Current Issues in Food Preservation

1
Current Issues in Food Preservation
Colorado State University Cooperative
Extension Desktop Training June 21, 2006

• by
• Martha Stone, Ph.D.
• Mary Schroeder, M.S., R.D.

2
Overview

• Jams and Jellies
• Without added sugar
• With sucralose or Splenda
• Using Clear Jel
• Review on tomato canning
• USDA recommendations
• Salsa
• Food Processing Support Services

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Jams and Jellies

• Traditional products either made with
• 1. No added pectin (natural pectin in fruit or
  juice)
• i.e. Long Boil Method
• 2. Added pectin (dry or liquid)
• Regular
• Modified
• Require certain amounts of sugar and acid to gel
• Too little sugar can allow yeasts and molds to
  grow
• Artificial Sweeteners (like Splenda) cannot be
  used!

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Traditional Jams and JelliesIngredients

• Pectin
• Stabilized in juice by
• Water shell
• Negative charge
• May be naturally in fruit or added
• Acid
• Adds positive charge
• May be in fruit or added
• Sugar
• Dehydrating agent removes water shell from
  pectin
• Added ingredient
• 65 sugar concentration in hot syrup
• Preservative allows for short processing in
  boiling water bath

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Pectin and Acid Proportions

• Testing Pectin
• Allow ¾ cup sugar per cup juice/fruit
• To test pectin, measure 1/3 cup fruit/juice and ¼
  c. sugar in saucepan.
• Bring to rapid boil, until sheets from spoon
• Pour into clean hot glass and cool.
• If jelly-like, will gel.

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Pectin and Acid Proportions

• Testing Acidity
• Heat to boiling 1 tsp. lemon juice, 3 T. water
  and 1/2 tsp. sugar.
• Compare by tasting fruit to mixture. If fruit
  isnt as tart, add 1 T. lemon juice to each cup
  fruit/juice

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Traditional Jams and JelliesMethod

• Prepare jars and lids
• Prepare fruit/ extract juice
• Add ingredients
• Acid
• Commercial pectin (liquid or powder)
• Sugar
• Boil to 65 sugar concentration
• Endpoint temperature (8?F higher than boiling
  point of water)
• Timing (when pectin is added)
• Fill and seal containers (1/4 headspace)
• Process in boiling water bath

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Scenario 1

• Someone brings you a freshly made jelly sample
  with sugar crystals? What is the most likely
  cause?

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Scenario 2

• Someone brings you a traditional jelly that did
  not set up properly (i.e. no gel formed). What
  are possible reasons?

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Function of Sugar

• Gel formation
• Preserving agent
• Adds flavor
• When remove sugar
• Changes in consistency (melting point)
• Texture changes (some like jello!)
• Flavor
• It is challenging to get the same quality product
  when sugar is removed !

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Scenario 3

• Someone in your county calls you. She has used
  her grandmothers recipe for making strawberry
  preserves (with fruit and sugar only) for many
  years. Since she was recently diagnosed with
  diabetes, she wants to reduce the sugar in this
  recipe. Can she do this? What would you tell her?

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Jellied Products without added Sugar

• 4 Methods
• 1. Long-Boil Method
• 2. Regular Pectin with Special Recipes
• 3. Special Modified Pectins
• 4. Recipes using Gelatin

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Jellied Products withoutadded Sugar

• Long-Boil Method
• Boiling fruit pulp for extended periods of time
• Will make product thicken and resemble a jam,
  preserve, or fruit butter
• Artificial sweetener may be added
• Example apple butter
• Use processing times for canning fruit!
• i.e. Apple butter- traditional vs. no sugar

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Jellied Products withoutadded Sugar

• Regular Pectin with Special Recipes
• Formulated so that no added sugar is needed
• Contain some sugar
• Artificial sweetener is often added
• Pectin packages of different brands vary in
  weight from 1.75 to 2 ounces
• Best to use recipes enclosed in package!

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Jellied Products without Added Sugar

• Special Modified Pectins
• (Low Methoxyl Pectins)
• Follow directions on package
• Some products made with less sugar some with
  artificial sweeteners
• Sure Jell TIP To enhance the sweetness and color
  of the jam prepare as directed, substituting 1
  thawed can (12 oz.) frozen white grape juice or
  apple juice concentrate in place of the water.

