study the following flow chart ,and write a paragraph describing how tomato jelly is prepared. [tomatoes collected__cleaned__rotten ones removed__smashed__juice extracted__boiled__salt,sugar,chilly etc mixed__cooked to make jelly__cooled and stored in bottles.]
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PREPARATION
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage:
The jam will keep for at least 6 months in the refrigerator.
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage:
The jam will keep for at least 6 months in the refrigerator.
Answered by
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⭐️ ⭐️ ⭐️ ⭐️ PREPARATION OF TOMATO JELLY [DESCRIBING A PROCESS] ⭐️ ⭐️ ⭐️ ⭐️
Tomato jelly us a tasty foodm At first, fresh tomatoes are bought from the market. Then the good and bad (spoiled) tomatoes are sorted out and the bad ones are removed. The good tomatoes are cleaned. They are then smashed well. Thus juice is extracted. The extracted juice is next boiled for 30 minutes.. Certain amount of sugar and chilli powder are added to the hot juice The jelly is thus prepared. It is cooled and stored in bottle for future use.
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Tomato jelly us a tasty foodm At first, fresh tomatoes are bought from the market. Then the good and bad (spoiled) tomatoes are sorted out and the bad ones are removed. The good tomatoes are cleaned. They are then smashed well. Thus juice is extracted. The extracted juice is next boiled for 30 minutes.. Certain amount of sugar and chilli powder are added to the hot juice The jelly is thus prepared. It is cooled and stored in bottle for future use.
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