FOD3110: FOOD PROCESSING

Recipe Booklet   

Table of Contents
Links to Resources: 1

Digital Lab Evaluations 2

Student Learning Guide 2

Text Book 2

Google Slides 2

Book References 2

Lab #1: Dehydrating - Fruit Leather 2

Recipe Choice 1 - Fruit Leather Recipe in a Food Dehydrator 2

Recipe Choice 2 - Apple Chips 3

Lab #2: Dehydrating - Jerky 4

Recipe - Jerky 4

Lab #3: Pickling 6

Recipe Choice 1 - Simple Pickled Veggies 6

Recipe Choice 2 - Classic Pickled Eggs 7

Lab #4: Jam Production 8

Difference Between Jam, Jelly and Marmalade 8

Tips for Making Jelly, Jam, and Marmalade 8

Step-by-step Fresh Preserving - Water Bath Canning Procedures

Reference: The All New Ball Book of Canning and Preserving 10

Recipe - Jam in 5 Steps 12

Lab #5: Fruit Butter 13

Recipe - Fruit Butter in 5 Easy Steps 13

Links to Resources:
● Digital Lab Evaluations
● Student Learning Guide
● Text Book
● Google Slides
● Book References
- The All New Ball Book of Canning and
Preserving​ (Images, charts and some
recipes)
- Lab Evaluation Template Created by Nancy Lindley

Lab #1: Dehydrating - Fruit Leather

You will select a recipe to make fruit leather consisting of 1 or 2 fruits. The recipe
will make no more than 1 tray of pureed fruit. (Note* You should prepare your
meat jerky with the marinade today)

Resources & Video Links: ​10 ways to preserve food at home

https://commonsensehome.com/home-food-preservation/
https://www.theblackpeppercorn.com/how-to-make-fruit-leather
https://www.excaliburdehydrator-recipes.com/recipe/apple-chips/

Recipe Choice 1 - Fruit Leather Recipe in a Food Dehydrator

Author: ​Steve Cylka

Ingredients

● 250 mL fresh fruit (raspberries, strawberries, blueberries,...)

● 22.5 mL white sugar
● ¼ lemon, juiced

Instructions

1. Blend the fruit, sugar and lemon juice until well blended and
smooth.
2. Line the food dehydrator fruit tray with parchment paper. Spread the fruit mixture
evenly across the fruit dehydrator tray.
3. Put on the lid and set the food dehydrator to 140F (60C).
4. The dehydrating time varies depending on the fruit and can be anywhere from 4-12
hours. It is done when the fruit is leather and no longer sticky to the touch.
5. Cut into individual portions and roll up in parchment paper. Store in the fridge in an
airtight container. You can also keep them in the fridge if you make multiple batches.

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 2
Recipe Choice 2 - Apple Chips
Ingredients

2 Apples (1 apple per person in group)

Lemon juice
Maple Syrup & Cinnamon (optional)

Directions

1. Peel apples, if desired.

2. Remove core
3. Cut into rings, about 1/4-inch thick. A mechanical peeler works well for this.
4. To prevent browning, dip apple rings in lemon juice or an ascorbic acid solution.
5. Drain the apples well.
6. Place on drying trays in your Excalibur.
7. Dry at 130F for 5 to 6 hours.

Lab Evaluation
Excellent - 3 Fair – 2 Poor - 1
Describe your product – and rate Quality Standards

Appearance

Colors

Flavours & Aromas

Shapes

Textures

Service Temperature

Presentation

Preparation

Skill/level of difficulty/time to prepare

Availability of tools and equipment

Cost

Nutritional Value & Nutrients

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 3
Lab #2: Dehydrating - Jerky
You will select a recipe to make a meat jerky. The recipe will use no more than 250 grams of meat.

