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In-Depth Canning Guide
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Food Preservation Information

Food Preservation Information Introduction to Canning

Processing Steps Canning Step-By-Step Canners Canning Supplies

Introduction to Canning

Why can food?

  1. It saves you money - Beat the high food prices! Growing your own (or even purchasing a large amount) and preserving yourself will save a lot of money. Plus you'll save gas - fewer trips to the grocery store.
  2. It's healthier - You control exactly what goes into your food, and you know where it comes from - so you can avoid additives, preservatives and pesticides.
  3. It tastes better - Store-bought fruits and vegetables just can't compare to food harvested at the peak of it's flavor and preserved by you. Your family will notice the difference in flavor, texture and even color.

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Canning: Getting Started

  1. Be informed - read books and search the Internet to see what is involved, so you can decide if it is for you
  2. Start out simple - try Water Bath canning first; don't invest in a Pressure Canner and then find out it's too involved
  3. Always Follow Canning Recipes Exactly - failure to follow directions may lead to botulism, which can be deadly
  4. Canning kits - consider getting a canning kit that will come with all the necessary supplies. See our canning kit in Related Products.

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Canning Supply List

    See Related Products
  • Canner (Water Bath Canner or Pressure Canner)
  • Canning Jars
  • Lids/Bands - bands can be reused if not cracked or rusty, lids should always be new
  • Lid Sterilizing Rack - rack for holding lids for sterilization
  • Lid Lifter - for removing lids from hot water after sterilization
  • Jar Funnel - for easily filling jars and preventing spillage
  • Jar Lifter - for removing jars from canner

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Canning Basics

  • Two Types of Canning
    1. Water Bath Canning
    2. Pressure Canning
  • Canned foods should be consumed within 1 year, so don't can more than you think you will use within that amount of time
  • The type of canning that should be used is determined by the food's acidity:
    • Acid or High Acid (pH below 4.6) = Water Bath
      • Acid foods can be safely canned by covering jars in boiling 212°F water, which will kill all microorganisms that are present in acid foods (Clostridium botulinum cannot grow at pH 4.6 or less)
        • Ex: lemons, pickles, plums, apples, blackberries, sour cherries, peaches, sauerkraut, pears, tomatoes
  • Low Acid (pH above 4.6) = Pressure Canner
    • Low acid foods are not acidic enough to prevent the growth of bacteria, so 212°F boiling water is not enough to kill everything
      • Ex: carrots, beets, green beans, asparagus, lima beans, peas, corn, poultry, seafood, red meats
    • Water Bath Canning can only reach boiling point, so Pressure Canner is needed to reach the 240°F temperature needed to kill everything
    • Note: acid foods can be processed with a Pressure Canner, but not as fast; quality may not be as good

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Canning Process

  • Jars filled with food are placed in canner and water is brought to a boil (Water Bath) or boiling water/ steam are used to reach above boiling temperature (Pressure Canner)
  • High temperatures during processing kill microorganisms that cause spoilage and food-borne illness
    • Temperature also softens the sealing compound on the lid
  • During processing, all the air is sucked out the food and the jars
  • After processing is complete, jars are left to cool and sealing compound forms a tight seal onto top of jar to prevent oxygen and microorganisms from re-entering the jar during storage

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Water Bath Canning: canning using a large deep kettle or pot with a rack to hold jars to be covered completely by water during processing

  • When to use Water Bath Method
    • Water Bath Canning is used for canning acid foods (pH below 4.6) -- fruits, acidified tomatoes, berries, juices, jellies, butters, and jams
  • Canner Specifics
    • The kettle/pot w/ lid must be deep enough to have about 2" of boiling water cover jars
    • A rack is used to keep the jars off the bottom of the canner to prevent jar breakage and to allow for an even heating surface under each jar
    • A pressure canner may be used - do not seal lid
  • Basic Canning Process
    • Water is boiled to 212°F
    • Jars inside canner are covered completely with water and about 2" of water should be on top
    • Process time starts when water comes to a rolling boil

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Pressure Canning: Canning using a deep, heavy kettle that has a rack on the bottom for jars to stand on, and a pressure gauge (either dial or weight) which allows pressure inside to rise high enough to kill all bacteria and food-borne illness causing microorganisms

