NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
Cooking jam - a centuries-old method of harvesting delicious
fruit-sugar products for the winter. To do this, take the whole
or cut pieces of some form of blankets. In the jam
they must be non-sodden, translucent, and nesmorschennymi
soaked in sugar syrup. The syrup is well cooked jam
Clear, fruit completely covered with them and are evenly distributed
Depending on the type of fruit and sugar content of jam is cooked from
calculation from 0.8 to 1.3 parts sugar to 1 part fresh fruit on
mass. Usually adhere to the rule that
ratio of syrup and fruit parts by weight in the jam should
be about 1:1.
There are two ways of cooking jam: once to the readiness and
repeated, alternating with cooling. The aroma of jam and
nutritional value of fruits are best stored in a single,
and the form of berries, with multiple cooking.
For ease of use and protection from damage jam
banks take half-liter or liter. Deposited jam
You can lay out a pro-"terilizovannye banks cooled down. At
This covering them with parchment-yayut or plastic wrap to
one layer and tightly tied with twine. If the jam
designed for transportation, it is spread hot
and sealed with metal lids. Banks fill
jam completely, so that the lid was left banks
air, because vitamin C is easily destroyed by oxidation.
Store in a dark cool dry place.
A new way of cooking jam is that of fruit and
Vegetable juice is separated previously. Then, the rest mass
Pour sugar syrup (so that the water in the syrup was
70 - 90% by weight) and boiled. Whole fruit and slices of good
caharnym soaked with syrup and jam in the final store
original appearance, flavor and nutritional value of fresh fruit.