Recipe - ​Jerky
https://www.jerkyholic.com/how-to-make-beef-jerky-with-a-dehydrator/

Ingredients

● 250 g Meat

Marinade

● 30 mL worcestershire sauce
● 30 mL soy sauce
● 1 mL black pepper
● 1 mL salt
● 2.5 mL brown sugar
● 2.5 mL liquid smoke Do NOT add if using smoker
● 1 mL red pepper flakes
● Optional.. 0.25 mL Curing Salt Prague Powder #1/ other curing salt
● Optional: ​other spice variations

Instructions

1. Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the
meat in the freezer for 1-2 hours or until partially frozen. This will allow for more
uniform slices when cutting your beef.
2. In a plastic container that has a tight fitting lid or ziplock bag, add the marinade
ingredients and mix well.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.
Cut with the grain for a more chewy jerky.
4. Add the sliced meat to the marinade and shake well until all slices are covered evenly.
Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or
three times while marinating.
5. After marinating, dry slices with paper towels to remove any excess marinade.
6. Place strips on your dehydrator drying racks with plenty of spaces in between for easy
air flow. Dry with your favorite jerky making method.
7. Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees
and then turn down to 145F. Check the meat after 4 hours and keep drying until the
jerky bends and cracks, but does not break in half.
8. Allow jerky to cool for several hours before storing.

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 4
Old Pro Tips:

● Trim all fat from the meat before marinating for longer lasting jerky once it's finished
drying
● Use curing salt or celery juice powder to extend the life of the jerky
● Marinate closer to 24 hours for the most intense flavor
● Sprinkle on more red pepper flakes before drying if desiring a spicier jerky
● Use a sharp knife or partially freeze the meat before slicing. Here is my Slicing Meat
Page for more information.
● Using a ziplock bag allows you to use less ingredients, saving money on marinades.
Put meat in the ziplock bag and roll it up expelling all of the air inside. This allows all the
meat to be covered by a relatively small amount of marinade.
● The longer you marinate, the more flavor the jerky will have. If I have time, 18 hours in
the minimum I marinate my meat.
● Take jerky strips out of the dehydrator and allow to cool for 5 minutes before checking
to see if it’s finished. It should bend and crack but not break when finished. You should
also see white fibers in the meat when bent.

Lab Evaluation:
Describe your product – and rate Quality Standards Excellent - 3 Fair – 2 Poor - 1

Appearance

Colors

Flavours & Aromas

Shapes

Textures

Service Temperature

Presentation

Preparation

Skill/level of difficulty/time to prepare

Availability of tools and equipment

Cost

Nutritional Value & Nutrients

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 5
Lab #3: Pickling
You will select a recipe to make a pickle or relish using “in season” fruit or vegetable, or eggs.
The recipe will make no more than 1 - 500 ml jar or 2 - 250 mL jars.

Recipe Choice 1 - Simple Pickled Veggies

https://rejoicenutritionwellness.com/recipe/simple-pickled-veggies-cucumbers-carrots-beets/
These veggies have a wonderful garlic & dilly flavor in this simple pickling recipe.

Ingredients
● 1 lb carrots, beets, or cucumbers
● 375 mL distilled white vinegar
● 125 mL apple cider vinegar
● ½ yellow onion, chopped
● 4 cloves garlic, peeled & sliced
● ½ large bunch of dill or 2 tbsp dill seed
● 7.5 mL celery salt
● 30 mL raw cane sugar
● 15 mL whole black peppercorns
● 15 mL celtic or himalayan sea salt

Instructions
1. Prep the veggies. For cucumbers remove the ends and cut lengthwise into the jars. For
carrots & beets, peel them and then cut into 1/4" rounds. Evenly divide the veggies,
garlic, onion, peppercorns, and dill into the jars
2. Combine the remaining ingredients in a heavy bottomed saucepan and bring to a boil
3. Pour the hot brine over the veggies until they are covered. Leave about 1/2" space from
the top of the liquid to the top of the jar. This is known as "headspace". Whip the
opening mouth of the jar with a clean cloth to secure a seal and tightly screw on the lid.
4. Meanwhile, you should have your large canning pot full of water and brought to a boil.
Add the mason jars into the canning basket and slowly lower the basket and jars into
the pot. The top of the jars should be covered by about 1-2" of boiling water. Process
the beets for 30 minutes, process carrot sticks for 15, and process cucumbers for 10
minutes. These are the correct cooking times for each to tenderize the veggies so
process them according to those exact times (or you can have too hard or too soft
pickles). Turn the heat off, remove the pot lid and let the jars rest in the pot for 5
minutes.
5. Remove jars with tongs and let sit on the hot plate on the counter ledge and sit for 12
hours to cool.

