preserving pans

[jackyspratty]

Hi all
Last year we made a fair bit of chutney and jam, and want to carry on this year. We used my nans old pressure cooker which is getting a bit pitted and wasnt really wide enough for the jam.

Ca anyone tell me what the difference is between stainless steel and alluminium pans? The cost seems to vary quite widely, and although we are a bit skint we want to get a decent one as it will be used year in year out.

Many thanks peeps

[Jeanied]

Jackyspratty the old aluminium pans are not supposed to be safe for making anything acidic - so they shouldn't be used for any of the chutneys and relishes using vinegar. Which is a pity since I have Granny's old pan in the cupboard. However I did have a good excuse to go out and buy myself a nice new Maslin pan!

[CaroltheCarrot]

i have two maslins, one for jams jellies,other for chutneys pickles, when i used just one i felt the vinegar always left a taint