"Anny Middon" wrote in
y.com:

I'd just add to that -- something to put the food in once it's ready.
Since you plan to refrigerate it, you can use old margarine containers
and the like.

I have lots of oddball containers for some reason,,I dont like to throw
things out,,come in handy for taking food to work (just ask my S/O drives
her nuts)
If you do decide to can some foods for longer-term shelf-stable
storage, you'll need some canning jars and rings, which you can often
get second-hand for less than new ones would cost. You'll also need
lids, which really should be new. Besides the already-mentioned pot
to cook the food in, you'll need a large pot for Hot/Boiling Water
bath processing and a little one for the lids. Some kind of ladle is
also needed, as is tongs big and strong enough to lift a filled jar.
And a towel. And some potholders.

So I really don't need to purchase anything special? A normal large pot
would be OK?? I know when my mom used to can she had a hole setup that
came together (wish I could get my hands on that,,lol,,,but have limited
storage so is out of the question right now) BTW how large a pot do you
suggest?

I made jam for some years with nothing more than that. The only
additional equipment I have today are a jar lifter (highly
recommended), a canning funnel (ditto), and a lid wand.

Anny