Preserves are similar to jelly with the exception that whole or large pieces of fruit are used in the making of preserves. The figs used for the preserve should be first-ripe instead of ...
Pickled red cabbage is shredded red cabbage canned or bottled in brine. Red cabbage (Brassica oleracea capitata) is most frequently used and should be packed as soon as possible after re...
Asparagus is preserved by the adÂdition of salt and acid in a suitÂable container that may or may not be pasteurised. Asparagus is usually pickled as whole spears, alone or with the ad...
Pickled beetroot is skinned, sliced and cooked beetroot packed and preserved in vinegar, a little salt, with or without sweetener and spices. The product is sealed in glass jars and pasÂ...
Maize sweeteners and syrups are manufactured from the starchy endosperm of maize using a conversion process known as hydrolysis. This hydrolysis process can be chemical (by means of stro...
