Food Preservation

Information on home food safety, including canning and freezing sauerkraut, pickles, meat, poultry, vegetables, fruits, beans, fruit pie fillings, jellies, jams and spreads. Tips on harvesting and preserving herbs and spices and home cheesemaking.

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Making Low or No Sugar Jam and Jelly
Making Low or No Sugar Jam and Jelly - Videos Videos
Commercial products are available that create a gel without sugar. Low and no sugar jam and jelly will have different characteristics than regular jam or jelly. More
Preventing Jam and Jelly from Not Setting
Preventing Jam and Jelly from Not Setting - Videos Videos
This video describes the possible causes of jam and jelly not gelling or setting, as well as tips to prevent this from happening. More
Preventing Crystal Formation when Making Jam and Jelly
Preventing Crystal Formation when Making Jam and Jelly - Videos Videos
Following proper procedure is critical to prevent jam or jelly from becoming grainy. This video describes causes as well as tips to prevent crystal formation. More
Pectin’s Role in Making Jam and Jelly
Pectin’s Role in Making Jam and Jelly - Videos Videos
There are different types of pectin that can be used in jam and jelly making. Understanding how pectin works, and its proper use assures a quality product. More
Making Low Sugar Jam and Jelly with Low Methoxyl Pectin
Making Low Sugar Jam and Jelly with Low Methoxyl Pectin - Videos Videos
Low methoxyl pectin, if correctly used, will create a gel in the absence of sugar and acid for those desiring jams and jelly containing less sugar. More
Key Ingredients for the Perfect Jam or Jelly
Key Ingredients for the Perfect Jam or Jelly - Videos Videos
Ripeness and type of fruit determine a fruits pectin content, both critical ingredients to making jam and jelly with a firm, tender texture, and excellent flavor. More
Acidity Level of Fruit in Jam and Jelly Preparation
Acidity Level of Fruit in Jam and Jelly Preparation - Videos Videos
Fruits have varying levels of acidity. The higher the acid level the better the gelling process, low acid fruits require additional acid to obtain a good gel. More