Preserving pan? DO I need one? Recommendations?

lillibet_dripping

Chimera - I bought a special preserving pan a couple of years ago. I used it once to make chutney (which nobody ate - whether it was my cooking or what, I don't know) and ever since it has sat forlornly on top of the dresser.:rotfl:

Actually, I tell a lie :eek: Every year, we hold a street party/BBQ and I used it to carry umpteen baked potatoes from my kitchen to the fire:rotfl::rotfl::rotfl::rotfl::rotfl:
x

Sunnyday

I`m another one that uses a pressure cooker base as a chutney pan / jam pan.

It`s stainless steel and perfect for the job, it does have an encapsulated base and i wouldn`t be without it.

In winter i use it for soups and stews and cooking large joints of meat.

If you are considering paying that amount for a jam pan i would go for the pressure cooker and get more value for your money.

HTH

SD

EDIT This is identical to mine with the space saving handles (good for pouring) but mine is the tower brand and was about £40 in the sale.

http://www.amazon.co.uk/Pierre-Russell-Stainless-Pressure-Cooker/dp/B001PKTFK0/ref=sr_1_15?ie=UTF8&s=home-garden&qid=1250885814&sr=1-15

Chimera

something like this? Never used a pressure cooker before

http://www.amazon.co.uk/Prestige-Smartplus-Quick-Pressure-Cooker/dp/B001ELKC0W/ref=sr_1_54?ie=UTF8&s=kitchen&qid=1250886079&sr=1-54

Sunnyday

Chimera wrote: »

something like this? Never used a pressure cooker before

http://www.amazon.co.uk/Prestige-Smartplus-Quick-Pressure-Cooker/dp/B001ELKC0W/ref=sr_1_54?ie=UTF8&s=kitchen&qid=1250886079&sr=1-54

The bigger one here would be better and it`s stainless steel too.
http://www.amazon.co.uk/Prestige-Smartplus-Stainless-Pressure-Cooker/dp/B0001GRI76/ref=pd_cp_kh_3

It dosen`t say anything about the encapsulated base on any of them that i`ve looked at so far but then again i`m not sure whether or not mine did :rolleyes:

SD

misskool

I don't have a preserving pan, just use a heavy based saucepan that is also used for stock.

I'd like one but don't really make enough

buxtonrabbitgreen

I use a huge metal casserole pot that I inherited. It has a lid whcih has lost the handle but it is fine for jam. I bet it holds about a gallon so nothing ever comes over the top.

daska

I use my ordinary large saucepan but I admit it's a tight fit to boil 2lb plums with 1.5lb sugar - though I must say that the greengage jam I made on Friday is superb. The biggest factor I would thing has to be the thickness of the base. The KitchenCraft pan you link to only has a 5mm encapsulated base, the supreme has 7mm, it makes a difference.

purpleivy

The problem is that pans like a stock pot are too thin on the bottom and concoctions with high sugar % are likely to burn on. A stock pot is good for stuff like stock or boiling pasta.

budgetboo

Another one that uses her pressure cooker base. I only make a max of 6 jars worth at a time, but like the high sides when dealing with hot sugar to avoid splashes. Does the job and I use the pressure cooker itself for lots of other stuff. Duel purpose seems a good way to go for your pocket and for storage. Mine is stainless steel and I've had it over 20 years.

BatOutOfhell

Mine is from Lakeland - it has a very heavy, thick base and the handle is on the top so it's easier to carry when full - the trouble with using a big pan or pressure cooker base is that the pan is vary difficult to lift when full.
I wouldn't be without my preserving pan - well worth the money if you are going to make jams or chutneys regularly. I can also recommend a thermometer - mine is marked with the various boiling points e.g. jam, caramel, toffee. Then you can be sure your mixture is actually at it's boiling point when you start timing it.