  • When to use Pressure Method
    • Pressure Canning is used for all low-acid foods (pH above 4.6) - vegetables, red meats, seafood, poultry
  • Canner Specifics
    • Lid must be able to be locked or clamped onto the base; it may or may not have a gasket
    • Rack keeps jars off bottom to allow steam to circulate around the entire jar
    • Pressure Gauges:
      • Dial Gauge: needle moves along a numbered scale to indicate the pressure inside the canner; it should be checked each year for accuracy
      • Weighted Gauge: fits over the air vent tube and permits pressure in the canner to rise to the desired point and then releases excess steam by "jiggling" or "rocking" to keep the pressure from going higher; don't need to checked for accuracy, but should be cleaned
  • Basic Canning Process
    • 2" or 3" of water is boiled at the bottom of the canner around jars placed on a rack
    • Steam should be allowed vent for 10 minutes to drive all the air out of the canner, which will allow the temperature in the canner to rise
    • Canner should be brought up to about 10 lbs of pressure
    • Process time starts when the canner reaches desired pressure
    • After processing time is reached, canner must return to 0 lbs of pressure before removing lid
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Canning Step-By-Step

  1. Selecting & Inspecting Jars, Lids, & Bands
  2. Preparation
  3. Packing Jars
  4. Processing
  5. Check Seals
  6. Label and Store Sealed Jars
  7. Signs of Spoilage
  8. Altitude Adjustments

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Selecting/Inspecting Jars, Lids, Bands

  • Jars
    • Use glass Mason type jars; Standard Mouth (2 3/8" opening) or Wide Mouth (3" opening), 4 oz – quart
      • Note: 1/2 gallon jars should not be used because there are no studies done to determine processing times
    • It is not recommended to use old mayonnaise or pickle jars because they are not very good quality and are not able to withstand extremely hot temperatures, so there is a very good chance that they will break during processing
      • Also, lids may not seal because their sealing edge may be rounded instead of flat
    • Jars can be reused as long as they are still in good condition
    • Jars should be in perfect condition - inspect them carefully for cracks, chips or nicks (especially on sealing edge) before using
      • Any imperfections will lead to jar breakage and/or bad seals during processing

  • Lids and Bands
    • "Lids" should come in 2 pieces: Lid with sealing compound and metal screw band
    • Lids should only be used once, but bands can be reused if they are in good condition - not bent, cracked, or rusty
    • Unused lids should be used within 5 years to ensure that sealing compound is still good

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Preparation Washing and Sterilizing Equipment

  • Jars
    • Washing
      • Wash in dishwasher or in hot soapy water and rinse well
      • Keep hot until ready to fill them by leaving in dishwasher or in hot water--keeping the jars hot will lessen the temperature shock to the jars and will prevent breakage
    • Sterilizing
      • Jars don't need to be sterilized if:
        • they will be processed in a boiling water canner for more than 10 minutes
        • they will be processed in a pressure canner
      • If jars need sterilized, they should be boiled in hot water for 10 minutes before being filled (let simmer until ready to be used)

  • Lids and Bands
    • Wash and rinse
    • Cover lids with water and heat to about 180°F - leave in hot water until ready to use
      • Overheating may result in seal failure
    • Dry bands and set aside

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  • Food should be fresh, high quality, unblemished
  • Peak of quality:
    • Vegetables - 6-12 hours after harvest
    • Fruits - ripen 1 or more days between harvest and canning
    • Meats - chill and can without delay within 2 days
  • Food should be prepared using proven recipes dated after 1994, since that is the date that the USDA updated the standards for safely canning foods
    • Using older or unproven recipes is unsafe because processing times may be incorrect and could lead to microorganisms not being fully killed
  • To prevent darkening, keep raw, prepared produce in a solution of 1 teaspoon ascorbic acid to one gallon cold water
  • Sugar helps retain color, shape and texture in canned fruit and is usually added as a syrup (sugar and water); salt can be added for flavor
    • Foods can be canned safely without sugar and salt because they do not affect the processing

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Packing Jars

  • Raw Pack - packing raw, unheated foods tightly into clean, hot jars and then adding hot liquid
    • Recommended for foods that are delicate after cooked (ex: peaches)
    • This method will usually result in floating food
    • Air trapped in the food and the jars may cause food to discolor during storage

