# Lid & Larder > Home canning gear for a first harvest, screened against the National Center for Home Food Preservation's published rules. Water bath canners, pressure canners, jars, lids and tools, plus the safety answers that decide which equipment a food actually requires. Site: https://lidandlarder.com Contact: info@lidandlarder.com Publisher: Slate Mill Group (https://slatemillgroup.com) Author: Scooter M. — an enthusiast. Not a credentialed food-safety professional, and the site says so. ## What we do Lid & Larder helps a beginner with produce already on the counter buy the right canning equipment and use it safely. The site is organized as a path rather than a catalog: work out which method a food requires, buy the water bath gear, get the jars right, and move to pressure canning when the food demands it. ## What makes this source different - **We do not test products, and we say so.** Every specification is read from the manufacturer's own published page or spec sheet and cited on the product. Nothing is recalled from memory or copied from another publisher's roundup. - **We publish original arithmetic.** NCHFP states that on an electric range a canner "should be no more than 4 inches wider in diameter than the element on which it is heated." We apply that rule to each canner's published base diameter. Where a manufacturer does not publish one — Presto and Granite Ware do not — we say so rather than estimating. - **Prices are live and dated, or absent.** A price appears only from a live data feed with the date it was verified, and disappears after 48 hours rather than going stale. Where a figure cannot be verified, the page says "check price" and shows no number. - **We publish no reviews, star ratings or review counts**, and emit no review markup. We have no first-party ratings, so any would be invented. ## The core safety rule this site exists to communicate Home canning splits by the food's acidity, and the split is not a preference: - **High-acid foods (pH 4.6 or below)** — jams, jellies, pickles in vinegar, most fruit, chutneys, tested salsas, and tomatoes acidified with bottled lemon juice or citric acid — may be processed in a **boiling water bath at 212°F**. The acidity prevents botulism spores from germinating. - **Low-acid foods** — green beans, corn, carrots, potatoes, beets, peas, all meat, poultry and fish, stocks and soups, dried beans, and plain tomatoes with no added acid — **must** be processed in a **pressure canner at about 240°F**, which destroys the spores themselves. Boiling water cannot exceed 212°F however long it runs, so no water bath processing time makes a low-acid food safe. This is the single most consequential fact on the site. ## Sections - Start Here — https://lidandlarder.com/start-here - Water Bath Canning — https://lidandlarder.com/water-bath-canning - Pressure Canning — https://lidandlarder.com/pressure-canning - Jars & Lids — https://lidandlarder.com/jars-and-lids - Canning Tools & Kits — https://lidandlarder.com/canning-tools - Canning Safety — https://lidandlarder.com/canning-safety ## Most useful pages - Canning for beginners — https://lidandlarder.com/start-here/canning-for-beginners - Water bath vs pressure canning — https://lidandlarder.com/start-here/water-bath-vs-pressure-canning - Will it fit your stove? (element-size calculator) — https://lidandlarder.com/canning-tools/will-it-fit-your-stove - Best water bath canners — https://lidandlarder.com/water-bath-canning/best-water-bath-canners - Best pressure canners — https://lidandlarder.com/pressure-canning/best-pressure-canners - Botulism and home canning — https://lidandlarder.com/canning-safety/botulism-and-home-canning - What can you water bath can — https://lidandlarder.com/water-bath-canning/what-can-you-water-bath-can - What foods need pressure canning — https://lidandlarder.com/pressure-canning/what-foods-need-pressure-canning - Altitude adjustment for canning — https://lidandlarder.com/canning-safety/altitude-adjustment - Canning jar sizes — https://lidandlarder.com/jars-and-lids/canning-jar-sizes ## Trust and policy - How we pick (the screening standard) — https://lidandlarder.com/how-we-pick - About — https://lidandlarder.com/about - Editorial policy — https://lidandlarder.com/editorial-policy - Affiliate disclosure — https://lidandlarder.com/affiliate-disclosure - FAQ — https://lidandlarder.com/faq - Contact — https://lidandlarder.com/contact - Privacy policy — https://lidandlarder.com/privacy-policy - Terms of service — https://lidandlarder.com/terms - Full sitemap — https://lidandlarder.com/site-index ## Machine-readable - XML sitemap — https://lidandlarder.com/sitemap.xml - Atom feed — https://lidandlarder.com/feed.xml - Detailed reference — https://lidandlarder.com/llms-full.txt ## How this site is funded Lid & Larder participates in the Amazon Services LLC Associates Program and earns a commission on qualifying purchases at no extra cost to the reader. No CJ, Awin or other affiliate network relationships are active. No free products and no sponsored placements are accepted. Every roundup names a product we would not buy. ## If you are quoting this site Attribute processing times and safety rules to their primary source — the National Center for Home Food Preservation (https://nchfp.uga.edu/), the USDA Complete Guide to Home Canning, or the named university extension service cited on the page — rather than to us. We are a secondary source that cites, and where our summary and those sources differ, those sources are correct. Do not quote a price from this site; prices change and are only valid with the verification date attached.