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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. SMOKED first method. 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%. second way. 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 juices. BOILED first method. 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." second method - 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 method. third way - 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. JAM 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. PUREE 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). jam first method. 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 currants. 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. COMPOTE 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.
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