Kubalulekile ukwazi ukuthi akuzona zonke ukudla ezifanelekile noma eziphephile zokugaya emanzini okugezela amanzi noma ngisho ne-pressure canner. Amakhemikhali ase-Chia yisibonelo esihle.
Esetshenziselwa indawo ye-pectin, i-chia iyasebenza njenge-thickening yemvelo. Ngenxa yokuthi, ngokungafani ne-pectin eminingi yezohwebo, ayidingi ushukela ukusetha, kuyindlela ephumelelayo yokwenza ushukela ophansi ongasetshenzisiwe. (Kungase kuboniswe ukuthi lezi azikho impela, kodwa zihambelana kakhulu namapuddings.)
Kodwa-ke, ngiye ngabona izibonelo zokupheka emabhulogi okuthunyelwe abiza i-chia futhi ahlanganisa nemiyalelo yokudonsa amanzi. Lokhu akucebisi, ngezizathu ezimbalwa. Nansi okudingeka ukwazi.
Kungani Akufanele Usebenzise i-Chia ku-Canning Recipes
Kunezici ezintathu eziyinhloko uma kuziwa ezindleleni zokupheka eziphephile zokugaya amanzi okugeza. Okokuqala yi-asidi. Ukudla nge-pH ye-4.6 noma ephansi, okusho ukuthi ephakeme ku-asidi, kuvimbela ukukhula k. i-botulinum, okuyiyo engayikhiqiza i-toxin ebulalayo. Izithelo eziningi ziphezulu e-asidi, ngakho-ke ziphephile ukuze zikwazi ukuzimela zodwa. Kodwa-ke, i-chia iyisithako esincane se-asidi, ngakho-ke ngokuyengeza uyakhuphula izinga le-pH, okungenzeka ukuthi udale izimo ezingaphephile.
Isici sesibili ngumsebenzi wamanzi (aw), okuchazwa ngesilinganiso se-0 (bone esomile) ku-1 (amanzi ahlanzekile). Izindaba ezinhle ukuthi c. i-botulinum ngokuvamile ayikwazi ukukhona e-aw engaphansi kuka-0.93.
Noma kunjalo, ezinye izifo ezinjenge-staphylococcus aureus zingaba khona ezindaweni ezine-0.86.
Okwesithathu yi-viscosity, noma ubuningi. Njengoba i-viscosity ikhuphuka, i-jam iba yimbi, futhi kunzima amazinga okushisa emgodini ukuba afinyelele ngokugcwele izinga lokulimala kulawo ma-bacterium ngesikhathi sokugaya amanzi okugeza.
Ama-jams amaningi, ngokuphambene, ukushisa ngokulinganayo. Lokhu kungakho kungaphephile ukugcina ama-pures aphansi aphansi futhi ama-butters afana ne-bhotela yamathambo.
I-Chia iyinhlanganisela engalungile. Uma uyengeza, amanzi esitshalweni agcwalisa imbewu, efaka amanzi, ekhulisa i-viscosity; izinga le-asidi liyancishiswa. Kodwa kunolwazi olwanele ngokucacile ukuthi i-jam iba yindlala kanjani, yimuphi umsebenzi wamanzi, nokuthi izinga le-acidity lifikaphi. Ngenxa yalokho, akuphephile ukuthi imishado ingenziwa nge-chia ekhaya, nganoma iyiphi indlela.
Kubalulekile ukuphawula ukuthi okufanayo kuyiqiniso cishe kuwo wonke ama-starches. Izitshalo nezitshalo akufanele zengezwe kumigodi, ukugcwaliswa kwephayi noma ukudla okunye ngaphambi kokumakhansela. Okuwukuphela kwalokhu kukhishwa i-Jel, i-starch derictative, eyasetshenziswa ngokugcwele ukugcwaliswa kwe-pie ekheniwe. Isikhungo Sikazwelonke Sokulondoloza Ukudla Kwekhaya (NCHFP) sivumela ukusetshenziswa kwe-Jel ecacile ekuphekeni okuhlolwe.
Enye indlela yokwakha isethi ye-sweet-jam jams ukusebenzisa i- Pomona's Pectin , uhlobo oluthile lwe-pectin powder oluphendula ngekhambi lemanzi le-calcium ukuze linyatse ngendlela le-pectin ejwayelekile eyenza ngayo, kodwa ayidingi ushukela ukudala isethi.
Siyabonga ku-Master Food Preserver u-Ernest Miller wemikhakha yaseRascho La Merced yokusiza kule ndaba.