For this type of preparation only organically cultivated fruit is recollected. The organic cultures are made without any fertilizers or agrochemicals during their whole growing process. During their growing process only products that have been taken from nature itself are used to combat plagues and diseases such as garlic juice, maceration of aromatic plants etc. the organic cultivation system allows for the fruit or another part of the vegetable that is going to be used in a pastry to be completely free of toxic substances that could otherwise hurt the consumer. These types of pastries are very looked for in the Europe community because of their uniqueness. Economically these are very rentable for the organic producer.
Classification of Fruit Sweets
- Canned fruit: Canned fruit are those that have pieces of fruit in syrup.
- Jams: Jams are cooked fruit pulp with sugar.
- Jellies: Jellies are sweetened and solidified juice, which the jello caused to happen.
- Dough: Dough is a solid sweet mass. For example sweet potato dough.
- Utensils and More
The utensils you will need to make pastries and desserts are the common ones that can be found in any kitchen.
Glass Containers: Part of the process of making sweets, jams, and home made marmalades is the sterilization of glass jars, tops and utensils. In order to achieve this make sure to wash them out previously and to them rinse them out with hot water and in the case of the glass jars and the tops you can place them wet inside the oven and turn the oven on at a medium or low temperature. Place them downwards and make sure you take the elastic band off of the tops. Keep them on the heat for about ten minutes and them place them over a clean cloth so they can dry downwards.
Use jars with wide openings and thick edges. The ideal ones are those that have a rubber ring or a glass top, or those that have a metal that is attached to the top by some sort of holding clip. If you are going to jars that have already been used, make sure to check that the rubbers on the tops are in perfect condition.
Distribute the jam etc and take advantage of the capacity of the jar. Leave about one centimeter of space on the top of the jar. Get rid of any air bubbles that might have formed by slightly hitting the jar. Clean the edge with a wet hot cloth and then hermetically close the jar.
Make sure to label each jar with the name of the product and the date in which it was prepared. Store in a dry, fresh and dark place and do not pile them up. The best place to keep them is in a refrigerator.
- Pots: the best pots are those that are made out of stainless steel.
- Strainers and Colanders: these are used to separate from the sweet the dry stuff from the liquid stuff.
- Silverware: the ideal is to use wooden silverware since they are easier to work with when mixing and stirring.
- Measuring Cup: this is used to measure the amounts of liquid you will be needing etc.
- Domestic Scales: these are used to measure the different solid components.
- Beaters: these are used for mixing things in an equal way and are specially used for jams and pastes.
- Metallic Boxes: these are made out of stainless steel and are used to make pastes.
- Labels: make sure the labels you use are self adhesive. Then use a permanent marker to mark the name of the sweet, the fruit that has been used, and the date it was made etc.
Desserts Recipes What Are They Made Out of? Sugar Honey Pastries with Organic Fruit
