Cannedize

In the assortment of canned food over 500 titles, of which about 120 names of canned meat, 150 fish, 70 vegetables, 150 fruit; 22 names of canned juices and several types of milk canned food.

Fruits can be preserved in the form of compotes, jam, jam, jam, fruit sauces, puree and marinades.

Natural vegetables canned food from vegetables, canned food snacks (in tomato sauce, with vegetable oil), concentrated tomato products (tomato paste, tomato-puree), vegetable puree., sauces and marinades.

From fruits and berries, as well as fresh tomatoes manufactures canned juices.

In addition, we produce fruit and vegetable "canned food for children and diet food.

In the assortment of canned meat - stew, goulash from beef, lamb, fried meat, beef meat, pork meatballs, lamb stew, pork chops, pork fried cake, pork soda, pork cutlets (chopped), veal fried, languages Beef, pork languages, laborers, brains, kidneys, fried liver, etc.

Among the patentny meat canned food is a pate with butter, pate with pork smalts, pork pate with white mushrooms, a pate of the brain and liver.

Among canned food there are also sausages with cabbage, sausages in tomato, sausages in broth; There are ham canned food.

Impressive canned food produced from beef, lamb, pork, meat minced meat With peas, beans, lentils, with the addition of fat, bow, spices.

There is a rather rich choice of canned chicken meat.

Chicken canned food, dietary, very nutritious product. Best roasted chicken meat, filled with concentrated chicken broth.

We have a lot of different fish rocks, and the fish repair industry develops so intensively that only one list of canned fish would take too much space in our book. We are constantly limited to brief information about canned fish in groups.

Canned food natural fish prepared from Far Eastern Sign Fish (Narki, Chaviki, Kizhić, Gorbushi, Kets), less often - from sturgeon and sigal fish.

Natural fish canned food is also used as the same boiled fresh fish (for example, like boiled sturgeon or whiten). To the table, they should be served with a salad, vegetable or other side dish, or sauce.

Very rich assortment of snacks canned fish - in oil, in tomato, in marinade. At the canning plant, the fish is pre-subjected, depending on the type of canned food and the preparation formulation, various processing: fried, salted, coat, come off, are rolling, dried. As a result of the breaking, the skin of the fish acquires a silver shade, smoking also informs her golden tones; For roasting, fish is pre-collapsed in flour, which is formed on it an appetizing crust.

Canned food snack bars add various fills (tomato sauce, flavored vegetable oil or a mixture vegetable oils), Then banks roll (clog) and sterilize.

In oil most often made canned food types, sardines, as well as pre-punched - cod, herring, and in tomato - bulls, particle and red fish.

A peculiar dietary canned food produces on trawlers in the Barents Sea: a cream liver is natural or in tomato. Natural grain fat, released from the liver during sterilization, is exclusively pleasant to the taste and does not have an ordinary taste characteristic of fish oil. Boiled liver of these canned food is one of the most sophisticated, gentle and very nutritious snacks.

The liver of the cod has, in addition, and therapeutic value, as it contains more than 60% of fish fat and rich in vitamins.

It should be noted that sprats and sardines in oil, perhaps unrivaled snack bars canned food.

Stand out of the rest of canned group of fish condoms in spicy ambassador and marinated. Conded differ from canned food in that they are not subjected to sterilization, but only tightly clog. Condivated less rack than canned food - they should be stored in the cold.

All known sprats, anchovies, herring in marinade and other similar snacks canned sterilization; Consequently, according to the method of preparation, they relate to condoms.

Canning- This is the most popular topic for village residents or other remote places where you have to live by your farm.

Dining canned food

The food industry produces canned food in a diverse assortment - canned first and second dishes, completely ready-to-use.

The following first dishes can be preserved: borsch, borsch Ukrainian, pickle, beetter, fresh cabbage soup, soup of sauerkraut, pickle with meat, soup from sauer cabbage with meat soup with mushrooms, soup green from spinach, soup green from spinach and Sorry.

Among the canned second dishes are a Solyanka Vegetable, Vegetable Solyanka Mushroom.

Everything, without exception, dining canned food is prepared from the highest quality products and are absolutely ready for the use of a dish, which, before serving on the table, it is necessary only to dilute with boiling water and peak (first dishes) or warm up in a pan (second meals).

These canned food produce from vegetables, taken in that stage of maturity, when they are especially tasty and nutritious and contain the largest amount of vitamins and mineral salts.

Food concentrates

Food concentrates - concentrated food - coming on sale compressed in tablets and briquettes or in the form of powdered mixtures. They are partially or fully prepared for use.

One of the main tasks of the food concentrates created during the five years of food concentrates is to help the household with minimal labor and time to cook lunch, breakfast or dinner, as well as give good, healthy, quickly and conveniently prepared by the participants of distant expeditions, polar explorers, Wintering, tourists, pilots, geologists, hunters, excursors.

In the assortment of concentrates - the first, second and third dishes.

Among the first dishes: pearl soup with mushrooms, pea pea and bean soup, fruit soup with rice, potato soup, soup and soup of dried vegetables.

Among the second dishes: porridge (buckwheat, millet, pearl, rice, bias, oatmeal, from the cereals "Hercules", from corn cereals), butterfly, brunt, pudding rice.

Third dishes are all sorts of kisins prepared on natural fruit-berry juices (extracts) with sugar and starch (black-core, cranberry, cherry, plum, apple, etc.).

There are also meat, dairy, fish, egg concentrates (meat and chicken broth cubes, milk powder, egg powder, etc.).

The concentrate labels indicate the composition this dish and method of use.

For example, we indicate that in the concentrate briquettes "pea soup" contains pea 75.5%, wheat flour - 5%, dried carrots - 2%, dried onions - 3%, fat - 10%, salt, ground pepper.

Briquette you only need to smoke, pour water and cook, stirring, 10-15 minutes, meanwhile pea soup In the usual way it is necessary to spend several hours.

The composition of concentrated jelly is contained to Pakhtal (28-32%), sugar (64-65%), fruit-berry extracts (6.5-7%). To show the degree of concentration of these products, we give a few digits. So, the humidity of fresh egg is 75%, and egg powder - 6-7%; 1 l of dry milk corresponds to 8 liters of solid milk; 1 kg of dried vegetables corresponds to 8-10 kg of fresh. Pea soup concentrate for one soup plate weighs 75 g, and the contents of the plate - 450 g. The dry jelly tablet for cooking a glass of jelly weighs 33 g, and kissel from this tablet - 200 g.

Homemade canning

Homemade canning is an exciting occupation. You can cook many of those canned food in your apartment, which are sold in stores, and create completely new, on your own taste and in our recipes.

In winter, it is very nice to file canned food to the table.

What is canned and why they can be kept for a long time

It is known that almost all foods are perishable. Food damage cause microorganisms. There are three main groups of microorganisomes - bacteria, mold and yeast. All of them can exist, feeding the same products that eat in food and man. At the same time, they decompose food products and allocate various substances (acids, gases, etc.), the presence of which is a sign of damage.

Microbes are found everywhere, so they easily fall on the products. Since all microbes have very small sizes and cannot be seen without a microscope, then they remain invisible on the products.

For the livelihood of microbes, only availability of food is not enough. To microbes can eat, certain conditions are needed.

If you deprive the microbes of such conditions, they will not be able to develop.

Almost all known methods for preserving and processing food products are based on this. One of the main conditions for the existence of microbes is the presence of moisture. With a small moisture content in the product, they cannot suck dissolved substances and, therefore, cannot be powered, although they do not die. This is based on drying food. When cooking made of fruits and berries of jam, jam, jam or syrups in them, very little moisture also remains and a very high concentration of sugar is created, i.e., the conditions unfavorable for microbes occur.

If the product is sour, most microbes cannot exist in it. This is used during marination, when acetic acid is added to fruits, vegetables and other products. In the same principle, the calves and the salinity of vegetables, the urency of fruits and berries. Only in this case is not added acid, and it itself is formed in fermented vegetables and fruits as a result of certain types of microbes, so-called lactic acids. These microbes feed on sugars included in vegetables and fruits, and isolated milk acid. When the lactic acid is accumulated quite a lot, for all other microbes, and then for the lactic acids themselves, adverse conditions are created and their livelihoods stop.