  • Hot Pack - loosely packing food that is heat-prepared to boil or partially cook it along with hot water
    • Recommended for foods that are relatively firm
    • Food is brought to a boil and left to simmer for a few minutes
    • Hot pack takes more time, but may result in higher quality canned foods
    • Hot packing shrinks food and removes air from its tissue, which will keep it from floating in the jar and will lengthen the shelf life

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Headspace - space between the top of the food in the jar and the lid
  • It is important to leave appropriate headspace because room needs to be allowed for food to expand during processing and for forming vacuums in cooled jars
  • Recommended headspace:
    • Jams, jellies, pickles, relishes - 1/4"
    • Acid foods, fruits, tomatoes - 1/2"
    • Low acid foods, vegetables, meats, soups - 1"

Prepare Jars for Lids and Bands

  • After filling jars and allowing appropriate headspace, push a non-metallic object (such as a spatula) down around the inside of the jar to remove any trapped air bubbles (even if you don't see any bubbles)
  • Wipe rim and threads of the jar with a damp rag and then place the lid carefully onto the top of the jar (any particles on rim will prevent lid from sealing properly)
  • Screw band on tightly (fingertip tight)
    • Too tight - air can't escape during processing
    • Too loose - food contents will spill over rim during processing and prevent lid from sealing

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  • Water Bath (Boiling Water) Canner
    1. Fill canner half full of water
      • For raw-packed jars: preheat water to 140°F
      • For hot-packed jars: preheat water to 180°F
    2. Using a jar lifter, place filled jars on the rack in the canner
    3. Pour hot water into the canner so that the jars are completely submersed by about 1-2" of water, and cover the canner - DO NOT pour directly on top of the jars
    4. Turn heat up until water boils vigorously, and then start counting the Processing Time (set timer)
      • Keep water at a boil for the entire Processing Time
      • Note: add more water as necessary, during the process to make sure that the jars are always covered
    5. Cover canner and lower heat to maintain a gentle boil throughout processing
    6. As soon as Processing Time is up (follow recipe closely), turn off the heat and carefully take the lid off the canner - facing away from you and allowing the water to drip off the lid and back into the canner
    7. Use the jar lifter to remove the jars from the canner and onto a drying rack or towel - leave bands on
      • Allow about 1" of space between them for air to circulate and keep them away from drafts

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  • Pressure Canner
    1. Put 2-3" of water in canner and place filled jars on rack, in canner with a jar lifter; fasten canner lid securely
    2. Leave weight off of vent (or open petcock), heat on highest setting until steam pours steadily from the vent
    3. After 10 minutes, place the weight on the vent or close the petcock to begin pressurizing the canner (should take about 3-5 minutes)
    4. Processing Time starts when:
      • For canner with a dial gauge: bring pressure up to 8 pounds and adjust heat to maintain 11 pounds...when it reaches 11 pounds, start Processing Time
      • For canner with weighted gauge: start processing time when it jiggles or rocks; the target pressure is about 10 pounds, so adjust the heat so that the gauge jiggles about 2 or 3 times a minute (for Mirro canners) or maintains a slow, steady, rocking motion (for Presto canners)
    5. Regulate heat as needed to maintain a steady pressure
    6. When the Processing Time is up (follow recipe closely), turn off the burner or remove canner from heat and allow canner to depressurize back to zero by itself - this could take about 30-45 minutes (If the vent is opened before pressure drops to zero or if the cooling is rushed, liquid will be lost from the jars)
      • DO NOT try to cool the canner with cool water or a fan! This can lead to food spoilage, loss of liquid and seal failure
    7. When the pressure drops to 0, open the vent or remove the weighted gauge then wait a couple of minutes and unfasten the lid and remove it carefully by tilting it away from your face so the steam can't burn your face and hands; allow water to drip off the lid and into the canner before fully removing
      • With a weighted gauge, the pressure is completely reduced if no steam escapes when the gauge is nudged or tilted - if steam spurts out, pressure is not yet down
    8. Remove jars from canner with jar lifter and place hot jars upright on a towel or rack to cool - leave bands on
      • Leave space between them so air can circulate and keep them out of drafts
      • DO NOT open the jars to add more liquid and DO NOT retighten screw bands if they have loosened!

