Fruit with the Department JUICE
In the Soviet Union grows in the wild! Two species of barberry.
This shrub 0.5-5 m. It flowers in May - June. Fruit
ripen in September - October. In many species of barberry are
well preserved on the branches all winter. The fruit is very sour and
similar to sorrel. At home the fruits are used as a medicine, and
also for the preparation of canned food, and
they grind so it is important not to crush the seeds,
because they are bitter. Fruits contain up to 100 mg% of vitamin
C, 3,9-7% sugars, organic acids, mainly malic acid,
citric and tartaric, dyes, mineral salts.
At the garden plots were best known for two types of
Barberry: ordinary and Amur.
in the wild is found in the steppe and
steppe zones of western and central regions of the European
Part of the USSR, the Crimea, the Caucasus and Central Asia. Fruit
oblong-elliptical, purple, up to 1.2 cm
in the wild it grows in Primorye
and the southern part of Khabarovsk Krai. The fruits are bright red, about
1 cm long.
Take a well-ripened fruit (immature, very sour and
silnovyazhuschie taste, do not use), washed, removed
peduncle and the remnants of the sepals, washed in boiled
water, dried, prick, pour sugar
(250 g per 1 kg of fruit) and incubated at 20 °
for 18 h. The resulting juice is drained, and then fruit
pour over sugar (250 g per 1 kg) and maintained
under the same conditions. Secondarily drained juice. The juice of the first and
second drain and combine canned. The remaining mass
Pour hot syrup, cooked at the rate of 400 g
of sugar and 350 grams of water per 1 kg, and at
80 ° to stand for 6 minutes. Further preparation
dried barberry similarly dried gooseberry (see sec. 36).
Barberry juice has a high acidity, so it
blended with fresh juices and sweet varieties
apples and pears, blackberries, cherries, melons.
In the case of two or three times using a sugar syrup with
adding to it every time, 100 - 150 g sugar
when heat-treated fruit of barberry in the process of drying
get jelly. Hot jelly is poured into the banks, which then
Take a mature, well-colored fruit, wash, remove
pedicles, the remnants of the sepals and seeds (the latter can be
do not delete), washed in boiled water, pour sugar
sand (500 g per 1 kg) and maintained at a temperature of 20 ° xinfor 26 h. After draining the juice and canning a lot of
Pour hot syrup made from the rate of 1 kg
of sugar and 850 grams of water per 1 kg of weight, kept
within 3-4 hours, then cook as well as jam
strawberries (see p. 19.).
Prepare fruit and delicatessen department modes juice
such as when drying. Then a lot of flood water (600 g
1 kg), heated to softening, rub through a sieve.
In the puree poured sugar (300-400 g per 1 kg)
stirred and heated with the lid closed until the
sugar is dissolved at a temperature of 85 °, stirring occasionally.
The cooked mash is suitable for consumption without
additional heat treatment. In addition, because it
You can cook jam, marmalade, figs mixed with other
puree, made from fruit or vegetables.
To 1 liter of boiled water take dried foods:
1. 100 g of barberry, 50 - raspberry, chokeberry 50 and 50 grams of oranges;
2. 100 g of barberry, 50 - Strawberry, 50 - Hawthorn
and 50 g of mandarins;
3. 100 g of barberry, 50 - Cherry, 50 -, and 50 g shadberry