As spring breathes new life into orchards and gardens, it's the perfect time to harness the abundance of fresh fruits for homemade jams and jellies. Have you ever wondered what sets jams and jellies apart? What is a conserve? Marma-what?!?

Jelly, jam, preserves, conserves and marmalades are fruit products that are jellied or thickened. Most are preserved by sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture and the method of cooking.

Jellies are usually made by cooking fruit juice with sugar. (Some are made without cooking using special uncooked jelly recipes.) A good product is clear and firm enough to hold its shape when turned out of the container, but quivers when the container is moved. When cut, it should be tender yet retain the angle of the cut. Jelly should have a flavorful, fresh, fruity taste.

Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. (Recipes are also available for uncooked jams.) Preserves are small, whole fruit or uniform size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump.

Conserves are jam-like products that may be made with a combination of fruits. They also contain nuts, raisins or coconut.

Marmalades are soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They often contain citrus fruit.

Other fruit products that are preserved by sugar but not jellied include butters, honeys and syrups. Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Honeys and syrups are made by cooking fruit juice or pulp with sugar to the consistency of honey or syrup.

For more information on making jams and jellies (including recipes) visit the National Center for Home Food Preservation.

 

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Canning is a time-honored method of preserving food, ensuring its longevity and maintaining its quality. However, like any food preservation technique, canning is not without its challenges. One common issue that can arise is "flat sour," a term used to describe a specific type of spoilage that can affect canned goods. In this article, we will delve into what flat sour is, the reasons behind its occurrence, and practical steps to prevent it.

What is Flat Sour? Flat sour is a condition in canned foods characterized by a loss of flavor and the development of an unpleasant taste and odor. This phenomenon is particularly associated with canned vegetables, fruits, and acidic products like tomato-based sauces. The name "flat sour" aptly describes the dull, lifeless taste that results from this spoilage.

Causes of Flat Sour:

Microbial Activity: Flat sour is primarily caused by the activity of heat-resistant bacteria, particularly strains of thermophilic bacteria such as Bacillus coagulans and Geobacillus stearothermophilus. These bacteria survive the canning process and, under favorable conditions, proliferate, leading to the degradation of the canned product.

Inadequate Processing: Flat sour can occur when the canning process is not executed correctly. Incomplete heating or cooling processes may allow heat-resistant bacteria to survive, contributing to the development of flat sour flavors.

Low Acidity Levels: Certain canned goods, like vegetables and fruits with low acidity, are more susceptible to flat sour spoilage. The lack of acidity provides a conducive environment for the growth of heat-resistant bacteria.

Preventing Flat Sour:

Proper Canning Techniques: To prevent flat sour, it is crucial to follow proper canning techniques. This includes ensuring that the canned product is heated adequately during processing, reaching temperatures that effectively eliminate harmful bacteria.

Acidification: For low-acid foods, adding acidifying agents such as lemon juice or vinegar can help create an environment hostile to heat-resistant bacteria. 

Using High-Quality Ingredients: Start with fresh, high-quality produce to minimize the risk of flat sour development. Inspect fruits and vegetables for signs of spoilage before canning.

Maintain Cleanliness: Maintain a clean and sanitized environment throughout the canning process. Sterilize jars, lids, and utensils to reduce the likelihood of introducing harmful microorganisms.

Follow Recommended Processing Times: Adhere strictly to recommended processing times for each type of food. Over-processing can lead to degradation of quality, while under-processing may allow bacteria to survive.

 

Flat sour is a potential pitfall in the art of canning, but with careful attention to detail and adherence to proper techniques, it can be effectively prevented. Canners should prioritize cleanliness, choose high-quality ingredients, and follow established guidelines to ensure the safety and flavor of their canned products. By understanding the causes of flat sour and implementing preventive measures, individuals can enjoy the benefits of home-canned goods with confidence in their quality and taste.

I am the proud owner of the most adorable mandarin orange tree, gracing my patio with its bounty of luscious mandarin oranges. These little gems, bursting with flavor, become my source of delight throughout the year. Among the myriad ways I enjoy these beauties, my absolute favorite is a refreshing salad featuring butter leaf lettuce adorned with mandarin oranges, candied pecans, and goat cheese, all drizzled with a delectable raspberry vinaigrette.

However, my journey into preserving the essence of mandarins has led me to a crucial revelation: the necessity of supreming the citrus (eliminating the pith and tough membranes) for unparalleled enjoyment. Delving into extensive research, I've discovered a pre-canning technique that transforms the mandarin preparation process – treating the peeled mandarin sections with pectinase.

This innovative method proves to be a game-changer, ensuring that the delicate citrus segments are freed from undesirable textures. By harnessing the power of pectinase, I've elevated the preservation of mandarin oranges to an art form, allowing their natural sweetness and juiciness to shine through without the interference of pith and membranes. As I embark on this culinary adventure, the transformative effects of pectinase have become an indispensable ally in preserving the pure essence of my beloved mandarin oranges.