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Check Seals

  • Jars need to cool naturally at room temperature for 12-24 hours after processing before you should check the seal
  • Remove the bands at this time
  • To tell if the jar has sealed properly, you can do one of the following:
    • Press with one finger on top of the lid to see if it moves - if it springs back, the lid did not seal properly
    • Tap the top of the lid with a spoon, you should hear a high-pitched ring - if you hear a dull sound, the lid did not seal properly
    • Hold the jar at eye level and look across the lid to see if it is concave (or curved slightly down in the center) - if it is flat or bulging, the lid did not seal properly
  • Unsealed Jars, do one of the following:
    • Refrigerate the food and use it within 2-3 days
    • Freeze the food (drain vegetables before freezing)
    • Reprocess Food:
      • Remove the lids, empty the contents into a pan, heat to boiling, pack into clean, hot jars, and put on new lids
      • Process again for the full time
      • Note: the eating quality of twice-processed food may be poor--if more than 24 hours have gone since processing, throw out the food because it might be unsafe to eat

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Label and Store Sealed Jars

  • If the jars have sealed properly, unscrew the bands
    • Jars should be stored without the bands because any moisture on the inside of the band will cause the band to rust and could be difficult to remove
  • Label the sealed jars with the processing date
  • Store jars in a clean, cool, dry, dark place
    • For best quality, temperatures should stay between 50°-70°F and not go over 95°F
    • Don't store near a furnace, pipes, in an uninsulated attic or in direct sunlight
    • If being stored in a cold place, protect by wrapping jars in newspaper or covering with a blanket
      • Canned foods that do freeze may be used as long as freezing does not break the seal, however they might not taste as good as properly stored canned foods
    • If stored where it is damp, lids may rust

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Signs of Spoilage

  • Never taste food that shows any sign of spoilage
    • Throw it out because it might be unsafe to eat
    • Never give the food to animals because it could make them sick
  • Always check canned foods for spoilage before eating!
    • Check for: leakage, bulging lids, or loss of seal (this indicates gas formation inside jar)
    • Upon opening the jar, look for spurting liquid
    • After opening, check for gassiness, cloudy liquid, disagreeable odor, or mold
      • May be signs of spoilage or be due to minerals in hard water or starch from overripe vegetables
        • If liquid is cloudy, check for other signs of spoilage; if there are no other signs, boil the food
    • Black deposits on the underside of the lid are not signs of spoilage
      • The underside of lids are coated with enamel - if there are any imperfections, such as tiny scratches in the enamel, natural compounds in food can react with the metal to form harmless brown or black deposits

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Altitude Adjustments

  • Canning foods at various altitudes will be different
  • Water boils at lower temperatures as altitude increases--lower boiling points are less effective at killing microorganisms
  • It is very important to follow recipes exactly and know for what altitude they are intended
    • Most recipes are for sea level to 1000', so if canning at a higher altitude it is important to know what the altitude is and contact the local county extension to determine the adjustments needed
  • For Water Bath Canning: add 1 minute for each 1000' if Processing Time is 20 minutes or less and add 2 minutes for each 1000' if Processing Time is more than 20 minutes

Water Boiling Points


Boiling Point

0' (sea level) 212°F
2000' 208°F
4000' 204°F
6000' 201°F
8000' 197°F
10,000' 194°F

Water Bath Canning Processing Time Adjustments


Increase Processing Time

1001' - 3000' 5 minutes
3001' - 6000' 10 minutes
6001' - 8000' 15 minutes
8001' - 10,000' 20 minutes

Pressure Canning Weight Adjustments


Weighted Gauge

Dial Gauge

0' - 1000' 10 pounds 11 pounds
1001' - 2000' 15 pounds 11 pounds
2001' - 4000' 15 pounds 12 pounds
4001' - 6000' 15 pounds 13 pounds
6001' - 8000' 15 pounds 14 pounds
8001' - 10,000' 15 pounds 15 pounds

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Water Bath Canners

    See Canners in Related Products
  • Water Bath Canner (Black Grannyware) #70707 - use for acid foods (pH below 4.6); acid prevents growth of bacteria, so higher heat is not needed.
    • Porcelain enamel finish, smoothly rounded edges, securely welded handles
    • Includes chrome-plated steel canning rack, 121/4" OD (Replacement #CS19)
    • Holds 7 Ball quart or pint jars; doubles as a 211/2 qt cooking kettle
    • Not recommended for glass top stoves because bottom is not smooth
    • USA made

