Jam bowl

Greetings to all members of the forum! So a hot topical question has ripened - and who cooks the jam in which bowl? And what is the best basin in principle? I would like to finally stop tormenting this issue, otherwise after reading completely about the different properties of oxidation, etc., I was already completely confused what to buy for cooking jam and other spins.

I cook in a brass basin ...

Gasha, is it oxidizing? How do you clean it?

It oxidizes, of course, in a year ... Before the new season I clean with tooth powder. Copper basins and basins made of copper alloys from time immemorial were considered the best for making jam

I clean it twice a year ... Before and after seasonal cooking. The basin on the link is copper, but mine is made of copper alloy, so they are of the same berry field. Cleaning is not a quick job. The amount of time spent depends on the degree of dirtiness and manual dexterity

Girls, who cooks in pots?

Pots of different sizes with a thick bottom, very good for making jam! I cook in Zepter's pots, though there is another big Gepfel, I bought it especially for the blanks.

I have an antique brass basin of 12 liters, probably)).

Added Monday 22 Aug 2016 00:37

And then there's this coppery French. 9 liters.

And then there's this coppery French.

In our area, this costs 263 euros ...

In our area, this costs 263 euros ...

So from this the taste of the jam will be incomparable and refined

So from this the taste of the jam will be incomparable and refined

Yeah, with French charm, grace .... and the scent of "Chanel No. 5"

In our area, this costs 263 euros ...

And they gave me a gift, so I know what is expensive, but my conscience does not torment))).

And I have metal pans with a thick bottom for jam and vegetable preparations, and the saucepans are the same
Blanks and preserves only in pans and on the stove!



And if he spits, we will put a protective screen on him



These screens are very high quality

And they gave me a gift, so I know what is expensive, but my conscience does not torment))).

I would not be tormented either .. but no one gives .. ..

Added Monday 22 Aug 2016 09:44 AM

metal pans with a thick bottom

Same. I like..

[Admin]

Admin,

4-5 kg ​​of pears or apricots will not fit into any pan))). The scale is not the same.)) And I don't have time to cook jars of 3 every day. I usually cook from a bowl of fruit)). Even standing in sugar water before drying. This is about 7 kg of apricots or plums. Exactly, having washed out with a pan (the largest I have is 10 liters, but such large ones are usually more upward than in width and mine is no exception) - I bought a basin in due time. Either you have to buy a special pan, but if you buy it anyway, I bought a basin))).

[Natasha]

4-5 kg ​​of pears or apricots will not fit into any pan))). The scale is not the same.))

Your truth, Natasha! For your company, it is just right to remember films where jam is cooked in the garden under cherries, in large basins, and in white aprones - a molding from a fairy tale, and only

And I, if there are a lot of berries, cook in a copper basin (I have a 9-liter one), and if not a lot - in a Chibo basin, which I ordered from Tatyana T.A. in the spring. Super thing, I'll tell you! The bottom is thick, there are handles, a spout for draining, the volume is 8.5 liters. In general, I am 200% satisfied.

No pot will fit 4-5 kg ​​of pears or apricots

The fact is that 4-5 kg ​​of fruit will fit into a 10-liter pan, and even with a thick bottom, and it will fit very well on glass ceramics, but a basin with a wide bottom, placed on a 21 cm diameter burner (standard maximum), will also have a corresponding heating zone - only 21 cm, and the rest of the bottom zone will practically not heat up, unfortunately; here it is necessary to constantly stir the jam, otherwise the trouble with all the consequences.
If there is a gas stove, then it is a little easier with a basin.

[Igrig]

Igrig,

I have a 10-l saucepan and for some reason it doesn't fit so much so that it doesn't fall over the edge))).I cooked in it to the cans and I didn't like it.

Yes, glass ceramics imposes its own "restrictions" on the use of cookware. It's easier for me with gas: I put it on the divider and cook.

I really like the Kitchen Craft 9L stainless steel jam pot (there is also a 4.5L mini). I recommend it if it comes across and the price is acceptable for you. A chic piece, well placed on the stove, the bottom is thick, slightly expanding upward, thick-walled, pleasant to take. Powerful handle, loop for easy tilt, spout. This year, thinking that I skipped all the blanks (well, I didn’t have to cook anything), I started cooking so much after sailing on a yacht in the Ionian Islands that I already have a lot of all these jams, chili and marmalade from onions in my pantry, all three jam jars worked incessantly))). One feijoa 11 kg did not know where to tamp))).

Gorgeous casserole!

[Nata]

Love the Kitchen Craft stainless steel jam pot

Nata, and induction "sees" this pelvis?

[Umka]

Umka,

Yes, there is induction marking. My box is intact, I'll see you if that. But we have already discussed this somewhere. I'll find it. A!!! Someone has been selling this here on the forum for a long time. Shcha.

Right here:

Selling a new kitchen Craft stainless steel basin for 9 liters

Gorgeous casserole!

Shikardicheskaya just!))) I just trudge from him)).

How much does he weigh? They sell here, not very expensive, but I don't know yet or want to

[Piano]

Piano,

The pelvis itself is almost 2 kilos for 9 liters (1860). I weigh the fruit for jam and subtract the weight of the pelvis, so I know)).

[Scarecrow]

Scarecrow, Natasha, I also have one like this I bought here in the joint venture

[Olga_Ma]

Olga_Ma,

And I didn’t even see this joint venture, I bought it myself and somehow it cost very well, no matter how about 3 thousand with a little delivery. I didn’t covet 4.5 liters, I won’t fit into it, but 9 liters is gorgeous. There is a graduation, you can always estimate how many cans you need.