The best, or optimal, temperatures are different for different microbes, but mostly they are in the range of 10-50 °. If the product is cooled to 0 °, the development of all microbes slows down sharply. This is used when storing products in the chilled state. Frozen products are still preserved.

All listed methods lead to the restriction of the livelihoods of microbes, which at the same time remain in the product, but cannot develop. If these limiting conditions are eliminated, the microbes will act again. For example, if you heat frozen or chilled fruits, they will quickly ruin.

It turns out completely different with strong heating. At boiling point (100 °), most microbes dies. True, not all die - there are especially sustainable types of microbes (bacteria) that allocate special education, so-called disputes that have even long-term boiling; After cooling, new microbes may grow. But it is possible to heat the product above, 100 °, for example, up to 115-120 °, at such a temperature for several tens of minutes the bacteria and their disputes will be destroyed. On this, the so-called canning of food products by sterilization is based.

Sterilization means although the destruction of living organisms. In the case of canning, we are talking about microorganisms that are destroyed can no longer cause product damage.

But if the sterilized product is cooling, other microbes from the air will again fall on it, then it will again be affected. That this does not happen, the preservative product is placed in a tin can, which can be sealing hermetically, that is, so that the air can not penetrate into the jar or get out of it. By itself, the air is not dangerous, it is important that with the air in the banks did not get new microbes in return destroyed during sterilization.

So, the method of canning food with sterilization in sealed banks is based on a combination of two conditions - sealing, i.e., tight capping of the product in banks, excluding air access, and sterilization - product heating along with a can in order to destroy microorganisms inside the bank.

Typically, when sterilizing canned food is heated at a temperature of 100 ° or higher. For some products, smaller temperatures can be applied. Such heating is conditionally accepted with pasteurization, although there is no fundamental difference between these names.

After sterilization in the bank of living microbes does not remain. And to get into the bank, new microbes cannot. Thus, the reasons for damage to the sterilized product are eliminated, and canned food can be stored for many years at a regular room temperature without damage.

It is combining both of these requirements - hermetic capping and sterilization of products - produced in industry all a variety of canned food - vegetable, fruit, fish, meat, etc.

What can be done at home

Although in any product can be and actually turn out to be the most diverse microbes, not all of them are able to develop, even if the temperature is favorable for them. Meat and fish almost do not contain acids. In such a neutral medium, various bacteria are developing easily, which cause damage to meat and fish products with the formation of a rotten smell. But the same bacteria do not affect fruits and berries, characterized by noticeable acidity.

The damage of fruit and vegetable products causes mainly molds and yeast, which can develop in an acidic environment and feed on the mainly sugar - an important part of the fruit and berries.

Molds and yeast perish already with ordinary boiling for a relatively short time. Bacteria form disputes, so meat and fish canned foods have to be sterilized - heated at temperatures above 100 °. The same applies to most vegetables that are not acidic products (except tomatoes, sorrel and rhubarb).

To raise the temperature above 100 °, it is necessary to produce heating in special devices. Such devices called autoclaves are used in the canning industry. For canning, at home we have no autoclave yet.

Banks with homemade canned foods are heated in ordinary saucepans or other dishes. The temperature of the water in a boil saucepan cannot rise above 100 °, therefore, and in banks it will not be higher (practically even several degrees below). With this heating, you can easily destroy mold and yeast, but for the destruction of bacteria requires boiling for hours.

Taking all this into account, we can recommend the manufacture of canned food from all types of fruits and berries, from tomatoes, rhubarb and sorrel.

All other vegetables can also be preserved, but with the obligatory addition of the necessary amount of acetic, citric or lactic acid to them: it is possible canned food with small acidity (much less than in pickled vegetables), but they can be sterilized in boiling water. It should be remembered that due to the lack of autoclaves, the manufacture of canned food and fish on the house is not only not recommended, but even should not be allowed. The fact is that in meat and fish products, in addition to the usual resistant to heating of rotten bacteria, dangerous bacteria of botulism can occur, capable of cause severe poisoning. It is very difficult to destroy these bacteria by conventional boiling. But completely safely canning fruits and vegetables.

Package and home canning equipment.

Good canned food can be obtained in various containers if it creates hermetically.

For home conditions, either special glass jars with glass covers, or conventional canning glass jars, wearing tin lids are used.

Many types of canned food can be made in bottles. Special banks depicted in the figure, in addition to the glass cover, are equipped with another wide elastic rubber gasket ring for ensuring tightness when capping and a spring - a hometombium or clamp for holding covers on a bank during sterilization. Such banks are manufactured by our industry. These banks are very convenient to sterilize canned food, so they must be recommended for use in the first place.

Conventional glass cans are available in each farm, their acquisition is not difficult. For the silence of these cans, tin covers with rubber rings that are sold in housekeeping stores are used. The whin of the cavalry of cans has a strictly defined diameter (83, 70 or 58 mm). The covers make exactly the corresponding size to provide complete tightness of cans. You can find white and yellow lids covered with resistant food varnish. The lacquered covers are used for the capping of acidic fruits and berries, as well as marinades, less sour (apples, tomatoes) can be collapsed with non-plated lids.

Cutting tin cans with tight caps using a hand twisted machine shown in the picture. The machine consists of a steel roller, cartridge, clamping fungus and handles. If there are no tin cans, many canned food from fine fruits and berries or sliced \u200b\u200bpieces of vegetables and fruits, as well as various puree products and juice can be made in bottles (dairy or ordinary narrow-tempered). For silence of dairy bottles, it is necessary to cut from tin (from canned cans or covers) with a diameter of 32-33 mm. Such a circle is tightly placed on the protrusion, existing on the inside of the neck of the dairy bottle, and on top completely poured with molten peeling and resin, composed of 2 parts of the bitumen, 5 parts of rosin and 3 parts of paraffin (you can choose the other composition yourself). Conventional narrow-tempered bottles will sink plugs, pressing them below the level of the upper edge of the neck, and on top it is also completely poured with a grimaceous or resin.

For work it is necessary to have: a pan aluminum or enameled for 3-5 l for blanching; a saucepan for sterilization (high), which can be placed 3-4 or more cans, covering it with a lid; noise; colander; kitchen knife; A spoonful and tea room; The plug is all of stainless steel metals.

It is desirable to have a thermometer to determine the water temperature in a saucepan and canned vessels during sterilization, as well as when blanching fruits and vegetables.

If there is no gas stove, then for heating and sterilization, it is possible to use kerosecles, kerogaz, primus or a conventional stove.

Preparation of fruits and vegetables to preservation

The method of preliminary treatment of fruits, berries or vegetables depends on their type and on what kind of canice we intend to get from them. This will be described in detail further.

There are, however, general techniques and processes, inevitable in all cases or most of them. So, any vegetables and fruit must be reinstalled for complete removal of pollution (especially carefully - root and greens); Then the cleaning of the skin, bones, seeds and other inedible and low-alone parts should be cleaned.

When cutting fruits and vegetables to pieces or slices, it is necessary to strive to ensure that the slices are the same, it will not only improve the appearance of canned food, but they will warm up to warmly during sterilization.

For the same purpose, fruits and berries, preserved in general, are pre-sorted in size so that in one bank there are approximately the same fruits.

Very important processing process - blanching, i.e., short-term (1-5 minutes) Singpark or cooking vegetables and fruits in water when boiling or slightly lower temperatures (or ferry). When blanching in fruits and vegetables, enzymes are destroyed that can cause darkening (for example, apples, potatoes, mushrooms). In addition, most microbes are destroyed, so sterilization becomes easier. The air and part of the moisture are displaced from fruits, they are somewhat reduced in volume and therefore they can be accommodated more in the jar. If, for example, in the bank put raw apples, they will still decrease in volume, but already in the bank itself. From this, a lot of liquid and little fruit will be on ready-made canned food.

One way or another, the prepared products are packaged into banks. Preserved as a whole or pieces of fruits are poured with syrup, and vegetables brine, and if they are prepared in the form of a puree or juice, they simply spill into banks.

