NEW METHOD FOR PRESERVATION OF FRUITS AND VEGETABLES
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.