Fruit with the Department JUICE
The largest plantings of apricots in the USSR in common
Uzbekistan (Ferghana Valley), Tajikistan, Kyrgyzstan,
Armenia, Azerbaijan, Dagestan, in southern Ukraine and
Fruits - the most important raw material in the canning and
confectionery industry. Characterized by high
taste and have valuable properties.
They contain up to 20% sugars (mostly sucrose)
2.6 - acids (citric, malic, to a lesser extent
salicylic acid and tartaric), and 1% pectin, vitamins A, Bi
and B2. Dried fruit with a stone called dried apricots, without
There are many varieties staromestnyh
apricot, as well as varieties, bred by Soviet
breeders, including: Ak Isfarak, pineapple,
Red-cheeked, Kursadyk, Hardy, Excellence,
Melitopol early, Farmland, Subhon,
Hurmai, Shalah, Effect of (early), etc.
Use the fruit as small-fruited and large-
grades, regardless of their color. The fruit must be
no stains, wormholes, ripe and fresh.
Fruits of uniform size and maturity
well washed with boiling water and dried at
gauze or a towel. Large fruit is cut
in half along the grooves, pits removed from the small
scores from one side of the fruit, put the fruit in
container in layers sprinkling sugar (350 g
1 kg) and maintained at a temperature of 22 ° for
26 hours fusion juice canned. Then, the rest mass
Pour hot syrup made from the calculation
300 g sugar and 350 grams of water per 1 kg.
The process is analogous to curing dried strawberries
but the mass of cooked syrup is carried out at
at 85 for 7 minutes in an oven maintained
at 80 ° C for 30 min and at 65-70 °
twice for 35 min.
Preparation of fruits, and further
drying operation is carried out by the first method.
Only to separate the fruit juice is kept at the temperature
perature 3-5 ° for 72 h. The dried product moisture-
Apricot juice has a low acidity, so
it blended with the juices of cherry, currant, sea buckthorn,
apples (sour varieties), blackthorn, rhubarb.
Preparation of fruits, filling them with sugar,
separation and preservation of the juice is carried out as
drying of apricots in the second method. Further, in
mass pour the hot syrup made from the calculation
800 g of sugar and 900 grams of water per 1 kg, kept in
within 3-4 hours, then cook as well as jam
strawberries by the first method (see p. 19.).
Cook on the first method, but maintain
apricots for the separation of juice at a temperature of 203 double
for 18 hours, each time using 200 grams of
of sugar per 1 kg of fruit.
Fruits can be taken small, large and over-mature. Their
prepare, cut into four - six units
remove seeds. To separate the juice was kept at
temperature of 3-5 ° for 64-72 h. After draining the juice
Pour into a mass of 700 grams of water per 1 kg, cook about 10 minutes
over medium heat with the lid closed, stirring occasionally
to avoid the stick. Zasupayut then 800 g of sugar and
cook just like strawberry jam (see page. 20).
Prepare a puree of the existing use or bright yellow
ripe fruit (not overripe should take, because
they are less gelling substance). Prepared fruits
cut into several pieces and removing the bones,
pour sugar. To separate the juice of
stand as the second method drying.
To prepare the sauce, pour the remaining mass
hot water (700 g to 1 kg) and heated xinfor 10-13 minutes. Hot rubbed through a lot
a fine sieve, poured into it
granulated sugar (450 g to 1 kg), boiled until thick
in the pelvis with a wide bottom, covering the lid, it is often
stir. Hot jelly is poured into molds
(Dried) or a shift in warmed jars
to the top, cover with lid and roll.
Marmalade, derived from the molds, stored in jars.
Cook with fresh mashed potatoes. It is cooked in the same way as in
If making marmalade apricots. In
Unlike the jam cooking spice sugar
take less and when cooked add
spices. In the pureed sauce poured sugar (200-250 g
1 kg) and dry mashed celery leaves on
taste, stir on low heat and boiled until
4 / s parts of the original volume. Hot seasoning
packed into warmed jars, which are then rolled.
Cook in sauce, which is prepared in the same way as when cooking
marmalade. In the pureed sauce poured sugar to taste
stirred and boiled until the contents of dry matter =
by weight in the finished product about 25%. Paste in the hot
packed in the form of banks, which are sealed.
To 1 liter of boiled water take dried foods:
1. 100 g apricots, 50 red currants,
50 - quince, and 50 g of strawberries;
2. 100 g apricots, raspberries 50, 50 - white currants
and 50 g of chokeberry;
3. 100 g apricots, cornel 50, 50 - black currant
and 50 g of apples.