Fruit with the Department JUICE
In the wild it grows in south-western
European part of Russia, the Caucasus, Central Asia,
Western and Eastern Siberia. Cultured in
backyards. Winter hardiness is good.
This is a dioecious plant, so you must
plant male and female specimens. In
avoid excessive planting of male plants
sea ??buckthorn are best placed in rows at a distance
between 4 m and between plants in rows - 2-3 pm
Then for the normal pollination of eight to ten
females only one male. At
not enough space on private land in the crown
female plants grafted male. Caring for sea buckthorn
almost the same as for other berry plants.
Fruits of sea buckthorn round-oval, 6-10 mm long,
4-6 mm in diameter, golden yellow, orange or
orange-red, sour-sweet, with a delightful frxagrance
pineapple, thick stick branches. The average weight of one
fetus - 0,4-0,6 g (a wild plant, 0.2-0.3 g).
Ripen in August - September. On the bushes, they can
persist throughout the winter, if not damaged
birds. Have medicinal qualities, so they
widely used in science and medicine.
Used in fresh and canned form.
Fruits contain up to 6.6% sugar, up to 2.5%
organic acids, vitamins A, B1, B2, B6, C, E,
9% of fatty oil in the fruit pulp and 12% in
Fruits harvested at maturity during the consumer.
Overripe fruits lose nutritional and medicinal qualities.
because the rapid loss of vitamin C observed in
the first hours after fruit picking, to the maximum
preservation of vitamin fruit should be handled immediately
after collection. Vitamin C is destroyed by strong
prolonged heat treatment (for cooking jam
jam with access to air).
For high-yield varieties of sea buckthorn with large fruits
and long peduncles (more convenient to gather)
include: News of Altai, Katun Gift, Gold cob,
Vitamin, Olives, etc.
Freshly picked ripe and unripe fruits of some
sorted out, cut off the stalk, washed,
blanch for 1 minute at 80 °,
obsushivayut. To separate the fruit juice twice
poured sugar (250 g to 1 kg)
twice and maintained for 20 h at 20 °.
Juice of the first and second drain and combine canned.
The remaining mass is poured hot syrup, for
preparation of which take 350 grams of sugar and 350 g
water to 1 kg, and incubated for 5 min at
temperature of 8-0 °. The process is similar to dried
black currant (see sec. 30).
In the dried fruit of sea buckthorn contains a large
vitamins, especially A and E, which are not
separated from the pulp.
Juice of sea buckthorn juice blended with pear, cranberry,
shadberry, hawthorn, watermelon, celery.
Jelly from the fruit of sea buckthorn are prepared as jelly
of barberry (see sec. 70)
Prepare the fruit, sugar and grist- PUREE
Prepared from the same weight, which is obtained after separation
buckthorn juice during curing. Then pour hot mass
water, which was conducted blanch-ku fruits (number of
it must equal the number of separated juice)
stirred and rubbed through a sieve. In the puree to sleep
500 grams of sugar per 1 kg, stir everything
heated to a temperature of 70 °, in hot form
packed into sterilized jars, which
cover with lid and heated in boiling water:
half-liter - for 15-liter to 25 minutes,
then immediately sealed.
Cook of the pulp obtained after the separation of juice
(See sec. 74, buckthorn "Dried"). The remaining mass
pour hot water (300 g to 1 kg), wipe
on a sieve, add 300 g of sugar per 1 kg mixed
and heated until sugar is dissolved, after
What a hot packed (see above,
"Mashed Potatoes" from sea buckthorn).
To 1 liter of boiled water take dried foods:
I. 100 g of sea buckthorn, 50 apricots, apples 50
and 50 grams of melon;
2. 100 g of sea buckthorn, 50 peaches, 50 - Grape
and 50 g of zucchini;
3. 100 g of sea buckthorn, 50 - fig 50 - Rowan
and 50 grams of pumpkin.