Fruit with the Department JUICE


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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. Barberry Common 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 Amur Barberry in the wild it grows in Primorye and the southern part of Khabarovsk Krai. The fruits are bright red, about 1 cm long. SMOKED 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. Jelly 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 sealed. BOILED 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.). PUREE 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. Preserves 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 pumpkin.
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