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Making Pectin Jam or Jelly without Sugar

• Modified (low methoxyl) pectin must be used
• Pectin has no sugar needed on label
• Require divalent ions such as Ca or Mg to
  form gel
• Ions usually added to the pectin (as purchased)
• Ca powder may be in separate packet in box and
  added in an additional step
• Sometimes gums are added to pectin mixtures for
  texture
• Non-nutritive sweeteners added for flavor

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Low Methoxyl Pectins

• Light
• Less sugar
• Low sugar
• No sugar needed
• Brands available in this area
• Ball Fruit Jell
• Sure-Jell
• MCP
• Mail Order
• Mrs. Wages Lite Home Jell
• Pomonas Pectin

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Jellied Products withoutadded Sugar

• Recipes Using Gelatin (instead of pectin)
• Unflavored gelatin is the thickener
• Artificial sweetener is often added
• Cannot be heat processed
• Used for making refrigerator/freezer jams and
  jellies

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Lots of Interest in Using Splenda

• Used in place of sugar in making low calorie
• Baked goods
• Jams/Jellies
• Pie Fillings
• Will discuss the trade-offs in using Splenda in
  food preservation.

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What is Splenda (Sucralose) ?

• Splenda Brand Sweetener Sucralose
• No-calorie sweetener
• Approved for use in 80 countries
• Approved in the U.S. since 1998
• No warning is required
• extensively studied for safety

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Chemical Structure

• Sucrose and Sucralose

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Market Forms of Sucralose

• Splenda Granular
• Only form for use in food preservation
• 96 kcals/cup vs. Sugar 770 kcals/cup
• Splenda Sugar Blend for Baking
• Bake with half the sugar
• Splenda Brown Sugar Blend
• Bake with half the sugar
• Splenda No Calorie Sweetener
• Packets, pouches
• 600 times sweeter than sugar

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Characteristics

• Largely unabsorbed
• Not broken down for energy or to smaller
  compounds
• Does not de-chlorinate
• Eliminated quickly
• Non carcinogenic
• Highly water soluble poorly soluble in fats
• MW400 (sucrose MW342)

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Characteristics

• Tastes similar to sugar
• 600 x sweeter than sugar
• Stable to high temperatures (even UHT
  pasteurization)
• Does not caramelize or brown like sugar
• Long shelf life
• Stable in acidic media (soft drinks)
• Stable in dry applications

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Benefits

• Tastes like sugar (no aftertaste)
• Heat stable
• Can help control caloric intake
• Diabetes (not recognized as sugar or
  carbohydrate by the body)
• Does not promote tooth decay
• Long shelf life
• Ingredient compatibility (water soluble)

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Problems with Pectin Jams and Jellies containing
Splenda

• Regular pectin (HMP) will not gel
• Must use low methoxyl pectin (LMP) with calcium
  added
• Some no-sugar needed pectin still will not gel
  with Splenda Granular
• Best to use recipes that have been tested!

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Successful Trials at Univ of GA

• Jams/Jellies made using Splenda and low methoxyl
  pectins.
• Pomonas Universal Pectin
• Mrs. Wages Lite Home Jell
• Ball Fruit Jell No Sugar Needed Pectin
• (All contain monocalcium phosphate which allows
  the pectin to set without sugar)
• Read ingredient list!

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University of GeorgiaSplenda Trials

• Tested jams made with red plums, fresh peaches,
  fresh strawberries, and frozen whole
  strawberries.
• Followed same methods for adding Splenda as
  suggested for adding sugar
• Experimented with varying amounts of Splenda

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Recommendations Based on Testing Results

• 1.5 cups of Splenda Granular is the right amount
  to try for recipe quantities given on package
  inserts
• Taste differences noted
• Mrs. Wages Lite Home Jell products seemed more
  tart than product made with Ball Fruit Jell
• Increasing Splenda led to undesirable aftertaste

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Results U of GA- Splenda Jams

• Much lower yield than package inserts suggest!
• When 1.5 cups Splenda are substituted for up to 3
  cups sugar, yield will be decreased
• For example
• Mrs. Wages Use 5 cups prepared fruit and add
  1.5 cups Splenda. Yield 3 pints instead of
  suggested 5-6 pints.
• More like spreadable fruit than traditional
  jam
• Ball Use 1.5 cups Splenda. Yield 4.5 pint
  jars instead of suggested 6 pints.