  • Vollrath Stockpots - (18-8 stainless steel) can be used as water batch canners
    • Comes with a lid, but canning rack would need to be purchased separately
    • #78670 20 qt holds 8 pt, 7 qt or 3 half gal jars (11" D x 12 1/4" ID 8.5 lb)
    • #78680 24 qt holds 16 pt, 7 qt or 3 half gal jars (13" D x 12 1/4" ID 9 lb)
    • Both sizes will accept #CS19 canning rack

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Pressure Canners

  • Pressure Canner (All American) - use for low acid foods (pH over 4.6); only way to reach necessary heat of 250°F in order to kill Clostridium Botulinum (botulism)
    • Can also be used as a Water Bath canner - leave weight off vent (#910 & #915 - pints only)
    • All cast aluminum, exclusive metal-to-metal seal withstands more pressure than gasketed seals
    • Double thickness edges for additional protection on points of heaviest wear
    • Sides are 1/4" thick, bottoms are even thicker and machined for perfect surface-to-surface heat transfer
    • Seal seam-tight with no gasket to crack, clean, or burn
    • Stay-cool bakelite handles, easy-to-read pressure gauge and 48 page, detailed owner's manual with recipes and canning hints
    • 1 year warranty, USA made
    • Not recommended for glass top stoves (check with place stove was purchased for specific details)
    • Lid can be difficult to seat properly - this is normal:
      • Line up the arrows on the base and the lid
      • Put wing nuts up as opposites until all are in place, then tighten
      • If holes are not lining up, start over again - be patient and keep working at it until you get it

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Pressure Canner Parts

Item Number

Liquid Capacity

Jar Capacity

Inside Dimensions

Number of Racks



910 101/2 qt 7 4 73/4" D x 10 1/2" ID (11 1/2" H w/ lid) 1
915 151/2 qt 10 7 71/2" D x 123/4" ID (12 1/2" H w/ lid) 1
921 211/2 qt 19 7 103/8" D x 123/4" ID (15 3/4" H w/ lid) 1
930A 30 qt 19 14 14" D x 123/8" ID (19" H w/ lid) 2
941A 411/2 qt 32 19 14" D x 15" ID (19" H w/ lid) 2

Pressure Canner Parts *

Description Item Number
Pressure Regulator Weight 6812
Vent Pipe for Pressure Weight 6912
Pressure Gauge 7212
Overpressure Plug 2412
Wing Nut (Bakelite) 6412
Top Handle (Bakelite) 7612
Owner's Manual (comes w/ canner) 8512

* For other Pressure Cooker manufacturer's parts: Pressure Cooker Outlet, 800-251-8824

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Steamer Canner (Back to Basics) #8640 Related Products

  • The USDA says that because steam canners do not heat in the same way that water bath canners do, recommended processing times may not be accurate when using a steam canner (steam canners have not been adequately researched)
    • It is recommended to use the recipes and processing times included in the steam canner manual
  • Should only be used to process acid foods - should NOT be used to process vegetables or other low acid foods because temperature will not be high enough to kill bacteria
  • Non-rust aluminum; doubles as a 10 qt stockpot (base and rack make an excellent roaster)
  • Holds 7 quarts or 9 pints
  • Only uses 11/2 qt (3 pints) of water which cuts down preheating time because there's less water to boil - so won't boil over
  • Eliminates heavy lifting of racks
  • Kitchen will stay cooler in the heat of summer
  • Complete instructions included
  • 91/4" H x 121/2" ID, 4 1/2 lb
  • Imported


    • How do I keep the water pan from boiling dry? Each time you change jars, check the water level in the water pan. If you place a penny or marble in the water pan, it will make a clinking noise as the water boils. When the clinking noise stops, you must add more water.
    • Why are there pin-sized holes in the bottom of my water pan? The holes can be caused by boiling the water pan dry or the minerals in your water eating away at the aluminum. It is important never to let the water pan boil dry, and make sure to clean and thoroughly dry your canner after every use.
    • When should I start timing? Begin timing when a steady stream of steam is escaping from the holes near the base of the dome at a constant rate. The steam will escape horizontally for a few inches, and then rise vertically until it dissipates into the atmosphere. Steam should be visible for at least 8 inches.
    • Can the canner be used on a smooth cook top stove? Yes, your steam canner can be used on a smooth cook top stove, however the steam canner has limited contact points on the bottom, which will slow down the time it takes the water to boil.

