..I'm so chuffed. I've been using a very old, deep hob-proof casserole for my preserves & pickles for years but it was far from ideal. Anyway, as we're comparitively in funds at present, I have splashed out on a Kilner preserving pan. I've just used it for gooseberry & mint jelly and it's wonderful! I honestly don't know how I've managed without it.
