The Secret Of Jam Preservation

The history of jam is very long. There are traces of human cooking fruits in honey in the late Paleolithic period from 10,000 years to 15,000 years ago. It is a very ancient method of preserving fruits. Over the years, the way people cook jams has not changed much. The Glass Milk Bottles Manufacturers below will introduce the cooking and preservation of jams in detail.

First, add enough sugar

The principle is actually very simple: through a simple osmotic action, high-concentration sugar can replace the water in the fruit itself, causing the microorganisms to dehydrate and not survive, thereby keeping the jam from spoiling. The guest officer should pay attention to the ingredients of the jam when purchasing the jam. If the bad merchants use sweeteners to sweeten and preservatives to save costs and reduce sugar investment, it will be unhealthy.

In addition, the more sugar you add, the less likely it is to break. European jams have a higher sugar content, and the shelf life can be as long as 1-2 years. However, excess sugar can make people feel tired and high in calories. In order to meet the Chinese demand for sweetness, Livortex has developed a low-confectionery sauce with a shelf life shortened to 3 months. Although a bit regretful, for the sake of flavor, make this sacrifice. It's worth it.

Second, fully boil

Sufficient cooking is a very important step when making jams, because the pectin and flavor in the fruit can be cooked after long cooking, which deeply affects the taste and taste of the jam. At the same time, the fruits will inevitably become contaminated. Bacteria and long-term cooking also have a sufficient sterilization effect to prevent the internal deterioration of the jam or fermentation when the jam is stored.

Some people will question whether the nutritional content of the fruit will be lost after cooking. It is undeniable that the heat-sensitive nutrients (vitamin C, folic acid, etc.) in the fruit will be partially lost, but there are still many nutrients such as carotene, lycopene, minerals. , Dietary fiber and polyphenol antioxidants can be well preserved. Although not comparable to fresh fruits, jams are still very nutritious in sweets.

Round Jam Glass Jar

Third, disinfection and sealing

After washing, the Round Jam Glass Jar and the sealing cap will be sent to the oven for high-temperature roasting and disinfection after washing, and canned before the jam cools below 85 degrees, to prevent as much as possible bacteria in the air during cooling Dropped on the jam, and this process will create a certain vapor pressure at the mouth of the bottle, removing a certain amount of air. After sealing, the jam bottle is turned upside down, so that the formed semi-vacuum state is in a relatively closed space, and air does not easily enter the bottle. When the jam cools, the water vapor condenses, the vapor pressure drops, and a semi-vacuum state is formed. The principle of this preservation method is that in a semi-vacuum state, the oxygen content in the bottle is reduced, and the oxidation reaction is suppressed.

Even so, low-confectionery sauce is still a sensitive food, and it is safer to keep the jam in the refrigerator. If you experience flatulence or mildew before opening, stop eating. It must be refrigerated after opening, it will taste better as soon as possible.

The above is the jam preservation method introduced by Round Honey Glass Jar Suppliers for everyone, I hope to help everyone.