Syrup, brine, juice or mashed potatoes should be poured into the canned jars so that the canned temperature can be high enough to start sterilization, then it will take less time on their heating to the sterilization temperature.

It is necessary to fill the banks so that the free space above the product to the upper edge of the cans is 1.5-2.0 cm.

This ends the preparatory part of the work and comes the most responsible - sterilization (or pasteurization), i.e. heating for the destruction of microorganisms.

Card and sterilization cans

For each type of canned food in various capacities, banks have the necessary duration of sterilization in minutes and temperatures in degrees. Most often, homemade canned food is sterilized at 100 °, i.e. in boiling water. Depending on which banks are made canned, the order of work is somewhat different.

Canning in glass jars with glass covers

Filled jars are covered with glass covers so that the rubber ring is placed between the lid or the throat of the jar. Using the clamp or springs, the lid is tightly pressed to the bank. In advance in a saucepan, water is heated to 50-60 ° and put into this water clad banks. Water takes in such a quantity so that it covers all banks with covers. A wooden lattice circle or a piece of fabric is placed on the bottom of the pan under banks so that the banks do not burst during further heating. They continue to heat the saucepan with banks and water until the water is boiled in the pan. The moment of boiling water in the saucepan is considered to be sterilized. From this point on, banks are withstanding for boiling as many minutes as indicated for this type of canned food. Boiling should not be stormy, since there is no need for this, the water temperature in the pan from this is all equal to 4. The saucepan during sterilization is recommended to cover with a lid so that there are less heat loss and that the pairs do not stand out into the room.

With such sterilization, fruits and vegetables in banks are heated from water in a saucepan, and the microbes die in them. If in the bank as a result of the expansion of the liquid and the formation of vapors, the pressure will increase, then the lid is slightly raised and the excess couples and the air remaining there will be supplemented from the bank. After that, the cover will again be in its place and water from the pan will not fall into the jar. When the required sterilization time is over, the banks are removed from the water and, without removing the clips from them, put for gradual cooling in air or cooled with water.

It is impossible to shoot clips from hot jars. When cooled cans, glass covers are firmly scented with them; Then you can remove the clamp, and canned storage. The covers are held on the banks because a sparse space is formed under them (vacuum). To open such a jar, it is necessary to press the rubber ring slightly with a knife on one side (or, if there is a tongue on the ring, pull the ring for it and slightly pull the ring). Then the air from the outside will fall into the jar and the lid will open itself.

Jars with glass covers are the most convenient for home canning: no fixtures are required (except spring) for their capping and opening.

Canning in glass jars with tin lids

These banks received our most distribution. Sterilization of canned food is done otherwise. First, the banks are filled in the same way as described above; Then they are only covered with tin lids, but do not roll and put for sterilization into a saucepan with heated water, but with such a calculation so that water after installing all cans does not reach the lids by 1.5-2 cm. After that, the beams continue to heat up to boil And withstand the required number of minutes with weak boiling. Upon completion of sterilization, banks from the pan, without opening their covers (this is done with a towel, so as not to burn your hands). They put banks on the table and shapple them with covers, using the seeding machine, then put the baked banks for cooling in an inverted form, cover the book. This is done in order to additionallysterilize the covers with hot contents of cans. In addition, if the ordering was made incorrectly, in an inverted bank can immediately be detected.

Thus, in banks with tin caps, we first sterilize canned foods, and then they are already sterling.

If you first climb banks, and then put in a saucepan with water and heat up to boil, then increased pressure and the lids will be formed from the expansion of air and vapor, that is, all work will be reduced to no and products are spoiled.

Canning bottles

Prepared juices, mashed potatoes and other products are bottled in a bottle, without topping the top 3-4 cm. Filled bottles put in a deep pan or a bucket with heated water so that water in the bucket does not reach the top of the bottles to 3-4 cm.

Dairy bottles cover from above cut-out tin mugs, then heated to a boil, sterilized with slow boil, removed and shaked, pouring a mug or cork with a fruit. After that, the bottles are cooled, but do not turn over so that the hot resin does not flow from the plugs.

Canned compotes

Cooking sugar syrup

For canning, the compote is made somewhat different than for direct use (as described in the section "Sweet dishes").

You can prepare the fruits and berries in the same way, but when preserving it is impractical to add so much water to fruit. In the manufacture of compotes in banks, the fruits should be fruned with a stronger (concentrated) sugar syrup, but in smaller quantity. In the bank, the fruits should occupy 2/3 volumes, and syrup 73, i.e., exactly so much to fill the gaps between the fruits. The fortress of syrup for different fruits is different. The acid is fruit, the more sugar should be in syrup, then the taste of the compote will be good. No preservative sugar in compotes has. You can, instead of a syrup, fruits in a jar to pour simply with water or juice from the same fruits. Syrup is necessary only so that during sterilization heat quickly and evenly penetrates into all the fruits in the bank, as well as in order for the welded and softened fruits in ready-made canned foods into a shapeless mass during storage and transportation (fruits seem to float in syrup). But the compote cooked with the fill with water is overlooking it, it still has to add sugar. Therefore, it is better to immediately prepare canned food, ready to use.

Syrup is prepared in advance. Believe that one half-liter glass jar Canned compotes are consumed 200 cm in Cuba Syrope. When cooking a syrup of different concentrations, you need to be guided by the following table.

Water is heated in a saucepan, sugar are added and continue to heat when stirring until the sugar is completely dissolved, then adjusted to a boil. Hot syrup is filled to separate small suspended particles that are sometimes found in sugar sand. Pouring fruits in hot syrup banks. If the syrup has been cooked for a long time and cooled, it is necessary to heat it before use.

Compote from apple

Apples are better to take with white, green and yellow skin (red apples after sterilization become dark and unattractive). They must be mature, but not yet soft. Of the acidic and sour-sweet varieties of compote, it turns out better than sweet.

Fruits wash, cut in half and from each half a teaspoon with pointed edges gently cut the seed socket. From skin fruits can not be cleaned (optional). Halves immediately omit into the water so that there are no darkening on the cuts.

Take so many halves so that they are enough for 2 or 3 semi lithing banks, put in a lattice or wire basket and omit in boiling water for blanching. You can blanch apples, wrapped them into a piece of gauze. It is important that all the fruits are simultaneously immersed in hot water and removed from it. After the blanching for 2-3 minutes, apples together with a basket or gauze to remove, omit for a few seconds in cold water. Blanched apples must be quite solid, but already lose the initial mattness (as a result of the displacement of air from fruit tissues). Halves neatly put in the washed and passed banks cut down.

It is better to do with a plug to do not touch your fingers to the fruits. Purchased apples pour hot syrup concentration of 30-35%. Semi-minute banks are sterilized in boiling water 15-20 minutes (counting from the moment of boiling water in a saucepan), liter - 20-25 minutes (longer for less mature fruits).

We remind you - the cans with glass covers are sterilized in the harpped form, and with tin lids - not evacuated, but only covered; They will sterilize them after sterilization.

If apples are much, you can make compote from them in three-liter bottles (cylinders). Sterilization time is 40-50 minutes. All waste when cleaning apples (skin, core) must be used to obtain an apple puree.

On 10 half-liter cans - Apple 4 kg, sugar 600 g.

Compote from pears

Pears must be mature, but not soft. They must be washed out and clean from the seed nest just like apples. From the autumn pears of Meshamänka and others with a gentle flesh, good compotes are obtained and when preserving with a seed jack. They can be simply cut along in half and after blanching to put in banks. Hard pears must be well cleaned from the core containing many stony cells.

After the blanching for 3-5 minutes at 95-100 ° pears, pour the syrup of 30% concentration. Semi-lubricular cans sterilize in boiling water 20-25 minutes, liter - 30-35 minutes, three-liter - 50 minutes.

On 10 liter cans - pears 4.5 kg, sugar 600 g.

Compote from Quince

Quince should be preserved by peeled skin and with a remote seed jack. Since its flesh is rather tough, then the fruits are necessary after cleaning to cut the slices for small in thickness (1.5-2 cm) and blanch in water at a boiling point or somewhat smaller (85-90 °) before softening. It takes about the hour.

