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Fruit with the Department JUICE

Hawthorn

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In the USSR there are about 40 wild species of hawthorn. Most often cultivate hawthorn. blood-red and scratchy. Hawthorn blood-red grows in the eastern European USSR, Eastern Kazakhstan, forest-steppe and southern forest zone of Siberia. Found xinforest clearings and along rivers. Fruits are globular or oval, blood-red-term, with three or four solid seeds and sweet, mealy flesh, ripens in September. spiny Hawthorn distributed in the Carpathian region and Krasnodar Territory. It grows on forest edges. The fruits are small, red, ovoid, with two or three seeds ripen August - September. According to the literature, both species of hawthorn are equivalent to chemical composition. Fruits contain sugars, acids, vitamin C, carotene, essential oils, dyes and tannins substance. In addition to these species of hawthorn, for medicinal and food purposes other hawthorn fruits are recommended: Arnold, myagkovataya, soft, Elvangera, Canadian, Holmes, Maksimovic, Daurian etc. SMOKED Take not fully ripened, preferably large and medium fruit, remove the stalk and sepals, and cut purified from the fruit seeds, pour sugar (400 g to 1 kg) and incubated for 24 h at temperature of 20 °. The process is similar to the curing dried rose hips (see sec. 64), but for heat treatment weight in sugar syrup take 300 grams Hawthorn fruit juice blended well with the more acidic juices: black-currant, sour (Antonov) apple barberry, chokeberry Aronia, cranberries, sea buckthorn. JAM The first method -jam of hawthorn and blackberry. Use the ripe fruit of hawthorn. Their preparation, of sugar, the juice extract to separate the same as for drying fruit. Take a left after 850 g Branch sap mass, it is added to 600 g of water and 1 kg of sugar, stir and cook the same way as jam strawberries (see sec. 20). During cooking, add 150 g of mashed potatoes, made from black currant or of other acidic fruits. second way - jam from hawthorn and apple. Take a mature hawthorn all sizes are removed sepals and the stem, wash, obsushivayut, prick. Filling of sugar, extract, separation and preservation juice, such as when drying hawthorn. Then the mass Pour hot water (750 g to 1 kg) and cook until long as the fruits are soft. They rubbed through sieve, in the resulting puree added sugar (950 g to 1 kg) and applesauce (200 g va 1 kg). The further process of cooking similar to the preparation of strawberry jam (see page. 20). jam Of hawthorn and barberry Use the puree obtained in the preparation of jam Hawthorn by the second method. At 700 grams pureed Hawthorn added 800 g of sugar and 300 grams of mashed boiled and barberry as well as jam from plums (see sec. 48). Preserves To 1 liter of boiled water take dried foods: 1. 100 g of hawthorn, plum 50, 50 - 50 grams of cranberries and pumpkin; 2. 100 g of hawthorn, 50 plums, 50 - 50 grams of honeysuckle and cucumber; 3. 100 g of hawthorn, 50 plums, 50 - 50 g of sea buckthorn and turnips.
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