Just Look!
I found a half size Fowlers pot to match my big Bertha one.
I ummed and aahhed about buying it, wondering if I was just bringing more "stuff" into the house but it has turned out to be a wonderful buy.
It is perfect for doing small batches at the start of the season, for instance if I only have enough for bottling six #27 of tomatoes instead of the 12-13 that I can fit into the big one.
It is also PERFECT for processing my #10 bottles which I use for tomato paste, chilli sauce and pickled nasturtium seeds.
And for the height of the season like this morning...
I have both of them going at once!
I have the same big one as you, the same colour even. Sadly the bottom is rusting out : ( I am testing another method at the moment to see what I can do to avoid buying an electric one as I don't think they make the stove top ones anymore.
ReplyDeleteSo is mine. It’s because back in the day when they processed low acid foods they had to add salt to the water in the pot to get a higher temperature of boil. I melt tallow/lard into mine at least once a year and give it a good liberal coating and let it soak in and wipe the excess off with paper towel or old rag. I much prefer the stove top method with good temperature control as the electric ones (especially the older ones) have a thermostat cut in and out with temps going up and down. The other downside is that they don’t hold as many jars and in peak season I’m doing a dozen each boil of the #27. I imagine you are flat out harvesting/preserving at the moment too Fiona.
DeleteThanks for taking the time to chat. I regularly stop by and enjoy your blog.
I've never seen these before. Are they pressure canners or water bath canners?
ReplyDeleteG’day Nancy,
DeleteThese are water bath canners. They are made by Fowlers and these date to the 1950’s. They have a raised perforated base in the bottom to keep the jars from direct contact on the base of the pot and they have a “well” on the side half way up the pot where the thermometre (I still spell it the old way Mr Microsoft!) sits so you can monitor the temperature and holding time. Only suitable for high acid foods these days though back in the day people canned most things this way but used salt in the water to raise the temperature higher, that is why the old pots look so beat up and a bit rusty. This system was Australian designed and made back in the day when importation was a really expensive and slow option (the alternatives being America and Britain). Pressure canning is not so common here in Australia but it is probably growing.
Thanks for your question and nice to chat
T Winking smile
I would've purchased this one too. I remember leaving one behind in an op-shop in Orange and regret it a bit. Hopefully one will turn up in the local tip shop soon.
ReplyDeleteDoes the smaller one fit inside the bigger one for storage?
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