Equipment

Page Last Updated

Wednesday, February 19, 2003

                   You will need the following equipment for making Jams Jellies and Preserves :

            A large, wide topped, heavy based pan, preferably made of aluminum or stainless steel. Do not use copper or unsealed cast iron pans as the acid in the fruit will damage the metal. Also, these two metals may colour or adversely flavour the ingredients. Do not leave vinegar , fruit or vegetable mixtures in aluminum pans for more than an hour. The pan should be wide enough to allow for  evaporation of liquid to aid in setting, as well as deep enough to allow for rapid boiling without boiling over.

        Long handled wooden spoons are essential, as these will enable you to stir the very hot liquids without danger of splashing onto your hands.

          A sugar thermometer helps take the guesswork out of many cooking processes.

         For Jelly making you will need a "jelly bag". This can either be purchased or it can be made from muslin. For small quantities, a colander or fine sieve lined with butter muslin can be used.

          A scale is useful for measuring quantities of fruit.

          A sharp, stainless steel knife, chopping board etc.

( Back to top )

  Recipes_za Compiled and Maintained by Mike Acornley, Webmaster

     E-mail Me

All the Graphics, backgrounds, bars and bullets are my own, except where awarded or stated !
Copyright 1999 - 2003