I have two basins - this one and a Chibovsky one. I drive both in the tail and in the mane. I use one for jam, the second for vegetable preparations. Very comfortable!

And I bought this one so that with a lid ... salt cabbage or something else ...

[Helen]

Helen, Helen, what a good bowl, I also want to salt such cabbage, I was just going to bring it from the dacha on the weekend and do it, where did I buy it?

And it seems to me that there is not enough space for cabbage. I have a cabbage bucket and a plastic pickling bowl. She is 20 liters.

[Scarecrow]

Scarecrow, Natasha, you have a big family, but there are only two of us, we can't handle 20 liters

[Scarecrow]

Scarecrow, Natasha, you have a big family, but there are only two of us, we can't handle 20 liters

And I don’t remember how long. Or 16. But more buckets. Although not to say. which is 2 times. Probably, after all, she lied and there is 16 liters. But in any case - this is volume to the brim, no one ever puts so much. I put in half. Well, a little more. Then the oppression lid, then the stone, then I close the lid of the tub itself. You yourself understand - so that the stone goes under the lid - how much cabbage is there. 8-10L That's not a lot. And 2-3 liters of ferment well, somehow quite a bit. More kondybobat with her ...))

And 2-3 liters of ferment well, somehow quite a bit

we just a 3-liter jar and fermented yesterday went to the store for cabbage, a 900 gram plastic bucket costs 120 rubles !!!! the toad strangled, but had to buy for the vinaigrette

a 900 gram plastic bucket costs 120 rubles!

Are you going to ferment cabbage in this bucket? well, or would like to .. and then where to store it? in the refrigerator?
This I mean that in the plastic normally salted and fermented food is stored in the refrigerator?

[Mirabel]

Mirabel,

I have a container for fermentation. That's why it was sold.

[Vika]

Vika, 120 r is a ready-made sauerkraut, sold in a 900 gram bucket, then I use the bucket in the country, I translate raspberries, currants in it, and I pickle cabbage in a 3-liter glass jar

And 2-3 liters of ferment well, somehow quite a bit. More to fight with her ...

We have a know-how on the market - an electric shredder for 6-8 heads of cabbage, remove the top leaves, cut a stump and shred into large packages (salted size), people buy immediately shredded, the thickness of the cut changes on demand.

In our market know-how - electric shredder for 6-8 heads of cabbage

Well done, everything for the buyer

[Mirabel]

Mirabel, most likely normal, in our Russian stores they sell cabbage in small plastic buckets, it costs like a pretty one in the refrigerator.I have salted the forks, and will put them in buckets and in the refrigerator as they are prepared.

I saw this basin-pan, I wanted it so much, and I don't need it at all, but my head is sick, I want everything that I see

We have a know-how on the market - an electric shredder for 6-8 heads of cabbage, remove the top leaves, cut a stump and shred into large packages (salted size), people buy immediately chopped, the thickness of the cut changes on demand.

Are they washed? I mean, heads of cabbage. And it’s somehow unhygienic ...

No, the top leaves are removed from them, 4-5 pieces

[Lerele]

I saw this basin-pan, I wanted it so much, and I don't need it at all, but my head is sick, I want everything that I see

Lerele, sister The saucepan is cool, and I don't do much jam, but I want to

I sell cabbage in small plastic buckets in rusmags

Yes Yes! we too!

and I don't need it at all

why not? here is cabbage and you can pickle more
show the link, plz, to this saucepan.

[Lerele]

Lerele, sister The saucepan is cool, and I don't do much jam, but I want to

Well Duc cook everything else!)))

[Mirabel]

Mirabel, so much jam can still be made, it does not need cold, but where to store cabbage in our warm winters? Therefore, I make from a fork

🔗



Scarecrow, I don't know how many people Yulia has, but there are two of us, why can you cook 9 liters for two?

[Lerele]

Lerele,

Well, you overclocked! 9 l is under the very top. There, everything will fall over the edge. Maximum (well, to make it convenient to work) - 7.5 liters already liquid !! And less - as much as necessary. Here I recently cooked apple chili - a kilo of apples, a kilo of bell pepper and 300 g of chili. Very convenient, you mix it up. Zucchini caviar too. This is essentially a pan with a somewhat specific shape and ergonomics. Made of good stainless steel, graduated and all that. If you need to cover it, I have the Ikeev's silicone lid, the largest, fits flat on it. Of course, it is quite possible to do with an ordinary pan, although this expanding top is right for me. But ... it's beautiful, isn't it?)))

[Scarecrow]

Scarecrow, oh beautiful, oh I want, but Christmas trees, I hardly make any blanks, I make jam and lecho in my cousin, she gets in the way and the size is right for me, for a maximum of a couple of small jars.
Then she remembered, before the family was big, mom was alive, she made some kind of salads for everyone, cooked jams in three-liter jars, salted something. That would be such a saucepan. And now I’m not doing anything, my husband doesn’t eat, she’s stopped too, so the pot will look slick

and where to store cabbage in our warm winters?

I do a little too, from a pair of forks max. And I store it in jars in the 2nd refrigerator, which is in the pantry

so in the next topic I was almost convinced that a chest freezer is also vital

Thanks for the link! very beautiful!

Scarecrow, Nata, hand over, plz, the place is where Kitchen craft bought my basin. Googled - could not find where to buy. The very thing that I need.

How much is it in the gubin Measure pzhlst with a tape measure who has a basin?
A can of 3 liters will rise, will it fit?