Processing of cranberry jelly and cranberry sauce

About 80% of the cranberry crop is processed. Some of the processed berries are made directly into cranberry juice drinks and traditional types of cranberries sauces.

In manufacturing cranberries jelly, the clear juice from the boiled fruit that has been passed through a pulper, is nixed with sugar, about 0.35% of dispersed pectin is added and no water used.

The mixture is heated briefly to bring the soluble solid content to 65% and citric solution is added to regulate the pH 3.0 to 3.2.

Cranberry sauce production starts with frozen fruit. After the frozen fruit is dumped into warm water for defrosting the slurry passes through scavenger and rock trap prior dewatering and cooking.

For whole cranberry sauce carefully hand-sorted berries are added to the puree after the first cooking. No additional pectin is needed to set the jellied sauce because the berries have an abundance of natural pectin.

Both cranberry sauce and cranberry jelly are preserved by heat processing. If the products are heated to about 190 F (87.8 C) prior to filling into containers further heating is not necessary to attain commercial after sealing the containers.

If packed at lower temperatures, the containers should be sealed and heated in a water bath or with spray of water at 185 – 200 F (85-93.3 C) prior to cooling.
Processing of cranberry jelly and cranberry sauce

What is mango jelly?

Jams, jellies and marmalades are collective known as preserves and are semisolid gels each made using the same process.

Commercial mango jellies production developed from home prepared preserves and desserts made during fruit season and are still practice in one form or other as cottage industry.

Mango jelly is a clear or translucent fruit spread made from sweetened mango juice and set using naturally occurring pectin.

Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after initial heating.

It was prepared with a high concentration of dissolved solids so fermentation can be avoided.

How to prepare mango jelly? Jellies are prepared by boiling mango in water. The extract obtained is strained and measured quantity of sugar is added to it. The mixture is then boiled to a stage at which it will set to a clear gel.
The consistency of jellies depends upon the type of pectin, and lack of knowledge about the requirements necessary for the pectin gel formation frequently contributes to products of undesirable consistency.

A perfect jelly should be transparent, well set, but not too stiff and should have the original flavor of the fruit.
What is mango jelly?

Processing of Raspberries

Processing of Raspberries
At the processing plant, the fruit is washed with gentle sprays of water and drained on a metal mesh belt. If the product is to be handled in the fresh state, it is placed in small, retail sized baskets usually with a cellophane over wrap and quickly cooled to 31 to 32 degrees F. In this condition, the fruit has a storage life only 5 – 7 days.

Some raspberries are frozen for the bakery trade and many for the manufacture of raspberry jam and jelly. To prepare them for freezing, the washed and drained berries may be placed in wooden barrels without sugar, and then placed in a room at 0 degree F or below and allowed to freeze slowly. Usually however, they are mixed with sugar (three parts fruits to one part sugar) then packed in slip cover cans of 50 Ib capacity. The covered fruit is allowed to freeze in cold rooms at 0 degree F or below.

In the manufacture of jam, the deforested fruit is passed through a pulper that allows essentially all the berries with the seeds to pass through the strainer. Sugar and water are then added the amount of sugar depending on whether the frozen product was packed with or without sugar. About 0.1 – 0.15% dispersed pectin is then added and the product is heated in open kettles to concentrate it to soluble solids content about 68%. Citric acid solution is then added to adjust the pH to 3.3 and the fruit is packed in glass jars and vacuum capped. The jars of product are then heated to bring the temperature of all parts to about 160 degree F after which the product is cooled.
Processing of Raspberries