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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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