•

• Whole fruit or large pieces fruit

• In thick sugar syrup (often slightly jellied)

• Eg. peaches, pears, plums, aoola, strawberries, grapes,

muscadines, quinces and tomatoes

••
Technology for making preserve

Cooling and
Packaging

I ____,I ,____
-----'f
Cooking in syrup
• Selection of fruit

- Uniform in size and unifonn piec~

- Fim1-ripe preferred over soft-ripe

• By using up to 25.0% of fim1-ripe fruit

-+tartness is increased and less pectin is required

in the fonnula
• Seltttion of fruit

- Uniform in size and unifonn pieces

- Fim1-ripe preferred over soft-ripe

• By using up to 25.0% of firm-ripe fruit

-ttanness is increased and less pectin is required

in the formula
•
• Preliminary processing
- .\Vashing (same as jams and jellies)
- Treatments for various fruits
• Stra\vberries and Raspberries
» used as such. without any preliminary treatment
• t\1angoes :
>> Peeling ➔ slicing ➔ pricking
• .'-\pples and pears :
» peeling ➔ pricking (if are to be kept whole)
» Peeling ➔ halving or quartering ➔ coring ➔ puncturing
(if are to be preserved as large pieces)
• Peaches
» destoning ➔ lye peeling
• Apricots, cherries
» destoning
• Oranges. lemons. grape fruits and citrus fruits
>> ha,lving ➔ removal of pulpy portions from the cut
fruit
• Pumpkins (petha)
» Slicing ➔ peeling, ➔ pricking ➔ placing in dilute
lime water for few hours to harden the texture
• Peaches
» destoning ➔ lye peeling
• Apricots, cherries
» destoning
• Oranges. lemons, grape fruits and citrus fruits
»· ha,lving ➔ removal of pulpy portions from the cut
fruit
• Pun1pkins (petha)
» Slicing ➔ peeling, ➔ pricking ➔ placing in dilute
lime water for few hours to harden the texture
• Cooking in water/ 4ilute sugar syrup
- Cooking of fruit in water
• For softening the fruit tissues so that later they can
absorb sugar

- Cooki,ng with dilute sugar syrup

• Highly Juicy fruits
• Cooking directly in thick syrup at very outset

• Cooking in syrup
Open kettle one period process
Open kettle slow process
Vacuum cooking process

1
Open kettle one period process
•
Concentration of startin syrup for cooking is low

Boiling ,vith gentle heating until syrup becomes thick

Final concentration of su! syrup: Not less than 68°Brix

(Soft fn1its (strawberries and raspbcmes):

require little boiling for softening)
(hnrd fn.1its like apple, pear, peach, etc.:
require prolonged heating)
Precaution :
- Rapid boiling ,viii make the fruit tough, especially when heating
is done in large shallow pans with a small quantity of syrup
a
 en kettle slow rocess
Cooking in water
-0,
- Addition of sugar (to boiled fruit) = ½ the weight of fruit (in alternate layers
£ Allo,v nrass
-0,
stand for 24 h

Resultant s~is of ~ 38°Brix

Addition of more sugar for raising the strength of the syrup to about 60°Brix
-0,
Addition of citric or tartatic acid
(@) 0.62-1 .25 g per kg of sugar initially taken)
-0,
Boiling of ,vhole rnass for 4-5 min

Keep~ for 24 h
 On the 3rd day,
. ~
Raising the strength of syru to ~ 68°Brix by adding sugar

Boling mass for 4-5 min.

:G ~
. the tru·1t 1n syrup ,or 3-4 days
Leaving

~
Finally~raising the strength of syrup to 70°Brix

~
Packing the preserve in finished condition, is then packed in
.
containers

10
Vacuum cookin2 _

Retain more colour and flavour than open kettle

Placing previously softened fruits (by boiling) in syrup of

approx 30-35°Brix
{}
Transferring the fruit•syrup blend to vacuum pan
{}
Concentrating under reduced pressure to - 70°Brix

Precaution~:
•Hard fruits like apples and pears require slow boiling to
facilitate penetration of sugar, soft fruits can be boiled briskly.

11
• • Cooling and packaging
- Bulk storage of preserve: Cooling quickly

Draining th~it from syrup

Filling into dry container

JJ.
Pouring of freshly prepared boiled syrup of 68°Brix in containers
JJ.
Exhausting for 8-10 min at about I00°C in steam
JJ.
Hermetically closing

- Sterilization
• Not required: preserve is packed scalding hot in dry cans
• Required: A 2.5 size can➔ sterilized for 25 minutes at
I00°C➔cooling
• A p p le p r e s e r v e.
uit- S o u r a n d S w e e t variety
S e le c ti o n o f fr

Peeling ! apples thinly

•
Pricking o f peeled fruit

P la c in g : s w e e t v a r ie ty o f• a p p le in 2 -3 % c o m
r
m o n salt solution

v a ri e ty in p la in wa te
sour

T r a n s f e r r in g to d il u te li m e•w a te r (2 pans o f li m e w a te r and I part

o f water)
l)
 ~

•
Leave for 24 h •
Preparing 2-3% alum solutiorf
bringing it to boil in a pan
Transferring apple
+ sodium
small quantity of
bisulphitc

Continuing boiling until fruit softens

•
Taking out fruit and lacing in cold water
iscarding blanching solution

Cooled apples are now ready for syrup treatment

Note: Fresh alum solution to be prepared separately for each batch

1-'
 Taking sugar equal to half the
weight of prepared apples •

Placing sugar and apples 1n alternate layers in a vessel

Leaving mass ' disturbed for 24 h

Strength of resulting s p: approx. 36-38°Brix

Boiling the m-:ac:C'. for a few minutes

Raising strength of syrup to' 60°Brix by adding more sugar

1~
 sm aJ J q u an ti ty o f citric or
• A d d in g a
. la lt a ri c acid.
su g a r o r c o m sy ru p lo th e
o r in v e rt
ght
c x lc n l o f 2 5 % hy w ei
rcs
B o il in g for a fe w m m u

K . a p p le s •in sy ru p fo r unoth~-r 24 h
c:ep1og

d a . · • st re n g th o f sy ru p 10 700 8ris
th •
O n \: .l rd
y. ra 1s1n

uc 1 st a n d fo r a ft't
tk
A ll o "' th e pfi

Preserve : ready I p a c k in i in ja B o r cans

ti o n o f c a n d y o f th is p ro d u c t k. b ef o re ii is
F o r p re p a ra n d fo r anolht-r wee
0 ri:x ➔ a ll o w to st a
s y ru p ra is e d to 7 ~ B
B ri x o f th e
re a d y fo r c a n d y in g ••
• .\ on la Presen·e: HighI,, ,·aluedJlroduct
Selection of Large variety of fruit
(Benarasi variety preferred)

'
• Washing of fruit

Pri! ng
Placing pricked fruit in 2l o/o common salt solution
Raising concentration of salt sol! on progressively by 2% till 8%
on daily basis

Washing mil with water l1

 l
• Placing in freshly prepared 8.0% brine for a week
r.• '

Wash!gof fruit
l
Blanching in 2.0% alum solution

Passing through several stages o'5yrup treatment just as for apples

Packing in 1! quered cans