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NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES

Candied

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Candied fruits, candied fruits or vegetables. They are made from apricots quince, pineapple, pears, cherries, peaches, watermelon and melon peel, and vegetables: pumpkin, zucchini, Physalis. To prepare the candied fruit in the beginning is usually cooked jam, and then in a hot state it was poured into a sieve with large cells or in a colander. Make it possible to drain the syrup, then dried at a temperature of 45-55 ° for 6-8 hours After drying the fruits are covered with small crystals of sugar. Extracted from the fruit juice is sometimes pour sifted fine sugar, then freed from excess sugar and dried sieve. Large pieces of fruit, or peel before saccharification cut into small pieces at a different form. To get glazed candied fruits, jams before start adding sugar and cook a little longer for him a higher concentration of sugar. After drying at a temperature noxtexceeding 55 ° on the surface film candied fruit is glazed, smooth and shiny. The new method get candied also cooked at first jam from fruits and vegetables, pre-separating juice from them. In the remaining mass of water is added in larger quantities than number of separated juice, and cook with the addition of the required the amount of sugar. The further process of cooking candied similar to that described above. Jam, cooked for the candied fruit, well-maintained because high concentration of sugar. In every season of it can be remove the fruit to give to drain the syrup and cook candied fruit.
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