Recipe Notes:
● Store in a cool dry place for 1 year.
● Once a jar is opened, keep in the fridge for 2-3 weeks.

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 6
Recipe Choice 2 - Classic Pickled Eggs
Ingredients
● 6 small eggs
● 375 mL white vinegar
● 30 mL white sugar
● 7.5 mL salt
● 1 clove of garlic
● 1 bay leaf
● Optional: jalapeno or pearl onions

Directions
1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs
stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water,
and peel.
2. Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
3. Place eggs, garlic, and bay leaf in an appropriate sized sanitized mason jar; top with vinegar
mixture. Seal jar and refrigerate for at least 1 week.
a. You can clean and sanitize your jar by submerging it in boiling water prior to adding
ingredients to it.

Lab Evaluation:

Describe your product – and rate Quality Standards Excellent - 3 Fair – 2 Poor - 1

Appearance

Colors

Flavours & Aromas

Shapes

Textures

Service Temperature

Presentation

Preparation

Skill/level of difficulty/time to prepare

Availability of tools and equipment

Cost

Nutritional Value & Nutrients

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 7
Lab #4: Jam Production
You will select a recipe to make a jam using an “in season fruit. The recipe will make no more
than 2 – 500 ml jars.

Difference Between Jam, Jelly and Marmalade

https://www.thespruceeats.com/difference-between-jelly-jam-and-marmalade-435612

Tips for Making Jelly, Jam, and Marmalade

● Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to
deteriorate quickly.
● Fruit freshness affects how the finished product sets. ​Jam, jelly, and marmalade​ set because of ​pectin​.
Pectin occurs naturally in fruit and, when cooked with sugar and the naturally occurring acid in the fruit,
thickens and sets the preserve. Citrus fruit, blackberries, apples, and red ​currants​ have high pectin levels.
Soft fruits, such as peaches, have lower levels. If fruits are low in pectin, then fruits with a higher level need
to be added. Alternatively, a few squeezes of lemon juice will help them to set. When possible, use slightly
underripe fruit when pectin levels will be at the highest.
● Use granulated or preserving sugar. Granulated is fine for high-pectin fruits. Preserving sugar is more
expensive, but will help set low-pectin fruits without the need to add lemon juice. Always make sure the
sugar is completely dissolved before bringing to a boil. If not, the result will be grainy.
● Ensure all equipment you use is sparkling clean. For jelly making, always boil-wash the jelly bag or tea towel
before using.

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 8
 ● Don’t make too large a quantity at one time. Large volumes of fruit and sugar will take a long time to reach
setting point, causing the fruit to break up and eventually dissolve in the jam.
● Place a small plate or saucer into the fridge for 15 minutes to test for setting. Pour a spoonful of the hot jam,
jelly, or marmalade onto the plate and return to the fridge for 5 minutes. Push the edges of the jam with your
index finger–it's set when it's all wrinkly and crinkly. Always test for setting point at the time the recipe
suggests. If not set, continue to cook, checking every 5 minutes. Don’t overcook. It is tempting to keep
cooking to achieve a firmer set. A slightly looser jam is preferable to one that tastes scorched or where the
fruit has dissolved.
● Skim any scum that rises to the surface, only when setting point is reached. Skim with a ladle or add a tiny
piece of butter and stir. This will dissolve the scum almost instantly.
● Always leave the jam to settle off the heat for 15 minutes once setting point is reached to prevent the fruit
rising to the surface when poured into the jars.
● Always use clean, ​sterilized jars​. To sterilize, wash in hot soapy water, rinse well and place upside down in a
cool oven for at least half an hour.
● Cover the surface of the jam in the jar with a wax disc. This helps prevent mold forming during storage. Seal
the jar with a tight-fitting lid or cellophane disc secured with an elastic band. Store in a cool, preferably dark
place. Only store in the refrigerator once opened.

