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Citrus General Discussion / Making mamalade
« on: February 10, 2022, 07:49:31 PM »
I was looking at making freezer marmalade and I was planning to boil it down to a viscus state at a temperature of 176F. This lower temperature greatly reduces the heat destruction of the fruit. The end product has to be frozen instead of canned because the 36F lower temperature will not adequately destroy pathogens. To get my water to boil at 176F I would have to set my canning operation at 24,000 feet above sea level or set up a vacuum pump that would pull 6.87 psi of vacuum. The boiling rate would have to be closely monitored to not over run the vacuum pump. Heat input would have to meet the motor power to pull and maintain the appropriate vacuum needed. I think that the 24,000 foot elevation is unattainable. Has anyone here ever use a vacuum pump hooked up to an "anti-presure" cooker to control cooking temperature for making marmalade.
Steve
Steve