Gelation of pectin is brought about by the addition of sugar in the presence of acid. Technically, jams and preserves are identical, except the term preserves is used for products containing whole fruit. Jams, however, contain all or most of the insoluble solids of the fruit because whole, crushed, macerated, or pureed fruit is used in their manufacture. Jellies are clear substances since they are made of fruit juice or a water extract of fruit. Penfield, Ada Marie Campbell, in Experimental Food Science (Third Edition), 1990 1. If the jelly can be drawn from the bottom of the kettle, clear jelly can be filled into the jars. The jelly should be quickly skimmed while in the kettle just prior to pouring. Some jellies foam during boiling and filling, forming a layer of bubbles on the surface of the jar of hot jelly. ![]() Where the product is not filled sufficiently hot to insure head-space sterilization or where superheated steam injection is not used, a postcapping sterilization treatment is employed. Capping with superheated steam injection is often used to attain a hermetic seal. The steam in the head space condenses when the jelly cools, creating a vacuum seal on the jar. This allows time for exhausting of air from the head space. The scalded lids should be loosely placed on the containers immediately following filling, then tightened firmly within 2–3 min. The jars should be filled to at least 90% full, leaving not more than 1.25 cm space at the top of the jar (head space). Containers filled scalding hot (in excess of 83 ☌) need not be pasteurized as the hot jelly itself will sterilize the container. A paraffin seal is not adequate to prevent spoilage of the product. ![]() Jelly should be hermetically sealed in glass containers. Smith, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 Packaging
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |