acknowledgments - ag.ndsu.edu · slide 1 /hw¶v3uhvhuyh jams, jellies and pickles presented by:...
TRANSCRIPT
Slide 1
Let’s Preserve
Jams, Jellies
and Pickles
Presented by:
Julie Garden-Robinson, Ph.D., R.D., L.R.D., F.A.N.D.
Professor and Food and Nutrition Specialist
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Slide 2 Acknowledgments
Many slides were Adapted from: Cooperative Extension - The University of Georgia – National Center for home food preservationMany of these slides were adapted from:
Cooperative Extension - The University of Georgia -
National Center for Home Food Preservation, led by
Dr. Elizabeth Andress
Some of the educational materials were made
possible, in part, with funding from the U.S.
Department of Agriculture’s Agricultural Marketing
Service through grant AM190100XXXG028
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Slide 3 Today’s Topics
• Ingredients and their functions and
challenges related to jams, jellies and
preserves
• Pickling for a safe product.
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Slide 4
Raise your hand (using the hand icon by the
participant list or click “yes”) if you like jams
and jellies.
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Slide 5
Raise your hand (using the hand icon by the
participant list or click “yes”) if you have
preserved jelly or pickles.
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Slide 6
• Jelly
– Fruit juice + sugar
– Clear
– Firm enough to hold shape
– Flavorful, fruity and fresh taste
• Jam
– Crushed/chopped fruit + sugar
– Thick and sweet spread
– Less firm than jelly
Sweet Spread Terminology
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Slide 7 Sweet Spread Terminology
• Preserves
– Small pieces of fruit in a clear,
gelled syrup
– Fruit should be tender and plump
• Conserves
– Jam-like product
– Made with a combination
of fruit and nuts,
raisins or coconut
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Slide 8 Sweet Spread Terminology
• Syrups
– Made by cooking fruit juice or pulp with
sugar to a honey-like consistency
• Marmalades
– Soft jellies made of small
pieces of fruit or peel
– Transparent
– Usually made with citrus fruits
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Slide 9 Ingredients
A successful product
will be made of a
proper ratio of:
• Fruit
• Sugar
• Pectin
• Acid
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Slide 10 Considerations
When selecting fruit, consider:
• Color
• Flavor
• Acid
• Pectin
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Slide 11 Example - Apple Butter – Test
for Doneness1) Cook fruit pulp with sugar and spices,
stirring frequently. To test for doneness,
remove a spoonful and hold it away from
steam for 2 minutes. Is it mounded on the
spoon?
OR:
2) spoon a small quantity onto a plate. When
a rim of liquid does not separate around the
edge of the butter, it is ready for canning.
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Slide 12 Preparing Fruit
• Prepare small batches of fruit
• Sort and discard damaged parts
• Wash fruits
• Leave skin on
• Cut to desired size
NOTE: For berries
– wash and remove caps
and stems
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Slide 13 Sugar
• Preservative
• Taste
• Gel formation• Granulated sugar
• Light corn syrup
• Mild honey
NOT Recommended
• Brown sugar
• Molasses
Recommended
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Slide 14 Low-sugar Jellies and Jams
• Use recipes developed
for less sugar
• Use special modified
pectin as recommended
on package– “Light,” “less sugar” or “no sugar
needed” pectins are available
– Do NOT substitute artificial flavor for
sugar
– Some recipes using “Splenda” are
available.
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Slide 15 What is Pectin?
• Substance in plant cell walls
that causes fruit to gel
• Naturally in some fruit (use ¾
ripe and ¼ slightly underripe
fruit)
• Available in various forms
(liquid and powder)
• Using commercial pectin results
in a more consistent product.
• Use by the date on the package
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Slide 16 Pectin in Fruits
Group I Group II Group III
Apples, sourBlackberries, sour
CrabapplesCranberries
CurrantsGooseberries
Grapes (Eastern Concord)Lemons
LoganberriesPlums (not Italian)
Quinces
Has enough natural pectin with only added
sugar
Apples, ripeBlackberries, ripe
Cherries, sourChokecherriesElderberriesGrapefruit
Grape Juice, bottled(Eastern Concord)Grapes (California)
LoquatsOranges
Low in natural acid or pectin, and may need
addition of acid or pectin
ApricotsBlueberries
FigsGrapes (Western
Concord)GuavasPeachesPears
Plums (Italian)RaspberriesStrawberries
Always need added acid, pectin or both.
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Slide 17 Testing for Pectin
Combine 1 Tbsp. cooked,
cooled fruit juice with 1 Tbsp. denatured alcohol
(DISCARD when done!)
Small particles
of jelly-like
materials
Result
Solid mass
Not
enough pectin
Enough Pectin
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Slide 18 What Pectin Should I Use?
• Refer to recipe –
not interchangeable
• Liquid pectin
– Add to hot, cooked
fruit-sugar mixture
• Powdered pectin
– Add to unheated fruit
or juice
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Slide 19 Acidic Enough?
• Use this estimate to decide if your fruit is
acidic enough to make jelly or jam:
– Comparable to tartness of a tart apple
or mixture of:
• 3 Tbsp. water
• 1 tsp. bottled lemon juice
• ½ tsp. sugar
– Can add some bottled
lemon juice or citric acid
to increase tartness
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Slide 20 Extracting Juice
Methods vary depending on fruit
• Apples
– Cook with 1 c. water/lb.
