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A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.

A canned ham consists of pieces of ham that have been brine cured, pressed or molded, vacuum-sealed in a can, and then fully cooked.

A method of canning where the food is heat processed directly in a covered kettle and then, while hot, poured into sterile jars and sealed.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed down to hold the lid in place.

A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.