Fruit with the Department JUICE
Malina is distributed in the central and northern belt of the European
USSR, Siberia, the Caucasus and Central Asia.
Wild raspberries growing in the woods, clearings,
scrublands. Good fruit on the southern slopes
gullies. Blooms in June - the first half of July. Berries
ripen in July and August.
Fruits contain up to 11% sugars (glucose, fructose)
1-2% organic acids (citric, malic, salicylic,
wine), their salts, and 0.3% tannins, vitamins
C, A and B. The seeds up to 22% fatty oil.
When gathering raspberries are sorted into two containers: one collected
Large clean, suitable for canning, and in another -
small, defective. To remove the raspberry beetle larvae
of fruit on the bottom of the container with a wide-bottomed put gauze in two layers.
Fruits are packed into containers in five or six rows. Then, through
small amount of time their carefully selected from the packaging.
Larvae, climbing into the cheesecloth, destroy, and washed cheesecloth.
The gardens grow many varieties of raspberries, including news
Novokitaevskaya, Barnaul (Siberia), Rubin Bulgarian
Berries and other garden raspberries are much larger berries wild.
Take raspberries with firm flesh (News
Kuzmin, Rubin Bulgarian Visluha, etc.) - Sorted
Fresh fruit in layers pour sugar (400 g to 1 kg)
containers closed with a lid and incubated for 22 h at
temperature of 20 °. Then the juice is poured into sterilized jars-nye
and close lid. Depending on its shelf-life juice
pasteurized in the same way as in the drying of strawberries. Far away train
Syrup. For this to take 1 kg of 300 g of sugar
and 350 g of water in the hot syrup weight shift, stir
content, containers closed with a lid, heated to a temperature of all
85 ° and incubated for 5 min. The fruit must be
nerazvarennymi, whole and well warmed. After
mass has cooled to 60-65 °, the syrup is poured into a sterilized
banks and shut down. The product is completely freed from the syrup
to be dried. Further processing is similar to obtaining
dried strawberries. Only drying in the oven raspberry spend
at 80 ° for 20 minutes one time and at 65-70 ° for
25 min 2 times, aged in a sieve - 3-5 hours at 30 °, the alignment
The moisture content of the product - within three or four days.
Fresh raspberries can be stored for more than 8 hours
To increase shelf life (with a large number of
berries) up to three days, the fruits of raspberries, as well as strawberries,
pour sugar (400 g per 1 kg of berries), place in
refrigerator and kept for 70 hours at a temperature of 3-5 °.
After draining the juice of a further processing operation is similar to the mass
the first method of curing.
When curing some raspberry varieties with non-plogiostseplennymi
drupe cooked them in sugar syrup is not carried out.
In this case, the mass after draining the juice to be dried (see
third way). As a result, although separated from the fruit juice
will be smaller and sun-dried product would be less sweet, but the berries
retain their shape (not crumble).
Raspberry prepared as described
above. Then they poured sugar (400 g per 1 kg of berries)
o and kept at 20J for 22 h. The separated
canned juice by the first method. Berries are packed into a colander
or in a strainer, drain the juice yield completely and shift on a baking sheet.
Further processing and drying is carried out by the first method.
Jam is best to use fresh ripe medium
and large fruits with plotnostseplenny-mi drupe. From overripe
Immature fruits and preserves the quality is worse and less
frxagrant. Overripe berries boiled soft, and immature
There are stringent. A good jam is prepared from yarkook-Rushen
dense fruit, such varieties as news Kuzmin
Lathan, Visluha, Usanka, Rubin Bulgarian, Barnaul.
Sorted and cleaned of sepals
berries in layers pour sugar (1 kg of fruit
take 400 g of sugar) and kept in the same way as when drying.
The resulting juice is drained and canned. For the rest mass
prepare the syrup at the rate of 750 g of sugar and 650 grams of water at
1 kg. In vskipevshy syrup immersed mass, to stand for
1.5-2 hours, bring to a boil and cook over medium heat for
the lid is closed. Periodically removing the pan from the heat, shake it
circular motion, bringing down the foam to the center and then
clean it. 10 minutes before end of cooking in addition to sleep
sugar (350 g). The whole cycle lasts 30-35 minutes of cooking.
Ready jam packed in a hot state until
higher in the warmed jars, which are sealed. Sometimes for the greater
guarantees the preservation of the product is packed with hot jars
jam and hooded lids loosely placed in water,
heated to a temperature of 90-95 ° and pasteurized:
0.5 liter - for 8-10 min, 0.75 l-12 min and 1 l - xinfor 14 minutes, after which the banks are finally
Berries are prepared in the same way as the first
method of cooking. Raw pour sugar (1 kg of fruit
take 400 g of sugar) and a temperature of 3-5 ° to stand for
three days. After draining the juice of the further process of cooking is similar to
jam in the first method.
Use the fruits of all sorts. At the same time take not only ripe,
but immature, broken, wrinkled, overripe fruit, pour
their sugar (400 g per 1 kg of berries) and kept at
20 ° for 22 h. After that, the juice is drained and
canned, and in the remaining mass (1 kg) was added
hot water (450 g), sugar (600 g), juice or pectin
gooseberries or black currant (150 g), stirred
and cook. After boiling the resulting foam periodically
removed. Then cook on medium heat for 20-25 minutes,
stirring in order to avoid stick.
Determine the willingness of jam packed and it just
as in the case of making strawberry jam.
Prepared from ripe and overripe berries. Their preparation,
the amount of sugar and juice extraction modes for the same
in the case of preparations of dried raspberries. After draining
a fruit juice is poured a lot of hot water (500 g per 1 kg
weight), stirred, rubbed through a sieve, add
sugar (400 g), stirred again, put on the fire and
boiled with stirring, until, until the mixture thickens.
Subsequent operations are the same as in the case of preparation
figs from strawberries.
To make jelly using raspberry juice, the resulting
when dried, cooked jam, jam or fig. Juice boiled,
adding a 500 g of sugar per 1 kg, over medium heat. He
should thicken so that dripped from a spoon large
drops or stretched threads. Finished with hot jelly is poured
To prepare compote (infusion) are taking
200 g of dried raspberries. It poured 700 g vskipevshey,
but ostuzhennoy to a temperature of 90 ° water and soaked xinfor 1.5 hours at room temperature.
Take 100 g of dried raspberries, 50g
dried strawberries, dried 50g celery, pour
1 liter of boiled water with a temperature of 90 °, for insisting ©
2 hours, then stir and drink the third dish.