1 How to preserve jam for a long time
Most people think that applesauce is difficult to preserve. In fact, jam is easier to preserve. This is because when making applesauce, it takes a long time. Try to boil the applesauce to fully sterilize it, thus preventing internal deterioration and corruption when the applesauce is stored. Therefore, applesauce is generally stored in the refrigerator. One thing you need to pay attention to when preserving applesauce is that we need to put the applesauce into cans while it is hot when it is just made. This can prevent dust from falling off when the applesauce cools. 2. What are the preservation methods of jam? 1. Freezing preservation method
Making food into jam itself is a method of preserving food. As long as we strictly follow the steps to make jam and bottle it, we can store the jam directly. In the cupboard. From this point of view, there seems to be no need for cryopreservation. However, when preserving some candied fruits or jams with very low sugar content, since they cannot be sterilized at high temperatures or are in very small quantities, they can be quickly stored. After eating, we can choose to freeze it for storage. 2. High temperature sterilization method
If you want to preserve jam or candied fruits with very low sugar content for a long time, or simply want to solve the problem of food preservation, high temperature sterilization is the best choice. 3. What are some tips for preserving jam?
If handmade jam is stored properly, it can be stored for about 20-30 days under normal circumstances, and the taste is best within the first week. To extend the shelf life of jam, there are many details that need to be paid attention to from the beginning. Boiling is a very important step, because only long-term boiling can bring out the pectin and flavor in the fruit, and long-term boiling can also fully sterilize the fruit. Add a large amount of sugar. Sugar can promote the water in the fruit to be boiled out during cooking, which can make the sterilization effect more thorough. In principle, the addition of sugar should not exceed half of the weight of the fruit. It is best to use a sealed glass container with a lid to hold the jam. It must be sterilized in advance to ensure it is water-free and oil-free. The prepared jam should be canned while it is hot to prevent bacteria in the air from falling on the jam during cooling. Then place the whole bottle at room temperature and let it cool slowly, then store it in the refrigerator.