Slops tightly put into banks and pour 40% syrup. Sterilize the same as pears.

On 10 half-liter cans - quince of 7 kg, sugar 600 g

Compote from Cherry

For canning, it is better to take a cherry with a dark color, completely ripened. It must be sorted in size and color, wash it and without blanching to put it tightly into banks. Immediately after laying, the bank must be turned over and the water to merge the water at the bottom, then pour the cherries with 60% syrup. Semi-minute banks are sterilized in boiling water 10-12 minutes, liter-15-18 minutes, three-liter - 25-30 minutes. An acidic cherries can instead of sterilization pasteurize at 85 ° (half-liter banks 20-25 minutes). At the same time, large pressure is not formed in banks and even glass jars with tin lids can be seal in advance, and then heated.

On 10 half-liter cans - cherries 4.5 kg, sugar 1 kg.

Compote from cherry

Can be mesh yellow and red. It is prepared in the same way as the cherry. Syrup for fill must have a sugar concentration of 30-35%. Semi-minute banks are sterilized in boiling water 15-20 minutes, liter - 20-25 minutes, three-liter - 45 minutes.

On 10 half-liter cans - Cherries 4.5 kg, sugar 550 g.

Compote from apricot

It is impossible to preserve completely soft apricots, since they will lose the form during sterilization. On the surface of the apricots, there are often damage in the form of points and spots. If there is a lot of damage, the fruits are rejected so as not to worsen the appearance of canned food.

Apricots wash, but not blanch. Small apricots put into banks entirely with bones, large - cut along the furrow in half and remove the bones. It is recommended to break a few bones and kernel to put in a jar with halves of fruits to give a compotency of the best fragrance.

The fill syrup must be 40-50% concentration. Sterilizing in boiling water half-liter banks 10-12 minutes, liter - 15-18 minutes, three-liter - 30 minutes (or pasteurized at 85 ° half-liter banks 20-25 minutes, liter - 30-5 minutes).

On 10 liter cans with the preservation of whole fruit - apricots 3.5 kg, sugar 850 g (when preserving halves - apricots 4.5 kg).

Compote from peach

Peaches should be sure to clean the skin with a sharp stainless knife. To facilitate the removal of the skin, you can taste peaches for 5 minutes in boiling water, then immediately cool in cold water. Large peaches cut in half and preserve halves without bones, and small - entirely with a bone. Concentration of syrup 35-40%. Semi-minute banks are sterilized in boiling water 15-20 minutes, liter - 20-25 minutes, three-liter - 45 minutes.

On 10 half-liter cans - peaches (halves) 5 kg, sugar 750 g.

Compote from plums

Select ripen, but not soft plums with good color and blanch at 85 ° for 3-5 minutes to some softening. In order to the compotes on the skin of the drain, cracks do not appear, the fruits are recommended before blanching a pinch pin or fork of stainless metal. If the plums are large, they can be preserved by halves, without bones, like apricots.

Located in banks whole plums or halves pour 30-40% syrup. Sterilize in boiling water as well as apricots.

On 10 half-liter cans - a drain of 4.5 kg, sugar 600 g.

Compote from Alychi and Tkemali

Since both of these varieties are distinguished by high acidity, they can be preserved by pouring 65% syrup. Otherwise, the preparation is the same as for other plots, preserved by whole fruits with a bone. Tkemali, in which acidity is especially high, it is necessary to sterilize less: half-liter cans are 5 minutes in boiling water (or 15 minutes at 85 °), liter 7-8 minutes (or 25 minutes at 85 °). Also prepare compote from Kizyl, but not blanch.

On 10 half-liter cans - fruits of 4 kg, sugar 1.3 kg.

Compote from strawberries (or strawberry)

Preserving strawberries are somewhat harder than other fruits and berries. With cooking (sterilization), strawberry berries are greatly reduced in volume, so in the bank, despite the tight laying, there may be little berries and a lot of syrup. In addition, berries may lose their temper color, become pale. To obtain good compote, It is necessary to take strawberries of such varieties, which in the red color is painted all the flesh of berries, and not just the surface.

Strawberries to clean from the fruits and leaves, wash, pour out in the pelvis and pour 65% sugar syrup, covering them all the berries, then leave for 3-4 hours. During this time, part of the water from berries will go into syrup, and sugar will penetrate into berries, which will become less and more dense. Then the berries should be tightly put into banks, and heat heat to boil and pour them berries in banks. Semi-liter banks pasteurize at 85 ° for 15-20 minutes. In larger banks, strawberries should not be preserved.

Strawberry compote need to be stored in a cool, preferably in a dark place, since its color is lost in the light when stored.

Also make compote from forest strawberries.

On 10 half-liter cans - strawberries 4 kg, sugar 1.3 kg.

Compote from raspberry and blackberry

If white minor racials of the raspberry bug found on the collected raspberry, the berries should be lowered for 5-10 minutes into a cold weak salt solution (100 g of salts on the water bucket). The larvae will pop up and need to be removed.

After that, the berries prepare just like strawberries. It is possible instead of the washed berries to put tightly into the cans and pour the syrup of 60% concentration. Semi-clip cans sterilize 8 minutes in boiling water.

Also make compote and blackberry.

On 10 half-liter cans - raspberries. 3.5 kg, sugar 1.2 kg.

Black Currant Compote

Usually, when collecting black currant, the berries are large and small, mature and somewhat misappropriate, many leaves and other impurities fall into one basket. Therefore, first you need to skip through a tilted table or a board, as shown in the figure. At the same time, all impurities and some of the underdeveloped berries are delayed on the table, and good will be touched down, in a substituted pelvis. Berries wash, tightly put into the cans, slightly sweat the hand, and pour the syrup of 60% concentration. You can act differently: berries in a saucepan pour 20% syrup, heat up to boil and leave for the night. The other day the berries separate and lay in banks, heat the syrup to boil from the addition of sugar to it (100 g per 1 liter) and pour them berries in banks.

Banks pasteurize at 90 °: half-liter 13-18 minutes, liter 20 minutes.

On 10 half-liter cans - currants 3.5-4 kg, sugar 1.4 kg.

Compote from blueberries and blueberries

All these berries are prepared as well as black currant.

The sorted and washed berries are tightly put into banks and pour the syrup of the 40% concentration or to withstand in the pelvis with a 20% syrup as indicated for currant.

Semi-linet banks sterilize 10 minutes in boiling water. On 10 half-liter cans - 4 kg berries, sugar 1 kg.

Compote from brystnik

Compotets are made in the same way as other compotes, but the syrup for the fill is taken 50-60% concentration. Banks sterilize the same way as compote from currant.

On 10 half-liter cans - 4 kg berries, sugar 1.3 kg.

Compote grapes

Select all rejected and underdeveloped berries. Nice berries wash, tightly put into banks and pour 30% syrup. Semi-linet banks sterilize in boiling water 10-12 minutes, liter - 15-18 minutes, three-liter - 35-40 minutes.

On 10 half-liter cans - grapes 5 kg, sugar 400 g.

Compote from gooseberry

Berries take mature but tight. The gooseberry during sterilization is often bursting, the appearance of the compote is worse. So that it does not happen, it is necessary to smooth the berries with a pin or a pointed match, and then slaughter them in the syrup of 50-60% concentration and, together with this syrup, pour into banks so that there is no excess syrup.

Semi-linet and liter cans sterilize 15-20 minutes in boiling water.

On 10 half-liter cans - 4 kg berries, sugar 1 kg.

Compote from figs

Select ripe meaty hopes with a small seed cavity. The fastened and peeled fig fretzing is blanched in water 5-7 minutes at 70 °, put into banks, pour the syrup of 40% concentration. Semilitone cans sterilize in boiling water 12-15 minutes, liter - 15-20 minutes, three-liter - 45 minutes.

On 10 half-liter cans - figs 4.5 kg, sugar 600 g.

Compote from Mandarins

Completely mature tangerines are cleaned of the skin and separated on the slices, removing all white fibers, threads and films at the same time. Solk blanch in water 30-40 seconds at 85 °, cool and tightly put into banks. Prepare a syrup of 40% concentration. When cooking add peel from several fruits to get a compote with a good aroma. If compotes and from other fruits can be preserved, it is also useful to add peel to syrup from tangerines, because valuable aromatic substances are contained in the peel. Sterilize the same as compote from figs.

