PROCESSING VEGETABLE JUICE with the Office
It is cultivated almost throughout the Soviet Union, mainly in
open field and partially in the greenhouses.
Fruits contain 4-6% dry matter, 2.5% sugar,
proteins, mineral elements, including many connections
phosphorus, potassium, iron, carotene,
Harvest is usually every two or three days, and fruit
Murom grade 36 - a day so that they do not
overripe. Collection is carried out in the morning or evening. In
time of the final collection of all harvested fruit, small
gherkins 4-5 cm in size and the smallest-remoulade
size of 1-3 cm long fresh cucumbers
storage can not be. Use them in fresh or
in canned form.
The most common varieties for outdoors:
early-maturing - Murom 36, Altay early 166
Elegant, Vyaznikovsky 37, Bountiful, 118 Universal
and hybrids - Signal 235, VIR 505, Start 100, middle-
- Nerosimy 40, Success 221 Dovzhyk, Nezhensky, late-
- Don 175, Winner, Vladivostok 155, prolific.
Recommended varieties for the protected area: Marfino,
Hybrids VIR 501, 516, Gribovsky 2, Zozulya (TAA 77)
Manul, Moscow hothouse, Maisky, Surprise 66
Fruits are sorted by size, washed,
Small (pickles and gherkins) prick. Zelentsy
without seeds 2 cm long pieces of cut
not more than 5 cm in diameter over 2 cm slices
2-3.5 cm long, large, mature and overripe
(If you peel them is hard, remove it) along at
two - four parts, pick the seeds and cut into
pieces of 4-5 cm in length packed into container
pour sugar twice at 150 g to 1 kg
stand for 15 hours at a temperature of 18-20 ° and
twice, and twice drained juice. The mass is poured hot
syrup, which is made at the rate of 200 g sugar
sand and 280 g of water per 1 kg and maintained for
4-6 minutes at a temperature of 85 °. After draining the syrup
podvyalivayut mass in the oven 20-25 minutes at 85 ° and
twice for 25-30 minutes at 65-70 °, in a sieve - a
for 4-6 h. To equalize moisture content of the product
It takes four to five days. The whole process
drying is similar to dried rhubarb (see sec. 119-120).
Humidity dried cucumber - 22-23%.
Prepare the fruit and the whole process
processing such as drying in cucumber by
the first method, but to separate the juice of sugar
take 280-300 g per 1 kg in weight and can withstand
for 65-70 hours at a temperature of 3-5 °.
Cook just like jelly from the berries of black currant
(See sec. 30-31). When you use the syrup
it was added 100 grams of sugar per 1 kg.
The fruit of cucumbers cut into pieces measuring about
1,5 X1, 5X1, 5 cm mass is prepared as at
drying them with the separation of juice from the first and second
methods. Then she poured hot water (450 g
1 kg) and cook with the lid closed for 15 minutes,
stirring occasionally. Next fall asleep sugar
(250 - 300 g to 1 kg) and lemon or orange
peel (70 g per 1 kg) and cook the same way as marmalade
of earth-ship by the first method (see sec. 20).
Take a large fruit (pickles and gherkins do not).
Prepare a lot of what is obtained by drying on cucumbers
the first or the second method (after the separation of juice).
Then it is filled with water (380 g to 1 kg), boiled
until tender, rub and then cook as mashed
rhubarb (see sec. 121).
Cook puree of cucumbers. Take 320 grams of sugar per 1 kg
puree, 50 g of an orange or tangerine zest and
boiled (see sec. 21, "fig" from strawberries).
To 1 liter of boiled water take dried foods:
1. 100 g cucumber, 50 - Grape, 50 hips
and 50 g of lemongrass;
2. 100 g cucumber, 50 - watermelon 50 - Hawthorn
and 50 g of currants;
3. 100 g cucumber, 50 - Melon, 50-blueberry
and 50 g of lemon.