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A large nonreactive pot is used to prepare acidic foods such as pickles, relishes, chutneys, fruit preserves, jams, and tomato mixtures before they are packed into jars. “Nonreactive” means the food-contact surface does not readily react with acids or salts.
Best materials
Stainless steel and intact enamel-coated cookware are practical choices. Avoid preparing acidic
Capacity and shape
Choose a pot large enough to hold the entire tested recipe with room for stirring, foaming, and a vigorous boil. A heavy, level base spreads heat more evenly and reduces scorching. Two sturdy handles make a filled pot easier to control.
Preparation pot versus processing canner
This pot prepares the food; it is not automatically a safe processing canner. Use the canner type, rack, water level, processing time or pressure, jar size, and altitude adjustment specified by the tested recipe.
Before you buy
- Confirm the interior is stainless steel or intact nonreactive enamel.
- Check cooktop compatibility, especially for induction.
- Choose adequate capacity without making the filled pot unsafe to lift.
- Prefer a heavy base and replacement handles or lid availability.
Safe-use reminder
Equipment cannot make an untested recipe safe. Follow a current research-based recipe from the National Center for Home Food Preservation, USDA, or a recognized extension program.
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