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Amish-Made Stovetop Canner #3115 Related Products
  • Works the same as a water bath canner, but can hold more
  • Works on wood stoves or gas hotplates - keep partly filled when in use
  • Stainless steel body and wooden handle grips, hand-made by the Amish
    • Lead-free, silver soldered, "sandwich locked" seams approved for direct contact with food
  • Extra-strong top edge wrapped around 1/4" bar of solid stainless steel gives superior strength
  • Holds 15 qt or 27 pt jars
  • Includes stainless steel shelf to prevent jars from breaking
  • Replacement Shelf #5113
  • 13" H x 201/4" L x 113/4" W, 13 lb
  • USA made locally

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Wood-Fired Canner #32185 Related Products

  • For outdoor use only - for canning, butchering, rendering lard, or heating water
  • Built-in firebox under canner means virtually all the heat goes towards heating its contents
  • Made of 1/8" thick stainless steel with double-walled firebox
  • Comes with lid, wooden canning rack, welded handles, cast iron air intake knob on firebox door, 1" brass valve for drawing off water, 33/4" cast iron legs, 6" flue
    • Requires 4' section of 6" OD stove pipe and elbow (attaches to flue in back)
  • Holds up to 32 quart jars or 26 gallons of liquid
  • 34" H x 251/4" OD, kettle 15" D, 160 lb
  • Dropship, ships via freight

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Canning Supplies

Canning Jars, Lids & Bands

Ball® Canning Jars

  • Ball® jars have been in production since 1884, USA made
  • Ball® bought out Kerr, so Ball® and Kerr jars are now the same
  • Jars are only sold by the case
  • All jars come with one lid and band

Ball® Canning Jar Sizes

Size Regular Wide Mouth Number of Jars Product Number
4 oz X   12 H627305
1/2 pint X   12 H614424
  X (Kerr) 12 1089390
1 pint X   12 H630464
  X 12 H661153
1 quart X   12 H630473
  X 12 H661144
1/2 gallon   X 6 H612439


Type Lids Only Lids & Bands
Regular H630516 H630570
Wide Mouth H660671 H660680

Tin Lids in Bulk
Not Ball®, but will work on any standard canning jar

Type Approx. Quantity Item Number
Regular 345 1108275
Wide Mouth 288 1108270

Old-Style Jar Rubbers

  • to fit Ball®, Corona, Jewel, Crown, and Gem
    • Reusable, sold by the dozen (price breaks at 5 and 12 dozen)
    • Zinc and glass lids are no longer made

Type Dimensions Item Number
Standard, No Tab 23/8" ID, 27/8" OD JR
Standard, With Tab 23/8" ID, 27/8" OD JRW
Wide Mouth, With Tab 215/16" ID, 35/8" OD JRT

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European Canning Jars Related Products
  • All jars come with: glass lids, stainless steel clamps, and rubber gaskets (all are reusable)
  • Jars work in water bath or pressure canners and create a tight seal - use 2 clamps per jar
    • Work like other canning jars, but price is not practical for canning large amounts
    • Note:1/2 Liter ≈ 1 pint, 1 Liter ≈ 1 quart
  • Microwave safe
  • Made in Germany

Mouth Style

Opening Size

Size and/or Type


Set Size

Item Number

Storage Lid

Rubber Gasket

(Tapered Juice)


1/5 liter Tulip 31/4" H, 2 lb 6 31120762

(Pack of 5)

(Pack of 6)

1/2 liter Juice 71/4" H, 1 lb 6 31120764
1 liter Juice 93/4" H, 2 lb 6 31120766

Wide (Canning)


1/2 liter Tulip 31/2" H, 2 lb 6 31120744

(Pack of 5)

(Pack of 6)

1 liter Decorative 43/8" H, 2 lb 4 31120748
1 liter Tulip 6" H, 3 lb 6 31120745

Stainless Steel Clamps (12 pack) - for Small and Wide Mouth: #31120001

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