Lab Evaluation For Your Choice of Jam, Jelly or Marmalade

Describe your product – and rate Quality Standards Excellent - 3 Fair – 2 Poor - 1

Appearance

Colors

Flavours & Aromas

Shapes

Textures

Service Temperature

Presentation

Preparation

Skill/level of difficulty/time to prepare

Availability of tools and equipment

Cost

Nutritional Value & Nutrients

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 9
 Step-by-step Fresh Preserving - Water Bath Canning Procedures
Reference: The All New Ball Book of Canning and Preserving

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 10
FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 11
Recipe - Jam in 5 Steps
Ingredients

● 325 mL Fruit
● 22.5 mL Pectin
● 420 mL Sugar
● 2 x 250 mL Jars

Directions

**Refer to the Water Bath Canning Procedures (Water Bath Canning Images 26, 27 above)
before starting this lab.

1. Prepare fruit according to Fruit Preparation for Jams chart below:

2. Combine prepared fruit and pectin in a large saucepan (pot). Bring mixture to a rolling
boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, stirring to dissolve. Return to a full boil. Boil hard for 1 minute, stirring
constantly. Remove from heat. Skim foam.
4. Ladle hot jam into a hot jar, leaving ¼ inch headspace. Place the jar in boiling water.
Repeat until all jars are filled.

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 12
Lab #5: Fruit Butter
Recipe - Fruit Butter in 5 Easy Steps
Ingredients

● 4 apples or 5 pears (washed, peeled, cored, and chopped)

● 20 mL bottled lemon juice
● Liquids, sweeteners, and spices depending on availability (refer to chart below)

Liquids, Sweeteners, and Spices for Fruit Butter

25 mL 125 mL To Taste

Apple Cider Brown Sugar Balsamic Vinegar

Apple Juice Granulated Sugar Citrus Zest
Cranberry Juice Honey Ground Allspice
Orange Juice Maple Syrup Ground Cinnamon
Pineapple Juice Agave Nectar ​(we do not have at school) Ground Ginger
Water Star Anise
Vanilla Extract

Directions

**Refer to the Water Bath Canning Procedures (Water Bath Canning Images 26, 27 above)
before starting this lab.

1. Wash peel, core, and chop 4 apples or 5 pears.

2. Choose 1 liquid, 1 sweetener, and 1 spice (or a combination as desired) from the Liquids,
Sweeteners, and Spices for Fruit Butter Chart above:
3. Combine prepared fruit and 20 mL lemon juice in a large pot. Bring to a boil; reduce heat, cover
and simmer until very soft. Puree mixture. Return to a large pot, stir in desired liquid,
sweetener, and spice. Bring to a boil; reduce heat and simmer uncovered, until mixture holds its
shape in a spoon, stirring often.
4. Ladle hot fruit mixture into a hot jar, leaving ¼ inch headspace for 250 mL jars, or ½ inc
headspace for 500 mL jar. Remove air bubbles.
5. Process jars 10 minutes, adjusting for altitude. Refer to adjusting for altitude chart below:

Adjusting For Altitude

The altitude of Red Deer, Alberta is 2919.95 feet. The original recipe was written for an altitude of 1000 feet or
or below. Therefore, you will need to increase the processing time in step 5 by how much time? ________

Altitude in Feet Increase Processing Time

1,001 to 3,000 5 minutes

3,001 to 6000 10 minutes

6,001 to 8,000 15 minutes

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 13
Lab Evaluation

Describe your product – and rate Quality Standards Excellent - 3 Fair – 2 Poor - 1

Appearance

Colors

Flavours & Aromas

Shapes

Textures

Service Temperature

Presentation

Preparation

Skill/level of difficulty/time to prepare

Availability of tools and equipment

Cost

Nutritional Value & Nutrients

Time Permitting… Optional Canned - Lab Applesauce:​ I would like to make

applesauce for use in the foods room. I would love your help with this!

Time Permitting…Optional Canned Lab - Pie Filling:​ I would like to make apple
pie filling for use in the Foods room. I would love your help with this!

At Home Optional Lab: Jelly in 5 Easy Steps

FOD3110: Food Processing Recipe & Lab Booklet, Zimmerman 2020 Page 14