A boiling water bath canner with rack and lid.
a copy of the Ball Blue Book
Jar lifter for loading and unloading jars from the hot water
canning funnel for filling jars
lid lift magnet (optional) for removing lids from hot water
good set of measuring cups one for liquids and one for solids
set measuring spoons
Jars - quarts, pints and 1/2 pints (regular or wide mouth)
lids and rings/bands (regular or wide mouth to match jars)
felt tip marker for marking on lids or jar labels
canning salt
jar of Pickle Crisp (optional)
gallon of 5% vinegar both white and cider
bottle of lemon juice or jar of citric acid for tomatoes
spices needed for whatever pickles you make
Some sort of food mill for making tomato sauce - Foley or Victorio
Misc. cooking spoons, hot pads, towels

Between now and then I suggest some in-dept reading at NCHFP (linked below), especially all the "how-to" FAQs there, and the info on How to use a boiling water bath canner as well as all the general info on canning.

Hope this helps and welcome to the world of home canning. :-)

Dave

Dave

I wouldn't can without my jar lifter and magnetic lid lifter, plus a hot pad for me to hold the jar while tightening the rings.

All these items add up, but most you will use for years. I've shopped at Goodwill and the like to find that perfect ladle or pan. Still looking for another jelly making pan like Grandma's.

I have also used the stainless steel stock pots to can in, they don't chip like the enamel BW pans, I add a cake cooling rack to the bottom (just smaller than pan) and start WBing. I found a set of 3 for around $20 a few years ago and use them for a bit of everything from canning to corn cooking to a big batch of chili.