Food Preservation
Preserves
What makes the preserves look shriveled?
Sometimes the syrup that is used is too heavy for the fruit. Always follow the instructions for the type of fruit being preserved.
Why do my preserves have an off flavor?
- f the product was overcooked or scorched, it may not have a nice fruit flavor. The best way to avoid this is by stirring frequently when the mixture begins to thicken to prevent any sticking. Cook it only to the jellying point.
- The product could have an off flavor if the fruit was of poor quality. Try to select only sound, good flavored fruit.
What makes the texture of preserves tough?
- The preserves can be tough if you start the fruit in too heavy of a syrup. Try to cook each fruit according to the directions. By evaporation, the syrup concentration will gradually increase.
- If the fruit is not plumped properly, the preserves could be tough. Plump fruit at least 24 hours before canning by covering it in syrup.
- Overcooking could cause the product to be tough. Cook according to the directions.
What causes a product to be sticky or gummy?
Overcooking could cause the product to be sticky or gummy. Follow accepted directions for each product. Cook only until the syrup is quite thick and fruit is fairly translucent.
What makes the color of my preserves darker than normal?
- If you cook quantities at one time that are too large, the color might be darker. It is usually best to cook no more than 2 to 4 pounds of prepared fruit at a time.
- The color could be darker because it was cooked too slowly. A better color is usually produced if the product is cooked rapidly.
- If the preserves were overcooked, the color could be altered. Cook only until the syrup is quite thick and the fruit is fairly translucent.
Why did my preserves lose their color?
Improper storage could make the preserves lose its color. Store the product in a dark, dry, and cool place for best results.
What causes mold or fermentation to occur in preserves?
- This could occur if the product was improperly sealed. Jars should be sealed airtight.
- Failure to process the finished product could cause some mold or fermentation. Process preserved products in a boiling water bath to protect against this.
- If the product is improperly stored, mold could form. Always store preserves in a dark, dry, and cool place.