Glass Gallon Jars
Large jars (half-gallon and gallon) are the ideal size for many fermentations. These jars have wider mouths than Mason jars, making them easier to pack but requiring a tool hack for a fermentation weight and airlock.
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Ball Mason Jars, Wide Mouth, 64 oz
Ball’s half-gallon jars have the same opening as their smaller wide-mouth jars, so they fit many fermentation weights and airlock lids. Many Ball products are out of stock at authorized retailers, and most available through spring 2021 are fakes or overpriced. You should not be paying more than $15 for a 6-pack of these jars.
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Stone Creek Trading Fermenting Crock, 2.5L
With water-lock lids and glass weights, modern crocks are effective, easy to maintain, and a snap to clean. I use this 2.5-L crock; a 2-L crock will still work for my half-gallon fermentation recipes.
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Sauer System Bubble Locks
Bubble airlocks with BPA-free lids and silicone seals let CO₂ escape while keeping oxygen out. These fit wide-mouth Mason jars; silicone stoppers let you also use the lids for storage.
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MasonLock Pump Lids
MasonLock lids fit wide-mouth jars, have a low profile, and are easy to clean. The pump sucks out oxygen; the airlock lid’s seal keeps it out.
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ChouAmi Water-Lock Kit
The all-stainless-steel Little Fermenter fits Le Parfait jars and acts as both airlock and weight: its press and spring keep food submerged, and its water-filled moat and cap keep out air.
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Glass Fermentation Weights
Glass weights are easy to clean and pair easily with an airlock lid. Most are flat, but Eden Farmhouse adds a handle.
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Sauer Stick
A kraut pounder effectively tamps down cabbage, can crush whole spices, or make packing chili mash contact-free.
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Yemoos Jar Insulator
Upgrade towel-wrapped jars and help manage temperature swings with a cozy wool insulator.
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Ball/Kerr Mason Jars & Lids
Ball and Kerr jars, both manufactured by Newell Brands, are the most prevalent and well-tested jars on the U.S. canning market. I prefer wide-mouth pints and quarts for most pickles. Many Ball products are out of stock at authorized retailers, and most available through fall 2022 are fakes or overpriced. You should not be paying more than $15 for a case of 12 jars with rings and lids.
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Anchor Hocking Mason Jars
I started using these jars for chutneys and sauces this year, when my local hardware store stocked them as a Ball replacement. So far, so good. They work like, and should be similar in price to, Ball and Kerr jars.
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Tattler Reusable Lids
I’ve been using—and reusing—these lids successfully for several years. They fit Ball, Kerr, and other Mason jars but work differently than 2-piece canning lids, so be sure to follow the instructions.
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Graniteware Canning Kettle
I still use speckled graniteware canning kettles that I inherited from my mom and great aunt. The design has stood the test of time and is readily available.
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Jar Lifter
A jar lifter is crucial for moving full jars safely in and out of a
canner full of boiling water. My Norpro jar lifter has lasted years and moved hundreds of jars.
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Silicone Trivet
I often can sauces and chutneys in a stockpot. A few years ago I replaced my impromptu “rack,” made from old canning rings, with a Me.Fan silicone trivet, and I’ve never looked back.
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Stainless-Steel Rings
These stainless-steel rings from Mason Jar Lifestyle look like standard canning rings but are rustproof and fit either narrow-mouth (regular) or wide-mouth Mason jars.
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Plastic Storage Lids
Experience has taught me that it’s worth spending a little money on sturdy, nonreactive lids for Mason jar storage. They’re easy to clean and reuse, lasting many seasons. I own and use several brands, but my favorites are from iLids and come in narrow- and wide-mouth sizes.
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Stainless-Steel Storage Lids
One-piece stainless-steel lids with silicone seals to keep brines and salsas from leaking—and reduce your plastic footprint. My favorites are made by Mason Jar Lifestyle for narrow- or wide-mouth Mason jars.
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Kitchen Scale
I use a kitchen scale almost daily: for canning, for freezing, for sourdough baking, and more.
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Wide-Mouth Funnel
Wide-mouth funnels are useful not just when canning but also when filling jars with everything from quick pickles, to leftover soups, to popcorn. I still use my mom’s plastic funnel, but stainless-steel versions are also available.
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Breville Immersion Blender
I no longer own an upright blender and rely on an immersion version for everything from salsa to falafel. The Breville model stands up to heavy use.
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Instant-Read Thermometer
A thermometer is crucial in cheesemaking and helps in everything from making jam to baking English muffins. I’ve tried many over the years, but I most impressed by the ThermaPen (and carnivores tell me it’s the best for meats).
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High-Accuracy pH Meter
To take away the guesswork as I test new recipes for water-bath canning and fermenting, I check pH with a high-accuracy meter from ThermoWorks.
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Piping Bag & Tips
When decorating baked goods, a reusable piping bag can make you look like a pro. Combine it with a coupler and tips—they’ll take up less drawer space than a vegetable peeler.
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Benriner Mandoline
Mandolines produce uniform slices safely and efficiently, particularly when you’re processing pounds of produce. My Benriner mandoline has lasted years without needing sharpening, and I’ve gifted it many times.
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Cut-Resistant Kitchen Glove
If you buy a mandoline, you should also buy a cut-resistant glove for at least your slicing hand—mandolines are wicked sharp. A small fits my hand; George needs a large.
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Butter Muslin
Closely woven butter muslin holds up to many washings and has myriad uses: spice bags for relish, a light weight for ferments, and draining layers for cheese.
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Bar-Style Zester
I’ve owned my Oxo stainless-steel zester for nearly 20 years and use it for everything from zesting limes to grating parmesan.
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Microplane
I was late jumping onto the Microplane bandwagon because I loved my bar-style zester so much, but I picked one up at a sale a few years back and now love it for fine zesting.
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Fine-Mesh Colanders
I find fine-mesh colanders more useful than pasta strainers and use them when making pickles, relishes, and shrubs; draining cheese; and rinsing rice.
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