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Hi folks, sorry not to introduce myself properly but am panicking! I live in North East Scotland in a farmhouse with lovely garden with my 4 year old daughter, 1 year old baby boy, my husband and 2 dogs, 2 cats, 7 hens and 1 cockerel! My husband is a gardener by trade and we grow our own...
I've just made some lovely rhubarb chutney. Now, I saw a brass berry pan for sale on my local gumtree, went and bought it yesterday for a bargainous £20. I told my hubby I would use up this rhubarb for making chutney and thought I was being really clever waiting til he'd gone to work and using the berry pan today to make it (I'm giving him the pan for one of his birthday presents later this month so it's being hidden).
Anyway, chutney tastes ok I think - maybe a bit tangy, but it is very gingery.... I washed the pan and noticed that to the level where the chutney was it is a much brighter coppery colour now!
Which caused me to look online and find heaps of sites saying don't use copper/brass because it reacts with the vinegar and makes the food taste metallic.... (I found nothing about the weird discolouration of my pan! And I found nothing about the safety aspect).
I've seen posts in other threads here which suggest some of you use your brass berry pan for making chutney. So is it safe? And will my pan be ok?? We usually make tons of different preserves year round then package them up for Christmas presents you see.
thanks in advance.
I've just made some lovely rhubarb chutney. Now, I saw a brass berry pan for sale on my local gumtree, went and bought it yesterday for a bargainous £20. I told my hubby I would use up this rhubarb for making chutney and thought I was being really clever waiting til he'd gone to work and using the berry pan today to make it (I'm giving him the pan for one of his birthday presents later this month so it's being hidden).
Anyway, chutney tastes ok I think - maybe a bit tangy, but it is very gingery.... I washed the pan and noticed that to the level where the chutney was it is a much brighter coppery colour now!
Which caused me to look online and find heaps of sites saying don't use copper/brass because it reacts with the vinegar and makes the food taste metallic.... (I found nothing about the weird discolouration of my pan! And I found nothing about the safety aspect).I've seen posts in other threads here which suggest some of you use your brass berry pan for making chutney. So is it safe? And will my pan be ok?? We usually make tons of different preserves year round then package them up for Christmas presents you see.
thanks in advance.
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