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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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boil time related to sugar concentration?
In trying to make jelly from unusual fruit combinations for which there is no recipe to follow, I find it sometimes take a very long time for the boiling juice to get up to 220 deg F. I wonder if that is related to the sugar concentration. I'm reasoning that water won't go higher than it's boiling temp at 212 deg F. So it must be the presence of sugar which allows the temp to go higher than the boiling point of water. So the sugar concentration has to be sufficient for it to do that. If it's taking a long time to get from 212 to 220 def F the solution would be to add more sugar. Does that sound right? -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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