Fruit with the Department JUICE
Cherry is widely cultivated in the USSR. In industrial and
home gardens are grown in Moscow, Vladimir,
Kursk, Kuibyshev, Belgorod, Kharkov and other
The fruits ripen in June-August. They contain up to
17.5% sugars, 2.7% organic acids (mainly
malic and citric), vitamin A, Bj, C, PP, tanning
and other ingredients.
There are 200 staromestnyh and new zoning
varieties differing in color and shape of fruit,
content of sugars and acids, as well as on other grounds.
Among them are the Turgenevka, Prima, Youth
(Dwarf variety), Apuhtinskaya, Vladimir, Lyubskaya,
Consumer goods, Shubinka, Amorel early, griots Seridko,
Melitopol dessert, griots Moscow.
Suitable fruits of all sorts. Sorted
the size of ripe fruits of various colors, preferably
large, washed, dried, remove the seeds, put
fruit in a bowl. To separate the juice of sugar poured
sand (400 - 500 g to 1 kg of fruit, depending on their
kislotnosgi) and maintained at a temperature of 20-22 ° for
22 - 24 h. After draining the juice and canning process
drying is similar to dried strawberries in the first method,
but heat-treated product is carried out in syrup,
prepared at the rate of 300 g sugar 350 g th
water for 1 kg mass at a temperature of 90 ° C for 5 min,
in an oven kept at a temperature of 80 ° for 30 minutes at
65-70 ° - twice for 30 minutes, podvyalivayut product in a sieve
at 30 ° C for 5-7 h. The dried product moisture -
Shelf life of fruit cherry after removal
(In a cool place) is not more than 12 hours, so at the moment
mass collection of fruit to separate the juice they are kept
at a temperature of 3-5 ° for 72 h.
The rest of drying technology is the same as the first
Cherry juice blended with juices of apricot, grape,
raspberries, strawberries, pears, apples, cherries, carrots,
first method - boiling jam seedless.
Preparation of fruit juice and separation is carried out as
for drying cherries. The remaining mass after draining the juice
Pour hot syrup, cooked at the rate of 850 g
of sugar and 800 grams of water per 1 kg, and maintained
for 3 h.
Then cook as well as strawberry jam, with
take into account that the fruit with sugar, acidity
required to 100-200 grams more.
second method - boiling jam with seeds.
Take the fruit with small seeds, remove the stalk,
sorted by size, washed, prick, pour
sugar (400-450 g per 1 kg). To separate the juice
kept at 3-5 ° for 72 h. The Juice
decanted and canned. Then cook on the first method.
To 1 liter of boiled water take dried foods:
1. 100 g cherries, pears, 50, 50 - 50 g shadberry and plums;
2. 100 g cherries, 50 peaches, 50 and Actinidia
50 g Physalis;
3. 100 g cherries, apricots, 50, 50 and 50 g of chokeberry figs.