"You can't get much sweeter than marmalade, and this is most likely the reason for both Dagna and her son's success, despite their differing strategies. The chance of mould developing is low because there's so much sugar to balance the bitterness of the orange peel, says Camilla Wynne, preserver and author of All That Crumbs Allow. Mould needs water to do its thing, and sugar binds to water."
"She recalls a former student who, like Dagna's son, simply ladled her marmalade into jars and closed the lids. All was fine until one day the student's latest batch of marmalade was covered in mould: She'd been reducing the sugar in her recipe over the years, so her method no longer worked because there was available water for mould to grow."
"He's more right than she is, says Pam Corbin, author of Pam the Jam: The Book of Preserves. Nowadays, we have fantastic food-grade lids, which have a wax seal inside and keep preserves safer than a wax disc and cellophane would. Some people put a wax disc under the twist-on lid, too, but for Corbin that's a hard no: As the marmalade cools, condensation forms on top of the paper, so you're more likely to get mould."
Marmalade's high sugar content reduces the risk of mould because sugar binds water and limits available moisture for microbial growth. Lowering sugar in recipes increases free water and raises mould risk. Modern food-grade lids with an internal wax seal provide effective protection and are preferable to wax discs and paper, which can trap condensation and encourage mould. Only use clean, undamaged lids to ensure proper sealing; sealed jars prevent spoilage. Reused lids are acceptable if dent-free and odourless; damaged or smelly lids should be discarded. To clean reusable lids, simmer them in water for five minutes.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]