Post-SHTF something that folks will quickly bump up against is that a handful of canning jars isn’t going to get you very far. More is better, especially when you are talking lids. Hundreds of jars is not too many. You’ll quickly find that wide mouth is preferable to regular. I buy them at the end of the canning season when they go on sale. A few years ago I picked up several hundred that a neighbor was going to toss when the elderly father died. There are reusable lids available these days, though a bit pricey if you need lots of them. https://www.lehmans.com/p-326-reusable-canning-jar-lids-regular.aspx?show=all I have set aside a large supply of non-reusable lids bought in bulk from Lehman’s. https://www.lehmans.com/p-2831-bulk-canning-dome-lids.aspx The regular mouth in bulk is 345 lids for the same price. The enamelware canning pots are good, but have more than one. They won’t last forever and are fairly inexpensive as large pots go. https://www.lehmans.com/p-874-black-enamelware-canner-215-qt.aspx https://www.lehmans.com/p-8349-black-enamelware-canner-33-qt.aspx I have a couple of the 7 jar ones but plan to buy the larger so as to make each batch more productive. You want a large stock pot to go with it for processing whatever will go into the jars. I have a 24 quart one.https://www.lehmans.com/p-956-stainless-stockpots-with-lids-by-vollrath.aspx?show=all. To make sauerkraut or other potentially corrosive (to metal) items you want a crockpot. I have a #5 which is 5 gallons. https://www.lehmans.com/p-5458-5-gallon-numbered-stoneware-crock.aspx Note that stoneware is pricey because it is far superior to regular ceramics. You can cook in a fireplace using stoneware whereas regular ceramics like earthenware will crack in the heat. I cooked with stoneware when I took a hearth cooking class, and now have a couple covered stoneware pots set aside.