The time has come to prepare preserves for the winter. Among them, a special place is occupied by jams, plum jam and all kinds of jam. Already at the stage of preparing them, you can ensure that in the future you are not disappointed with mold in a freshly open jar.
Broken jam is most often revealed by a change in appearance. On its surface, mold appears, which can have a white, green or black color. Sometimes the jam begins to ferment, which is manifested by an acidic, unpleasant smelland even light bubbling. Such a product is no longer suitable for consumption.
Jam breaks down most often when the jars have not been properly prepared. Lack of sterilization and repeatedly used caps can become a vaginal bacteria. Another reason for mold on the product may be cooking too short. High temperatures are deadly on microorganisms. The reason for mold on the jam may also be too little sugar. Few people know that sugar not only adds taste to preserves, but also has a preservative function. If its quantity is too small, bacteria will have a better chance of growth.
Molder is the result of microorganisms in a jar with jam. They get inside from the air, inaccurately washed vessels or from fruit. Even a small amount of spores is enough for the mold to multiply in the right conditions. The heat, moisture and access to oxygen are conducive to its development.
It is also a common mistake to open the jar and put off the cap without cleaning it. Even if the jam looks good, it can be polluted. Mold is insidious and does not always develop immediately. Sometimes it takes a few weeks to make it visible.
To make the jam back of mold, it is crucial to follow a few rules. First of all, take care of cleanliness. Jars and caps should be thoroughly scalded. The jam itself should be well cooked, and the amount of sugar properly matched to the type of fruit.
After filling the jars, it is worth pasteurizing them, i.e. heated in the oven or pot of water. A longer high temperature will kill any bacteria. There is also nothing to save on the caps. If those from last year have a shade of dirt or rust, it’s better to buy new ones. After closing the jar, check if the caps click. This is a sign that the jar has been tightly closed.
If you are not sure about the cleanliness of the caps, you can wipe them with alcohol. It disinfects the surface and deprives it of all bacteria. If you are wondering whether to cool the jam before pouring into jars, then it is better not to do it. The warm mass will make a pair of which will kill microorganisms after closing under the lid.. Some, after closing and pasteurizing the jars, put them upside down. It’s a good way that the heat quickly reaches the cap and eliminates microorganisms. By the way, you will also find out if the jars are tightly closed.
A well -prepared jam is best stored in a cool and dark place, away from heat and light sources. A pantry or basement are perfect places. There, preparations can easily wait for their turn, even for many months.
Source: NowowoPuje.pl
