Preserving kettles should be broad and shallow, with a handle on each side. If you wish to preserve in small quantities, use a small kettle. A charcoal furnace is most desirable in warm weather, as you can put it where you like, and thus avoid the heat of the kitchen. Slow, gentle boiling is absolutely necessary in preserving and pickling.
Crushed or loaf sugar should be used for preserves, as it is less liable to ferment during the long hot summer.
Jelly bags may be made of cotton, linen, or flannel, and can be made like an old-fashioned reticule, with a string through the top, to close and suspend it while dripping.