PROCESSING VEGETABLE JUICE with the Office
In Russia, pumpkins are cultivated from the XVI century. Today
while it is grown from the Arctic to the southernmost
In the fruit pulp of pumpkin contains various sugars
(From 2 to 19%), starch, protein, potassium, phosphorus,
magnesium, iron, carotene (provitamin A), vitamin C,
Bi, B2, E, pectin. Pectic substances in
pumpkin fruit than in apples and beets. Seed
its rich oil (55%) and contain vitamins B ^ C
carotene, sugars, proteins, salicylic acid and other
The fruits are eaten in baked, fried, boiled
and in canned form. Used in medicine.
Released varieties of pumpkin: Altai 47, Ukrainian
plural, Mozoleevskaya 10 Mozoleevskaya 15
Almond 35, Dining Winter A-5, Giant
(Originally from South America), as well as gray Volga,
Spanish, Gribovskaja winter. In southern
country's cultivated varieties of Muscat, Perehvatka, Bu-
Suitable fruits of all sorts. Pumpkin
washed obsushivayut, cut lengthwise into four pieces.
Cut off tough outer skin and cut out the core
with the seed. Cut into strips along the 45-55 X
25X25 mm, pour sugar twice (150 g
1 kg), stand as two to 15 hours at
temperature of 18-20 ° with subsequent separation and
pickling juice. Prepare the syrup at the rate of
250 g sugar and 320 grams of water per 1 kg
Pour it into a mass, which is kept for
8 min at 85 °. Then the syrup is poured,
podvyalivayut mass in the oven for 30 minutes at
85 ° and twice for 35 min at 65-70 °,
in the sieve held 5-6 "at 30 °.
To equalize the moisture content of the product required
four - six days. In general, the process of drying
similar dried rhubarb (see sec. 119-120).
Humidity dried pumpkin - 22-23%.
Preparation of fruit and the whole process
drying is carried out as well as drying and
pumpkins by the first method, but to separate
juice of sugar takes 280 grams to 1 kg and maintained
weight for 70 hours at 3-5 °.
Using 2-3 times (instead of one), sugar syrup
the heat treatment of fruits in the gourd
drying them with sugar (100 g each
time), get the jelly. As hot as it poured
in banks, which are sealed.
JAM pumpkin and Rowan
Prepared from the same weight, which is obtained by
drying fruits of pumpkin juice after separation from
the addition of mashed ash. To do this, take 700 g
weight of the pumpkin, 300 - Cream of ash (see sec. 78)
900 - sugar and 650 grams of water. Cook in the same way
like strawberry jam (see page. 20).
Prepared from the same weight, which are
by drying the fruit, after separation of pumpkin juice.
A lot of flood water (500 g to 1 kg), cook until
* bating time, and then rubbed through a sieve
or through a colander. Sugar is put to taste (see sec.
120-121 "sauce" of rhubarb).
jam with pumpkin and plum
Take 500 g pumpkin, 450 - pureed plums and
800 g of sugar, stir and cook until tender,
a jam of plums (see sec. 48).
Use a ready-made mashed pumpkin. 1 kg of its
take 350 g of sugar, 50 g of an orange
peel and boiled in the same way as the fig strawberries
(See sec. 21).
Take 1 kg pumpkin, add in a 150 g
of sugar, and lemon zest 50g. Then pro-
vayut about 5 minutes, stirring until completely dissolved
sugar, then packed hot in
prepared by banks.
To 1 liter of boiled water take dried foods;
1. 100 g pumpkin, 50 - Physalis, 50 - and plums
50 g shadberry;
2. 100 g pumpkin, 50 - Rhubarb 50 - cherries and 50 g
3. 100 g pumpkin, 50 - carrots, 50 -, and 50 g mirabelle