Fruit with the Department JUICE

Black currants and golden

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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 Altai. 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. SMOKED 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. first method. 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%. second way. 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. third way. 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. Jelly 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 jelly. BOILED first method. 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.). second way. 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 PUREE 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. fig first method. 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. second way. 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. PECTIN BLANKS 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. JAM first method. 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. SAUCES 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. Preserves To 1 liter of boiled water take dried foods: 1. 100 grams of black currant, raspberry 50, 50 - and 50 grams of pear plums; 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.
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