– Squeezing can result in cloudy jelly
• Soft berries
– Add only enough water to prevent scorching
• Juice may be refrigerated
up to one week or frozen
for several months
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Slide 21 Equipment Needed
• Heavy metal pan/cover
• Jelly bags
or cheesecloth and colander
• Knives
• Bowls and mixing spoons
• Measuring cups and spoons
• Thermometer
• Timer
• Canning jars/lids
• Funnel and ladle
• Rubber spatula
• Jar lifter
• Potholders
• Canner and rack
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Slide 22 Preparing Jars and Lids
• Half-pint jars recommended
• Check for cracks or chips
• Wash and rinse
• Sterilize in boiling water
for 10 minutes
• Keep in hot water until ready to fill
• Follow manufacturer’s
directions for treating lids
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Slide 23 Processing
• Place jars in canner with
1 to 2 inches of water
over tops
• Begin timing when water boils
• Remove with jar lifter and place on surface away
from drafts
• Do not disturb for 12 hours 5 minutes
for 0 to 1,000 ft. altitude;
10 minutes for 1,001 to 6,000 ft.
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Slide 24 Can I invert the jars and not can
in a water bath canner?
• Not recommended by USDA.
• Jar inversion requires
carefully controlled
temperatures - higher than
usual.
• Expect more seal failures.
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Slide 25 How about Paraffin Wax?
• Pinholes, shrinkage or cracks could form
and allow molds to enter the jar.
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Slide 26 Remember
• Use two-piece lids, and
process jams and jellies
in a water-bath canner.
– The heat inactivates
molds and yeasts
and promotes a
good seal.
* Don’t use paraffin to seal.
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Slide 27 Nutrition Facts
• Typical 1 Tbsp. serving:
– 50 calories
– No fat
– 13 grams carbohydrate
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Slide 28 Moldy Jelly or Jam?
We recommend throwing away.
Could be “mycotoxins” (“mold poisons”)
present.
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Slide 29 To Learn More
To learn more about jams, jellies and more, please visit:https://www.ag.ndsu.edu/publications/food-nutrition/jellies-jams-and-spreads
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Slide 30
LET’S PRESERVE PICKLES
Adapted from a presentation presented by:
Rita UssatisCass County Extension Agent
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Slide 31 Pickle Ingredients
• Cucumbers
• Salt (canning/pickling)
– Do not reduce amount in fermented pickles
• Vinegar – 5% white distilled or cider
• Sugar – white granulated or brown
– Corn syrup/honey alter flavor
• Water – soft, or hard water may be softened
• Spices – fresh, whole
– Powdered - darken
• Firming agents – not used in our recipes
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Slide 32 Cucumbers
• Use pickling variety
– Burpee Pickler Hybrid
– Parisian
– Bush Pickle
– Harmonie
*Table/slicing will result in poor quality pickles
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Slide 33 Quality
Select cucumbers that are:
• Fresh (24 hours)
• Firm
• Free of spoilage
Bushel of cucumbers is 48 pounds
• 16-24 quarts
• 2 pounds per quart
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Slide 34 Safety
When canning pickle products:
• Do not alter vinegar, food or water proportions
or use vinegar with unknown acidity.
• Follow tested proportions recipes.
• You must have a minimum, uniform level
of acid throughout the mixed products
to prevent growth of botulism bacteria.
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Slide 35 Equipment Needed
• Use unchipped
enamelware
• Stainess steel
• Aluminum or glass
• DO NOT use copper,
brass, iron or
galvanized utensils
Heating Pickling Liquids
• 1-gallon container
– Ability to hold 5
pounds
of fresh cucumbers
• Glass or food-grade
plastic or stone crocks
For Brining/Fermenting
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Slide 36 Prepare Jars and Lids
• Use jars without any
imperfections
• Discard those with cracks,
chips, dents or rust
• Wash and rinse jars
• Sanitize in boiling water
for 10 minutes
• Prepare lids according to
manufacturer’s directions
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Slide 37 Canning Procedure
• Fill jars with cucumbers
and brine
• Remove air bubbles
• Wipe sealing edges clean
• Add lids and screw bands
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Slide 38 Boiling Water-bath Canner
To process in a boiling water-bath canner:
• Fill canner halfway with water
• Preheat to 180 F for hot packs
• Preheat to 140 F for raw packs
• Load jars
• Ensure water is 1 inch above jars
(add more if needed)
• Cover canner
• Bring water to a vigorous boil
• Lower heat to maintain a gentle boil
• Process jars according to recipe
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Slide 39 Altitude Adjustments
• Higher altitude impacts pressure
and boiling point
– Water boils at a lower temperature
– Lower boiling points are
less effective in killing bacteria
• Increase processing time or
pressure to compensate for lower
boiling temperature
• Following procedures for
processing in your area
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Slide 40 Altitude Adjustments
1,000 ft. or less
1,000 to 2,000 ft.
2,000 to 3,000 ft.
3,000+ ft.
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Slide 41 When Complete
• Air-cool, 12 to 14 hours
• Remove screw bands and check seals
• If center lid is indented, label and store
jars in a cool, dark place
• If lid is unsealed:
– Examine jar and replace
if defective
– Use a new lid
– Reprocess
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Slide 42 Learn More
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Slide 43 Questions?
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Slide 44 Last Summer Webinar
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Slide 45
Acknowledgments:
Content was derived from the U.S. Department of Agriculture
Slide design by:
Stephanie Jensen, Program Assistant
Stacy Wang, M.Ed., R.D., L.R.D, Extension Associate
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Slide 46
Let’s Preserve
Jams, Jellies
and Pickles
Presented by:
Julie Garden-Robinson, Ph.D., R.D., L.R.D., F.A.N.D.
Professor and Food and Nutrition Specialist
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