TEKNOLOGI PANGAN : SUHU TINGGI (PENGALENGAN) BUAH

Introduction

This tutorial provides a comprehensive guide on the high-temperature canning process for fruits, inspired by the video from gizipolkesyo. Canning is an effective method for preserving fruits, extending their shelf life while maintaining flavor and nutrition. Understanding this process is valuable for home cooks and food preservation enthusiasts.

Step 1: Prepare the Fruits

• Select fresh, ripe fruits for canning. Common options include peaches, pears, and apples.
• Wash the fruits thoroughly to remove any dirt or pesticides.
• Peel, core, and slice the fruits as necessary, depending on the type and your preference.
• Soak the sliced fruits in a solution of water and lemon juice to prevent browning.

Step 2: Sterilize Canning Jars

• Choose glass canning jars that are free from cracks or chips.
• Place the jars in a large pot of boiling water for at least 10 minutes to sterilize them.
• Remove the jars carefully and let them cool on a clean towel or drying rack.

Step 3: Prepare the Syrup

• Create a syrup solution to enhance the flavor of the fruits. A simple syrup can be made using:
  • 2 cups of sugar
  • 4 cups of water
• Boil the mixture until the sugar dissolves completely. Adjust the sweetness based on the fruit's natural sweetness or personal preference.

Step 4: Pack the Fruits into Jars

• Fill the sterilized jars with the prepared fruits, leaving about 1 inch of headspace at the top.
• Pour the hot syrup over the fruits, ensuring they are completely submerged.
• Remove any air bubbles by gently tapping the jars or using a clean utensil.

Step 5: Seal the Jars

• Wipe the rims of the jars with a clean cloth to remove any residue.
• Place sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight (not overly tight).

Step 6: Process the Jars

• Fill a large pot or canner with water, ensuring it’s deep enough to cover the jars by at least 1 inch.
• Bring the water to a rolling boil and carefully lower the jars into the pot.
• Process the jars for the recommended time based on the type of fruit and altitude (typically 20-30 minutes).
• Use tongs to remove the jars and place them on a clean towel or cooling rack to cool.

Step 7: Check Jar Seals

• After the jars have cooled for 12-24 hours, check the seals by pressing down in the center of the lid. If it doesn't pop back, the jar is sealed properly.
• Store sealed jars in a cool, dark place. If any jars did not seal, refrigerate them and use within a few weeks.

Conclusion

Canning fruits using the high-temperature method is a beneficial skill that allows you to preserve seasonal produce for later enjoyment. Key steps include preparing the fruits, sterilizing jars, and ensuring proper sealing and processing. With these guidelines, you can confidently start canning fruits at home, creating delicious preserves that can be enjoyed year-round. Consider experimenting with different fruits and syrups to find your favorite combinations.