Fruit with the Department JUICE
Found in the forest and steppe zones of the European territory
USSR, Siberia, and in some areas of the Caucasus. Grows in spruce,
pine, mixed forests and tundra.
The berries are black, with bluish bloom and dark purple, sweet and sour
pulp. Seeds are small. The fruit ripens in July - August.
They are consumed fresh or processed.
In berries contain glycoside mirtillin, sugar (30%)
organic acids (7%), citric, malic, lactic,
oxalic, succinic, quinic, tannins (12%)
pigments, carotene (0.75 - 1.6 mg%), vitamin C (6 mg%) and B2
(0.04 mg%). On the content of manganese occupy the first place
among all fruits.
Take a ripe berries. Through them, removing twigs, leaves
and Stem, wash, obsushivayut. Small amounts add up
in a shallow bowl, prick the hedgehog and shift into the pan,
sprinkling sugar (380 g per 1 kg), kept
for 28 h at 20 °. After draining and preserving
juice poured a lot of hot syrup made from
rate of 300 g of sugar and 250 grams of water at
1 kg (in syrup can be spread a lot). The process
similar to the preparation of dried shadberry (see sec. 56).
Blueberry juice blended with apple juice, gooseberries, red and
white currant, plum, dogwood, barberry, rhubarb.
Use the same mass, which is obtained by drying
blueberry juice after discharge. Mass pour hot syrup,
which is made at the rate of 700 g of sugar and 800 grams of water at
1 kg, maintained for 1.5 -
2 hours and then cooked as jam from strawberries
(See p. 19.). For better preservation of jam
in hot conditions laid out in glass jars,
cover with lid and pasteurized in water: half-liter
banks during the 12-liter 18 min. After that, banks
roll, lay on its side and cover against drafts.
Prepared from the same mass as the blueberry jam. In
a lot of hot water is added (600 g to 1 kg) and stir.
Blueberry fruit rubbed through a sieve without provarivaniya.
Then, if the puree is prepared for storage, sleep sugar
(250-350 g per 1 kg) and stirred until it
dissolution. Further process is analogous to cooking
puree of barberry (see sec. 70). For greater safety
puree pasteurized in the same way as jam blueberry.
Take 600 g and 400 g blueberry puree barbarisovogo,
add 500-550 grams of sugar and boiled in the same way as
jam from plums (see sec. 48).
Cook in sauce made from blueberries plodoz (see
above, the "sauce"). It added sugar (200 - 250 g
1 kg), stirred, heated for 3 minutes
to completely dissolve the sugar and packed.
To 1 liter of boiled water take dried foods:
1. 100 grams of blueberries, 50 - blackberries, 50 - Peaches
and 50 g of carrots;
2. 100 grams of blueberries, 50 - strawberries, apricots 50
and 50 g of celery;
3. 100 grams of blueberries, 50 - raspberries, 50 - and 50 g of plum cake.