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Results U of GA - Splenda Jams

• Inconsistent texture
• For example
• Mrs. Wages products were usually thicker
• even too stiff in some cases
• Spreadable fruit (not jam consistency)

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Results U of GA - Splenda Jams

• Trapped air
• Foam layer in the headspace
• Color (pale, cloudy)
• Texture
• Flavor (after taste-if too much used)
• Appearance
• So.can people get desirable or acceptable fruit
  spreads with Splenda Granular ?
• (weigh pros and consindividual choice)

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Safety Recommendations for LMP Products
containing Splenda

• No storage or shelf life information available
• Process sealed jars in boiling water bath
• 10 minutes at sea level
• Add 1 minute for each 1000 ft above sea level
• Refrigerate after opening to minimize changes in
  flavor, sweetness, and color

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Refrigerator/Freezer Jelly without added Sugar

• Juice
• Unflavored gelatin
• Non-nutritive sweetener
• Liquid Saccharin
• Powder Sucralose

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Refrigerator Jelly with Splenda

• Ingredients
• 2 packages or 2 tablespoons unflavored gelatin
• 4 ½ cups bottled unsweetened fruit juice
• ½ cup Spenda Granular
• Yield about 4 half-pints

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Refrigerator Jelly with Splenda

• Procedure
• Soften gelatin in juice
• Bring to a rolling boil
• Boil 1 minute
• Remove from heat
• Stir in Splenda granular
• Pour into hot, clean jars or plastic refrigerator
  containers
• NOT shelf-stable. Store in refrig (1 mo) or
  freezer
• Different texture but easy to make!

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Using Clear Jel

• Modified cornstarch-can replace flour, cornstarch
  or tapioca as a thickener
• 1 tbsp cornstarch 1 ½ tbsp Instant clear Jel
• 2 tbsp flour or tapioca 1 tbsp Instant Clear
  Jel
• Types of Clear Jel available
• Instant
• Does not require heat to thicken
• Product will thicken once liquid is added
• Ie. Instant puddings, gravies, pie fillings
• Mix w/ equal amounts sugar stir into food wait
  10 min.
• Regular
• Must be heated to thicken
• Preferred type for products to be canned
• Jams/jellies, canned pie filling
• Mix w/ cold H20 before adding to food heat 10
  min.

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Clear Jel Advantages

• Clear in color when cooked
• Excellent stability
• Remains smooth
• Prevents liquid separation and curding after
  foods have been frozen.
• Excellent for cream sauces, custard, puddings

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Clear Jel Advantages

• For Jams and Jellies
• Less expensive than pectin
• Sugar can be adjusted without losing jelling
  capacity
• Recipes can be doubled, tripled or halved
• Jam may be frozen or processed in boiling water
  bath for 10 minutes (plus altitude adj).

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Clear Jel in Jams/Jellies

• Not an exact science (small batch 1st)
• Can use any recipe-if processed 10 min. or frozen
• Use pint or ½ pint jars
• Hint To dissolve more easily in liquid, mix
  with some sugar before adding to fruit or juice
• Rule of Thumb
• Use 7 tbsp ClearJel for cooked jams
• Use 3 to 4 tbsp ClearJel for freezer jams

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Clear Jel Resources

• Univ. of GA NCHFP Purchasing and Using Clear
  Jel
• www.uga.edu/nchfp/publications/uga/purchasing_usi
  ng_clearjel.pdf
• Blue Chip Group, Inc.
• www.bluechipgroup.net/clearjel.html
• WSU Skagit County Cooperative Extension
• Using Clear Jel including jam recipes
  http//skagit.wsu.edu/FAM/publications/using20cle
  ar20jel2003.pdf

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Pectin Resources

• Splenda website 3 no-sugar jam recipes using
  Splenda Granular and Sure Jell for Low Sugar
  Recipes at www.splenda.com
• Kraft Kitchens links to no-sugar jam recipes and
  pectins at http//www.kraftfoods.com/
• Sure Jell website www.kraftfoods.com/surejell/
• Pomonas Universal Pectin
• Phone and Hotline [phone]
• Mrs. Wages Pectins link to recipes at
  www.mrswages.com/

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Review of Tomato Canning

• Key is having sufficient acidity for safety
• (to prevent growth of Clostridium Botulinum)
• Acidity level measured by pH scale
• Due to variations in natural acidity, tested
  recipes call for added lemon juice

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pH Scale lt4.6 needed for safety
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Acidity Test-ND State Univ.

