Search Results for: Fruit puree containing added sugar
. • p.o. box • selah, wa • • revision date: / / supersedes: / / product data sheet blueberry fruit bar base item# product description: the prepared base will be made from properly ripened, washed, sorted, juiced blueberries. the base will be mixed with other ingredients and thermally processed. this
product will be prepared, processed and packed in accordance with good manufacturing practices and under strict sanitary conditions to assure good color and flavor. ingredient legend: blueberries, blueberry puree concentrate, water, sugar, natural flavor, citric acid, potassium sorbate added as a preservative...
https://foodingredients.treetop.com/Assets/Documents/Spec-Sheets/Fruit-Preps/Spec-Sheet-Blueberry-Fruit-Bar-Base-507088.pdf
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...
https://www.foodpreserving.org/p/hot-water-bath-canning.html
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