Not too soft, and not too hard ... Preserved fruit and vegetables taste best when they have exactly the right consistency. Therefore, it is important that this remains constant over the entire storage period.

Pickled gherkins and beans taste best when firm to the bite.
Jams, however, must be spreadable, yet should not dribble off a piece of toast. The key to this is pectin - a natural dietary fibre.

Adjusting the hardness

Ready-to-serve fruit and vegetables in brine or syrup should either be firm to the bite or soft, depending on the variety and type of use.… more

Adjusting the level of gelling

To give jellies, jams and marmalades their semi-solid consistency, a thickening agent must be added alongside sugar. This calls for pectin.… more