NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
Fruit and vegetable juices made from jelly, obtained from
fruits and vegetables (cherries, plums, shadberry, barberry, apricot,
grape, dogwood, mountain ash, carrots, beets, squash, Physalis
etc.). In addition, the jelly can be made from blended
juices, such as an apple-strawberry, kryzhovenno-
black currant, raspberry-apple. At the same juice
boiled with sugar.
Jelly juice yield high-quality, obtained from the fruit,
rich in pectin (red and black currant, cranberry, cranberry
quince), and mixed with juice sweeter - 'fruit. K
malozheliruyuschim juices added pectin during cooking.
In the solidification of a thick gel formed nerasteka-yuschayasya weight.
Over time, gelling ability of the jelly is lost, so
it is prepared immediately before use and stored in
cool, dry place. Preparation of jelly juice
received on a new way of preserving fruits and vegetables
undesirable, as good jelly can be obtained during
preparation of dried product. For this purpose the heat
mass treatment in a sugar syrup last use
twice or three times with the addition of each time
100-150 grams of sugar.