Give the procedure or steps in preparing fruits or vegetables for jelly making.p...

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October 2021 1 17 Report

Give the procedure or steps in preparing fruits or vegetables for jelly making.

please, h’wag mo na lang sagutan kung hindi mo man alam. thankyou.

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EDRIE1276

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Prepare Containers and Lids. ...
Prepare Fruit. ...
Test for Pectin in Fruit Juice. ...
Test for Acid in Fruit Juice. ...
Cook Jelly. ...
Test for Doneness. ...
Fill and Seal Containers. ...
Process Jelly in Boiling Water Bath.

Fruit Options

.5 pounds (8.0 oz) of green grapes.
.5 pounds (8.0 oz) of red grapes.
.5 pounds (8.0 oz) of strawberries.
.25 pounds (4.0 oz) of raspberries.
Other fruits of your choice like bananas, pears, or canned pineapple.

The best fruits for making jellies contain sufficient amounts of pectin and acid. Crabapples, sour apples preferably, not over matured, sour berries (not blueberries), sour cherries, grapes, citrus fruits and cranberries.

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits to jelly

Explanation:

etherealsolace thankyouuuuuu lods. <33

EDRIE1276 wc :)

etherealsolace thankyou ulit, g'aftiee.

etherealsolace uh, can i ask? last naa.

EDRIE1276 wut?

etherealsolace It is the ideal pH valur for succesful gel formation.

etherealsolace A. 1.2 pH B. 2.2 pH C. 3.2 pH D. 4.2 pH

EDRIE1276 ok

EDRIE1276 Optimum gel sets are normally obtained in a pH range of 3.1 to 3.3. A pH above 3.5 often results in poor gel formation, while a pH below 3.0 often results in hard gels subject to synergesis or “weeping.” in pectin and supplement the jelly with commercial pectins.

etherealsolace ack, maraming salamat.

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texcomplete the two column proofspatulong po please thankyou in advanced

tara lods, matching icons. ayaw mo? okay pi...

lets have a debate since im bored oh its not a non sense questionwhat will

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