Pectinase, an enzyme with remarkable capabilities, has found its way into the hearts of citrus enthusiasts by simplifying the process of removing the pith and tough membranes from citrus fruits. Derived from microorganisms like bacteria and fungi, this enzyme plays a pivotal role in breaking down pectin, a complex polysaccharide that gives structure to plant cell walls. In 

this article, we delve into what pectinase is and how it can be effectively used to enhance the citrus eating experience.

Understanding Pectinase: Pectinase is a collective term for a group of enzymes that includes pectin lyase, polygalacturonase, and pectinesterase. These enzymes work in synergy to break down pectin into smaller, soluble fragments, thereby softening the cell walls of fruits and vegetables. In the context of citrus fruits, pectinase becomes a valuable tool for simplifying the extraction of segments by targeting the pith and tough membranes that often cling stubbornly to the fruit.

How Pectinase Works: Pectin, a complex carbohydrate found in the cell walls of plants, creates a mesh-like structure that provides rigidity. In citrus fruits, pectin is concentrated in the pith and membranes, making them challenging to remove. Pectinase acts as a catalyst in the hydrolysis of pectin, breaking it down into smaller molecules. This enzymatic action weakens the structural integrity of the pith and membranes, making them more susceptible to mechanical separation.

Using Pectinase for Citrus Fruit:

1. Selecting the Right Pectinase Product: Start by choosing a high-quality pectinase product suitable for food applications. Ensure that it is derived from safe and approved sources and follow the recommended dosage instructions provided by the manufacturer.

2. Preparing the Citrus Fruit:  Wash the citrus fruit thoroughly to remove any dirt or contaminants. Peel the citrus and break it up into the sections of the fruit, exposing the pith and membranes that need to be removed. Place fruit in a container.

3. Application of Pectinase:  Following the manufacturer's recommendation, add pectinase and water to cover the fruit. Allow the enzyme to work for a recommended duration, which may vary depending on the product.

4. Mechanical Separation: Once the pectinase has had time to act, use gentle mechanical pressure or utensils to separate the softened pith and membranes from the fruit. The enzymatic action should make this process more effortless compared to traditional methods.

5. Rinsing and Enjoying: Rinse the fruit segments thoroughly to remove any residual enzyme solution. You are now left with citrus segments that are free from the undesirable pith and tough membranes. Enjoy your citrus fruit without the hassle. The fruit is now read to eat or preserve.

Benefits of Using Pectinase:

Improved Efficiency: Pectinase significantly accelerates the removal of pith and membranes, streamlining the preparation process and saving time in the kitchen.

Enhanced Quality: The enzymatic action of pectinase results in a cleaner and more aesthetically pleasing presentation of citrus segments, contributing to an enhanced dining experience.

Consistent Results: Using pectinase ensures a more consistent outcome, as the enzymatic activity is predictable and reproducible when following recommended guidelines.

Pectinase stands as a game-changer for citrus lovers seeking an efficient and hassle-free method to remove the pith and tough membranes from their favorite fruits. By harnessing the power of this remarkable enzyme, individuals can enjoy the pure, unadulterated goodness of citrus without the unwanted textures that often accompany the traditional peeling process. As the popularity of pectinase grows, it is poised to become an indispensable tool in the kitchen, bringing joy to citrus enthusiasts and culinary enthusiasts alike.

Images courtesy of Sherida Phibbs

Indulge in the delightful flavors of these honey-spiced orange slices, evoking the warmth of sipping a steaming cup of spiced orange-infused tea. Elevate your culinary experience by incorporating them into your salad greens, tossed with a luscious raspberry or balsamic vinaigrette, and generously adorned with the sweet crunch of candied walnuts.

Recipe and Image Resource Ball https://www.ballmasonjars.com/blog?cid=honey-orange-slices-canning-oranges-recipes-ballr-fresh-preserving

 

Makes about 3 have pint jars (8 oz)                  

Prep: 1.5 hours                Processing Time: 10 Minutes

 

INGREDIENTS

3 cinnamon sticks broken into pieces

1-1/2 tsp whole cloves

1-1/2 tsp whole allspice

2-1/2 lbs oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)

1-1/4 cups granulated sugar

1-1/4 cups liquid honey

3 Tbsp. bottled lemon juice

Water

DIRECTIONS

1. Tie cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.

2. Combine oranges with water to cover in a large stainless-steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.

3. Combine sugar, honey and lemon juice in a clean large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.

4. Prepare boiling water canner.  Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

5. Pack hot oranges into hot jars, using a slotted spoon, leaving 1/2-inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6. Process jars as indicated in chart below. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Boiling Water or Atmospheric Steam Canning Chart

Style of Pack	Jar Size	0-1,000 Ft	1,001 -6,000 ft	Above 6,000 ft
Hot	Pint	10 min	15 min	20 min