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Fruit with the Department JUICE

Cherry

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Cherry is widely cultivated in the USSR. In industrial and home gardens are grown in Moscow, Vladimir, Kursk, Kuibyshev, Belgorod, Kharkov and other areas. 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. SMOKED first method. 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 - 20-22%. second way. 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 method. Cherry juice blended with juices of apricot, grape, raspberries, strawberries, pears, apples, cherries, carrots, celery, etc. BOILED 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. Preserves 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.
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