Most of the equipment required for pickling is inexpensive and already stocked in the average kitchen. The few essential specialty items that run into more money, such as a canner and jars, can be used repeatedly. For heating and mixing the vinegar-spice liquid, use a stainless steel, unchipped enameled, or glass saucepan. Avoid aluminum and never use copper, brass, iron, or galvanized pans or utensils. These metals can react with the strong acid of the vinegar and cause unwanted color and taste changes as well as form poisonous compounds.
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In the preparation of the fruits and vegetables, use standard household utensils. Some items you will find helpful are: a cutting board, paring knife, food grinder, ladle, wooden spoon, tray, tongs, and measuring equipment. For the actual canning process you will need jars and a canner, along with other equipment. For pickles, you'll need the boiling water bath type of canner. It is currently considered acceptable for canning pickled foods since these foods have an increased acid content from the added vinegar.