Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Preserving Pan

Back to making my own jams & marmalades again, looking for a preserving pan. Any ideas where?

asked by Rachel Gaffney over 4 years ago
13 answers 2799 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

Our grocery store sells them - the big blue and white speckled kind - I suspect that WalMart probably does too. I think wherever you find jars you are likely to also find the canning pot. I recommend the Ball tool kit as well - it has tongs, magnet, funnel and the pokey thing that I never use ...

8f7c3cf2 ee11 4057 a3da 035008936e64  rachel and martha
added over 4 years ago

Thank you... Have not seen them in Wal Mart...which now begs another question... Copper or stainless steel?!!

959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added over 4 years ago

Go with stainless steel. Copper has issues with acids and leaching. Cheaper also.

959cbed1 6d53 423b a801 4cdce9613645  open uri.13930
added over 4 years ago

Since our worldwide economic crisis. The cost of metals has gone through the roof! A quick search shows a copper preserve pan is around $300! A stainless steel one would run around a $100. I have a small copper bowl that I purchased 15 years ago for around $40. The same one now runs $90! I also like to maximize my $$ and space. I look to buy things that have multiple uses and a copper pan, although nice; wouldn't be my first choice. Despite the fact that I do a fair amount of preserving. I hope you find a great deal on whatever you end up purchasing!

3274dd01 68df 403c a7b7 dc04541caaf8  dsc 0102 2
added over 4 years ago

I think the copper or stainless steel question may be answered by your budget. Stainless steel should suit you just fine for most things, but copper's heat conductivity will allow you to better control the temperature of your preserves during cooking. And since you can raise the initial temperature quickly, it does shave off a few minutes of cook time which can improve your preserves since they need spend less time boiling away in the pan. Another question, however, is are you planning to preserve things other than jam, like green vegetables (or acidic foods or low sugar jam)? If you are, go with the stainless steel pan or be sure that the copper pan is lined; unlined copper can impart a metallic taste to green vegetables and alter their color to a greyish hue and will react with highly acidic foods or fruits. Rachel Saunders of the Blue Chair Fruit Company says that the key to using a copper pan effectively and safely is only adding the jam mixture to it AFTER the fruit and sugar have been properly combined, thereby eliminating any potential risks of copper toxicity. All that being said, I've been using an oval enameled cast-iron pan to make my jam (since it's the pan I have available) with more than satisfactory results. Hope that helps!

3274dd01 68df 403c a7b7 dc04541caaf8  dsc 0102 2
added over 4 years ago

Sorry, that wasn't very clear; I meant oval enameled cast iron Dutch oven (like aargersi). It works very well, although unlike aargersi, I tend to make more around 4-5 pints at a time since we go through jam and preserves pretty quickly!

8f7c3cf2 ee11 4057 a3da 035008936e64  rachel and martha
added over 4 years ago

Thanks a million for taking the time here... My Mum and grandmother had the copper preserving pans in Ireland... I saw them use them but never thought to ask them about them.! I really love Copper...I think I may try and purchase a copper one that is lined with stainless steel...

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 4 years ago

Oh wait do you mean to cook the jam in? I thought you meant for processing the jars. I cook my jams in a LeCruset dutch oven. I prefer to do small batch (12 1/2 pints max) and quick cooked jams made with pectin. I think you keep more of the actual fruit flavor that way. Butters cook longer of course ... but that pot works great, I don't have a separate jam only pan.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 4 years ago

I also use my LeCreuset dutch oven, but my daughter swears by her fancy French copper pot. I get great results and never make more than 8 pints at a time.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added over 4 years ago

Stainless steel, Le Creuset---all fine. The pan I use for jams is so old and un-fancy that I'd be embarrassed to mention its provenance. Technique is a lot more important, particularly learning to make jams and preserves without the pectin that's so frequently deemed "essential."

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 4 years ago

I make jams both with and without pectin. I fell there are merits to both methods.

8f7c3cf2 ee11 4057 a3da 035008936e64  rachel and martha
added over 4 years ago

I just made a batch of Raspberry Jam, using nothing more than sugar...it's absolutely delicious..
Used it to fill a Lemon Zest Yogurt Cake and Whipped Cream..

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 4 years ago

Just to be clear, copper doesn't have leaching issues with jamming- but aluminum alloys definitely do! Stainless steel or enamel are good options, too.

I have a very large commercial copper jam pan. It cost a staggering amount- so for your home, go with a dutch oven and save $$