Stockpots have replaced granite-ware enameled water bath
canners in my kitchen these days, and I also use them for big batches of stock or
for blanching fruit or vegetables or soaking and draining dried beans and the
like.
I have 2 now, a 12 quart Tramontina stockpot from Walmart
that I use primarily as a water-bath canner, and an 8 quart stockpot with a
strainer insert that I simply love for blanching everything from peaches and
tomatoes so I can slip skins, to blanching green beans and other vegetables, as
well as making small pots of stock where I can simply strain out the bones and
vegetables easily.
Neither pot was terribly expensive, but I like the stainless
steel for its cleanup properties, as well as the tri-ply bottoms that are heavy
and also smooth enough for my glass-top range.
If I was looking for a new pot, I would definitely choose the handle
over the knob on the lid as it doesn’t spin around and stays attached better. I also like the silicone cover on the handles on the newer models.
I do like the glass lids, as I can see if the water is over
the jars or food. I have purchased
pressure cooker trivets that fit into the stockpots for canning…I do
occasionally use the 8 quart pot when I can a few half pints, as it doesn’t
take as much water to heat up. Round
cake racks of the right size will also work for canning.
I store the stock pots with my canners, in a shelved cabinet
with doors outside my kitchen area.
Even if I gave up canning, I would keep the 8 quart pot with
the strainers for their versatility around the kitchen.
Some recipes for your stockpots...remember the stock recipes can be frozen or canned.
Home Canned Soup Vegetables
Some recipes for your stockpots...remember the stock recipes can be frozen or canned.
Home Canned Soup Vegetables
I've never wanted a pasta strainer before; but I am now realizing that it would simplify stock-making so much to be able to lift out the bones. Great tip!
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