It's time to get my copper preserving pan out and to clean the inside in preparation for the fruit pastes, jellies and marmelades I have in mind to make this season. The under or outside of the pan is a bit dark and discolored from sitting over the coals, which cannot be helped, so I'm mainly concerned with the inside. Keeping the inside immaculate and shiny will prevent any copper contamination from ruining my confitures.
To clean copper, make a paste of flour, salt and vinegar; rub all over the surface to be cleaned and leave to set for 15 minutes to half an hour. Rinse well with fresh water and dry thoroughly if not to be used immediately.