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What does it mean to use a "non-reactive" pan when canning food?

  1. dappledesigns profile image90
    dappledesignsposted 5 years ago

    What does it mean to use a "non-reactive" pan when canning food?

  2. RoxiM profile image60
    RoxiMposted 5 years ago

    You need to use stainless steel, glass, or a good enameled pan (no nicks or cracks in the enamel). Do NOT use aluminum, as it will react with some foods, especially acid foods such as tomatoes, and it can cause discoloration of other foods. Also, you're not supposed to use nonstick coatings or iron pots for canning; I think this has more to do with flavor.

  3. rjsadowski profile image71
    rjsadowskiposted 5 years ago

    Most people consider pans made of stainless steel or coated with enamel as non-reactive. They also believe that pans made of aluminum or copper can react with their contents particularly if what you are canning is acidic like tomatoes. To be safe use non-reactive pans when you are canning.

  4. MarleneB profile image96
    MarleneBposted 5 years ago

    I don't know much about canning, but I agree with the answers that have been given. I know this is no additional help. But, I think when you are dealing with things that "leach", such as aluminum or copper it is best to use other containers. My grandma only used glass jars and tin lids for canning.