skip to main content

Pitfalls of Using Reactive Utensils When Canning Fruit

13 years ago

OK, I've read all about using "NON-reactive" utensils (pots, pans, spoons, bowls, etc.) for years and never gave it a thought since most of my stuff is stainless steel, plastic, glass, melamine, or porcelain-clad, but, in a fit of frustration on having a nylon jelly bag not staying suspended on its tripod hoist, and not thinking clearly --- evidently, I put the bag in my chinoise - that cone thing for pestle-ing hot cooked fruit quickly - so that it would stay suspended over the bowl to drip. Duh! It is aluminum and REACTIVE! 14 jars of perfectly ripe luscious, organic, homegrown, thornless blackberry jelly that tastes like icky tainted metal!! Ugh!! Such a waste.

Nancy

Sort by:Oldest

Comments (6)

highalttransplant
13 years ago
I'm glad I saw this post, but sorry you lost a batch of blackberry jelly! I have one of those chinoise, but it's a hand-me-down, and didn't come with a pestle. I just ordered and received one, but haven't had a chance to use it yet. I didn't realize that I can't use it for jam though. So is it okay to use for canning tomato sauce? What are they mainly used for?

Bonnie
digdirt2
13 years ago
It is the HOT acid that interacts with the aluminum and it only happens with time of exposure. So how hot was your fruit mix and how long was it exposed to the aluminum? Was the fruit in the bag or just in the chinoise?

Cold processed foods pose no problems with a chinoise. They are normally used to extract the juice from the fruit, tomatoes, etc. before the food had been heated or after it has cooled.

But if already very hot when exposed to the aluminum and if left in long contact, then the same thing can happen with a blender or food processor with aluminum blades or even a Foley food mill which millions use.

Dave
Related Discussions
When to use shade cloth
Q
Comments (32)
Mary, what the heck do the two security doors provide? HI FN, Those security doors keep keep the bed secure from bugs, by gum!! Actually, they are/were trellises. That was my attempt to follow Catherine's lead in letting the tomato plants sprawl. I thought they would be good for keeping the vines off the soil. They were but fertilizing was a real hassle and I've abandoned that idea. This year I've gone horizontal with a couple types of cages. I may try the sprawl again. I've been spraying beneficial nematodes to battle a brown dog tick problem and I'm hopeful it will also get rid of the 'hoppers and squash vine borers. I'm willing to spray the BN's twice or three times annually for a while if it does the trick, then I'll be more comfortable sprawling the vines. Thanks for asking. m
...See More
Miracle fruit/synsepalum advice for Northerner please?
Q
Comments (2)
One thing that you are probably going to find is that it is a very slow growing plant. And there really isn't much you can do about it. Other than that, you might want to keep a spray bottle filled with a few drops of Neem and distilled water handy. All kinds of bad insects seem to love this plant and a spray of Neem keeps them from damaging my plant. If you can't fing Neem, dish soap will probably work fine. And finally, use only distilled water, rain water, etc. for watering the plant. If you do have a little money to spare, my advise with these plants is to go BIG. Pine Island Nursery in FL will send you a large bushy plant (often with fruit on it). It will take years for a 4 inch plant to grow this big. Here is a link that might be useful: Pine Island Nursery
...See More
Re-using paper plates and utensils
Q
Comments (26)
I try to avoid putting acidic food into plastic cups or on plastic or paper plates, as I can't be sure that some possibly nefarious chemicals may not leach out into the food.. I try to avoid heating/reheating food in paper or plastic plates or containers in the microwave, for the same reason, and I think that the possibility of leakage is increased with the heating. The other night at pizza and movie night at church, they had plastic coated paper plates, and cutlery, both of which I used ... ... but instead of having the coffee in the styrofoam cup provided, I picked up a mug from the shelf, as I like the taste better (and the quantity is larger) ... ... and I washed it myself. The old guys who meet for coffee at church use ceramic mugs, which suits me fine ... and I usually get stuck with washing most of them (the mugs - not the guys). With the increase in the population of the world, they've been telling us to use less paper, as the trees produce the oxygen which is essential to our continued life, and most of the plastics are sourced from petroleum, which took millions of years to make, and which we've been using for less than 100 years as though it's going out of style. Our grandkids will be angry that we've used up much of the easily-obtainable petroleum (and it took us a long time to decide to build fuel-efficient cars). ole joyful
...See More
What are these utensils?
Q
Comments (67)
The utensil on the far left looks like my grapefruit utensil. Cut fruit in half, use the serrated part to cut out segments, and eat with the spoon part. (But mine was / is more knife-like than spoon-like - but I've seen both for grapefruit.)
...See More
bejay9_10
13 years ago
Been there - done that. I even had a "reaction" with sour dough bread coming in contact with metal. Now I am sure to dust the baking pan with corn meal to prevent this.

I prefer the damp cheese cloth - drip method now for rendering juices. I have a wall-type pot holder that hangs over a work table. Just tie my jelly bag to it, and let it drip into a bowl - it's out of my way otherwise.

Bejay
annie1992
13 years ago
I use a clean, white (unused) pillowcase to make juice. Grandma used to hang hers from a nail in a beam in the basement, I hang mine on the back of a kitchen chair with a plastic food grade bucket under it to catch the juice.

I've not had problems with fruit in reactive containers, but I don't cook in them, I just use them for preparation or straining.

Annie
simplicitygardens
13 years ago
I too am the owner of one of these tools, purchased at a garage sale several years back. I have always been hesitant to use it since I knew it was aluminum. I bought it because I'm a sucker for 'vintage' kitchen gadgets and the wooden pestle makes a great sauerkraut pounder! I've also found other uses for the tripod. This info about hot stuff creating the reaction is good to know.

Thanks, Abhaya
roof
13 years ago
Hi All,

We use an antique chinois, for only one purpose; getting the pits out of small wild plums for jam. With jelly (the only kind we make is Quince and Quince combos) I made some long tapered musling bags. They work pretty well, though I suppose a clean pillow case is easier.

Roof

PS...The most common chinois use in the olden days was to make applesauce, I believe.

Related Stories

LIFE How to Prepare for and Live With a Power Outage

By Lisa Frederick

When electricity loss puts food, water and heat in jeopardy, don't be in the dark about how to stay as safe and comfortable as possible

KITCHEN DESIGN 12 Items Worth a Spot on Your Kitchen Counter

By Charmean Neithart Interiors

Keep these useful tools and accessories out in the open to maintain high function without spoiling the view

SHOP HOUZZ Houzz Products: Save a Taste of Summer

Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

KITCHEN DESIGN 7 Steps to Pantry Perfection

By Christine Tusher

Learn from one homeowner’s plan to reorganize her pantry for real life

KITCHEN APPLIANCES 9 Places to Put the Microwave in Your Kitchen

By Toronto Interior Design Group

See the pros and cons of locating your microwave above, below and beyond the counter

KITCHEN DESIGN Key Measurements to Help You Design Your Kitchen

By Steven Corley Randel, Architect

Get the ideal kitchen setup by understanding spatial relationships, building dimensions and work zones

KITCHEN WORKBOOK New Ways to Plan Your Kitchen’s Work Zones

By LWK London Kitchens

The classic work triangle of range, fridge and sink is the best layout for kitchens, right? Not necessarily

Sponsored

MCR ROMERO WORK LLC

Innovative & Creative General Contractors Servicing Franklin County

More Discussions

Canning Boston Baked Beans

2

Help with macaroni and cheese.

78

A bit off-topic....about ceramic plates and spots.

7

What have you put up? 2024 version

18

Ball pints.....

1