Preserving Tips I've learned!
After picking up a random half-price book on preserving, my enthusiasm is further spurred on! It came with a big introduction, and I decided to read it. I learned a few things and decided to pass them on!
1) This isn't exactly a tip, but Pectin is a naturally occurring carbohydrate! No wonder I like jams and jellies so much! They are carb-filled.
2) Contrary to popular belief under-ripe fruit is better! What? This is only for preserving folks! The natural levels of pectin, found in fruit's skin and seeds, is higher when it is under ripe! Who knew? Well, at least I didn't until now.
3) Try to leave skins on the fruit. I did this out of laziness with my fruit, but who knew it was useful? It helps with the gelling process because of that wonderful gold called pectin.
1) This isn't exactly a tip, but Pectin is a naturally occurring carbohydrate! No wonder I like jams and jellies so much! They are carb-filled.
2) Contrary to popular belief under-ripe fruit is better! What? This is only for preserving folks! The natural levels of pectin, found in fruit's skin and seeds, is higher when it is under ripe! Who knew? Well, at least I didn't until now.
3) Try to leave skins on the fruit. I did this out of laziness with my fruit, but who knew it was useful? It helps with the gelling process because of that wonderful gold called pectin.
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