Preserving pan

This round copper preserving pan would have been used to cook fruits and vegetables ready for bottling and storage. It may also have been used as a water bath to heat and sterilize jars of preserves. It has a curved handle which is hooked through holes on either side.

Preserving Methods

Two popular methods of preserving and bottling in the early twentieth century were the open pan/overflow method and the water bath method.

The first method was mainly used for jam, which was boiled down in an open pan and then poured into sterilized jars until the jars were overflowing. This excluded all air, and meant that once the lid was placed on top and left to seal in place, the contents of the jar would be preserved.

The water bath method involved partially cooking fruits or vegetables, placing them in jars and covering them with a syrup or brine. The jars were then immersed in water and brought to the boil, completing the cooking and sterilizing.