In digging around my kitchen recently, I rediscovered my trusty splatter guard. As we head into canning season, I thought it might be useful to share exactly why I think this is such a great tool to have in your preserving tool box.
Most people think that splatter guards like this are used primarily for fried foods. But they’re also great when you’re cooking down thick fruit preserves like chutneys and fruit butters. While you do have to move them to the side when it comes time to stir, they’re an invaluable tool for keeping your products in the pot and off your stovetop.
This is not a tool for which you need to shell out a ton of money. I bought mine at a dollar store some years ago and it’s still going strong (I am careful to scrub it down thoroughly between uses, to ensure that it has a long life). There are a bunch on Amazon, but they cost far more than the buck I paid for mine. So look around before you drop significant money. Oh, and make sure you get a metal mesh one. They allow for better air circulation, which leads to more rapid evaporation and more efficient cooking times.
In other news, my sister is here in Philadelphia with her little family. She and her husband are playing a house concert in Mt. Airy (a neighborhood around these parts) on Wednesday night. If you’re in the area and think you might want to attend, leave a comment and I’ll get you the details. I promise a good time for all!