What does it mean to use a "non-reactive" pan when canning food?
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.
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.
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.
by sarovai8 years ago
Mostly most of the household has nonstick cookware. Is it really worth? If so what way.(please include energy saving )
by ibescience3 years ago
What, besides fried green tomatoes, can you do with green tomatoes?We just had a hard frost and I had to harvest all of my tomatoes, even the green ones. I am looking for ideas on how to prepare them. ...
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