CLASS 3

JARS, PICKLES & PRESERVES

CANING: 

The food was preserved from the trips of Christopher Columbus to have more. They had stations and needed to have these available throughout the year. The harvest could not be damaged. They were long trips. On the other hand, in wars, there is a need to preserve food, also in a vacuum and canned.

• Preservation technique.
• Fresh food
• In this class we learned that the most important thing is the sterilization of microorganisms. This inactivates the natural enzymes.
• Boiling water-acidity of food.
• Panckage with care.
• After everything is sterilized, it is thermally stored and a lasting seal is put on.
• Clean glass
• It does not fill completely with jam.

 How to pack?

• Clean jars and lids/sterilizated.
• Check ingredientes.
• Choose wheter to pack hot or cold.
• Fill the jars.
• Check head space.
• Screw the lias.

The microorganisms grow, you have to raise the T ° to eliminate them all.

• T °
• % Humidity
• Oxygen
• Ph: 1-7 acid. 7 neutral. 7-14 basic.

Preservation methods.

Old

• Drying: It was used for sugar, oil and salt.
• Pickling: reduce the Ph.
• NOTE: To avoid having so much water, jams are made with more sugar than water. To avoid having too much water or too much acid you have to play with the T °.

Modern:

• Freezing: they do not affect the flavor.
• Canning: Cans, glass jars, increase the T ° to get results.

AROMATICS:

• Garlic, chile, aji, preserve and are antimicrobial. The more spicy, the more careful.
• Fresh herbs:
• Pathogen: 4.6
• Vinegar: 5,7
• Non-pathogenic: 2,6
• %Humidity
• Oil (displaces water)
• Salt
• sugar (large quantity)

-Pasteurization is the process that takes place at 60-70 ° C and does not kill all microorganisms.

-Sterilization rises much more T ° and all microorganisms are eliminated. Above 120 ° c

PICKLINGS IN ACID.

Fermented: Microorganisms go with lactic acid.

• Cool:
• Savory:
• 100% water
• 100% vinegar
• Sugar 20%
• Salt 5% = Infusions

• Sweet:
• 100% water
• Vingare 100%
• Sugar 65%
• Aromatics

JAMS AND JEALLIES.

• JAMS
• Fruit: Water 50%
• Fruit/vegetable 50%
• Sugar 100%
• It makes a more acidic jam to not have so much sugar

• JELLIES
• Water + product 100%
• Sugar 20-30%

CANING METHODS.

• No pressure
• Ph below 4.6

• With pressure
• Ph above 4.6

RECIPES:

OIL: Pulpo a la gallega.

Tuna preserve.

JAMS AND JELLIES.

Passion fruit jellie.

Pineapple and  Jalapeño Jam.

Carrot and orange jam.

PICKLES:

Sweet chiles.

Shallots.

VARIATIONS:

Mussells escarpache.

Mango chutney.

Escalibada.

Lecture: caning.pdf