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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Jam 1

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Jem - in English jam. Different preparation of jam of integers, wrinkled, small, not suitable for jam fruit. Jam You can also prepare mashed fruits of by boiling ih4 with sugar. In the ready availability optional jam wholes or pieces some form. They can be razvareny and not separate from syrup. In the jam syrup should be gelatinous, highly viscous, as the entire mass of the fruit. It should not be separated from the free fruit how to jam, and laid out on a plate, should not spread. Most suitable for making jam ripe fresh fruit and vegetables that contain a significant amount of gelling agents (Blackberries, black currants, gooseberries, sour apples, quinces, plums, plum, cranberry, melon, pumpkin, beets, Physalis, stalks of rhubarb). Jam can be cooked from slabozheli-regulating fruit (strawberries, raspberry, cherry, etc.), but in this case it is necessary to add up to 15% gelling juice or cook in a mixture with other fruits. Sugar taking the rate of 0,8-3,2 kg per 1 kg of fruit. The new method making jam in the remaining after separation fruit or vegetable juice, water was added, and slabozheliruyuschie - juice fruit juice or gelling, obtained from their waste, and boiled with sugar. Amount of added liquid depends on the type of fruit or vegetables, but it must be greater than the number separated from their juice.
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