Search Results for: Fruit pastes not containing added sugar
also known as boiling water bath processing or pasteurization. could also be shortened to hwb in recipes. high acid foods are placed into hot jars, then processed (boiled) in a water bath canner before storage. examples include chutney, fruit butter, jams jelly, pickles, relish, salsa and some sauces
as well as most fruits (usually in syrup or juice) that can be whole, halved, sliced or stewed. by boiling the fruit to make jam, you are reducing the water content and the high temperature kills bacteria, moulds and yeasts. the high amount of sugar in jam, combined with natural or added pectin helps...
http://www.foodpreserving.org/p/hot-water-bath-canning.html
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