PROCESSING VEGETABLE JUICE with the Office
In its wild form is found in Mexico and Guatemala. In the USSR
began to grow since the late 20s of this century.
This is an annual vegetable plant. The optimum temperature
for the growing season - 18 = 25 °. Grows well in all soils,
except saline, acidic, and excessively wet. Braves
autumn frosts down to minus 2 °. By covering the demanders.
Grown by sowing seeds in soil or seedlings. Harvest
harvested in 80-100 days after emergence.
Physalis fruit and looks like fig. In the food
eat unripe fruit containing up to 6% sugar,
2.5 - protein, 0.8% citric acid (at the time of full
maturity - up to 1.4%), pectin and tannin,
vitamin C. The fruit used to make sauces,
preserves, pickles, pickles and confectionery.
In the USSR, these varieties are derived Physalis as Moscow
Early, Confectionery, Clay Gribovsky suitable
for culture in the northern areas, where they can replace
more demanding to heat the tomatoes.
With fresh fruits of Physalis remove cap,
washed in warm boiled water to remove from
surface of the adhesive and dry. Small
(Diameter 3.5 cm) prick, large fruit (diameter
more than 3.5 cm) cut in half, placed in a container
pour sugar in layers (450 g per 1 kg of fruit)
tank cover, stand the fruit for 24 hours at
20 ° to separate the juice, the juice is drained and
Conserve. In the remaining mass is poured hot
syrup, cooked at the rate of 360 g of sugar and
350 g of water per 1 kg, maintained for 7 min
at a temperature of 90 °, the juice is drained, and the mass podvyalivayut
in the oven for 27 minutes at 80 ° C and twice for 30 min at 70-75 °.
In a sieve held 3-4 h at 30 °. To equalize the moisture content
product takes four to five days. Humidity
dried Physalis - about 22%.
Preparation of fruit and drying is carried out
by the first method, but the fruit, peppered self-
Harney sand, stand for the separation of juice
for 68 hours at a temperature of 3-5 °.
Physalis juice blended with apple, kryzhovennym,
currant (black, white, red) and carrot
Use the fruits of all varieties of Physalis.
They pick up on the possibility of the same size, but not
more than 3 cm in diameter, clear of cap, washed
in warm water, prick. The amount of sugar, Department of
juice and canning are the same as in the curing
Physalis by the first method. Next, prepare the syrup
rate of 700 g of sugar and 500 grams of water at
1 kg. In zakipevshy syrup immersed mass,
incubated for 1.5-2 hours and cook 20 - 25 minutes
stirring occasionally. Then add 250 g sugar
1 kg and cook for 8-10 minutes. Packaging and storage, see
on with. 10, "Jam."
- Jam fazalisa with wild rose.
Take 800 g of fruits Physalis and 200 g of rosehips.
Prepare fruits Physalis is the same as for cooking
preserves the first method. Rose hips are cut,
purified from the seeds and hairs were washed in cold
water, blanch for 1-2 minutes, put in
the same package with Physalis, pour sugar
(450 g per 1 kg of mixture) and incubated for 24 h
at a temperature of 20 °. After draining the juice is poured a lot of
hot syrup, cooked at the rate of 750 g
of sugar and 550 grams of water (1 kg), the remainder
After blanching the fruit. Further process
such as when the first jam Barke
- Physalis jam with celery.
Take 850 grams and 150 grams of Physalis celery. Training
Physalis fruit such as when cooking jam
the first method. Root celery washed,
cleaned, cut into pieces of length 2 and a thickness of
1 - 2 cm, and washed again. Fold all the packaging,
pour sugar (450 g per 1 kg of mixture)
and incubated for 68 h at 3-5 °. After draining
juice brewing process is similar to cooking jam
Physalis first method.
To prepare the jam is best to take large
Physalis fruit, which is cut into two to four
part. Preparation of fruit juice and canning
are the same as in the first drying Physalis
method. Next, pour in the remaining mass of water
(450 g to 1 kg) and cook until soft fruits.
Then add 800 g of sugar per 1 kg of cooked and
until tender. After that spread out in banks,
which are then sealed.
Take as large fruits Physalis. Their training
canning and juice are the same as in the curing
Physalis by the first method. The mass is poured
hot water (320 g to 1 kg), kept
for 13 min at 90 °, and then
rubbed through a sieve. Further process
similar to the preparation of mashed rhubarb (sm.s. 121).
Use a ready-Shore Physalis.
It poured sugar (800 g per 1 kg
mashed potatoes), stir and cook over medium heat,
stirring frequently. Jam is ready, if
after the bottom of the pelvis wooden
spatula is clean strip. After
as the mass cools, its spread to the banks
or soaked in water dish. Tasty jam
obtained in the case of boiling mash with Physalis
Shore of other fruits.
The second method -jam of Physalis and rhubarb.
Take a puree of Physalis (600 g) rhubarb puree
(400 g) and sugar (900 g). Next cook
by the first method.
third way - from Physalis jam and black
Use a puree of Physalis (700 g)
puree of black currant (300 g) and sugar
sand (900 g). Cook on the first method.
fourth way - from Physalis jam and apple.
Take a puree of Physalis (700 g), mashed potatoes with apples
(300 g) and sugar (800 g), then
cook well on the first method.
To 1 liter of boiled water take dried foods:
1. 100 g of Physalis, 50 celeriac, 50 raspberries
and 50 g of ash;
2. 100 g of Physalis, 50 - shadberry, 50 - Apples
and 50 grams of dewberry;
3. 100 g of Physalis, 50 - Plum 50 - pears
and 50 grams of honeysuckle.