FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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cool, dry and dark place
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cool, warm and dark place
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cool, bright and dry place
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cool, dry and moist place
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Detailed explanation-1: -Store jams and jellies in a cool, dry and dark place. When the canning jars have cooled down the screw bands are removed. Due to humidity they may rust during storage making them difficult to remove.
Detailed explanation-2: -Jellies and jams do not need to go in the fridge because they have a water activity of around 0.80, and their pH is usually around 3. So they don’t have enough moisture to support bacteria and are too acidic for them as well. Conclusion: Keep your jams and jellies wherever you want to.
Detailed explanation-3: -Sealed jars of homemade preserves can also be stored at room temperature. Once the jam or jelly is opened, however, it is best to refrigerate them. Richard explains that this prevents mold and yeast from growing. If not refrigerated, opened jams and jellies are likely to spoil quicker.
Detailed explanation-4: -Enjoy it now: Cool filled jars to room temperature. Place lids and bands on jars and label. Refrigerate jam or jelly for up to three weeks or serve immediately to enjoy now. Freeze it: Leave ½-inch headspace when filling jars. Cool, lid, and label. Freeze jam or jelly for up to 1 year.