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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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27-12-2003, 08:28 PM
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Refractometer and jam, etc.
I saw a show the other day on the Food Network, where the folks making jam
used a refractometer to get a consistent sugar content. I just checked some applesauce that my mom is making out of some Christmas apples. It's 12 Brix now, and I'll check it after adding sugar, just to get a benchmark. Is there any info available regarding using a refractometer to quantify the sugar content of home-canned goods? Thanks in advance. Ken 
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28-12-2003, 04:00 PM
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Refractometer and jam, etc.
In article , "Ken
Anderson" wrote: I saw a show the other day on the Food Network, where the folks making jam used a refractometer to get a consistent sugar content. I just checked some applesauce that my mom is making out of some Christmas apples. It's 12 Brix now, and I'll check it after adding sugar, just to get a benchmark. Is there any info available regarding using a refractometer to quantify the sugar content of home-canned goods? Thanks in advance. Ken How much reading do you want to do, Ken? "-) I googled on brix + jam or jelly + fda and got 129 hits. Did a quick look at the one from foodproductdesign.com -- maybe there's something there for you. Good luck. Let us know what you find out, eh? -Barb -- -Barb 12-23-03: Tourtiere pictures and recipe have been added to my site: www.jamlady.eboard.com "If you're ever in a jam, here I am."
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