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Can I use a stainless steel pan instead of a bucket to soak rhubarb in?

I don't have a fermenting bucket see... but I do have a giant stainless steel pot. It wouldn't have the sugar or yeast in it.... well, I might also use it as a mixing vessel if I can, just before stuff goes in the demi-johns.

You can pickle things in stainless steel, AnnPan - and that's going to be a damn sight more acidic than rhubarb. Yes, it's perfectly safe

Mike

Thanks


See, my problem is that I have a lot of old books and when they say don't use a metal pan or knife they are talking about aluminum, silver and copper I guess.... and I guess these are pretty unstable?


Anyway thanks MKG.... I am starting a batch of rhubarb right now...

all three you mentioned are pretty unstable with regards to acid. i cant remember exactly but using aluminum you can remove the tarnish off silver so if you were using an aluminum pan and a silver spoon for example you might end up with nasty metallic after taste or some other added extras ( it has been a while since i last did chemistry though :-D )

i use stainless steel for brewing/pickling/jam making etc. and have never had any problems.

i did check and you can buy stainless steel brewing pots etc too.

crowsashes wrote:all three you mentioned are pretty unstable with regards to acid. i cant remember exactly but using aluminum you can remove the tarnish off silver so if you were using an aluminum pan and a silver spoon for example you might end up with nasty metallic after taste or some other added extras ( it has been a while since i last did chemistry though :-D )

i use stainless steel for brewing/pickling/jam making etc. and have never had any problems.

i did check and you can buy stainless steel brewing pots etc too.

That is the only thing i remember from chem at all; wrap tarnished silver in aluminum foil and submerge in bleach (hyperchlorate) and it removes tarnish.