Fruit with the Department JUICE
Black chokeberry and quicken
in the wild it grows in
North America. In the Soviet Union put into culture
IV Michurin. In the 50s it began to grow
in home gardens. Now grown
in many parts of the Soviet Union with a temperate climate. It is not
very demanding for high humidity hardy
early appearance of fruit plants with high and fairly
stabilnod,. yield. Almost no damage
pests. Adapts well to different
growing conditions. It flowers in May and June.
The fruits ripen in August - September, do not crumble
until frost. Berries are round, shiny, black and
black and purple with a bluish bloom, sweet-sour
with an astringent pungent taste, the mass of one
berries - up to 1.5 g, diameter - 16 mm. Gather
them at full ripeness. At 0 ° are well preserved
throughout the winter.
Fruits contain 10% sugar, up to 1.3%
malic and other organic acids, pectin
and tannins, vitamins A, C, B1, B2, P, PP, E,
hydrochloric molybdenum, manganese, copper, boron. Fruit
used in fresh and canned form.
Used in the confectionery industry. Widely
used in medicine. From bagasse - waste
production of juice - get food coloring.
- One of the most common
species. Is the parent form of many
cultivars with sweet-sour fruit,
In its wild form is found throughout Europe. Fruit
spherical, orange-red, to 15 mm in diameter,
sour, astringent and bitter. The fruits of cultural
varieties and forms are edible fresh, and wild -
only after freezing. From them prepare jam,
jam, Shore, candy, jam, marmalade.
In home gardens are often cultivated
sweet and fertile mountain ash forhmy:
Moravian, non-vezhenskuyu, hand grenades, Liquor
and a perspective view - mountain ash with buzinolistnuyu
larger and tasty fruits. The fruit of all
listed species and forms suitable for ash
Selected fully ripe fruit, separated
them from the stalks, wash, blanch for 2-3 minutes,
obsushivayut and small portions are placed in a bowl, prick
crew cut and placed in a bowl, sprinkling with sugar
sand twice at 200 g and kept at twice
22 ° for 20 h. The juice first and second drain
unite and preserve. Further drying chokeberry
like dried strawberries (see sec. 17-18), but
sugar syrup take to prepare
400 g, water - 350 g, can withstand a lot of syrup
for 7 min at
85 °, dried in an oven - 20 minutes at 80 ° C and twice
for 25 min at 65-70 °, in a sieve - for 4-6 h
at 30 °. Humidity dried chokeberry - 22-23%.
For the processing of fruit harvested after frost. Berries
separated from the stalks, pour the boiling water, hold for 3-4 minutes,
then Eymachivayut within 12 - 15 hours in cold water;
often changing her obsushivayut,
double pour sugar (250 g. to 1 kg).
The process is similar to dried chokeberry drying
Aronia. Moisture cured product-2-1-22%.
Rowan juice blended with juices of black, red and
white currants, gooseberries, plums, apples, barberry,
Jelly is prepared as mountain ash Further, as
barberry jelly (see sec. 70).
Take 700 g of fruits chokeberry (preparation of the same
as for drying) and 300 g of sea buckthorn (see
with. 74, "Dried" sea buckthorn). Fold in one
container. Filling of sugar, seasoning and the separation of juice
such as when drying chokeberry. After draining the juice
mass pour hot syrup made from
calculation of 750 grams of sugar and 800 grams of water (1 kg)
which was carried out blanching fruits and aged
for 3-4 hours in order to soak the fruit
syrup. Then cook as well as strawberry jam
(See p. 19.).
Aronia chokeberry from Cook and mountain ash.
For mountain ash per 1 kg of fruit to take
150-200 of sugar more than chokeberry
Aronia. To give a more pleasant taste
jam, it is cooked with apples, pears, plums.
Prepare for a lot of jam as well as in curing.
After separation of the juice (see dried chokeberry,
with. 76) it is poured
water (750 g-1 kg), cook until tender, fall asleep
sugar (1 -1.2 kg for 1 kg). During cooking
add apple, pear or plum puree
(300-400 g) and cook until done, like strawberry jam
(See sec. 20 -)
Aronia chokeberry fruits are suitable, mountain ash
and other species of the latter. Prepare the fruit and the subsequent
operations, including the preservation of juice, such as when
chokeberry drying. Then a lot of flood water (650 g to 1 kg)
mix and cook over medium heat until soft fruits.
Then she rubbed through a sieve, are added to the resulting
puree sugar (450 g to 1 kg, or to taste), and
for sour grades of sugar to take the 150-200 g more
(Detailed description of pureeing, see page. 21
"Fig" from strawberries).
marmalade ARON Aronia
and wild rose
Take the puree 600 g of fruits chokeberry Aronia, 200 g
of apples and 200 grams of rose hips and mixed. If
it is cooked without sugar, add 700 g of sugar
and then cooked the same way as marmalade apricots
(See sec. 41-42).
Marmalade from the fruit of chokeberry and ash of all kinds can be
cook the mixture with mashed potatoes from other fruits, apricot,
plums, black currants. Sugar in this case take the
150-200 grams more if it was not added during cooking sauce.
For stewed fruits chokeberry use and having seen all the ash.
To 1 liter of boiled water take dried foods:
1. 100 g ash, 50 apples, 50 and 50 g of strawberry pumpkin;
2. 100 g ash, 59 - pears, raspberries, 5 & 50 g and zucchini;
3. 100 g of ash, sugar beets.
50 - plums, 50 - and 50 tons of blackberries
from his practice.
When processing chokeberry Aronia
strongly stained hands, and when using it in a fresh
form - the lips and mouth. Color is not so easily and quickly washed off.
To paint with a missing hand, they need to wipe the fresh
peel an apple peeled and washed with cold water, and
with the lips and mouth - to eat an apple.