NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
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.