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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Jam 2

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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 in it. 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.
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