Safe use of copper jam pot?
Thu, 03/11/2010 - 19:34
I would like to continue using my copper pot to make jams and jellies. But, recently I have found conflicting information on the safety of using unlined copper for processing high-acid fruits. Is it safe? Should I continue using this pan as is, or have maybe have it tinned? I would appreciate any insight that you can give me. Thanks so much!
Cathy~
Immediately discontinue use of that pot. Carefully box it up and ship it to me. That's your best course of action...I'm sure of it!
Seriously, though, that is the prettiest thing I've seen in a long, long, time.
Highly acidic foods will react with the copper in your pot - this is reason why most copper pans are lined with tin or (stainless) steel. Tin is soft and needs to be replaced every few years. But the acid needs to be in contact with the copper for a long time to cause copper to leak out into the food. The acid does not dissolve copper by being merely boiled in it a few minutes, nevertheless, if allowed to cool and stand in it for some time, will acquire poisonous matter, as verdigris, in the form of a green band, or crust, inside the vessel. It has likewise been proved that weak solutions of common salt, such as are daily made by adding a little salt to boiling vegetables, fish, or meat, act powerfully on copper vessels, although strong solutions or brine would not affect them.
Use your beautiful pan for low acid foods but not for stewing (i.e. for a long time) high acid foods. If you want to use it for stewing high acid foods I would tin the inside of the pan.
Remember if you only use it once or twice a year don't bother tinning it - heavy metal contamination is a matter of long-term-use of the pot over many many years and not an occasional use.
OBTW Copper is such a good conductor of heat that there is no reason to preheat the pan.
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Thanks for your comment Kat! You cracked me up! I'm glad you like it. I found it many, many years ago at a kitchen store in Chicago...on a clearance shelf! I went on line to look for a eco-friendly cleaner, and someone suggested catsup. It worked beautifully!
Audax, you are absolutely right. I do only use my pot 2 or 3 times a year. I like to make jams, jellies, marmalades, and fruit butters in it! Apple butter from that pot is awesome. We worry so much about things these days, don't we? Thanks so much for your informed advice. I will continue to use my pot as-is!
Using copper jam pot for preparing jam is safe....There’s one big reason to use a copper jam pan: You won’t find a better heat conductor anywhere. Great heat conduction equals shorter cooking time — that means you spend less time boiling away the flavor, color, and texture of your fruit. There are other features of a jam pan that will help you cook your mixtures quickly and evenly, most notably shallowness and slightly flared sides. Copper jam pans have it all.
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