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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Jelly

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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.
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