Cultivated throughout the USSR. The main areas
cultivation - the central area of ??the RSFSR, the north and west of Ukraine,
Belarus, the Baltic republics. In the south, not very common,
because not tolerate hot weather.
Gather gooseberries in full maturity, but not overripe.
They contain up to 13.55% of the Sakha-ditch, 0,9-2,8% of acids, tannins
substances, pectin, 'nitrogen, vitamin C (up to 60 mg%)
B vitamins and P-carotene.
The berries of different varieties vary in size, shape, color
and taste. Sladkoplodnye varieties are often called
"Northern grapes." Noteworthy are the following
Class: Medium early - Pioneer Venus Seedling Lefort, Malachite,
Green bottle, is middle - English yellow,
Collective Farm, Moscow red, Russian, Change, Eaglet
(Besshipny grade) of medium - Houghton, Dates
(Green number 8). The best varieties with yellow flesh color. Juices
of red fruits in storage are changing color.
Use a large shot in the technical maturity of the fruit.
The berries are separated from the stalk and sepals,
prohmyvayut in boiling water, prick the hedgehog (Fig. 3)
for better secretion (left on tenterhooks "hedgehog"
berry pressing a finger on the button to reset the cover
puller, with the release button spring, one end
resting on the bottom of the body, returns to the body through the stripper
supporting the puck, the pin and rod). Then fold berries into containers,
layers pour sugar at the rate of 450 g per 1 kg
and incubated at 20 ° C for 26 h. After draining
juice preparation process of dried product is similar to
getting dried strawberries, but the rest mass
Pour syrup, cooked at the rate of 300 g sugar 250 g
water to 1 kg, kept in closed containers at
85 ° for 8 minutes in the oven at 80 ° - 20 minutes
and at 65-70 °-double in 25 minutes in a sieve at 30 ° - 3-5 hours
Humidity level the product within three to four days.
Moisture cured product - 22-23%.
Drying is carried out by the first method, but
stand for the separation of fruit juice 2 times at 20 °
for 18 hours, sugar, respectively, while taking 250
and 200 g to 1 kg. The resulting juice is pooled and preserved.
For heat treatment of the mass of the syrup is prepared at the rate of 350 g
sugar and water to 1 kg.
Gooseberry juice blended with juices of strawberries, apricots, fresh
apple, raspberry, cherry, chokeberry, black currant.
Take a large reached normal size
unripe (sour taste) berries. Remove stem, cut
sepals and washed in water. Once the berries are dry off from
They removed the seeds, put berries into containers, pour
sugar (450 g to 1 kg) and maintained at a temperature
20 ° for 26 h. After draining the juice of the fruit is placed in the pelvis and
Pour hot syrup (for the preparation of which take
800 g of sugar and 750 grams of water per 1 kg of berries), close lid
and incubated for 2-3 hours, so that berries are filled with
Then cook as well as strawberry jam. 10 min before
the end of cooking to preserve an additional 450 grams of sugar poured
Take a small shot in the technical maturity
berries, and the use of varieties with small seeds.
Prepare fruit and sugar for
Department of juice, such as in curing the first method.
Kept at 3-5 ° for three days.
After draining the sap is boiled in the first method,
Use a ripe, slightly overripe, small and large
berries. They are carefully sorted out so as not to fall
berries with mold. Preparation of berries, sugar,
aging are the same as that of a dried product second
way. After draining the juice is poured into a mass of hot water
(650 g to 1 kg), poured sugar (900 g to 1 kg)
stir and cook in one go, as strawberry jam
(See sec. 20).
For the best flavor and aroma of jam prepared with raspberries
or black currant. In this case, taking 800 grams of gooseberry
+ 200 g of raspberries or gooseberries 750 g + 250 g of black currant.
From a mixture of berries juice is separated as in curing gooseberry
the second method.
Use the juice obtained by drying the product, cooking
and jam. To make jelly flavor mixed
gooseberry juice (60%), black currant (25%) and strawberries
(15%). Sugar is added to taste. At first, cook for
high heat, removing the foam, then the weak - to thicken
(See in-gotovlenie jelly raspberry, c, 25). Thereafter
To 1 liter of boiled water take dried foods:
1.100 g gooseberries, 50 - black currant, 50 - 50 g of pears and celery;
2.100 g gooseberries, 50 - red currants, 50 - 50 g raspberries and apples;
3.100 g gooseberries, 50 - Cherry, 50 - 50 g strawberries and white currants.