Food Preservation Independent Living. Jams and Jellies.

Slides:

Advertisements

Similar presentations

Food Preservation Chapter 27.

Advertisements

Department of Family and Consumer Sciences 1 Preserving Natures Bounty Principles of Home Canning.

Freezing Rick Sloan FCS Agent. What will we learn?  Principles of Freezing  Freezers  Packaging Materials  Freezing Foods  Shelf-life of Frozen Foods.

1. What is the best material for wrapping meat in the freezer? (VI-267)

Making Jams and Jellies Freezing Fruits and Vegetables Lunch & Learn 12 noon to 1 pm June 4, 2012.

Getting Started with Home Food Preservation. Take a minute to consider… Why do we preserve foods?

Food Preservation.

Preservation of Seafoods FSN 261 Spring 2011 Chuck Crapo Seafood Technology Specialist 1.

Understanding Food Chapter 7: Food Preservation. Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment.

Week: 10 FOOD PROCESSING.

Kaltham Al-Kuwari Science 7D

Grow It Eat It Preserve It! Jellied Products Jelly, Jam, Preserves, Conserves and Marmalades.

Part 1- Freezing Fruits and Vegetables

Fruits and Vegetables And everything you never thought you would learn about them….

And everything you never thought you would learn about them….

Freezing Fruits and Vegetables at Home

About drying One of the oldest methods of food preservation Removes water from foods so bacteria or fungi can’t grow Can use air-drying, vine-drying,

Food Preservation Done By: Sara Al Khater Done By: Sara Al-Khater.

Canning. Reasons for canning Store garden produce safely Use any time of year Prevent food spoilage Save money Have fun Control contents of food Use as.

Why freeze food? Freezing preserves foods by preventing harmful bacteria from growing If frozen correctly, foods will keep most of their nutrients, color,

7.02 Demonstrate selection and preparation of fruit

Food Processing 1.3 Why is it necessary to preserve foods?

FOOD PRESERVATION COMMERCIAL PRESERVATION © PDST Home Economics.

Methods of Food Preservation

L/O/G/O Fruit. A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds Fruit can be the perfect snack food,

Food Preservation. Products of food Industry are consumed by human beings Foods are living systems.

Market Forms and Preparing Fruits

Module 3 Cooking and Processing Methods. What affects the amount of vitamins in food?

PROCESSING FOR VALUE ADDTION NEXT. Processing converts perishable fruits and vegetables into stable products with longer life. Processing for value addition.

FRUIT. NUTRIENTS Vitamins Minerals Complex carbohydrates Water.

Jeopardy Classroom Today’s Categories… Vocab. 1 Vocab. 2 Food Groups Servings Nutrients.

Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University.

Enzymes: The Protein Catalyst

Culinary Arts I Day #28 Day #28. Experiment EXPERIMENT: Enzymatic browning! Enzymatic browning! Each kitchen will cut ½ of one apple. Each kitchen will.

Food Preservation and Packaging Chapter 29. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ.

Part 3 The Preparation of Food

Food Preservation Ecosystems Unit, March 2, 2005.

By Beth Teaford Health and Nutrition Educator. 1. Whole Foods are Healthy Foods.

Traditional Food Preservation Pemmican and Vitamin C.

Arnold’s Food Chemistry Lesson 5: Food Preserving/Processing Methods.

PRESERVATION The aim of food preservation is to preserve food for later use.

Blood sausageLiver pate Corned beef in can Fig: Basic canning process flow Selection of raw materials Preparation (eg cutting, dicing) Cooking of raw.

Fruits and Vegetables And everything you never thought you would learn about them….

Factors affecting the growth of microorganisms

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

Unit #8.  Describe the nutritional benefits of fruits.  Identify the six major types of fruit.  Explain how to store fresh fruits.  Describe enzymatic.

Nutrition Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins & Minerals Fruits Provide:

Drying. Fruits Fruits contain: B complex vitamins, vitamin C, carbohydrates, iron, phosphorous, and calcium. Some vitamin C may be lost through the drying.

6.01BB Storing Foods11 STORING FOODS : to Prevent Nutrient Loss, Maintain Food Quality.

BY: M.SC. MOHAMMED SABAH Chapter 8. Irradiation. Ionising radiation takes the form of -rays from isotopes or, commercially to a lesser extent, from X-rays.

FRUITS. Nutrition Fruits are 75 – 95% water Simple Carbohydrate Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals.

FRUITS Food for Today Chapter 30 Essential Question: What is the value of fruits in the diet and what is the best way to select, store, and prepare them?

Department of Food Science & Technology Department of Food Science & Technology Hands-on Canning Experience July 1, 2015.

And everything you never thought you would learn about them….

Thermal Preservation.

Enzyme Activity.

Making Jams and Jellies Freezing Fruits and Vegetables

Enzymes: The Protein Catalyst

Food Preservation By Dr. Nuzhat Sultana M.B.

Making Jams, Jellies and Fruit Preserves

Tomatoes Tart and Tasty!

Thermal Preservation.

Fruits and Vegetables.

Preservation of Foods.

Presentation transcript:

Food Preservation Independent Living

Jams and Jellies

Jellied Products have 4 ingredients Fruit- the basic ingredient that gives the flavor and color Sugar-helps jelly become firm Pectin- a carbohydrate found in all fruits that makes fruit juices jell Acid- works along with pectin to make fruit juices jell

Kinds of Jellied Products- besides Jam and Jelly Preserves- slightly jellied whole or large pieces of fruit Marmalade- a tender jelly made from citrus fruits Conserves- jellied fruit with raisins and/or nuts added Fruit butter- not a jellied product but made from cooked, pureed fruit.

Freezing

Hints for Freezing Choose ripe, top-quality fruits and young, tender vegetables and fruits. Leave one inch headspace for expansion. Serve fruits with a few ice crystals. Cut meats in serving size pieces. Meat can be refrozen if it still have ice crystals.

Drying

Steps for drying I L D B C J G E A F H K

New Technologies in Food Preservation

Aseptic packaging Commercial packaging method in which a food and its packaging material are sterilized separately.

Freeze-drying Method of commercial food preservation in which water vapor is removed from frozen foods.

Retort packaging A food preservation process that involves sealing food in airtight containers.

Irradiation A type of commercial food preservation that exposes food to low level doses of gamma rays, electron beams or X rays.

Terms to Know

Canning A food preservation process that involves sealing food in airtight containers.

Headspace Space between the food and the closure of a canning or freezing container.

Enzyme A complex protein that is produced by living cells and causes specific chemical reactions. Makes fruit ripen and continue until spoiled.

Sulfuring Anti-darkening treatment used on some fruits before drying.

Ascorbic Acid A food additive that prevents color and flavor loss.

Quick-freezing Process of subjecting foods to extremely low temperatures for a short time.

Shelf Life The amount of time a food can be stored and remain wholesome.