making jams and jellies freezing fruits and vegetables
DESCRIPTION
Making Jams and Jellies Freezing Fruits and Vegetables. Lunch & Learn 12 noon to 1 pm June 4, 2012. Making Jams, Jellies & Fruit Preserves. Delicious fruits at the peak of ripeness- time to make fruit spreads Start with the right ingredients: - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/1.jpg)
Making Jams and JelliesFreezing Fruits and Vegetables
Lunch & Learn12 noon to 1 pmJune 4, 2012
![Page 2: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/2.jpg)
Making Jams, Jellies & Fruit Preserves
Delicious fruits at the peak of ripeness- time to make fruit spreads
Start with the right ingredients: Fruit – fresh and (most often) fully ripe fruit;
or try canned or frozen fruit Pectin – plant carbohydrate (fiber) that can
form a gel Acid – essential for gel formation and flavor Sugar – aids in gel formation and is a
preservative
![Page 3: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/3.jpg)
What’s in a name? Jam –thick, smooth mixture of fruit and sugar Fruit butter - smooth, creamy spread made by
slowly cooking fruit pulp and sugar Preserve – chunks of fruit suspended in a soft
jelly Conserve – combination of fresh and dried fruits
and nuts Marmalade – a suspension of fruit peel and pulp Jelly – clear juice suspended in a tender gel
![Page 4: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/4.jpg)
Fruit Most recipes call for fruit at the peak of
ripeness Don’t be tempted to use overly ripe or rotten
fruit Under-ripe fruit can aid in gel formation
Using canned fruit – use unsweetened fruit canned in juice
Using frozen fruit – use fruit frozen without sugar Proportions are critical when making jellied fruit
products!
![Page 5: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/5.jpg)
PectinPectin is a natural plant carbohydrate (fiber) that, when added to the right amount of sugar, acid, and fruit, allows a gel to form on heating. Some fruits have enough natural pectin to gel.Add pectin to other fruits to ensure a good gel, increase yield, and allow for the use of very-ripe fruit.Liquid and powdered pectin are not interchangeable; low-/no-sugar pectin and regular pectin are not interchangeable.
![Page 6: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/6.jpg)
Acid Acid is necessary for pectin to form a
gel. Acid adds flavor! Some fruits provide the acid –
rhubarb, crabapples, unripe berries. Acid is added in the form of bottled
lemon juice.
![Page 7: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/7.jpg)
Sugar Sugar imparts flavor, is essential for gel
formation, adds texture and preserves color.
Measure sugar carefully! Honey can be used to replace some of
the sugar. For modifications see p. 7 of Making Jams, Jellies and Fruit Preserves
Use Splenda or other sugar substitutes in recipes specifically designed for their use.
![Page 8: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/8.jpg)
For Success…Boiling Water Canning
The final ‘step for success’ when making jellied fruit products Helps form a seal Destroys yeast and mold Extends shelf life
Fill sterilized jars with hot fruit spread Process 5 minutes for ½-pint jars Other jar sizes?
![Page 9: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/9.jpg)
A Word about Freezer Spreads
Freezer spreads are the easiest way to begin – little cooking required and no boiling water canning
May use other gelling agents, i.e. jello May use low- or no-sugar pectins Success is not guaranteed!
![Page 10: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/10.jpg)
Try Something New! Carrot Cake Jam - sweetened with crushed
pineapple and spices, it tastes like carrot cake Champagne Blush Jelly – bottled raspberry juice
and sparkling champagne Mom’s Apple Pie in a Jar– a low/no sugar recipe
that is sure to please Strawberry Margarita Preserves – strawberries
and apples flavored like fun Chocolate Raspberry Sundae Topper – a rich
spread to serve at your next party
All from: www.freshpreserving.com
![Page 11: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/11.jpg)
Substitutions Berry spreads can be made with a variety of
fruits: strawberries, raspberries, blackberries Substitute peaches for nectarines; apples
for pears; unsweetened canned or frozen fruit in place of fresh
-----Don’t add extra low-acid ingredients like
chocolate, carrots, or hot peppers.Don’t substitute liquid pectin for dry; or
no-/low-sugar pectin for regular.
![Page 12: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/12.jpg)
Challenges!The right ingredients, used in the correct proportions, are critical for success!Spread too soft – not enough pectin/sugarSpread too firm – too much pectin/sugarSpread fails to set – too large a batch, fruit too ripe, wrong type of pectin, spread cooked too long (or not long enough). See p. 15 of Making Jams, Jellies & Fruit Preserves for re-make instructions.
Fruit floats – fruit under-ripe, sugar content too high.
Allow jam to sit for 5 minutes before ladling into hot jars
![Page 13: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/13.jpg)
What’s new? Ball FreshTECH Automatic Jam & Jelly
Maker ($100) All you have to do is cut up fruit and measure
ingredients. The stirring and cooking are done for you in this electric appliance.
Waterbath canning not included, but still necessary.
![Page 14: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/14.jpg)
What’s new? Soft spreads made with ClearJel (not
pectin) www.foodsafety.wisc.edu Use this technique for preparing large
batches, especially of low-sugar spread. Try a steam juicer for clear
juice for jelly. Hint: Use the pulp to make apple, pear or blueberry butter.
![Page 15: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/15.jpg)
Resources Making Jams, Jellies & Fruit Preserves
www.foodsafety.wisc.edu National Center for Home Food
Preservation www.uga.edu/nchfp Ball Complete Book of Home Preserving
or Ball Blue Book many recipes online at www.freshpreserving.com
![Page 16: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/16.jpg)
Part II:Freezing Fruits and Vegetables
![Page 17: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/17.jpg)
Freezing Fruits & Vegetables A quick and easy way to preserve the
bounty of your garden or orchard Done soon after harvest, it preserves nutrients Retains that peak of harvest taste, color and
texture Pre-treat for best quality Freeze in small amounts Proper packaging is key - Air out, moisture in! Keep frozen at 0° or below
![Page 18: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/18.jpg)
Freezing Fruits An acid dip or sugar-pack will help
prevent darkening of light-colored fruits Add sugar to help retain color, taste
and texture but don’t add sugar if you are going to use frozen fruit to prepare fruit spreads
Individually freeze fruits on cookie sheets and then package for storage
Some fruits are best served still partly frozen for a cool summer treat
![Page 19: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/19.jpg)
Freezing Vegetables Blanch (most) vegetables for best
keeping quality. A blanch is a short pre-cook in boiling water or steam. Boiling water blanch Steam blanch
Chill rapidly in ice-water, drain (well!) and package
Hint: Blanch time = cooling time in ice water.
![Page 20: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/20.jpg)
About blanching…. Blanching before freezing is recommended
for quality, not required for safety. Most vegetables require blanching; fruits
generally don’t benefit from blanching Rapid cooling is key Store un-blanched vegetables for less than
3 months; after that time changes in color, texture and flavor can be noticeable
![Page 21: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/21.jpg)
Cooking Frozen Vegetables Most vegetables should be kept
frozen until cooked (except for corn-on-the cob)
Heat water to boiling and add frozen vegetables, cook until tender
Thawing will allow enzymes to start altering texture, color and flavor
Always cook before eating
![Page 22: Making Jams and Jellies Freezing Fruits and Vegetables](https://reader034.vdocuments.site/reader034/viewer/2022051401/5681317d550346895d97f5c4/html5/thumbnails/22.jpg)
Resources Freezing Fruits and Vegetables
www.foodsafety.wisc.edu National Center for Home Food
Preservation www.uga.edu/nchfp