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Just one minor detail can spoil the taste of winter preparations, the season of which is about to begin.
The dishes in which jam is cooked, brines and syrups are boiled, directly affects the shelf life of preserves and the taste of the winter preparations themselves. So, the following will be discussed:
Which pan to choose
Even our grandmothers preferred to cook jam in basins, and preferably enameled ones. This is not only because there were no other dishes, but also the taste of the jam remained impeccable.
Now housewives cook more in stainless steel pans - it is more convenient and there is a large selection.
Experienced housewives, as before, stand their ground and recommend choosing enameled steel dishes for cooking jams and other preparations.
Why enamel?
Enameled dishes prevent contact of metal with acids and other substances that are part of vegetables, fruits and berries.
A stainless steel pot also does not oxidize and does not react with the product, but the material must be of high quality, preferably with a thick bottom, otherwise the jam will burn and stick to the bottom and walls.
As for making juices, it is much more practical to buy a juicer than a juicer. The juice prepared in the latter does not need heat treatment and pasteurization.
The best option is a stainless steel juicer.
