Jam and copper pots
Discussion
Whilst I cannot make any bread due to oven issues I am back on the jam.
OK, I hear there is an issue using a copper jam pot, that is poisoning the jam. I would imaging that as copper pots have been is use for generations, it is not quite straight forward and may well be a bit of a fib. Anyone know anything about this? I fancy trying copper instead of the stock pot I normally use.
Just finished making a few pounds of rhubarb and expecting 7-10lbs of black currants of my plants that will be jamed.
OK, I hear there is an issue using a copper jam pot, that is poisoning the jam. I would imaging that as copper pots have been is use for generations, it is not quite straight forward and may well be a bit of a fib. Anyone know anything about this? I fancy trying copper instead of the stock pot I normally use.
Just finished making a few pounds of rhubarb and expecting 7-10lbs of black currants of my plants that will be jamed.
I looked into that briefly when someone told me the same thing and panicked me.
Copper is poisonous if it leeches out of the pan but this only happens with very acidic items or if left a long time. when mixed with sugar the acidic fruit is not really a concern however if you were to make tomato chutney then it is much more of a risk because of the lower sugar content.
Obviously if you use a lined copper pot then that doesn't apply unless the lining has worn out.
Copper is poisonous if it leeches out of the pan but this only happens with very acidic items or if left a long time. when mixed with sugar the acidic fruit is not really a concern however if you were to make tomato chutney then it is much more of a risk because of the lower sugar content.
Obviously if you use a lined copper pot then that doesn't apply unless the lining has worn out.
Mobile Chicane said:
b
ks.
Humanity has been using copper pots for hundreds (if not thousands) of years, without dying like flies.
My thoughts but as I am passing this around the family it has obvious concerns and we do have a longer life span nowadays.....ks.Humanity has been using copper pots for hundreds (if not thousands) of years, without dying like flies.
So a lined pan to be on the safe side. Problem is you have to simmer some of the tough skinned fruit and I have found with black currant this needs a while. So I am doing this before I add the sugar which means all that acidic stuff is having a go at the pan?
Alternatively, I use my non stick to simmer and the copper to take the sugared mix to get it to setting point
Doesn't take long to cook the blackcurrants, 20 minutes?
The copper exposure is only really an issue over a long period of time, you wont suddenly drop dead because you cooked your fruit for 30 minutes instead of 20. People just like to be over cautious when there is a confirmed risk, however slight.
I cook mine in a copper pot and I'm not dead as far as I know.
The copper exposure is only really an issue over a long period of time, you wont suddenly drop dead because you cooked your fruit for 30 minutes instead of 20. People just like to be over cautious when there is a confirmed risk, however slight.
I cook mine in a copper pot and I'm not dead as far as I know.
'er indoors is an old pro in the kitchen, and declares absolutely that you can make jam in a copper pot, provided you are adding sugar.
"Getting right to the point, an unlined copper pan is safe when you use it to cook a mixture of fruit and sugar. It’s not safe for fruit without added sugar."
http://hitchhikingtoheaven.com/2010/06/is-it-safe-...
"Getting right to the point, an unlined copper pan is safe when you use it to cook a mixture of fruit and sugar. It’s not safe for fruit without added sugar."
http://hitchhikingtoheaven.com/2010/06/is-it-safe-...
MyM2006 said:
Doesn't take long to cook the blackcurrants, 20 minutes?
The copper exposure is only really an issue over a long period of time, you wont suddenly drop dead because you cooked your fruit for 30 minutes instead of 20. People just like to be over cautious when there is a confirmed risk, however slight.
I cook mine in a copper pot and I'm not dead as far as I know.
Depends on the consistency I am after but not far out.The copper exposure is only really an issue over a long period of time, you wont suddenly drop dead because you cooked your fruit for 30 minutes instead of 20. People just like to be over cautious when there is a confirmed risk, however slight.
I cook mine in a copper pot and I'm not dead as far as I know.
Cheers karona. Copper pot it is then but understand the risk. Need to get some rhubarb done as well.
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