I saw a show the other day on the Food Network, where the folks making jam
used a refractometer to get a consistent sugar content. I just checked some
applesauce that my mom is making out of some Christmas apples. It's 12 Brix
now, and I'll check it after adding sugar, just to get a benchmark. Is
there any info available regarding using a refractometer to quantify the
sugar content of home-canned goods? Thanks in advance.
Ken

In article > , "Ken
Anderson" > wrote:

> I saw a show the other day on the Food Network, where the folks
> making jam used a refractometer to get a consistent sugar content. I
> just checked some applesauce that my mom is making out of some
> Christmas apples. It's 12 Brix now, and I'll check it after adding
> sugar, just to get a benchmark. Is there any info available
> regarding using a refractometer to quantify the sugar content of
> home-canned goods? Thanks in advance. Ken

How much reading do you want to do, Ken? "-)
I googled on <brix + jam or jelly + fda> and got 129 hits. Did a quick
look at the one from foodproductdesign.com -- maybe there's something
there for you. Good luck. Let us know what you find out, eh?
-Barb
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."