How to save the jam from the mold

The appearance of mold in the jam often becomes a compelling reason to throw all the banks, because food contaminated with fungus is not only unpleasant to the taste, but also harmful. To avoid this issue, you need to learn how to cook jam.

Instruction

Be sure to sterilize jars and lids. It is not enough to rinse them with boiling water – need a more severe heat treatment. Steam sterilization must be carried out for 8-15 minutes depending on the size of banks. Another option – heating jars in the oven at a temperature of 140 degrees. Finally, you can use special equipment for sterilization. It is very important to fill and close the jars as soon as possible after the end of the procedure. If they will stand on the table a few hours after sterilization, neither of which the surfaces clean speech will be gone.

Carefully tighten the lid. Often the harmful microorganisms in jam jars because of the fact that the lid is not closed properly. Use special devices for closing that will help to solve the problem. To choose the standard nylon cap, especially poorly cleaned and repeatedly used before, it is impossible. In doing so, you can be sure that mold in a jam will appear.

Choose the right cooking time. The widespread error – nagovarivaete jam, "not sugar". Use tested recipes, given the characteristics of products from which you cook up a treat. Do not forget that fruit for jam should be washed properly.

Carefully choose the amount of sugar. In this case, it is this ingredient acts as a preservatives, so if it is too little, the jam will not be stored for too long, and soon the Bank will have mold.

Find a suitable place to store the jam. Ideal – clean, dry room. Dusty attics or basements and cellars with high humidity levels it is not suitable for storage of such products, but, alas, in most cases choose them. Especially dangerous dampness: it can be a major cause of mold in a jam.

If the mold is in a jam there, but you need to save this canned product, first remove the plaque from the surface, seizing and "clean" mass. Then the fruit is put into a pot, and pour the syrup in another and put both on fire. First put the sugar and the contents of the second pomeshivayte carefully until it boils. Then pour the syrup into the first pan and cook all together. Ready, cleaned of mold jam pour into sterilized banks and close lid.

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