This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
By using the proper utensils the preserving of fruits and pickles may be greatly lightened.
First in importance are the kettles, which should always be either of granite, porcelain-lined or earthenware. Never use tin, iron or aluminum ware. Nearly all fruits contain more or less acid, and the above named materials will be affected by it. For the same reason use silver, wooden or porcelain-lined spoons for stirring or lifting the fruits. Wooden spoons are fine for stirring the hot fruits over the fire, since wood is a poor conductor, and the handle does not get so unbearably hot as with silver.
Other utensils needed will be coarse and fine strainers, enameled colander, enameled long-handled dippers, enameled fruit funnels; sharp knives for the peeling of fruits, and a pair of scissors which will be quite useful for snipping stems, and so forth. Measuring cups and spoons are quite essential for measuring the juice, etc.
You must have good kitchen scales, since it will be necessary to weigh the fruit and sugar if you are to get the right proportions. A food chopper is also very useful, since it may be used in chopping vegetables when making relishes, catsups and such things, and also in making some kinds of preserves and marmalades. Then a cherry-stoner, a strawberry huller, a raisin or grape seeder, a pineapple corer and eye clip, and a fruit press, although they are not absolutely necessary, are very convenient to have, and make the work much lighter. If you are preserving on a large scale they are indispensable.
Of course there are the glasses and jars for storing the fruit, necessary bowls to hold the juice in straining, jelly bags and holders, and jar-holders, to make it pleasanter to handle the hot jars.