Fruit with the Department JUICE
In the USSR, peach widely cultivated in the Caucasus, the Crimea,
Central Asia, Moldova, southern Ukraine and in the lower reaches of the Volga.
The fruits ripen from July to November. They are removed from the trees
caution, since the stem at the peaches are very short
and easily break off. Pulp white, yellow, pink,
aromatic, juicy, sweet or sour-sweet. It
contains up to 15% sugar, up to 0.79% acids (malic,
tartaric, citric, quinic, chlorogenic acid), vitamin C, Bi,
B, E, potassium, ka-rotin. Fruits are used fresh
and processed form.
Peach varieties are distinguished by flowers, fruit size and shape,
skin color and pubescence, color, pulp content
Sugars and acids, precocity. There are varieties with glabrous
(Bare) small fruits - nectarines. There are many
Local and recognized varieties of peaches, including
Sukhumi orange, Zafrani, Hidistavsky white, fig
red, Kiev early, Zlatogor, Soviet, Nikita,
Gardens, Collins, rich, red girl, etc.
Suitable for drying fruits of all varieties of peaches,
reached full maturity. They are cut, small-to
two largest - xinfour parts and remove the pits. Drying
Peaches performed as well as drying of apricots in the first
method, but the fruit of sour-sweet varieties take 400 g
of sugar per 1 kg, kept them in order to separate the juice
at 22 ° C for 30 h and heat treatment
in syrup, cooked at the rate of 300 g of sugar
and 350 g of water per 1 kg, was carried out at a temperature of 90 ° xinfor 6 minutes.
Fruits vyalyat by the first method, but the juice
separated at 3-5 ° for 72 h.
In some varieties of peach fruit is low in acid,
therefore, their juice is mixed with the juice of the fruit increased
pH: plum, cherry, lemon, rhubarb.
To pick the fruit of peach jam the same size,
but not large, reaching full maturity; cut
in two, remove the seeds, pour the fruit sugar
sand (400 g to 1 kg). After draining the juice is poured a lot of
hot syrup made from the calculation of 800 grams of sugar
sand and 900 g of water per 1 kg, incubated for 3-4 h,
then cook as well as strawberry jam on
The first method (sm.s. 19).
Take a ripe, overripe, wrinkled fruit, cut into four
part, removed the stone. The juice was separated as in
drying peaches by the first method. For cooking, taking
850 g sugar and 750 grams of water per 1 kg. The process
similar to the preparation of strawberry jam (see page. 20).
To 1 liter of boiled water take dried foods:
1. 100 grams of peaches, 50 - plums, 50 - blackberry
and 50 g of dogwood;
2. 100 g peaches, gooseberries 50, 50 - mirabelle
and 50 g of strawberries;
3. 100 grams of peaches, 50 - black currant, 50 - Honeysuckle
and 50 g shadberry.