Fruit with the Department JUICE
Black currants and golden
Black currant is common in almost all European
USSR, Siberia, the Caucasus. It grows in the wild
form and is widely cultivated in home gardens.
In the berries contain 4,5-12,8% sugars, 2-4.5% acid
essential oil, vitamin C (80-400 mg%), Bi, P, carotene,
pectin, tannins and nitrogenous substances, pigments.
Due to the high content of vitamin C are fruits
important dietary value. There are many good
yield varieties of black currant. Varieties of early
maturation: Dove, Neosypayushchiisya, Moscow, Maritime
Champion, medium maturing: Exhibition,
Gorno-Altai, Leningrad giant, Leah fertile
Elegant, Memory Michurina Memory Zhuchkova, Rood Goliath Knop,
The Seagull; late ripening: Naples, Stakhanovite
Golden currant is widely grown as an ornamental
plant in gardens and parks and as berry - in kitchen
sites. It is more drought resistant than the black and red
currant. Some varieties of it, even in Eastern Siberia, not
suffer from frost. For the soil has low, tolerates
with shading, smoke and pyleustoychiva. Blooms late spring
fruits ripen in July. Propagated by cuttings, layering and
shoots. Berries golden currant black or brown,
odorless, 6-8 mm in diameter. They contain up to 8.1%
Sakharov, 0.9-1% acid, 43-68 mg% vitamin C, carotene,
B vitamins, pectin.
To prepare the dried fruit product fit all
varieties of black currants and golden, but the best
used for this purpose berries large-fruited varieties,
it is desirable to sort fruit by size. At
cull all defective sorting of the fruit:
immature, very small, wrinkled and dry.
Well washed in boiling water, fruit
dried on gauze or other material well
absorbs moisture. Berries with thick skins blanch
in boiling water for 1 - 2 minutes. Prepared
the fruit is placed in a container, pouring sugar from
calculation of 450 grams to 1 kg of fruit, and kept at
20 ° for 30 h. Drain the juice
canning, the further order of the
operations to complete the preparation of dried currants
and keeping it similar to the process of drying of strawberries,
but the remainder after separation of the juice is poured a lot of
syrup (which is prepared on the basis of 300 g sugar
sand and water for 1 kg) and maintained in a closed
containers at a temperature of 80 ° C for 5 min,
in an oven at 80 ° -15 min at 65-70 °-double
for 20 minutes in a sieve held 3-5 h at 30 °. To align
humidity of the product takes three to four days. Humidity
dried product - 21 -23%.
To separate the juice spend Half
backfill berries with sugar plums and Half juice. For this
1 kg of prepared black currant poured 250 g
of sugar is maintained at a temperature of 20 ° for
20 h, the resulting juice is drained, then again in the berries
poured sugar (200 g) and kept at those
the same conditions. The juice is drained. Obtained in both cases, the juice
combined, then it is treated the same way as in the
preparation of dried strawberries. Further drying of the product
performed by the first method.
Separate the juice from the berries at a temperature of 3-5 °
for 72 h. Further processing and dried
black and golden currant carried by the first method.
The berries of black currant has a strong aroma and
have good gelling properties. The juice can be
successfully blended with the juice of red and white currants
(20-50%), raspberries, blackberries, rhubarb, celery.
Due to the fact that the berries are rich in black currant gelling
substances in obtaining cured product eahar "st syrup
the heat treatment used 2-3 times the mass of
adding each time
100-150 grams of sugar. This pererabota * kyi syrup and will
Take large ripe berries are not very acidic.
Through them, cleaned of twigs and dry sepals.
Washed in cold water, remove the emerged to the surface
remains of sepals, then washed in boiled water,
piled in a sieve or a colander, allow to drain water, dried
on gauze. If the thick-skinned berries, after washing in
Cold water, they dipped to 1-2 minutes in boiling water, after
then throws in a sieve or a colander and allow to drain water.
The berries are placed in a container, pour sugar
(1 kg of berries "take 450 grams of sand) and kept at
20 ° for 30 h. After draining the juice mass
Pour hot syrup, cooked at the rate of 800 g
sugar and 700 grams of water per 1 kg of weight, and cook until done
as well as strawberry jam on the first method (see p. 19.).
In the presence of a large number of berries for
save them from damage from black currant jam is prepared
by the first method, but the second is separated at 3-5 °
within 72 hours
Sorted ripe crayons * and * large berries are washed,
blanch for 1-2 minutes, poured sugar
(450 g per 1 kg of fruit), canned juice so otdelyayut.i
same as in curing the first and second ways. The remaining
mass is poured, water (550 g per 1 kg) with a temperature
75-80 °, after which a lot of rub through a sieve, heated
to 90 ° for 3-5 minutes, packed in
1.3 liter capacity bikes to the top and sealed. Banks
upset and cover until cool.
From black currant figs prepared as
as strawberries in the first method (see sec. 21), but
sugar in the finished sauce is added 550 g to 1 kg.
Prepare the same way as the fig from strawberries to
the second method, but it takes 250 grams of water and sugar to 350 g
1 kg of mashed potatoes.
Take a mature small and large wrinkled berries, prepare
them (with thick skin blanch for 1-2 minutes)
pour the sugar and the juice is separated as described above.
After this, pour a lot of hot water (500 g to 1 kg)
heated for 3 - 5 minutes at a temperature of 80 °,
then a hot rub through a sieve, adding
250 grams of sugar per 1 kg Shore, stir until dissolved
sugar, packed in sterile jars 0,7-i l
heated at a temperature of 80-85 ° for 15 - 20 minutes
then clog banks.
Use of small fruits. Prepare them
(Sorted fruit with a thick skin to blanch
for 1-2 minutes in water-nekipyaschey this water then apply
Casting weight during cooking jam), poured sugar
sand (450 g per kg of berries I), incubated for 30 h
at a temperature of 20 °, poured the juice. Further preparation
jam of the rest mass of the same preparation of his
strawberries (see sec. 20), but cooking for 1 kg of
take 750 g of sugar and 600 grams of water.
second way - Orientation meeting.
Preparation of raw materials, backfilling
sugar, extract and temperature in the separation
juice are the same as in the case of cooking jam
the first method. Then the mass of water (400 g per
1 kg), sugar to taste and stir. When closed
cover the mass is heated at a temperature of 100 ° for
5 minutes, stirring occasionally so as to prevent the stick.
Then a lot of hot packed in
sterilized jars that have rolled.
Black currant sauce is made from the finished mashed potatoes. Puree
heated over low heat, add sugar to it
taste, bring to a boil. Boil for 2-3 minutes,
then packed into hot jars in
3.1 liter, clog or directly used as food.
To 1 liter of boiled water take dried foods:
1. 100 grams of black currant, raspberry 50, 50 - and 50 grams of pear
2. 100 grams of black currant, 50 - blackberry, black cherry and 50
50 g Apricots;
3. 100 grams of black currant, 50 - strawberries, raspberries and 50
50 g cherries.