Fruit with the Department JUICE
Apple ranked first among the fruit trees on both
area of ??plantations, as well as to collect the fruit. The main areas
industrial culture, its central regions of the European
part of the country, Ukraine, Moldova, North Caucasus, Transcaucasia,
Central Asia, south-eastern Kazakhstan. Widely
grown in gardens.
The fruits are eaten fresh or in processed form.
They contain up to 16% sugar, up to 0.9-organic
acids, 0.26% tannins, vitamin C (up to 40 mg%)
Bb B2, A, PP.
There are many good varieties of apple. Note new
noteworthy released varieties: Mountaineer,
Golden Delicious, Jonathan, Zhigulevskoe, Zarya Alatau
King David, Kyrgyz winter, winter, Kiev, Podolsk,
Orange, Red Delicious, Northern synaptic, Fame winners
Stark and others must also specify the varieties of apple with a good
and excellent fruit quality, recommended for planting in
farmlands of the Moscow region: Hercules, asterisk,
Cinnamon new Antonovka, Lobo, Mantet, Lighthouse, Glory Michurinskaya
For canning apple juice with the separation of use
optimally ripe fruit of all kinds. In the summer fruit
varieties of skin and the flesh is generally very thin and delicate.
Such fruit juice give lower yield compared to fruits
autumn and winter varieties. For processing in the first place
use of low fruit keeping quality (perishable).
Dried product and the juice can be prepared as purified from apples,
and from untreated. At the same time take into account that the skin
much richer in vitamins than the flesh, and the outer
layers of the pulp is richer than the inside. Fruit
Wild apple trees are also recyclable.
Use the fruits of summer, autumn
and ripening of winter. They are sorted by maturity and
Variety, washed, cut into slices of thickness 20 - 25 mm
remove stem, seed chambers, washed with boiling
water obsushivayut on gauze, placed in a container, pour
sugar (350-450 g per 1 kg, depending on the
taste of fruits), maintained at a temperature
18-20 ° for 22 hours, pour the juice. The process is such
same as in the drying of strawberries, but for making syrup
take 350 - 400 g sugar and 380 g of water per 1 kg
product stand in the syrup at a temperature 85-90 ° xinfor 8-10 minutes (depending on the firmness
fruit), podvyalivayut in the oven for 30 minutes at a temperature of
80-85 ° and twice - at 35-40 minutes at 65-70 °, with a sig
30 ° - for 5-8 h. Humidity dried product -
Take the fruits of autumn and winter varieties
Thick skin, which is removed, peeled fruit
sour and sweet and sour or sweet mixed sorgoz
twice and incubated at 18-20 ° for 16 hours
sugar fall asleep and twice (200 g to 1 kg)
twice drained juice. Further drying of the product is carried out
by the first method.
Juice of apples fresh and sweet varieties blended with juices
sour varieties, as well as with plum, currant,
buckthorn, lemon and vegetables (carrots, beets,
Take a sweet-sour fruit varieties that are not boiled soft
and with great flavor. Some of the fruits or fresh
only sour jam undesirable.
A good apple jam obtained from old varieties
Cinnamon. Properly cooked jam flavored,
with almost transparent slices of yab-
lok. Tender and tasty jams are also in the
If the fetus with the rough-skinned to remove it
(Especially in the southern fruit varieties). Prepare
fruit, canned juice is separated and the same as in
drying of apples in the first and second methods. Then
mass pour hot syrup made from
calculation of 650-800 grams of sugar and 800 grams of water
1 kg, incubated for 3-4 h, after which
cook just like strawberry jam (see p. 19.).
A good jam is prepared from sour apples, but it can be
also cook from fresh and sweet fruits. For this
take peeled apples, the pulp of which is well
fall apart, and cut into small pieces. Backfill
sugar, juice and canning department spend
just for drying apples CAG by the first method.
dui Then pour water mass (850 g to 1 kg)
poured sugar (900 g to 1 kg) and boiled
until ready for cooking method jam strawberries
but in a jam of sour apples do not add gelling
juice of other fruits as the fruit of sour apples
have good gelling properties (see sec. 9
"Jam"). In that case, if the jam is cooked from fresh
or sweet apples, add the juice, which contains a large
number Gely-regulating substances.
Cook like a jam from purified
apple pulp which fall apart (with the office
juice). After draining the juice is poured a lot of water (550 g
1 kg) and cook for 10-12 minutes. Hot lot
rubbed through a sieve, and then cook a little longer. Puree
made from treated apples, suitable for
consumption without further processing.
Use fruits with spots, bruises,
windfalls, as well as waste (peel, pith)
obtained in the case of the preparation of canned
products. The sorted fruits are cleaned, washed,
cut. Then fold the fruit and waste in the container
flood water (200-300 g per 1 kg), cover with a lid,
put on the fire, bring to a boil and Vikings
over medium heat, stirring occasionally. Once the mass becomes
soft, it is removed from the fire and rubbed on a sieve wooden
pestle. The resulting Shore with stirring to bring
boil, then boiled on low heat. The finished puree
on its consistency like thick cream. In
hot it is poured into warmed by steaming or by
oven banks. Banks filled to the brim,
hermetically sealed, turning, put on
cover and cover for a slow cooling. If
puree intended for long-term storage, it
pasteurized at a temperature of 85 ° for 15 - 25 minutes
(Depending on the capacity of containers - 0.5-2 liters). After
This sealed cans. Puree, obtained by the above
way, is a semi-finished product for the preparation of
other canned products.
Made from mashed potatoes. Its spread in a bowl or in a pan
with wide bottom, cook for 8-10 minutes, stirring occasionally,
then poured sugar at the rate of 0.9-1 kg
1 kg, stir well, cook until tender when
covered container, stirring occasionally. The process is similar to
Preparation of jam from the plums (see sec. 48).
Cook of apple puree (see cooking with. 61-62).
In the puree added sugar (400-550 g per 1 kg) and prepared as
the same as marmalade plum (see sec. 49).
Prepare fresh mashed potatoes, in which sleep 200 - • 300 g
sugar in 1 kg, knead well and well bring to a boil.
Over medium heat, keep for 3-4 minutes, then
packed in jars (see sec. 8, "Sauces").
Prepared from pyure.V ready puree poured sugar
(200-350 g per 1 kg), stir, cook on medium heat.
During cooking, add to taste pounded dry leaves
celery and fennel. Boiled on low heat until 4 / 5
Hot seasoning is packed in a prepared warmed
banks, which are sealed.
To 1 liter of boiled water take dried foods:
1. 100 g apples, 50 pears, 50 red currants and
50 g celery stalks;
2. 100 g apples, 50 pears, 50 - white currants
and 50 g of strawberries;
3. 100 g apples, 50 plums, figs 50 and 50 g of petiole