preserving pan

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summer29

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preserving pan
« on: May 27, 2010, 14:28 »
Where can I get a preserving pan that does not cost too much?
Is there a specific type i need?

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compostqueen

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Re: preserving pan
« Reply #1 on: May 27, 2010, 14:30 »
I got one as the big pressure cooker pan I was using just wasn't big enough when making chutneys as you need stirring room

I got mine online but it cost about 38.  I suppose it depends on how often you will use it. I use mine for making big batches of soup as well and pasta when there's a crowd  :)

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Spana

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Re: preserving pan
« Reply #2 on: May 27, 2010, 17:13 »
The aluminium pans are much cheaper than stainless steel, you should be able to get one for under 20.  Mines aluminium, doesn't look as nice as the stainless steel ones but its done me for the last 40 years.  I have friends with very expensive jam pans that are just for effect - or should that be affect :unsure:- and never used. :wacko:
Ive made thousands of jars in my cheapo :lol:
« Last Edit: May 27, 2010, 17:48 by Spana »

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flowerpower

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Re: preserving pan
« Reply #3 on: May 27, 2010, 21:01 »
I've had a non stick one for the last 10 years or so. Bought it from a hardware shop that was closing down. I reckon I need a new one as the non stick surface is a bit scratched. It still works though.
I'm going to look at Lakeland for a new one. Not sure how much they are, but I'll use it 10-12 times a year anyway, and their stuff is pretty good.

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PAULW

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Re: preserving pan
« Reply #4 on: May 29, 2010, 16:23 »
I tried making jam in a big saucepan which was quite hairy as the jam boiled and you had to snatch the pan off the heat, using a maslin pan is much easier and safer. You could try Amazon they have them at quite resonable price

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Paul Plots

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Re: preserving pan
« Reply #5 on: May 29, 2010, 17:13 »
The aluminium pans are much cheaper than stainless steel, you should be able to get one for under 20.  Mines aluminium, doesn't look as nice as the stainless steel ones but its done me for the last 40 years.  I have friends with very expensive jam pans that are just for effect - or should that be affect :unsure:- and never used. :wacko:
Ive made thousands of jars in my cheapo :lol:

Ditto.....
Blow the looks - Does it work well and economically? Yep!!   :)
Aluminium is fine  ;)
                 
Never keep your wish-bone where your back-bone ought to be.

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mumofstig

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Re: preserving pan
« Reply #6 on: May 29, 2010, 17:19 »
I know ali pans are fine for jam, but I understood that you weren't supposed to use them for making chutney.............can't remember why though  :wacko:  :nowink:
Lesley x
I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that ;)

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Paul Plots

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Re: preserving pan
« Reply #7 on: May 29, 2010, 17:27 »
I know ali pans are fine for jam, but I understood that you weren't supposed to use them for making chutney.............can't remember why though  :wacko:  :nowink:

This may well be true but we have jars and jars of chutney (made a couple of years ago) and can't recall using anything else other than the pressure cooker base / pan as we had a couple of lots on the go at once and that's ali too  ::)

Interesting.......???? (I'll wait and see.)

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madcat

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Re: preserving pan
« Reply #8 on: May 29, 2010, 17:37 »
The idea is that the vinegar reacts with the aluminum oxide and can taint the taste.  I have to confess that my chutneys are too 'robust' for my poor tastebuds to tell.   :D   Maybe if you were doing something delicate and left it in the pan? ??? 

Anyway, I too have shelves of the stuff made in an aluminium preserving pan ... which I 'inherited' so didn't get to choose!
All we need to make us really happy is something to be enthusiastic about (Charles Kingsley)

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Paul Plots

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Re: preserving pan
« Reply #9 on: May 29, 2010, 17:42 »
The idea is that the vinegar reacts with the aluminum oxide and can taint the taste.  I have to confess that my chutneys are too 'robust' for my poor tastebuds to tell.   :D   Maybe if you were doing something delicate and left it in the pan? ??? 

Anyway, I too have shelves of the stuff made in an aluminium preserving pan ... which I 'inherited' so didn't get to choose!

Vinegar / aluminium.... no wonder the OH keeps a careful eye on me!!  ;)  ::)  ::)  :lol: Sounds familiar - I forget.
Perhaps she was around when the chutney was being made too  ;)

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mumofstig

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Re: preserving pan
« Reply #10 on: May 29, 2010, 17:42 »
Ahh I knew there was something.............mums are usually right, (but not me obviously ;) )and mine was on this occasion  :lol:

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Paul Plots

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Re: preserving pan
« Reply #11 on: May 29, 2010, 17:43 »
Ahh I knew there was something.............mums are usually right, (but not me obviously ;) )and mine was on this occasion  :lol:

"Mum's" the word  :lol:

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madcat

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Re: preserving pan
« Reply #12 on: May 29, 2010, 19:51 »
Since I inherited mine from my mum in law ....   ???   :unsure:  Oh well!

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Spana

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Re: preserving pan
« Reply #13 on: May 29, 2010, 20:27 »
Perhaps after all the years I've been using mine we have got used to the taint taste and never having made any in a stainless pan we have nothing to compare it with :lol: :lol: :lol:


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Trillium

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Re: preserving pan
« Reply #14 on: May 30, 2010, 02:48 »
I did so much canning and preserving that I literally wore out many pans, usually during the busy season. So, I decided I had to invest a bit of money. I waited for a good sale on a quality stainless pot maker in Canada and bought a large heavyweight stainless stock pot which can handle a half bushel of toms at a time. The heavy base means less burning and if I keep the heat on low, I can actually leave it for a few hours to stew down while I work in the garden and come back to non-burned whatever.
My bottling pan is actually a large pressure canner which I mostly use for water bathing quart sized and half quart mason bottles. I pressure can all my toms otherwise something upsets my tummy a lot. I got the pressure canner on a final clearance  at a discount shop. At the time it was still a lot of money but I've had the pressure canner for almost 25 years now and it's still in prime shape, and the stock pot will also last a long time. You can't beat quality if you're doing quantity.



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