On 10 half-liter cans - mandarins of as many as 9 kg, sugar 450 g.

Compote from Revel

Although rhubarb vegetable culture, but in its acidity and to taste it reminds fruit. From it you can prepare a good canned compote.

Rhubarb's sweets scatter in size and color (on green and pink), cut off the top thin and coarse part, as well as a small piece near the base, where the pet is attached to the plant. Cut the petioles on the same pieces of 2-3 cm long, soak in cold water for 10-12 hours (overnight), then remove, sample in boiling water 1 minute, cool and tightly put into banks, pour the syrup of 50% concentration. Sterilizing in boiling water (can and pasteurize at 90 °) half-liter banks "15 minutes, liter - 20-25 minutes, three-liter - 30-40 minutes.

On 10 half-liter cans - jerny cuffs 3.5 kg, sugar 1 kg.

Compote Melon

Melon must be taken with a dense pulp, not loose, but mature and fragrant. Wash melons, clean from the skin and seed nest, and cut the pulp on rectangular pieces, 1.5-2 cm thick and 8-9 cm long (at height of the can) or cubes.

Prepare a syrup of a 35-40% concentration and in it to taste pieces of melons for 3-4 minutes at 80 °, put in banks to pour the same syrup. Semi-liter cans sterilize 20 minutes in boiling water.

On 10 half-liter cans - melons 6. kg, sugar 600 g

Assorted compotes

So called compotes from a mixture of different fruits and berries in one bank. Not all sorts of mixtures are good. If, for example, mix cherry or red plum with apples, then the apples will turn into a pale pink color, the cherry will also become pale. Mixing is recommended such fruits and berries that do not have easily soluble coloring substances. For example, you can mix apples, pears and quince (with skin or peeled, sliced \u200b\u200bwith cubes or small solid slices) with slices of tangerines, halves of apricots, with yellow cherries, green grapes, renodes, etc. The ratios of different fruits can be taking a wide variety of on your own taste. To give a better appearance, the compatases are pieces of fruit and whole fruits should be carefully put in banks, evenly distributing the fruits of different colors. You can put a few ripe berries in the jar, having previously emitted seeds. It will decorate the compote. Pouring such compats should be the syrup of the middle fortress - 30-40%.

Sterilize - As much as it is recommended for the most difficult sterilizable type of fruits included in the mixture. If there is no sufficiently complete set of fruit to make a good mixture, you can put early fruits in advance, such as a cherry or apricots, and add them to the compotation of the range in the fall. You can use the compotes of the factory development, such as Mandarin.

Black currant with sugar

Currant has great acidity. If you add a lot of sugar to it, it does not require sterilization to save it.

Currant sorted on the inclined table as described above. Separate all the small proven berries, and good to skip the reserves with a meat grinder or crush a spoon or a wooden pestle in a saucepan.

For 1 kg of currant add 2 kg of sugar and mix thoroughly. The resulting mixture is decomposed into pure banks, lid with covers and stored on cold. Black currant with sugar can be prepared not only in tin cans, but also in any other dishes - clay pots, saucepans, etc. In these cases, parchment or cellophane is used instead of tin closing covers.

If during the storage in the warm season it turns out that signs of fermentation (foam, alcohol smell) will appear in separate banks with black currant, it is necessary to shift such cans into the pan, boil, boil, hot and twist.

You can also store or crushed currant berries, peeping them with sugar sand (2.5 kg of sugar per 1 kg of berries) and tightly tamping in the bank.

Fruit puree

Mashed can be prepared from any fruit. Most often produced apple puree.

Apples wash without cleaning from the skin and seed nest, cut on halves or smaller pieces, put in a saucepan. Add cleaning (skin and core) if they stayed after cooking compotes. Pour a lot of water to the bottom of the pan so that the fruits are not burned, heated to a boil and boil until complete softening. In a warm form, wipe the fruits on a special hand-moving device shown in the figure, or through a colander with a spoon or a wooden pestle. The remaining seeds on the sieve or colander, the skin and other rough parts to collect in separate dishes, add some hot water to them and wipe the second to use the pulp.

The resulting puree is heated again in a saucepan to a boil and in the hot blood in the prepared banks (on the shoulders).

Semi-liter cans sterilize 15-20 minutes in boiling water. In liter and three-liter banks, if the puree is spilled at a temperature close to boiling (not lower than 95 °), the puree can be immediately collapsed and not sterilized.

Also prepare and preserve puree from all other fruits and berries.

Juicy and gentle berries (strawberries, raspberries) can be wiped without prior heating.

Fruit puree with sugar

Add 10% sugar to the fruit mass (and if the fruits or berries are very sour, for example, currant, cherry, then 15%), heat in a saucepan to a boil, boil 5- 10 minutes; Then hot puree in cans or bottles and sterilize the same as described above.

All fruit purees with sugar, and without sugar can be preserved in lactic bottles.

Natural berries and sugar

Blueberries, lingonberries, blueberries, strawberries, raspberry, currants can be preserved as follows.

Berries to sort and swing all the bones, cups and other impurities, wash, then pour into the pan, on the bottom of which pour some water to avoid burning, heat up to boil and boil a few minutes so that all the berries are evenly touched. Before heating, you can add 10-15% sugar. In the hot form of berries, together with the separated juice, pour into jars or bottles, trying to the juice and berries evenly distributed to banks.

Semilitone banks and bottles seek 10 minutes. Lithing and three-liter banks, if the mass was spilled very hot, you can bother or sterilize.

Pasteurized jam

Above the special section has already mentioned how to cook various jams from fruits and berries at home. To save such jam for a long time, it is best to pour it into tin cans, to colault and about pasteurize or sterilize. For this, it is necessary to act as follows.

Cook jam, it is better to negone it somewhat. Listed above (p. 370), signs of readiness of the jam are crucial for its safety only when packaging in a leakage container. For pasteurized jam, there is not a degree of boost, but the destruction of microbes during heating and hermetic capping, making it impossible to enter other microbes from the outside.

Minor negotiation is even convenient, since it almost never happens to suck such jam during storage.

The welded jam in the hot glass is in prepared and also hot glass tin cans, trying to evenly distribute the fruits and syrup to banks.

Banks sterilize in boiling water - half-liter 15 minutes, liter 20 minutes - or pasteurized at 95 ° 5-8 minutes longer.

You can also make a pasteurized jam or jam.

Watermelon Med.

Mature sweet watermelons wash out, cut the knife for 2-4 parts, choose the flesh of them in the pelvis, chop it with a knife, wipe through a sieve or colander. Pour the resulting juice in a saucepan and put on fire. At the beginning of the boilion on the juice surface, a reddish foam will appear. Remove the foam, and hot juice strain through gauze or rare fabric and put on fire for boost. Welding to lead with not very strong boiling and constant stirring so that the juice is not burned. It is necessary to boost until the volume of juice decreases 5-6 times. A drop of finished watermelon honey, taken from the pan, should not be broken when cooled.

The welded watermelon honey can be stored in a leakage container, but it is better enough to pour it into tin glass jars and roll them with covers.

Canned vegetables

Since most fresh vegetables Do not have a noticeable natural acidity, they can be preserved at home or with the addition of food acids, i.e., in the form of marinades, or after the formation of acidity in the size of the saline. Tomatoes can be well preserved in kind.

Pasteurized vegetable marinades

About how to marine vegetables, said in a special section. Any of pickled vegetables can be packaged, subjected to pasteurization with heating in hot water and seal hermetically. Such marinades will turn into canned goods and they can be stored for years, without fear of damage and not necessarily on cold, and at normal room temperature. In addition, for pasteurized marinades, you can take significantly less vinegar, why the taste of them will only improve.

Vegetable preparation is made in the usual way, as described above. Sorted and washed vegetables, sliced \u200b\u200bon the same pieces or slices or as a whole, put in glass tin cans. On the bottom of the cans put spices and spicy herbs (black and fragrant pepper, red bitter pepper, garlic, estragon, dill, parsley, etc.) to their own taste.

