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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Syrup

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The starting material for syrups are freshly Natural filtered through cheesecloth and juices. They added granulated sugar (for 1 liter of juice 1.7 - 2 kg), heated to dissolve sugar, bring to a boil, and occasionally stirring, boil for 5 minutes. Emerging foam is removed, hot syrup is poured through a fine sieve or cheesecloth into a just-rilizovannye hot jars, which sealed. After closing the juice is pasteurized at times 90 ° or sterilized at 100 °. Syrups in a new way made ??from juice obtained from preparation of dried product, puree, jam, jam, marmalade or candied fruits. Because these juices contain up to 25% sugar, then boiling them in 1 liter of juice, take 1 -1.2 kg sugar. If storing for a short syrup (up to two months), it can not pasteurize. Juices for cooking syrup can be blended.
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