grow it eat it preserve it! jellied products jelly, jam, preserves, conserves and marmalades
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Grow It Eat It Preserve It!Jellied ProductsJellied Products
Jelly, Jam, Preserves, Conserves and Marmalades
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OverviewOverview
• Jellied products• Ingredients in jellied products• Equipment and supplies• Basic steps
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Jellied ProductsJellied Products
• Jelly, jam, preserves, conserves, marmalades
• Most preserved by sugar• Characteristics vary with
fruit• Clarity, color, consistency
and flavor
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JellyJelly
• Cook fruit juice with sugar (also uncooked recipes)
• With or without pectin• Clear or translucent
(depending on juice)• No sediment, pulp or
crystals• Holds shape when
turned out of container
Photograph from National Center for Home Food Preservation
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JamsJams
• Thick, sweet spreads• Chopped or crushed
fruit cooked with sugar (or use uncooked recipes)
• Holds shape, but less firm than jellies
Photograph from National Center for Home Food Preservation
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PreservesPreserves
• Small, uniform pieces of fruit
• Clear, slightly gelled syrup
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ConservesConserves
• Similar to preserves• Combination of fruits cooked
with sugar
• Add coconut, nuts, raisins
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MarmaladesMarmalades
• Soft fruit jellies• Contain small pieces of
fruit or peel evenly suspended in the transparent jelly
• Often contain citrus fruit
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Other ProductsOther Products
• Butterso Sweet spreadso Cook fruit pulp with sugar, add spices
• Honeys• Syrups
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How are jellied products preserved?How are jellied products preserved?
• High sugar content• Loss of water during cooking• Acidity of products• Cooking
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Prevent molds and yeast
• Grow in an acid environment--like jellies
• Molds can produce mycotoxins that may be harmful
• Some people are sensitive to mold due to allergies and respiratory problems
• Easily destroyed at 140o to 190o F 11
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Using paraffin to sealUsing paraffin to seal
•Not recommended
• Mold can grow under the paraffin and grow down into product
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FruitFruit
• Contributes color and flavor
• Contribute some or all of pectin and acid
• Use fresh, canned or frozen fruit or fruit juice (no added sugar) 14
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PectinPectin
• Causes fruit to gel• Sources of pectin
o Naturally in fruito Commercial pectin
- Apple pectin- Citrus pectin
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PectinPectin
• Amount varies with fruit and degree of ripenesso Just ripe fruit has best
quality pectino Under-ripe and over-ripe
fruit will not gel well• Jellies often need added
pectin to hold their shape16
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PectinPectin
• Commercial pectino Liquido Dry
• Advantageso Cooking time is set and is shortero Greater yield from same amount
of fruit
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PectinPectin
• Store in a cool, dry place• Observe “use-by” dates• Buy a 1-year supply• Modified pectin for reduced
sugar productso No added sugaro Less added sugar than
regular recipes18
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AcidAcid
• Needed for gel formation• Provides flavor• Higher in under-ripe fruits• Add lemon juice or citric acid to increase acidity
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Pectin and Acid in FruitsPectin and Acid in FruitsThese fruits do not require extra pectin or acid:• Apples, sour• Blackberries,
sour• Crabapples• Cranberries• Currants• Gooseberries
• Grapes (Eastern Concord)
• Lemons• Loganberries• Plums (not
Italian)• Quinces
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Pectin and Acid in FruitsPectin and Acid in FruitsThese fruits may need pectin or acid:• Apples, ripe• Blackberries,
ripe• Cherries, sour• Chokeberries• Elderberries• Grapefruit
• Grape Juice, bottled (Eastern Concord)
• Grapes (California)
• Loquats• Oranges
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Pectin and Acid in FruitsPectin and Acid in FruitsThese fruits always need added pectin, acid, or both:• Apricots• Blueberries• Figs• Grapes
(Western Concord)
• Guavas
• Peaches• Pears• Plums (Italian)• Raspberries• Strawberries
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SugarSugar
Use granulated white sugar
• Works with pectin and acid to make gel• Acts as a preservative• Contributes to taste
1-23
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To reduce sugarTo reduce sugar
• Modified pectino Some need no sugaro Others need some sugaro May use an artificial sweetenero Processed like regular jellied products
• Regular pectin with special recipeso Formulated using regular pectin, without
added sugaro Regular pectin has some sugaro Stored for short time in the refrigerator
(or frozen)24
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To reduce sugarTo reduce sugar
• Recipes using gelatino Unflavored gelatin thickens producto Can use artificial sweetenerso Stored in refrigerator
• Long-boil recipeso Boil fruit pulp for long periodso Can use artificial sweetenerso Processed like regular jellied
products
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Photograph from National Center for Home Food Preservation
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Splenda®Splenda®
• Does not provide preservative properties like sugar
• Use as the optional sweetener in a jam or jelly made with a no-sugar needed pectin for flavor
• Do not use in long-boil or no-pectin-added jams and jellies intended for room temperature storage
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Required Proper RatioRequired Proper Ratio
• Fruit• Pectin• Acid• Sugar• DO NOT alter ingredients or
proportions…o poor gel or no gelo mold formation
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Equipment and SuppliesEquipment and Supplies
• Large saucepot• Jelly bag or cloth• Jelly, candy or deep fat
thermometer• Boiling water-bath
canner• ½ pint or pint Mason-type
jars with two-piece lids28
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Basic StepsBasic Steps
• Fill water-bath canner and heat to 140 to 180o F
• Wash and sterilize canning jars and rings (keep jars warm)
• Treat canning lids according to manufacturer’s directions29
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Basic StepsBasic Steps• Prepare recipe (boil rapidly)• Skim foam if necessary• Pour hot product into jars leaving
¼- inch of headspace• Wipe jar rim and add treated lid
and screw band• Process according to length of
time in recipe directions
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Basic StepsBasic Steps
• Remove from water-bath canner and do not move jars for 12 hours
• After 12 hours check for desired consistency and proper seal
• If not satisfied, you can remake 31