Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: summer29 on May 27, 2010, 14:28

Title: preserving pan
Post by: summer29 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?
Title: Re: preserving pan
Post by: compostqueen 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  :)
Title: Re: preserving pan
Post by: Spana 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:
Title: Re: preserving pan
Post by: flowerpower 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.
Title: Re: preserving pan
Post by: PAULW 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
Title: Re: preserving pan
Post by: Paul Plots 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  ;)
                 
Title: Re: preserving pan
Post by: mumofstig 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:
Title: Re: preserving pan
Post by: Paul Plots 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.)
Title: Re: preserving pan
Post by: madcat 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!
Title: Re: preserving pan
Post by: Paul Plots 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  ;)
Title: Re: preserving pan
Post by: mumofstig 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:
Title: Re: preserving pan
Post by: Paul Plots 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:
Title: Re: preserving pan
Post by: madcat on May 29, 2010, 19:51
Since I inherited mine from my mum in law ....   ???   :unsure:  Oh well!
Title: Re: preserving pan
Post by: Spana 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:

Title: Re: preserving pan
Post by: Trillium 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.
Title: Re: preserving pan
Post by: Paul Plots on May 30, 2010, 07:55
I agree Trillium:
"Quality = quality" so very true!  ;)

And, if you can afford the best it usually lasts longer and does a better job so is a better buy.


Is it the colour that is influenced by the metal of the cook pot as much as the taste?
(I must find time to discuss this with Mrs L as she will have some answers  ::))

 
Title: Re: preserving pan
Post by: Trillium on May 30, 2010, 14:52
Yes, I find there are subtle taste differences depending on whether you use aluminum or copper. Stainless, to my mind, does no taste difference, which is why I prefer to use it. Food colour can also be influenced to a small degree by pot material.

I forgot to mention that I had 2 very large stainless stock pots before but neither had heavyweight bottoms. Only took a few years of frequent use and the pot bottoms developed holes, probably from all the scraping of burned stuff I had to do  >:(
Title: Re: preserving pan
Post by: rhysdad on June 20, 2010, 22:44
Ikea '365+' range, large, heavy bottomed stainless steel pot for our jam. Aluminium is a 'no no' after i read about it leaching into jam due to the high temps involved. :tongue2:
Title: Re: preserving pan
Post by: Wild Pony on June 20, 2010, 23:56
Your Home Hardware outlets should sell them, here in Cornwall its Mallets (Truro), but the brand is countrywide, and you'll often get their leaflets delivered in the mail by postie. they have a wee house symbol with the name of your local outlet. I personally use a two handled alli pan... aka the cauldron.
Title: Re: preserving pan
Post by: Val H on June 21, 2010, 00:07
I've an ancient (over 30 years old) aluminium preserving pan that I would use for jams but not for chutneys, pickles etc. I've also a stainless steel preserving pan of about the same age which I will use for both. In reality the aluminium pan is only used for blanching veg etc. I'd say invest in stainless steel..it's worth it.
Title: Re: preserving pan
Post by: savbo on June 21, 2010, 08:19
I got the same IKEA pot as rhysdad and it's great...
Title: Re: preserving pan
Post by: vet on June 24, 2010, 11:15
Isn't there something linking Alzhimers with aluminium which is why you shouldn't use ali pans with acidic ingredients?
Title: Re: preserving pan
Post by: madcat on June 24, 2010, 11:19
There was - but I think that theory is out of fashion now - factsheet from Society (http://alzheimers.org.uk/site/scripts/documents_info.php?categoryID=200137&documentID=99&pageNumber=1).