Preserved Foods

You Can Preserve Foods At Home

Preserving foods at home can bring big savings and satisfaction to the family. The best time to preserve fruits and vegetables is when they are abundant or when they are in season.

Here are tips on proper food preservation:

  • Preserve only foods in their prime quality.
  • Choose fresh, firm fruits and young, tender vegetables. Sort them for uniformity in size and ripeness; they cook more evenly when of the same size.
  • Check ingredients and equipment before starting.
  • Work quickly to keep freshness and avoid spoilage.
  • Follow directions given for a particular product.
  • Watch your timetable to avoid over- or under-cooking.
  • Store product in cool, dry place.

How To Make Fruit Jelly

  • Wash and cut off stems and blossom ends. Boil for 5 minutes using 5 cups of water for every kilo of fruit.
  • Remove the water and set aside; mash the fruit with a wooden spoon.
  • Return to the water and boil slowly in a covered saucepan for another 15 minutes.
  • Strain the juice with a moistened jelly bag. Twist the open end of the bag using only enough pressure to squeeze the fruit but not the pulp. Second extracting can be done with the same above steps.
  • Add 2/3 to 3/4 cup of sugar for every cup of fruit juice. The amount of sugar to use depends on the pectin content of the fruit juice.
  • A fruit juice rich in pectin can be cooked with a higher ratio of sugar.
  • Combine fruit juice and sugar in the saucepan. Boil until sugar dissolves completely.
  • Boil juice until “jellying” point is reached. . Allow the bubbles to subside completely.
  • Or pour the jelly into the warm jelly glass to strain off the scum of bubbles.
  • Set aside to cool undisturbed. Pour melted paraffin before the jelly cools completely. Store
    jelly away from light.

To go to Fruit Jams & Jellies recipes just follow this link=>

“Legumes are the richest and cheapest common sources of proteins among all foods of plant origin. They help build and maintain strong muscles and increase the body’s resistance to infection”