Vegetables and spices to lay so that the banks are filled through the shoulders and the pieces did not protrude out.

Prepare acetic marine fill. It should be borne in mind that approximately 0.2 liters of marine fill takes about one half-liter bank, that is, it takes about 40% of the volume of banks, the remaining 60% comes on vegetables and spices.

The fill includes salt, sugar and vinegar or acetic 80% acid (essence).

On 1 liter of water add 50 g of salts and 50g sugar. After their complete dissolution when heating to a boil is boiling for 3 to 5 minutes and stretched hot through the fabric. Add to each liter of 15 cm3 (or 2 teaspoons) with a strong 80% acetic acid. Such a hot fill liquid pour vegetables in banks so that they are completely covered with liquid.

After that, the cans can be covered with tin lids (and the cans with glass covers finally shaking) put in a saucepan with heated water and sterilized in boiling water (counting from the moment of boiling) half-liter and liter cans of 5-7 minutes, and three-liter - 20 minutes. If it turns out that after sterilization, the vegetables have become softened, it is possible to expose their pasteurization instead of sterilization at 85 ° for 20-25 minutes.

Acetic acid sold in triangular bottles is easy to measure according to a measuring scale applied on one of the faces. The distance between two long lines corresponds to 20 cm3, and between short (side) - 5 cm3.

If a few cans with marinades are prepared, then you can not make a predetermined marine pouring, but to prepare only salt and sugar solution as described above. By this solution, pour vegetables laid in banks and start their pasteurization. For 1-2 minutes before the end of the pasteurization, we open the tin cover of the can and pour into it on top of it with a strong acetic acid, to a liter can 6-7 cm3 (a complete teaspoon), on a half-liter - twice smaller. Immediately cover the lid, and when the bank is removed from the pan, roll it out and turn several times to uniform distribution of vinegar.

Radish pasteurized banks can be put on long-term storage under normal conditions.

The described method produces pasteurized marinades from various fruits and berries.

Canned cucumbers

Canned cucumbers differ from marinated in that they contain less vinegar. In addition, a certain set of spices is accepted for conventional canned cucumbers, mainly local spicy plants.

Making the same canned houses should be as follows. Young dense cucumbers with small underdeveloped seeds wash, soak in cold water and leave for 6 to 8 hours. At the same time, the density and crunch of pulp fruits is preserved. Prepare a mixture of finely chopped spicy plants, sticking to approximately this ratio (in grams per liter bank): Khrena leaf - 6, celery sheet - 6, dill -10, parsley greenery - 3, mint sheet - 1, garlic - 1. Easy and It is more convenient to lay all the spices in the mixture into the cans. On the bottom to put half the relying norm of the spices. In addition, in each liter jar, add 10-12 black pepper grains, ¼ part of the red pod acute pepper And one bay leaf.

Tightly put the cucumbers in the jar, and from above the rest of the crushed spicy plants.

Prepare a fill, dissolving in 1 liter of water 60 g of salts (two incomplete tablespoons). Sugar is not needed to add. Hot fill to pour cucumbers in banks and sterilize in boiling water half-liter banks for 3-5 minutes, liter - 5-8 minutes. In one minute, until the end of the sterilization, raise tin lids and pour from above 5 cm3 (incomplete teaspoon) with a strong acetic acid to each liter jar. Remove the sterilized banks, roll them up and turn over in the hands several times so that the vinegar dissolves evenly. If there were softened cucumbers in cannedish, the following banks can not be sterilized, but pasteurize 10 minutes at 90 °.

(Zraza, at the end of the sterilization, jars with cucumbers cool to avoid unnecessary robbing and softening.

On 10 half-liter cans - cucumbers 3-5 kg, salts of 250 g, acetic acid of 80% 35 cm3 (one third of the triangular bottle).

Patissons canned

Small, just formed by the ovary of patissons, the size of no more than 7 cm, yellow or white color Separate from the fruits, wash out, squeeze 1 minute in boiling water and immediately cool, immersing cold water. Spices and spicy herbs, and also to prepare the pickled fill as for canned cucumbers. Patchsons laid in the banks sterilize in boiling water (half-liter banks for 5 minutes, liter- 8 minutes), then immediately cool.

Canned patissons can be used in all cases instead of canned cucumbers. Distinguishing the beautiful patterned form, they are good decoration Table.

On 10 half-liter cans - patissons 4 kg, salts and vinegar as much as for cucumbers.

Cucumbers salted canned

How to salute cucumbers was mentioned above. However, low-voltage or salty cucumbers keep in good condition at home very difficult. It requires a cold room with a temperature close to zero. In the warm room, the cucumbers over time will become soft, they will increase their acidity all the time, as the lactic acid fermentation continues. To preserve the cucumbers better, having a cold room, they should be installed in banks. Only saline, dense, crunchy and non-reservoir cucumbers from the barrel and rinse in a freshly prepared salt solution (1 tablespoon of salt per liter of water). Prepare glass banks, i.e. rinse and scratch them. On the bottom of the cans put a little dill, garlic and red pepper. Dill it is better to take fresh or dried, and garlic and pepper can be taken from a barrel with saline cucumbers if they were put there during a singe.

A cucumber brine from a barrel pour into a saucepan, heat to a boil and filter through a gauze or other loose fabric to separate the muddy precipitate.

Cucumbers put into banks and pour hot brine. If the cucumber brine is not enough, add a slightly freshly prepared saline solution (the same, in which the cucumbers were washed from the barrels).

Jars with cucumbers sterilize in boiling water - half-liter and liter for 15-20 minutes (depending on the size of the cucumbers: large sterilize longer), then cool. When sterilization, the cucumbers can be somewhat rolled up and be softer the same, but non-confined cucumbers.

It should be noted that microbes are destroyed in canned food and no fermentation processes will no longer occur in the banks, and so on. In barrels, fermentation continues. Therefore, after long storage, for example, in the spring, best quality It will be canned cucumbers.

Cabbage sauer-canned

Cabbage can be preserved for the same considerations as salt cucumbers: if it is easy to leave it in a barrel, it will freeze in a cold room, and in warmth it will become completely sour.

You need to preserve the sauer cauldron when it has the best quality - a pleasant specific taste and aroma, dense, but not a rigid consistency. This is usually 15-20 days after the brewing.

Cabbage together with brine to remove from the bar, heat in a saucepan to 90 ° and hot jars in the prepared, also hot jars. Banks should be covered with covers and leave for cooled in air.

If the cabbage is overly soft, you can apply another method. Cabbage from the barrel to shift onto the sieve, and the juice will give a skeleton or pelvis. The juice is heated to the boil and pour into banks at 100-150 g per liter bank. To the same banks to pack the cabbage to the top so that the brine was noticeable from above. Banks shake and sterilize 25 minutes in boiling water.

Cabbage juice (brine) canned

The cabbage brine is sometimes remained in excess when spending sauerkraut. At the autumn time and at the beginning of winter it is distinguished by a very good taste and many love him. In addition, the brine has a refreshing effect and contains valuable food substances, the same and almost in the same amount as the cabbage: vitamin C, lactic acid, mineral salts. At this time, it can be presserved: strain axles through the fabric, heat in a saucepan to 85 ° and pour into warmed up to the same temperature to the same temperature; cool

Canned sorrel

Sorrel has a greater natural acidity, so its preservation is easy.

Fresh sorrels to sort and rinse thoroughly, because on the leaves, especially after the rains, there is a lot of impoverished sand and land; It is sampled in boiling water 3-4 minutes and wipe through a sieve or a spacer device. The resulting puree heat in a saucepan to a boil, in a warm form to pour into banks and sterilize 60 minutes in boiling water (half-liter or liter banks).

You can preserve non-tract leaves. In this case, they must be blanched no more than a minute, and then tightly put into banks and sterilize.

In the absence of conditions for sterilization, it is possible to make sorrel on cold with salt. Sorrel wash and lubricate a knife slightly. Mix with a clean dry salt - at 900 g of Schowel -100 g of salt. Tightly fill with such a mixture cans or minor kegs, clap. Store such a product is preferably on cold (at a temperature not higher than 10 °, but not allowing freezing).

