2024-10-22
Canning and preserving techniques have been around for generations. They were essential for survival in the past. They are readily available in the supermarket and can be a part of our diet.
Commercial products have made it easier to grab something from the supermarket aisle, but many people and small businesses are returning to handcrafted goods, small-batch products, and local ingredients.
You might think of pickles or vegetables when you hear the words canning and preservation. However, these techniques also apply to fruit spreads such as jams, jellies and preserves.
Here's everything you need to know to can jams, jellies and preserves.
If you are looking for fruit spreads or similar foods, you might assume that jams, preserves, and jellies are all the same. It's easy to mistake them for one another, but jelly vs. jam are radically different. They can also be used in cooking or as spreads.
For starters, let's discuss jams. Jam is made by squashing fruit. This produces a jelly-like substance, which is a fruit spread. Jellies have a more uniform texture and a firmer consistency than jams.
There are also preserves, which combine fruits with syrups. Preserves are a popular topping for sweet desserts and breakfasts around the world.
Butters, preserves and marmalades are all prepared differently, with different flavors and applications.
Previously, we discussed that pectin is a natural thickener found in fruits. The highest concentration of pectin is present in underripe fruits, whereas overripe ones contain less. Although you can utilize slightly damaged fruits for making spreads, it's best to avoid those that appear overly ripe. In addition to the natural pectin found in fruits, there are also various forms available for purchase, including liquid, powdered, no-cook, and reduced-sugar options. Using these products can significantly reduce the cooking time needed to prepare your fruit for canning or fresh preservation.
When preparing a fruit spread, it's crucial to achieve the proper acidity balance in your jam or jelly. If the acid content is too high, it can lead to sweating in the fruit spread, posing a food safety risk. Aim for a pH range of 3.0 to 3.3 to ensure optimal acidity. Remember these figures when incorporating acids into your fruit spread.
You're almost ready to start making your own fruit spreads or foods. You still need to consider storage and packaging.
IDEA Bottles has a wide range of wholesale jam and jelly jars, including some that are ideal for fruit spreads.
These 8 oz jars work well for canning or preserving. These jars have a mouth diameter of 70 millimeters, which is designed to fit 70-400 closures. The 8 oz. jelly jars feature a cream-colored straight-sided glass design, which is perfect for displaying the contents of each jar and attaching the perfect label to a jam, jelly or preserve that's ready for sale.
IDEA Bottles’s 4 oz round cream glass jar shows that even small jars have a lot of punch. This size is ideal for canning preserves and samples of all kinds.
The 16 oz amber straight-sided glass cream jar is a good option for large quantities of fruit spreads and pickled products, as well as fresh preserving ingredients. The amber color is ideal for foods that are sensitive to light and extends their shelf life.
Contact IDEA Bottles to learn more about fruit spreads and canning. We are here to assist you with your container and closing needs.
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