Mayflower Trading Company
A pilgrimage to resource efficiency
The Homestead Kitchen
Pots, Pans and Pails
Pots, Pans and Pails
Heavy gauge pots and kettles are a must when canning a large harvest.
Some recipes, particularly old family recipes and many floating around on the internet don't call for processing. The food is cooked in an ordinary pot or kettle and should be at a low boil when packed into
jars, covered with
lids and sealed without processing any further. This is called the "open kettle method". Jellies and fruit preserves are the most popular and safest to seal this way as the temperature of the sugar is well above the boiling point of water.
The temperatures obtained in open kettle canning are not
high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.
According to the USDA, t
his method is obsolete.
All high acid foods should be processed in a
and all low acid foods in a
Higher acid foods (and those which have been acidified) that may be safely canned in a boiling water bath canner or a steam canner include jams, jellies, pickles, applesauce, apple butter, peaches, peach butter, pears, pear butter, spaghetti sauce without meat, ketchup and tomatoes.
The larger the batch being cooked, the heavier the pot needs to be to prevent scorching the bottom. Heavy gauge stainless steel stock pots are best suited for quantities over 4 quarts.
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12qt Stainless Steel Flat Bottom Dish Pan
8.5 qt Stainless Steel Flat Bottom Dish Pan
5-Qt Extra Heavy Stainless Steel Mixing Bowl
8-Qt Extra Heavy Stainless Steel Mixing Bowl
13-Qt Extra Heavy Stainless Steel Mixing Bowl
Stainless Steel Mixing Bowl with Rubber Base - 3qt
Lindy's 12 Quart Stainless Steel Stockpot
Lindy's 6 Qt. Stainless Steel Pail
Lindy's 8 Qt. Stainless Steel Pail
Lindy's 13 Qt. Stainless Steel Pail
Stainless steel stock pots, canning pots and pails.