On 10 half-liter cans - sorrel 5 kg,

Greens of dill, parsley and celery canned

Carefully moved and washed green cut into a knife to pieces with a length of 1.5-2.5 cm and mix it thoroughly with salt -% A 750 g of greenery 250 g of salts. The mixture tightly fill the banks and leave them for 1-2 days not clogged. During this time, the greens will fall somewhat. Add from above some more salted greenery (you can take from other cans) and scarce banks. Store them preferably in the cool room. In a canned greenery, fermentation does not occur, so its natural aroma and color remain well. Such greens can be used in winter everywhere, where fresh greens are usually used. Since there is a lot of salt in it, then the dish in which it is added, you can not shed or saline less.

Tomato Puree Canned

Prepare a tomato puree as described in the "pickles and other billets" section.

Weled with a rubbed tomato mass without adding salt in a hot condition to the prepared cans and sterilize in boiling water - half-liter cans of 25 minutes, liter 35 minutes.

TOMATO JUICE

Tomato juice is best made simultaneously with tomato puree. The fact is that in tomato juice must be a flesh containing carotene. But if the whole pulp from the fruit of tomatoes to introduce into juice, it turns out a thick mass - mashed potatoes. Therefore, it is better to do so. Mature tomatoes cut or twisted, fold into a saucepan until a complete softening. Hot mass Place on a sieve or a spacer device and start wiping. When it is a rubbed of about half of the battered mass, wipes to suspend the bottom of liquid juice with a little pulp to canning, and everything that remains on the sieve, wipe into another dishes and the viscous mass with a lot of pulp to boost .

The juice is heated to a boil, in a hot condition, pour into jars or bottles and sterilize in boiling water - half-liter banks for 30 minutes, liter 40 minutes, three-liter 60 minutes.

TOMATO SAUCE

Add to 12 kg j & sugar 150 g, salt 20 g (two-third tablespoons), garlic 1 teeth, acetic acid strong one teaspoon, black and fragrant pepper 15 grains, carnations 15-20 pieces , as well as on a piece of cinnamon and nutmeg.

All spices to pre-grind or crush with a hammer and mix with tomato puree (or put in a puree in a knotted gauze bag). Together with spices, sugar and salt milking puree 10-15 minutes; Then add vinegar, mix and stir and hot sauce in banks. Semi-linets sterilize 30 minutes in boiling water, liter - 50 minutes.

Tomatoes canned integers

You can preserve better mature small tomatoes, round or plum-shaped, with a dense meaty pulp and with a small amount of seeds.

Canned tomatoes can be peeled or skinned. The best quality has canned food from purified tomatoes.

Take good tomatoes, wash, put on a colander and omit in a saucepan with boiling water for 1-2 minutes, quickly remove the colander and immediately omit in cold water for 1-2 minutes. Cracks will appear on the fruits, the peel will go back from the pulp, and it will facilitate her removal.

You can remove the skin manually, with the help of a knife, cutting it into those places where she is not behind. Purified fruits tightly put into banks. Separately from the distressed tomatoes to prepare juice (see above), which pour gaps between the whole tomatoes in banks. In juice you can add salts to taste.

Semi-linet cans sterilize 35 minutes in boiling water, liter - 40 minutes.

When preserving tomatoes with skin, they are not blanched, and immediately after washing, they are laid in banks and poured juice, and then sterilize.

Instead of juice for pouring, weak saline solution can be used (one tablespoon of salt per liter of water).

Canned mushrooms

In the section "Preparation of mushrooms" it was described in detail about how to salute or pick up various mushrooms. Such mushrooms can not be stored for a long time, especially with warm weather.

They can be installed in banks as well as fruits and vegetables.

Purified, washed and cooked in a saucepan ready-made macarized mushrooms with hot decomposition into the prepared banks, evenly distributing mushrooms and liquid (mushroom juice), elevated when heated.

Banks filled with shoulder mushrooms or slightly above, cover with tin lids and put in a saucepan with heated water for sterilization. It is sterilized in boiling water (counting from the moment of boiling water in a saucepan) half-liter banks for 20-5 minutes, liter - 25-30 minutes.

Syrups

Syrups are prepared from natural fruit-berry juices, welded with sugar, with the addition of citric acid and aromatic substances. The most delicious syrups are obtained from strawberries, raspberries, cherries, kizyl, etc.

If syrup drink through a straw or tube, then it should be diluted with gashed or ordinary water, acidified with lemon juice or citric acid. Syrups can also be used to fill various sweet products - buns, pyshek, creams, kissels, dairy pounds, especially rice, soufflé, etc. - it enriches, flavors and improves their taste.

You can prepare syrups and extracts as hot (by cooking) and a cold way. For example, for the preparation of syrups by cooking, it is necessary to select healthy, beautiful, ripe fruits, thoroughly rinse in cold water, and then highlight juice from them. Depending on the fruit, you can apply various methods producing juice. Soku give to settle, strain through gauze so that it becomes completely transparent, put on a slow fire, heat, but do not boil, and add sugar (700 g of juice - 1.5 kg of sugar). Cooking on a weak fire, constantly stirring, until the sugar is completely dissolved. After the sugar is dissolved, bring the syrup to a boil and boil for 3-5 minutes.

Foam, which begins to form at the beginning of the cooking, is not deleted. It only needs to constantly break by noise. At the end of cooking, especially if the opaque juice is boil, a thick foam appears, it must be removed.

After 3-5-minute boiling in the syrup add wine or lemonic acid (Sugar kilogram - 5-10 g of acid) and cook for a few more minutes. Then turn off and remove from the fire. Hot syrup strain through gauze, cool and pour into dry banks.

Is there some more cold way Cooking syrup. In this way, they are preparing mainly syrups from raspberry, strawberries, black currant, blueberries, lingers.

The syrup prepared by the cold way is not caught, it retains the color and aroma of those fruits and berries, of which are made.

Juice is pressed from healthy, ripe fruits, filtered, add wine or citric acid, sugar and everything is thoroughly stirred until sugar and acid completely dissolve. The ratio of juice, sugar and acid is recommended: juice - 350 g, sugar - 650 g, acid (wine or lemon) - 5-10 g (depending on which fruit squeezed). Then the syrup is filled and bottled in dry - bottles.

Bottles fill up to the base of the throat, sink plugs and pour paraffin, having dippeding her neck to molten paraffin, or seal with pegs.

Store in a cool dry place.

Syrup from pears

Select healthy, whole ripe pears, cleaned from the peel, cut into small pieces and put cooking with a very small amount of water until pears are made soft, and water is acidic; Then press the fruits through the gauze.

7 l - 800 g of sugar. Sugar is first boiled in the water remaining from the cooking of pears, and then, when the sugar is completely dissolved, juice is poured and boiled until readiness.

Syrup is bottled, better from dark glass. Store in a dry, cool place.

Apple syrup

Take as many apples so that 800 g of pure juice are obtained. Apples on the juice process only healthy, ripe, sweet.

Apples are cleaned of the peel, remove the core with seeds, cut into pieces, fall asleep with sugar (800 g), poured with water (800 g) and put for a few minutes on water bath. Then the liquid is styled, filtered, add juice, squeezed from one lemon, and a tablespoon of any fruit water.

The finished syrup is poured into bottles of dark glass and silent.

Store in a dry, cool place.

Syrup from Limonov

First method . Squeeze out of 25 lemons juice, add juice from 5 oranges, suggest a kilogram of sugar, mixed thoroughly, poured into bottles and tightly shapple. Store in a cold place.

Second way . 400 g lemon juice Focusing, give it to stand, add 800 g of sugar and boiled on a slow fire, stirring continuously, until sugar disperse. Remove from fire, cool and filter.

Store in a dark, cold place.

Syrup from cherry

Juice 350 g, Sugar Sand 650-700 g, Wine Acid 3 g

We take ripe, brightly colored and healthy fruits, move, crushed and pressed. The resulting juice is filtering through - gauze.

Syrup of cherry

Juice 350 g, Sugar Sand 650 g, Wine or citric acid 5-6 g.

