Fruit with the Department JUICE
Strawberry - one of the most popular berries.
In the European part of USSR it is distributed from the Kola
Peninsula to the southern borders of the country. The most commonly it
grown in the central non-chernozem zone, the
Ukraine and North Caucasus.
Ripens early. Berries are delicious and flavorful. In an era of a scrap-
have an outer color from pale pink to dark red
- Almost black.
Fruits contain 5,5-15% sugars, 0.6-1.4% acid,
50-80 mg% vitamin C, lots of iron salts, phosphorus, calcium,
potassium, magnesium, sodium, aluminum and manganese.
For the processing of fully ripened fresh use
strawberries (greenish gives pungent, bitter
flavor, and acidity of fruit is high). Moreover,
suitable for this purpose berries of all kinds, but most
the best currently available are: Early life
maturing varieties Maherauha, Dawn, Desnyanka (dense
berries), the average period of maturation - Festival,
Purple, Eva Marie Mahe-Rauch, hybrid strawberry
Strawberry-Penelope Hope Zagorje, Muscat
Biruliovsky; of medium-term maturity -
Talisman, Zeng Zengana, Redkout, and Redgontlet
remontant varieties. From remontant released
mnogourozhayny grade Mount Everest.
Weight berries it is 20 grams, the flesh is medium-density
tender, juicy, with very good flavor and aroma, is
excellent raw material for all kinds of processing.
In order to give more flavor processed products are
good mix of different varieties of strawberry fruit.
Strawberry is often referred to as "strawberry." In
Actually, the strawberries are different from berries
strawberry not only by the size and weight, but more
aroma, as well as round-conical shape and an uneven
painted surface (one side red,
on the other - light green). I kept a strawberry stalk
tightly, while the strawberry can be easily separated.
Strawberry timber gardening is different from the small fruits. Of
wild strawberries - very sweet and aromatic.
On the chemical composition of berries is not significantly different from
strawberry. Distributed throughout Europe
Part of the USSR, the Caucasus and Siberia. It grows in meadows, among
shrubs xinforests and forest clearings, where yields
it is usually high.
Suitable for drying all the berries of all kinds of strawberries, but
best use of the most large and medium, as
of them receive a higher capacity product.
Fresh mature but neperezrevshie berries
strawberries are sorted by size, washed in cold
boiled water, then dried, cut short
sepals, placed in an enamel or glass container,
interspersing layers sugar at the rate of 400 g per
1 kg of berries. Container with a lid and contents cover for
22 ° stand for 24 hours to separate
juice, and the berries are firm and rubbery.
Then, the resulting juice is poured into a sterilized
banks, which closed with a lid and place in refrigerator,
without using heat treatment (if the juice will be used
for 2 - 2.5 months). In that case, if the juice
harvested in storage for more than 2.5 months, it
heated to a temperature of 80-85 °, and then poured into
sterilized jars, lids that roll.
For the rest mass of the syrup is prepared at the rate of 350 g
of sugar and 350 grams of water per 1 kg. In vskipevshy
syrup shift weight, its wooden stir
spatula and a temperature of 90 ° to stand for
7 minutes in a covered container. Then the mass allowed to cool to
60 °, the syrup is poured through a sieve or colander over a clean
sterilized jars that close. Separated from
semi-finished syrup to cool. Willingness to determine
the consistency of the pulp, which should not be razvarena,
but only a good warm up. Then the product is folded in two
layer (the syrup it should not be) on the mesh baking
stainless steel oven size
gas stove with a mesh grid 3X3 mm (Fig. 1), put in
oven, and reduce the oven temperature to 85 ° and can withstand
for 30 minutes. After complete cooling of strawberries Ted
wooden spatula. The heat treatment it is repeated
2 times at a temperature in the oven for 70 - 75 ° C for 35 min.
The cooled product is folded in a pile of stainless steel sieve
steel. Last put on a removable grid, made
of wooden planks (Fig. 2) and
placed over the heating units or above
heating panels, for 6-8 hours at a temperature of 30 °.
Covering the gauze, the product periodically shaken or
Ted, then pour into paper bags, stand up
withxinfour - six days to equalize the moisture
after which the finished dried strawberries together with paper
bags stacked in plastic bags or pour
in glass jars that are tightly closed. Humidity
product should be about 22%, from 1 kg of fresh strawberries
get about 300 grams of dried. Store it in a dark place
at a temperature of 12-18 ° and relative humidity
Shelf life of fruit in a cool place strawberries after
collection usually does noxtexceed 8 hours, however,
during the mass gathering excessive or
berries, and then process them all at once is not
possible. To extend the conservation of berries, as well as
to obtain good-quality juice and dried strawberries
prepared for the processing of berries pour sugar
sand (see the first method) and the container is placed in cold
place (at +3-5 °) for up to 72 hours for this
by lengthening the process of allocating the juice helps to extend
storage of berries up to three days, and the quality of juice and dried
strawberries, or strawberries, in this case is preserved.
