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Apr 7, 2012 04:34 PM

Preserving pan - recommendations?

Looking for recommendations for a 10+qt preserving pan/pot/kettle. I'm not down for spending $100s on Mauviel or LC. Graniteware does a cheap 16qt, does it do the job?

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  1. Granite ware is fine for the big kettle for sealing the jars, but as a pan in which to cook the actual preserves it is so thin that any thing in it will scorch if not tended a lot. I'd look for some sort of SS pan with a thick aluminum disk on the bottom.

    3 Replies
    1. re: tim irvine

      exactly. I have a heavy bottomed pan (hmmmm, sound like a song), for making the item, and a "canner" for the waterbath canning. It's blue speckled, (graniteware). It comes with the rack, and is usually inexpensive. That' all I've ever used (with the exception of my stockpot for when I've done just a jar or two).

      1. re: wyogal

        Thanks, rather confirmed my fears about the thickness, I've been using heavy bottomed SS but want a bigger pan. I already have a graniteware 'canner' which works fine, here's hoping that eBay throws up something.

    2. You mean for BWB canning? I use a 20 qt aluminum pot I got at the hardware store years ago.

      2 Replies
      1. re: rasputina

        BWB? And as I can tomatoes and fruit I won't be using aluminum

        1. re: andrewtree

          boiling water bath. I thought you wanted a pot to can in. Since only water goes in the pot during canning, it doesn't matter if it is aluminum.

      2. So, you are looking for a pot for cooking preserves and not the canning, right? A heavy bottomed, stainless steel stock pot would be just fine. Make sure it's tall, as jams and jellies bubble up quite high.

        2 Replies
        1. re: wyogal

          Yes, heavy bottomed SS or an old heavy ceramic pan will be the choice. There's a maslin pan that shows up on searches that is wider at the top than bottom, to speed the reduction, that I like, but too pricey.

          1. re: andrewtree

            I just follow the recipe on the pectin box, no need to speed reduction. If, on the other hand, I am making a butter, then I use my slow cooker, on high, with the lid askew. It's hot enough to keep the temp off, yet allows for reduction.

        2. Hi, andrewtree:

          Unless you use induction, for less than the price of a new thick-bottomed pan, you can pick up a thick copper flame-tamer like those from Bellacopper *and* the Graniteware. Scorching and $$$ problems solved, and you just might find that you use it a lot under other pans to attain even heat.

          Just an idea. If you're interested, I can get you a link to a thread all about them on eGullet.


          3 Replies
          1. re: kaleokahu

            When I do jams and jellies, I have my canner full of water, simmering, while I am cooking the jam or jelly. Then put it into the jars and into the waterbath. I prefer using two pots, a canner and a heavy bottomed stock pot. To use a canner on a flame tamer to make the preserves, then wash that out, fill with water, bring to a boil, would take more time.

            1. re: kaleokahu

              Interesting, link would be welcome, thanks Kaleo