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Fruit with the Department JUICE

Plum

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Widespread in Moldova, Ukraine, North Caucasus, Transcaucasia. On private land is diluted everywhere, where climatic conditions allow. Begins to bear fruit in the third - the fifth year after planting. Very productive. Fruits harvested in August - September used in fresh and processed form. They contains up to 17% of sugars, acids and 3% (mostly way malic and citric), tannins, pectin, vitamins A, C, P, PP, Bi B2, mineral salt, coloring agents. Shelf life of fresh fruits - 12-15 days. Varieties of plums origin and properties of fruits are divided into several groups, who believe sometimes separate botanical species. Plum egg - The fruits are large, painted in red and purple hues. In the USSR, common varieties of Giant, Peach, red, etc. Skorospelka Hungarian Fruit-black, oval with pointed ends. Harvested at full maturity, and immediately sent to the dried (prunes). Grades: Hungary's Italian, Hungary's home, Hungary's Pulkovo, Prunes Samarkand, Prunes are sweet, Hungary's Moscow and other Greengage Fruit-rounded, almost spherical, yellowish-green, medium size. Grades: Greengage green, greengage kolkhoz, greengage thorns, Greengage north, greengage Kuibyshev, greengage Altana, Greengage Tambov, etc. SMOKED first method. Fruits are sorted by size, remove the overripe, wormy, ugly and bad. Dense, not fully mature fruit is cleaned of peduncles, washed obsushivayut, large cut in half, remove the bones, put the fruit in a bowl, pour sugar (450-500 g per 1 kg) and maintained at 22 ° C for 30 h. After separation juice and canning process is analogous to further dried strawberries, just-cooked product in syrup, cooked at the rate of 300 g of sugar and 250 g of water per 1 kg, at a temperature of 90 ° for 6 minutes in an oven maintained at a temperature 85 ° 35 min at 70-75 ° - twice for 40 min, podvyalivayut in the sieve at a temperature of 30 ° for 5-8 h. Humidity dried product - 23-25%. second way. Preparation of fruit and further operations performed by the first method drying, but to separate fruit juice stand twice at 22 ° for 15 h. Sugar falling asleep twice, - 200 g to 1 kg plums. Plum juice blended with juices of apple, chokeberry, shadberry, raspberries. BOILED first method. Take not quite ripe dense fruit, seeds which are easily separated from the pulp, carefully washed obsushivayut, remove seeds, put the fruit in container, pour sugar (450-500 g per 1 kg) maintained at a temperature of 5 ° for 72 h. The mass, remaining after draining and preserving the juice is poured hot syrup, cooked at the rate of 1-1.1 kg of sugar and 900 grams of water per 1 kg, and maintained within 3-4 hours and then cooked as jam strawberries (see p. 19.). second way. Preparation and cooking of fruits is carried out by the first method of cooking jam from plums, but in order to separate fruit juice stand at 20e for 30 h. JAM Select ripe, overripe and immature (with no signs of fermentation) fruit, clean the stalks, remove the damaged (Soft). The sorted fruits are washed in boiled water, dried, remove the seeds, put the fruit in containers sprinkling sugar. The amount of sugar regimes storage, separation and preservation of the juice are the same as the first method drying plums. Then in the remainder mass is poured into water (800 g to 1 kg), cook until softening of the fruit for 10-12 minutes, then poured sugar (800-900 g per 1 kg) and cook until done. Determining Whether jam and its packaging is carried out so same as in the case of strawberry jam making (see sec. 20). PUREE Take a ripe, overripe, wrinkled, ugly fruit. Prepare them to sleep with sugar, to maintain separation of juice and canned it the same way as in the curing plum by the first method. After draining the juice is poured a lot of water (700 g to 1 kg), cook until tender, then rub through a fine sieve, heated to boiling, packed in hot in warmed jars that are sealed, if mashed potatoes harvested in the winter. Fruit butter Made from previously prepared or directly from prepared for the jam puree (see above). As for mashed potatoes taste add sugar (0.7-1 kg per 1 kg, depending of ripeness and sugar content of fruit), stir and boiled until tender, stirring occasionally, for no more than 40 min. Readiness is determined by its thickened mass which should not be spread by cooling on the smooth surface. Packed hot in warmed jars, filling them up to the top, followed by capping. MARMALADE Marmalade of mash is boiled, cooking of the fruits of which Plum described above. In the puree added sugar (500-600 g 1 kg, depending on the sugar content of cooked mashed potatoes) and cook, occasionally stirring with a wooden spatula, until thickened. The finished weight spread on a platter or on enameled pan, lightly moistened with boiled water, cover with gauze and dried in the air or over heaters at a temperature of 30 °. Dried fruit candy is cut into pieces of different shapes. In the presence of molds cut it (squeeze) molds. Keep the best marmalade in glass jars sealed with cover. SAUCES Prepare a puree of fresh plums (see sec. 48). It added sugar to taste (400-500 g per 1 kg) and stir until completely sugar is dissolved during heating up to 5 minutes. Sauce packed hot in processed jars, which are then sealed. FRUIT SEASONING Cook in sauce (see sec. 48). For this purpose, 1 kg Mashed take 250-300 grams of sugar, add mashed dried celery leaves and parsley to taste, stir, and all boiled on low heat. In order to avoid stick stir. When boiling mash volume was adjusted to 4 / s its initial volume. Hot seasoning packed into warmed jars, which are then rolled. COMPOTE To 1 liter of boiled water take dried foods: 1. 100g plums, peaches 50, 50 - 50 g apples and shadberry; 2. 100g plums, apricots, 50, 50 -, and 50 g of strawberry honeysuckle; 3. 100g plums, 50 - quince, figs 50 and 50 grams of raspberries.
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