Yaninka
I bought agar and pectin, I want to try to make preparations from berries / fruits in their raw form, without boiling, we do not have boiled berries either in winter or in summer. Nowhere can I find the technology, do I need to bring the agar / pectin to a boil or just warm it up (to what temperature?) Before adding it to the raw fruit-sugar puree? The forum search engine doesn't work either, so I would be grateful for any hints.
Nata333
Agar is a wonderful breeding ground, ask biologists. So whatever you put there will develop. It is not a preservative. Freeze the berries. Do you know how delicious raspberries, cherries and cherries are in winter. Just do not need to completely defrost it ... so, only the frost will come off, and on the berry, with a spoon.
And if you really want to use agar and pectin with berries ... then this is marmalade
Yaninka
Unfortunately, I am not familiar with biologists, but I understood your idea. I freeze berries, but we don't really like to eat them, they go to different desserts. And so I puree with sugar - in jars - in the refrigerator, they are good and the taste is almost summer, although maybe someone is developing there too, I don't know, sugar is a preservative, al not. I would like to diversify somehow, okay, let's try the marmalade, thanks.
irza
Quote: Yaninka

I bought agar and pectin, I want to try to make preparations from berries / fruits in their raw form, without boiling, we do not have boiled berries either in winter or in summer. Nowhere can I find the technology, do I need to bring the agar / pectin to a boil or just warm it up (to what temperature?) Before adding it to the raw fruit-sugar puree?

Is agar used for canning? Agar is a more powerful analogue of gelatin. If it is used for its intended purpose, then first it is kept in water for swelling, and then boiled.
Nata333
Quote: Yaninka

And so I puree with sugar - in jars - in the refrigerator, they are good and the taste is almost summer, although maybe someone is developing there too, I don't know, sugar is a preservative, al not.
Yaninka, sugar, salt, alcohol are excellent preservatives. I don't know about your freezer space ... But last summer I blended an injured super-ripe apricot and froze it in different containers. And in winter you can defrost it, stir it a little with sugar and boil for 3 minutes. Does not have time to spoil
Yaninka
Quote: irza

Is agar used for canning?

I don't know yet whether they are using it or not, if they do, then I would like to, but they say that it seems impossible.

Quote: Nata333

Yaninka, sugar, salt, alcohol are excellent preservatives. I don't know how you are with the place in the freezer ...

Thank you, otherwise I'm already thinking about sugar. With freezers everything is buzzing, we freeze a lot of greens, vegetables, and berries, the family is big ...

The question still remains with pectin. Has anyone made UNBOILED Jelly with it? Maybe someone knows the technology? I dug at least something on the internet about agar, not a word about pectin at all. But I was impatient with uncooked strawberry jelly, even crying.
Yaninka

Thank you very much! I felt that somewhere it was here, but I couldn't find it !!!!

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