![]() Hookah lounges are increasingly locating around college campuses in the United States, and websites offering hookah paraphernalia target U.S. Harrison, Ph.D., Extension Foods Specialists.A Middle Eastern tradition, hookah smoking involves burning flavored tobacco heated by charcoal, creating smoke that is filtered through water and ingested through the mouth using a hose. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. This document was adapted from "So Easy to Preserve", 6th ed. Pre-sterilize jars when processed less than 10 minutes in boiling water.įor problems with jar seals, and other general canned food problems, seeĬauses and Possible Solutions for Problems with Canned Foods. Wipe sealing surface of jar clean after filling, before applying lid.Ģ. Use ring bands in good condition – no rust, no dents, no bends. Pretreat the lids per manufacturer’s directions. Use new flat lids for each jar and make sure there are no flaws. Store processed jars in a dark, dry, cool place.ġ. It is usually best to cook not more than 2 to 4 pounds of prepared fruit at a time.Ģ.Ě better color is usually produced if the product is cooked rapidly.ģ.Ĝook only until syrup is quite thick and the fruit is fairly translucent.ġ. (Cook only until syrup is quite thick and fruit is fairly translucent.)ġ.Ĝooking too large of quantities at one time.ġ. Starting the cooking of fruit in syrup that is too heavy (too much sugar).ġ.Ĝook each fruit according to directions by evaporation the syrup concentration will gradually increase.Ģ.ğruit should plump at least 24 hours covered in syrup before canned.ġ.ğollow recommended directions for each product. Select only sound, good flavored fruit of optimum maturity.ġ.ğollow instructions for the type of fruit being preserved.ġ. Should be stirred frequently when mixture begins to thicken to prevent sticking. When pectin is not added, try ¾ cup sugar to 1 cup juice for most fruits.ġ. Too little sugar which requires excessive cooking.ģ. Decrease amount if using commercial pectin.ģ. Refrigerate after opening.ġ.Ĝook jelly mixture to a temperature 8☏ higher than the boiling point of water or until it "sheets" from a spoon.Ģ. Store processed jars in a dark, dry, cool place. Wipe sealing surface of jar clean after filling, before applying lid.ģ. (Common also with paraffin-covered jellies.)Ģ. Pre-sterilize jars when processed less than 10 minutes in boiling water.Ģ. ![]() Mold or Fermentation (Denotes spoilage do not use.)ġ. Pour into jars immediately upon reaching gelling point. Jelly or jam allowed to stand before it was poured into jars or poured too slowly.ģ. Imperfect straining of homemade juice.Ģ.ĝo not squeeze juice but let it drip through jelly bag.ģ. Use firm, ripe fruit, or slightly underripe.Ģ. Store processed jars in a cool, dry, dark place and use within one year. Stored too long or at too high of temperature.Ģ. Best to make small quantity of jelly and cook rapidly.Ģ. Refrigerate after opening.ġ.Ěvoid long boiling. Store processed jars in a cool, dark, and dry place. Storage place too warm or storage temperature fluctuated.Ģ. Some fruits take up to 2 weeks to set up completely plum jelly and jellies or jams made from bottled juices may take the longer time.ġ.Ğxcess acid in juice makes pectin unstable.Ģ. Use only 4 to 6 cups of juice in each batch of jelly.ħ.ĝo not move jellied products for at least 12 hours after they are made.Ĩ. Lemon juice is sometimes added if the fruit is acid deficient.Ħ. ![]() Undercooking causing insufficient concentration of sugar.ĥ. Incorrect proportions of sugar and juice.Ĥ. Use only the amount of water suggested in the instructions.ģ. Using too much water to extract the juice.Ģ. ![]() (See Mold or Fermentation, below.)ġ.Ěvoid overcooking as this lowers the jellying capacity of pectin.Ģ. If bubbles are moving, do not use.Ģ.ğollow recommended methods for applying lids and processing. Do not allow jelly or jam to start gelling before jars are filled.Ģ. Remove foam from jelly or jam before filling jars. Make small batches at a time do not double tested recipes.ġ. Remove from heat immediately when jellying point is reached. Mixture cooked too slowly or too long.Ĥ.Ĝook at a rapid boil. If necessary, wipe side of pan free of crystals with damp cloth before filling jars.ģ.Ğxtract grape juice and allow tartrate crystals to settle out by refrigerating the juice overnight. Undissolved sugar sticking to sides of saucepot.Ģ.ĝissolve all sugar as jelly cooks. Use a tested recipe and measure ingredients preciselyĢ. Causes and Possible Solutions for Problems with Jellied Fruit Productsġ.
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