Preserving jars with 2 part lids, seals and screw bands.
The seals must be new but the jars and screw bands can be reused.
These should be washed in hot soapy water before using and rinsed well.

16-24 quart stock pot with lid for boiling method
You need a pot big enough to fit at least five quart-size jars without touching and enough headspace to cover the jars with 1 inch water with another 2 inches to spare so the water can boil vigorously without overflowing.

A Pressure Canner for low acid foods
Low acid foods are anything except pickles, chutneys, relishes, fruits and acid treated tomatoes. A pressure canner can heat the food to 240˚F (boiling point is 212˚F) to ensure no chance of contamination.

A canning rack that fits in the pot so the jars don’t touch the bottom or each other. You can buy a canning kit with pot and rack at most hardware stores or online.
If you don’t have a rack you can use dishtowels wrapped around the jars to keep them separated.

Canning tongs to move jars in and out of boiling water
Wide mouth canning funnel.
Heat resistant, narrow rubber or stainless steel spatula to remove air bubbles from filled jars.
A food thermometer
Spoons and ladles
Lots of clean kitchen towels
Metal tongs to move hot wet dish towels in and out of pots if needed
Thick rubber gloves so you don’t burn your fingers!

Before you begin canning, the jars and seals and any equipment you may be using inside the jars (funnels, ladles, spoons or spatulas) should be washed in hot soapy water then rinsed well and sterilized in a pot of water heated to180˚F. You can leave the jars and seals in the hot water until you need them. 

Alternatively you may sterilize everything in the oven. Line roasting pans with newspaper or kitchen towels. Arrange the jars and seals and equipment in the pans. The jars should not touch so separate them with newspaper or towels if necessary. Place the pans in a cold oven and turn the heat up to 180˚F. Once the oven has come up to temperature turn it off and leave the jars and equipment in there until you need them. (This method is not recommended by the USDA, but my mother did it for 40 years and my 4 siblings and I felt no ill effects.)

The screw tops need only be washed well in hot soapy water.