if I find a useful tool in canning, I will usually buy it if its cheap, just to add to my collection.

I recommned one of these, much better than those blue/black speckled pots with wiggle bottoms that so many people use.
http://www.amazon.com/Atlas-Aluminum-Pot-12-3-diameter-PAA-24/dp/B0006385M6/sr=1-9/qid=1172683374/ref=sr_1_9/105-7956907-8212441?ie=UTF8&s=kitchen