After draining the juice of semi-finished products for further processing
obtain dried strawberries spend as lie
the first method.
Jam can be cooked in strawberry
of all kinds. The best jam prepared from small and medium-sized
berries. Large berry bad Prov * Reeve, while at
spent much time cooking. Cut grapes (halved)
not suitable for jam, since his appearance in this case
it is unsightly, and the quality and value of vitamin
Jam sorted by size and maturity of the fruit
depending on the contamination is washed several times in
boiled water, dried, remove the stalk, as well
as when dried, pour
layers sugar (400 g per 1 kg of grapes and aged
for 24 hours at a temperature of 22 °. The resulting juice
drained. Process and snore ez second way.
With a large number of strawberries
juice before cooking jam separated at 3-5 °
and exposure for 72 h, as in the drying of strawberries
the second method. After draining the sap boiling process
nrovodyat by the first method.
Take a fresh ripe, wrinkled, large and too small,
not suitable for cooking jam fruit. They are trained in the same way
as in the drying of strawberries, but in this case, large
cut fruit, mixed with small and crumpled, folded
in a container, pour sugar in layers of calculation
400 g to 1 kg of berries and place in order to separate the juice in
22 ° for 22 h. The resulting
juice is poured off and preserve the manner described. Then
in the remaining mass (1 kg) pour the hot water
(450 g), and since the fruits of strawberry weakly gelling,
added 150 g of gelling juice made from
waste of apples and quince (cut core and peel)
or red currant. At the same time in a lot of sleep
900 g of sugar, stir and put everything on fire.
After boiling the resulting foam is removed periodically.
Then the mass is boiled for 20-25 minutes over medium heat,
stirring in order to avoid stick. Jem is
ready if a drop of it is thick on a smooth surface.
In the hot jam into prepared jars packed,
which are tightly sealed.
Raw materials are prepared in the same way as in the preparation
dried product, but in this case, you can use
unripe fruit, ugly, wrinkled with pre-
blanching. Too large fruit is cut. Then they
pour sugar in layers (for 1 kg of fruit taken
400 g of sugar) and incubated at 22 ° C for
24 h. Next, the juice is drained and preserve the same way as in the case
preparation of dried strawberries. In the remaining mass is poured
water in which the spent blanching (400 g to 1 kg)
with the addition of gelling juice (150 g to 1 kg). When closed
cover cook no more than 20 minutes, stirring occasionally. Thereafter
poured sugar to taste and cook until zheleobraznoyp
mass. When you are ready jam drop on a smooth surface
does not spread. Its packed into a hot
pchistye banks that clog with metal lids.
o Store as well as jam.
Take a very large and mature perezrevshiep
o (with no signs of fermentation), as well as large wrinkled berries.
They are prepared as described above. Then the berries are cut into
two - four pieces, pour sugar in layers
o (1 kg 400 grams of fruit sugar)
and at 5 ° to stand for three days,
and then poured the juice. Further processing, packaging and
storage are the same as the first method.
For figs are used most often ready Shore,
whereby it can be cooked in any season. For
This ripe and overripe take berries. Preparation of raw materials,
filling of sugar, juice and canning department shall
as well as in the curing of the product. After separation of the juice
mass is immersed in a heated water (500 g to 1 kg), kept
at a temperature of 85-90 ° for 10 minutes, then wipe
through a sieve. If the puree harvest in store, not a lot of sugar in
added, because it saved enough
it in storage in the period of separation of juice. Puree
packed hot in sterilized jars,
which immediately roll covers and cover against drafts
for slow cooling.
In that case, if the puree is used during the ripening of berries,
it is not packed, and immediately prepare figs. For this purpose,
He added sugar (500 g per 1 kg puree) and cook, stirring,
to avoid the stick over medium heat until, until the mixture
thickens and will not separate from the pelvis. Such a mass of
spread evenly in a flat dish or pan with
podstelennoy it with parchment paper and dried.
Then cut into slices a lot of different shapes and sprinkle with
Celery, cooked from dried leaves rubbed.
Then fold in glass jars that clog.
Store in a dry cool dark place.
After separating the juice from the fruit, as described
above, the remaining mass rubbed through a sieve, add 200 g
water and 300 grams of sugar per 1 kg, mixed in a bowl, put
on the fire for boiling and then cook on the first method.
Very tasty and aromatic spirits are always fresh fruit drinks
can be prepared from dried fruits. For
it takes 100 grams of dried strawberries, 50 g of honeysuckle and
50 g rhubarb, poured into a pan and pour vskipevshey, but
ostuzhennoy to a temperature of 90 "water of 1.5 liters,
cover with lid and infused for 1.5-2 h. After
This compote is ready. You can choose to use a
real or syrup with berries. The remaining berries
you can fill with water again, to insist for 30 minutes before and
use to add any fruit or vegetable juice.