Fruit with the Department JUICE
Grown mainly in southern and middle belt of the USSR.
More durable to external conditions than plum. With the success of
plant in home gardens. Fruits are medium-sized (10-15 g),
round shape, so-nookrashennye, sweet-sour with a little
roughness. They contain sugar, mineral salts,
acids, tannins, vitamins A, C, Bb
For good grades are ternoslivy Volga number 3 and number 4.
The flesh is juicy them, sweet and sour without astringency.
SMOKED with a bone
After sorting, the fruits are washed, obsushivayut, prick,
pour sugar (500 g per 1 kg), kept
at 22 ° for 27 h. The further process
similar to the preparation of dried plums, but the heat
mass treatment is carried out at a temperature of 85 ° for
8 min, dried in an oven at 80 ° for 30 minutes,
at 65-70 ° - twice for 35 min in a sieve podvyalivayut at 30 ° C
for 5 - 7 pm humidity dried product - 22-23%.
Juice blended with ternoslivy the same juice as the juice
plums, as well as with the juices of celery, carrots, beets,
Cook with the bones. Prepare the fruit and the whole process
similar cooking cherry jam (see page. 45 - 46 ways
first and second), but the sugar syrup for making take
100-150 g more than for cooking jam cherries.
To 1 liter of boiled water take dried foods:
1. 100 g ternoslivy 50-sweet varieties of apples,
25 - Blueberry, 25 and 50 g shadberry Physalis;
2. 100 g ternoslivy, 50 - Pear 25 - Actinidia,
25 - 50 g of sea buckthorn and raspberry;
3. 100 g ternoslivy, 50 - dogwood, 25 - hips,
50 - fig and 25 g shadberry.