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How Canning Preserves Foods:
Methods for canning foods at home have
changed greatly since the procedure was first introduced almost two centuries
ago. It is always important to follow directions carefully. For information
about canning, go to:
http://ohioline.osu.edu/hyg-fact/5000/5338.html
Frequently Asked Questions
"Pectin is highest in lightly underripe
fruit, and diminishes as the fruit becomes ripe; overripe fruit, lacking
adequate pectin of its own, is responsible for a good deal of runny
jams and jelly."
"This natural pectin in the fruit can be activated only by
cooking -- but COOKING QUICKLY, both in heating the fruit to help start
the juice, and later when juice or pulp is boiled together with the sugar.
And TOO-SLOW COOKING or BOILING TOO LONG, can reduce the gelling
properties of the pectin, whether natural or not."
From
http://www.faqs.org/faqs/food/preserving/part2/ |
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