Fruit with the Department JUICE
One of the oldest fruit crops. In the wild in the USSR
found in the Caucasus and Central Asia. Widely cultivated
in the Caucasus, Ukraine, Central Asia, the Crimea, Moldova,
Lower Volga region. Bred in home gardens, including
those in the suburbs. This climbing perennial plant
(Vines reach a length of 20 m). The berries of various colors,
shape, size, from sweet to highly acidic. Collect their
in August and September. Fruits contain 27% sugar
organic acids, tannin, pectin and pigments
substances, mineral salts, vitamins A, Bi, B, C.
Depending on the type of chemical composition of fruits strongly
There are a number of new regionalized varieties
grapes (a variety with high resistance to frost)
including more than 80 varieties of domestic breeding,
including velvet, Madeleine muscat, Muscat
Hamburg, Muscat tairovsky, Ruby Magarach
Saperavi north. Most ripening varieties: Madeleine
Anzhevin, Malengr, etc. In the open ground in the suburbs
may freeze to the root collar, and in severe
snow-free winter freeze completely, so the fall of the bushes
pruned and sheltering underground. In the spring, after the late
frost, they open up. The most winter-hardy Amur
Grapes moderately hygrophilous. The berries are black, up to 12 mm in
diameter, highly acidic, edible.
Used for drying fruits of all sorts
grapes, but it is best to take the fruits without seeds.
At first they are well washed with brushes, then
removed from the brush, remove the decayed, with a hint of fruit
and stalk, washed in boiled water, obsushivayut,
prick, put in a container, pour sugar
sand (320 g to 1 kg), you-
supports for 22 h at 24 ° and poured
juice. In the remaining mass of the hot syrup is poured,
made at the rate of 300 g sugar and 350 grams of water,
and incubated for 6 min at 85 °.
Decanted and canned juice, or combined with the ranee
received juice. Podvyalivayut mass in the oven for
25 min at 80 ° and twice for 30 min at 65-70 °,
in a sieve held over 5-6 h. To equalize the moisture content
product takes three - five days. Moisture cured
-21-23% of grapes.
Take the fruit of grapes with seeds,
remove poor quality fruit and the stalk, well
washed in boiled water, obsushivayut, prick,
poured sugar (350 g to 1 kg) and maintained
for 72 hours at a temperature of 3-5 °. After draining the juice
prepare the syrup at the rate of 320 g sugar
and 350 g of water per 1 kg.
Further process is analogous to the first method of curing.
The juice of grapes contains all the valuable parts
Fresh grapes: digestible sugars, organic
acids, salts of iron, phosphorus, calcium, magnesium, and
flavorings. Its blended with
tangerine, barbarisovym, lemon, plum, quince,
currant and rhubarb juice.
Brewed from berries, pitted or previously removed
them. Prepare fruit and weight with the office of such juice
same as in the drying of grapes by the first method. Syrup
preparing a rate of 650 grams of sugar and 800 grams of water per 1 kg.
Mass pour hot syrup, kept him xinfor 2-2.5 hours, then cooked as jam
strawberries (see p. 19.) supplemented with 100 g of lemon
JAM FROM GRAPES AND APPLES
Prepared from the same weight, which is obtained by drying
grapes the first method. After separation of the juice taken
600 g of weight of grapes and 400 g of apple puree
blended, pour the sugar syrup from prigotovlennsh
calculation 700.g, granulated sugar and 500 tons of water, and cook until
preparedness, as strawberry jam (see page. 20).
To I liter of boiled water take dried foods:
1. 100 grams of grapes, plums 50, 50 - Rowan
and 50 g of carrots;
2. 100 grams of grapes, 50 - ternoslivy, 50 - dogwood
and 50 g of sugar beet;
3. 100 grams of grapes, 50 - Cherry, 50 hips
and 50 grams of pumpkin.