Fruit with the Department JUICE


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Distributed in the European part of Russia, in mountaxinforest regions of the Crimea, the Caucasus, Eastern Kazakhstan, and Siberia. It grows on the margins of the foliage-ennyh and mixed forests on rivers and lakes. As an ornamental plant breeding in gardens and parks. Widely cultivated in gardens sites. In this case it is grown sladkopl odnye-grade. Begins to bear fruit with five-, seven-year age annually and always plentiful. Very hardy. Prefers moist fertile soil. Luchite all flowering and fruiting in low shading, growing fast ©, gas resistance. Not tolerate dry soils and frequent landings. Blooms in late May - June. The fruits ripen in August and September. Flowers and fruits collected in semiumbels. The berries are oval, up to 1 cm in diameter, bright red, juicy, bitter, with a smooth flat stone. Fruits contain sugar, tannin, organic acids, a lot of pectin and vitamin C in the seeds - a fatty oil (21%). Fruits of Viburnum n olzuyutsya popular as a delicacy and a product containing vitamin C. SMOKED Ripe fresh cranberry hand washed, removed Stem, reject the dry, wrinkled and spoiled fruit. To reduce the bitterness, blanch them in water for 2-3 minutes, obsushivayut, pour sugar sand (250 g per 1 kg of fruit) and kept at 18 ° for 18 h. The resulting juice decanted, and then pour over berries with sugar sand (250 g to 1 kg) and maintained under the same conditions. Secondarily drained juice. Juice of the first and second drain unite and preserve. Pour the remaining mass hot syrup, cooked at the rate of 350 g sugar and water to 1 kg, and allowed to stand for 3-5 minutes at a temperature of 80 °. The process is similar to the curing dried black currants (see sec. 30). Humidity dried Viburnum - 22-23%. Viburnum juice blended with apple, pear, cherry, sea ??buckthorn, blueberry, carrot and beet juices. Jelly Prepare like a jelly of barberry. From the fruits of Viburnum receive high quality jelly, because they are rich pectin. PUREE Puree cranberry made from the same weight, which are by drying viburnum, but only after a lot of plum juice Pour hot water (650 g to 1 kg), in which heated berries until tender. Then the mass of hot rubbed through a sieve, put the sugar to taste (you can not sugar), mix, close the lid and container keep on medium heat until sugar is dissolved. After that hot sauce is packed in sterilized jars that are sealed. SAUCES Prepare a puree of cranberry (cooking it above). In the mash is put sugar (400-500 g per 1 kg) when it prepared without sugar, stir well, bring to a boil. If you keep the lid closed for 3 min, then packed in cans that are sealed. COMPOTE To 1 liter of boiled water take dried foods: 1. 100 g of cranberry, 50 - shadberry, 50 - 50 grams of apricots and cucumbers; 2. 100 g of cranberry, 50 oranges, 50 - and grapes 50 g zucchini; 3. 100 g of cranberry, 50 tangerines, 50 - Hawthorn and 50 grams of pumpkin.
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