Hello, Happy New Year to you all, I have been shopping the last few days at Thrift stores and consingment shoppes for a really nice stock pot. I would like a Farberware or a Crusinart 12 quart pot. These pots are $125.00, it is not likely I will ever have one of these and the thrift stores just don't have any. I have a cast iron, large dutch oven. Could I use this in place of my stock pot when I make my jams and jellies? I always thought there was a chemical reaction to the iron and the canning process? It would be just right in size. I have 2 of them. What do you think? I know it is good to make my soups in, but I just didn't know about the canning? Thanks Karole

-- Karole (Biz3boymom@aol.com), December 30, 2001

Answers

I'm not really sure about that either. But when you think about it what did they do in the "olden days". I would call your cooperative extension in you local area and ask them....or call the company that is on the Sure-Jell packets. They often have a help line to ask questions about making jams and jellies. Good Luck !!!

-- Helena (windyacs@npacc.net), December 30, 2001.

I have an enamel kettle that is perfect for making jam. I picked it up at Walmart on clearance--cheap, I believe I got it for $5.00. It is wide enough to stir well and, so far, it's held up really well.

Stacy in NY

-- Stacy (KincoraFarm@aol.com), December 30, 2001.

Karole, you are right. You shouldn't use cast iron or aluminum for canning or jelly making. The acids in the fruits and veggies react with the metal. Good luck!

-- cowgirlone (cowgirlone47@hotmail.com), December 30, 2001.

I agree...save it for soups and roasts in the oven, that sort of thing. I love mine too! An inexpensive enamel pot or a stainless steel one work much better for jams and jellys. It is the acid in the fruits...tomatoes are another thing to probably avoid cooking lots of in the cast iron pot...although I do put tomatoes in my stew...and always cook it in the dutch oven.

-- Jenny (auntjenny6@aol.com), December 30, 2001.

When I was a kid my mom used cast iron almost exclusively. I don't know about the canning, but if you use cast iron for cooking acid food like tomato sauce it actually is a good source of iron. My mom always said that and it was also mentioned to me in nursing school.

-- ellie (elnorams@aol.com), December 30, 2001.

$125?!!!!!!!!! You just want a stainless steel stockpot? Go to www.ltdcommodities.com -- order the set of 4 stainless stock stock pots includes 1 20qt, 1 16 qt pot. 1-12 qt pot and 1 8qt. Item number to order is 111483-4YQS. Cost is $26.80 for the complete set. There is a shipping cost also but you can see what you are ordering before you order atleast and not cost a leg.

-- (stephanie.wilkerson@experian.com), January 03, 2002.

Hi All, I found a really nice triple layer stock pot at Wallyworld for $29. My ???? is what can't you find there? LOL Karole Thank you for your answers. :)

-- Karole (Biz3boymom@aol.com), January 03, 2002.

if you buy a stainless steel pot check out the bottom thickness of the pot. it needs to be heavier than the sides if you want it to last a long time. i saw 2 nice pots w/ lids at aldis before christmas for only $3o bucks.

-- js (schlicker54@aol.com), January 12, 2002.

Be careful of stainless steel stockpots. Some of those made in Korea are very poor quality and corrode and pinhole quickly and easily. Any dark spot on the metal is an imputrity which won't last long. Sadder but wiser. I have three that came in a set and all went to hades. Get pots with heavy bottoms.

-- Merv Baer (mervb@viaccess.net), May 08, 2002.