• North Dakota State University Extension
• Tested pH levels of 15 varieties of tomatoes and
  salsa made with and without lemon juice
• pH of tomatoes (4.93-5.09)
• pH of salsa with lemon jc (4.09-4.32)
• pH of salsa without lemon jc (4.72-5.0)
• Must have pH lt4.6 to be safe!
• http//www.ext.nodak.edu/food/lemnjuic.pdf

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pH Scale lt4.6 needed for safety
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Tomato Acidification

• For whole, crushed, or juiced tomatoes
• Per quart of tomatoes, add
• 2 T. bottled lemon juice OR
• ½ tsp. citric acid
• Per Pint
• 1 T. bottled lemon juice OR
• ¼ tsp. citric acid
• Add directly to jars before filling
• May want to add sugar to adjust for tartness
• If dont acidify, pressure can as a low-acid food.

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USDA Tomato Canning Directions

• Based on USDA Complete Guide to Home Canning
  (1994)
• Crushed
• Hot pack only. Use
  
  
  cooked quartered tomatoes
• Whole or halved with liquid
• Raw or Hot pack, with boiling water or tomato
  juice to cover
• Whole or halved no added liquid
• Hot or Raw pack
• Tomatoes are pushed tightly into jars to create
  juice as the jar fills
• Salt is optional

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USDA Tomato Canning Directions

• Tomato Juice
• Hot pack only
• Tomato-Vegetable Juice Blend
• Hot pack only
• Add no more than 3 cups vegetables for each 22
  lb. tomatoes used.
• Tomato Sauce
• Hot pack only
• Processing times
• Water Bath ? time per elevation-see chart
• Pressure Canning
• Dial gauge 10 lb psi ½ lb/1,000 ft.
• Weighted gauge 15 lb psi at 1,000-10,000 ft.

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What about salsa?

• pH is influenced by
• Tomato variety, stage of maturity
• Acidification
• Added ingredients
• Questions
• Can I change the ingredients in my salsa
  recipe?
• Can I thicken my salsa with flour or cornstarch?
• What about recipes from friends or on the
  internet?
• Use only tested recipes! Risk of C. botulinum
  not worth the risk.

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What would you do?

• John Q. Public has a salsa with corn and black
  beans. He wants to know if it should be processed
  in boiling water or steam pressure canned.
• Recommendation?

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Did the formula change?

• Enchilada sauce
• Client stated no formula change
• Flour as thickener
• Replaced flour with gum
• Would this small change in formula cause a change
  in pH?
• Why or why not?

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CSU Food Processing Support Services

• Food Processing Support Lab- Dept.FSHN
• Nutrient Analysis
• 80 per formula
• Based on ingredients/formulation provided by
  client
• Initial pH screen 15/sample
• pH testing 108
• Based on values from 3 samples from 3 different
  batches
• Samplefinal product in form sold by client

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CSU Food Processing Support Services

• Water Activity
• 90 (30/sample)
• Samples from 3 different batches
• Color Assessment
• 30/sample
• Shelf-life testing
• 30 per week of testing
• 1 week under accelerated conditions
• 1 month at room temperature
• To provide minimum/maximum shelf-life of product
• Client must provide 10 units/sample evaluation

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CSU Food Processing Support Services

• Product Development Consultation
• 75/visit
• Other services Fees negotiated based on client
  needs
• Go to
• www.fshn.cahs.colostate.edu/foodsupport.asp/
• Denver Enterprise Center, Inc.
• USDA-approved production facility
• 3003 Arapahoe St. Denver, CO 80205
• 1(303) 296-9400

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Tested Salsa Recipes

• Washington State Univ. Extension Publications
• www.wsu.edu/
• Salsa Recipes for Canning PNW395
• CSU CooperativeExtension Resource Center
• www.cerc.colostate.edu/
• Salsa Recipes for Canning XCM-149 2.75

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Food Preservation Resources

• University of Georgia
• National Center for Home Food Preservation
  www.uga.nchfp.org
• CSU Fact Sheets
• 9.302 Food Preservation Without Sugar or Salt
• 9.303 Making Jellies
• 9.341 Canning Tomatoes and Tomato Products
• http//www.ext.colostate.edu/pubs/foodnut/pubfood.
  htmlpres

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Food Preservation Resources

• USDA Complete Guide to Home Canning (1994)
• http//www.uga.edu/nchfp/publications/usda/can_gui
  de_order.html
• Master Food Safety Advisor Volunteer Training
  Manual
• www.cerc.colostate.edu/ (20)
• Books
• Putting Food By
• Ball Blue Book of Preserving -2005 (8.50)
• So Easy to Preserve by Univ. of GA
• DVD set (39.95)
• 5th Edition Book (any time now?)
• Preserving Food at Home A Self Study (free
  online Web-CT modules)
• http//www.homefoodpreservation.com/

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Questions?