What specific purpose does testing boiling crab apple juice with rubbing alcohol serve in preserve making?
Answer
To determine if the pectin content is sufficient for gelling
The technique involving mixing a small sample of boiling crab apple juice with rubbing alcohol is a practical field test designed specifically to gauge the gelling capability inherent in the fruit batch. If the mixture gels upon cooling, it confirms that there is adequate pectin present in the juice to set the jelly when sugar is added. This simple test allows the cook to manage expectations and adjust the recipe, especially when the exact pectin content of an unknown harvest is uncertain, ensuring a successful, firm final product without relying on commercial additives.
Related Questions
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