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picture1_Family Therapy Pdf 89059 | Jams Food Preservation 2020


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File: Family Therapy Pdf 89059 | Jams Food Preservation 2020
food preservation technique class jams michael lucero mph family and consumer science extension agent jams crushed or chopped fruit holds shape yet spreadable less firm than jellies four basic ingredients ...

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                                                Food Preservation Technique 
                                                Class: Jams
                                                Michael Lucero MPH – Family and Consumer Science Extension Agent
                          Jams
                           •   Crushed or chopped fruit. 
                           •   Holds shape, yet spreadable.
                           •   Less firm than jellies. 
                          Four basic ingredients:
                                •Fruit
                                •Pectin
                                • Sugar
                                • Acid
                                                                                                                                                                                                                                                                         1
                          Fruit
                           •   Should be just at the ripe stage for best color 
                               and flavor.
                           •   Fresh, free of damage or decay, doesn’t have 
                               to be perfect since will be chopped up.
                           •   Can use frozen or canned if fresh not 
                               available (no added sugar).
                        Pectin- Powered/Liquid
                         •   Causes fruit to gel.
                         •   Some fruits like apples, lemon, blackberries contain 
                             enough natural pectin to make own gel.
                         •   Under-ripe fruit contains more than over-ripe. 
                         •   Commercial pectin made from apples or citrus fruit.
                         •   Liquid or powdered form - not interchangeable in 
                             recipes.
                          Sugar
                           •   Sugar is as important as fruit in jams and jellies.
                           •   Proper proportion needed with pectin and acid to make good –
                               never reduce amount.
                           •   Can make low or no sugar jams and jellies (special pectins for 
                               this purpose and recipes).
                           •   Acts as preservative preventing growth of most 
                               microorganisms.
                           •   Contributes to flavor.
                                                                                                                                                                                                                                                                         2
                          Acid
                           •   Needed for gel formation and flavor.
                           •   Acid content varies among fruits .
                           •   Higher acid in under-ripe fruits.
                           •   Generally bottled lemon juice is added .
                          Getting Started
                           1. Review tested recipe and instructions for canning
                           2. Plan time for canning
                           3. Select fresh ingredients
                           4. Assemble equipment
                          Resources for Tested Recipes
                        •   Colorado State University Extension
                        •   Preserve Smart - https://apps.chhs.colostate.edu/preservesmart/
                        •   National Center for Home Food Preservation - www.uga.edu/nchfp
                        •   So Easy to Preserve
                        •   Ball Blue Book: Complete Book of Preserving (1994 or newer)
                             www.freshpreserving.com
                        •   USDA Complete Guide to Home Canning
                                                                                                                                                                                                                                                                         3
                        Two Methods of Canning- Depends on pH       
                           •   Water Bath Canner
                                    •   Used with acid foods: pH of 4.6 or lower.
                                    •   Fruits, pickles, jams, jellies
                                    •   Tomatoes need to be acidified
                           •   Pressure Canner
                                    •   Used for neutral or low acid foods:   pH >4.6
                                    •   Meats, poultry, fish, milk, vegetables
                          Assemble Equipment
                                   •   Water bath canner or large pot with lid
                                   •   Jars and lids
                                   •   Jar lifter
                                   •   Lid wand
                                   •   Bubble freer
                                   •   Funnel
                                   •Timer
                                        Steps to Preserving Jams
                                                                                                                                                                                                                                                                         4
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...Food preservation technique class jams michael lucero mph family and consumer science extension agent crushed or chopped fruit holds shape yet spreadable less firm than jellies four basic ingredients pectin sugar acid should be just at the ripe stage for best color flavor fresh free of damage decay doesn t have to perfect since will up can use frozen canned if not available no added powered liquid causes gel some fruits like apples lemon blackberries contain enough natural make own under contains more over commercial made from citrus powdered form interchangeable in recipes is as important proper proportion needed with good never reduce amount low special pectins this purpose acts preservative preventing growth most microorganisms contributes formation content varies among higher generally bottled juice getting started review tested recipe instructions canning plan time select assemble equipment resources colorado state university preserve smart https apps chhs colostate edu preservesm...

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