Preserving pan? DO I need one? Recommendations?

Chimera

Hiya,

I've just started to make jams/chutneys this year.. Unfortunately the largest pan I have only does about half a kilo a time..

Is it worth me getting a preserving pan? and if so what type.. I'm sure I read somewhere that alluminium can taint the flavour - but may well have dreamt it.. lol

Or shall I just get a large stock type pan.. Saw one in morrisons for £9.99

Any advice/recommendations would be greatly appreciated

Nici

meanmarie

I have never had a preserving pan as such but have, over the years, made huge amounts of jams and jellies using a large stainless steel pan, it is also the pan I use for large pieces of ham etc. I have had no problems with it and would be slow to advise buying special pans....so I would say go for the stock pot.

No doubt others will have different advice, you must go with what seems best to you.

Marie

nanokitten

Only if you regularly make masses of jam, otherwise any big pan (pressure cooker base, pasta pan, even regular one. If you have masses of fruit you can always make to pans worth at the same time

Chimera

Cheers.. that's excellent advice

I shall invest in a large pan.. which is useful for stocks etc anyhoos..

Thanking you
x

helyg

I haven't got a preserving pan, I just sure a big heavy bottomed saucepan that we inherited from my husband's grandmother. I can make a good 6lb in it, not sure what that is in kilos?

My friend has a proper preserving pan but can never get her jam to set, she thinks that because it is so big it is hard to get to a high enough temperature.

thriftlady_2

If you are making chutney a preserving pan is useful because it is wider at the top than the bottom and it means the chutney reduces quicker;)

I wouldn't be without mine, it out permanently at the moment. I've used it today with my son to make ginger beer in, I shall use it tomorrow for chutney.

I've never had a problem getting things to set in my pan.

It is also really useful for boiling huge joints of ham.

I have a large stock pot too, but I use that so frequently-almost every day that I would be seriously inconvenienced if I had to do my preserving in it.

I think £9.99 is very cheap for a preserving pan, I'd expect to pay abut £25 for a good solid one.

floyd

For most jams and jellies I use a pressure cooker base pan as its extremely heavy and gets up to a good rolling boil. If I am making chutney I use my huge cauldron pan as it reduces much quicker as it has a wider base so more surface area for evaporation.
I did try making jam in that one once but it turned into toffee after only 1 minute of hard boiling as too much water evaporated while softening the fruit. Goes to show your pan can be too big

As a side note, I paid £50 for my huge cauldron pan from a catering shop

Chimera

OK.. now I'm just confused..

Is this pan anygood?

http://www.amazon.co.uk/gp/product/product-description/B0000C0TFF/ref=dp_proddesc_0?ie=UTF8&n=11052681&s=kitchen

Chimera

too much??

http://www.amazon.co.uk/Supreme-Preserving-Bucket-Handle-9-0Ltr/dp/B000EUKOI4

thriftlady_2

I should think the first one is a good bet. Have you looked at Lakeland?

Patchwork_Quilt

I would go with the person that suggested the pressure cooker - it's a large stainless steel pan with a thick bottom and it has other uses too.

However, the best pan I ever had for making jam was a non-stick wok from Tesco. It was a very thick one, which was unusual. It was just the right shape and surprisingly roomy. Since I only ever make about four pots at once (but do it frequently), it worked very well.