Take ripe fruits, remove the frozen, wash in cold water and crushed with a wooden spoon.

The resulting juice is filled and syrup is prepared from it.

Syrup from raspberry

Select healthy, ripe, even overripe fruits, press them with a wooden spoon and withstand 1-2 hours. Allocated juice separated from the pulp, and the remaining masculine mass is put into the bag of fabric and press the juice (the juice is still pressing (from kilogram of raspberry) 500-550 g of juice) .

The resulting juice is allowed to stand and filter through the gauze. Ready syrup is stored in a dry, cool room.

Syrup from strawberries

Strawberry juice 350 g, Sugar Sand 650 g, Wine Acid 6 g

Or: strawberry juice 300 g, cherry syrup, black currant or blueberries 50 g (or juice 100 g), Sugar sand 650 g, Wine Acid 6 g.

They take healthy, ripe berries, move, wash in cold water, put on a wooden spoon and pressed, and the juice is cleaned through the gauze.

For a more intense color in juice, you can add juice or syrup from blueberries, black currant or - cherry.

The resulting syrup is filled with, cooled, spilled in dry bottles and stored in a dry, cool room.

Blackberry syrup

Blackberry 1 kg, Sand Sand 500 g, Water 1 cup.

Ripe berries move, wash, press juice, sugar and water are added, 510 minutes are boiled., Poured into bottles, shapport and put in a cold place.

Black currant syrup

Ripe, healthy berries are cut off with brushes, washed in cold water, put on a wooden spoon and withstand 1-2 days. Juice is filled with gauze, mixed with sugar (per liter of juice - 2 kg of sugar) and boiled 10-12 minutes. In the enameled dishes (it should not use the dishes, since it occurs in it a change in the color of the syrup), removing the foam. A few minutes before removal from the fire, 4 g of wine or citric acid per liter of syrup are added.

Hot syrup is filled with gauze, cooled and poured in dry bottles of dark glass.

Store in a dry, cool room.

Syrup from Chernika

Ripe berries are moved, wash in cold water, powered by a wooden spoon, withstand 1-2 hours, and then fixed for the juice separation. The remaining puree mass is pressed and the resulting juice is filled.

On liter of juice take 2.5 kg of sugar and 5 g of wine or citric acid. Syrup is prepared by one of the methods described above - cold or with cooking.

The finished syrup is spilled in dry bottles of dark glass. Store in a dry, cool room.

Syrup from Kizyl

Ripe fruits (1 kg) wash in cold water, put into enameled dishes, poured a liter of water and boil up to softening and cracking fruits. Then the liquid is drained, filtered, mixed with sugar (per liter of fluid - 2 kg of sugar) and boiled 5-6 minutes. At the end of the cooking add 4-5 g of winged acid. Hot syrup is filled with, cooled and poured in dry bottles of dark glass.

Syruxic syrup

Ripe, but not overripe fruits (2 kg) crushed and soaked for 1-2 days in a liter of water. Then the liquid is separated from the fruits, flickering, sugar (2 kg) are sprinkled, boiled on a strong heat for 4-5 minutes, and then add 7-8 g of wine-acid. The finished syrup is removed from the fire, flickering, cooled, spill in dry bottles of dark glass. Store in a dry, cool place.

Syrup from Kalina

Kalina 1 l, Sugar Sand 2 kg, citric acid 10 g.

Sugar sugar is sugar, heated until complete dissolution, remove the foam, lemonic acid is added, 5 minutes are boiled again., Focusing through the gauze and poured into the bottles. Store in a cold place.

Syrup from juniper

Juniper berries 1 kg, water 3 l.

Berries are kneaded, poured with water, heated on low heat 2-3 h, filtered, cooled and used to aromatize meat dishes and beverages.

Syrup Vereley

Flowers heather 20 g, water 1 l, Sugar sand 500 g.

Fresh flowers are poured with 2 glasses of boiling water, they insist the day and filter. Infusion is connected with dissolved sugar and bring to a boil.

Rosehip Petals Syrup

Rosehip flowers petals 300 g, water 1 l, Sugar sand 700 g.

Sugar is dissolved in water, the syrup is brought to a boil. Hot syrup poured rose petals and bring to a boil again. Insist 10-12 h in closed dishes.

The resulting syrup is used to aromatize beverages, jelly and jelly.

Black elder

Berries of black elderberry 1 kg, sand sugar 1 kg, water 2 glasses.

Berries are crossed, wash, blanched, poured with water and boiled 15-20 minutes.

Press the juice, sugar are added, adjusted to boil and bottled.

Syrup from nettle

Leaves of young nettle 1 kg, honey 0.5 kg, water 1 l.

The leaves of nettle are passed through the meat grinder, pour 3 glasses of water, boil, strain through the gauze. Completed juice to connect with honey, add the rest of the water, bring to a boil, cool a little and pour into bottles.

Store in a cold place. Use for cooking.

White Lily Petals Syrup

Syrup can be obtained from the finished jam by throwing into the colanders of the petals.

The resulting syrup is estimated with 2-3 hours, and then carefully drained into a pure saucepan, heated to 92-95 ° C, filtered in a hot state through 3-4 layers of gauze, and then heated to 92-95 ° C again and in such The condition is packaged in dry hot jars, it is sealed with their boiled covers, turn down the neck, covered with a dense cloth and slowly cooled.

Compote

The best compotes are made of pears, peaches, apricots, cherries, plums and some berries, although all kinds of cultural and wild fruits are practically suitable: it depends on taste. Apples, especially winter varieties, it is more profitable to store and use fresh, and the remaining varieties to use for the preparation of juices.

Cooking syrup

Syrup displaces air, adjusts the taste of fruit and contributes to their complete warming during sterilization. Prepare syrup in advance in stainless steel dishes or intact enamelled. Weighted sugar and died out of water are adjusted to a boil when stirring. Foam is removed by a spoon. Depending on the taste and content of the fruit, a little citric acid is sometimes added in syrup.

The fortress of the syrup depends on the amount of fruits in the bank. The more in the jar of fruits, the stronger should be syrup, and vice versa. The amount of sugar needs to be determined is very simple, the bay of the jar with fruit with water and measuring it later.

Those who love sweet compotes apply syrups with a strength of 60 percent. This means that 100 grams of syrup contains 60 grams of sugar and 40 grams of water. For the preparation of such a solution on a liter of water takes 1.5 kilograms of sugar. Syrup of such a fortress is used to preserve acidic fruit, such as cherries. When cooking a compote from grapes, cherries, peaches are enough 400 grams of sugar per liter of water.

Syrup can be prepared partially or completely from fruit juice. So, cherry juice is used when preserving a sweet cherry to improve the color and taste of a compote, and apple - when preparing compotes from pumpkin, berries of elderber or dogwood.

Instead of sugar to prepare a syrup, you can take honey, but at the same time it must be remembered that honey is less sweet and it is required on a quarter more than sugar.

Sterilization is usually carried out on a water bath: a filled container is heated with water. Sometimes the container is heated by steam (evaporation of water at the bottom of the closed dishes) or hot air (in the oven). When sterilizing without packaging, fruits are heated in syrup, unfold quickly and shapport the container. Banks, covers and rubber gaskets (if available) are sterilized in boiling water and leave in hot water to the fruit laying. After capping, the cans turn up the bottom to seek air and free space near the cover. To extend the high temperature, the cans are wrapped.

Compoteof strawberries

The prepared berries of strawberries are placed in enameled pelvis and poured with sugar syrup 65% concentration (860 g of sugar and 460 g of water per 1 liter of syrup). For 1 kg of berries requires 600 g of syrup. A needed amount of water is poured into an enamelled saucepan, sugar is added. A mixture of sugar with water is adjusted to a boil (until complete dissolution of sugar) when stirring and filtered through 3-4 layers of gauze. The filtered syrup is heated to 50-60 ° C, the berries are poured and maintained for 3-4 hours. During the shutter speed, part of the syrup is absorbed into berries, and part of the juice from berries goes into syrup, as a result of which the berries are reduced in volume, compacted, less welded.

After exposure, the berries are removed from the syrup and firmly fit into the prepared banks. Filled banks are poured with hot (temperature 60-70 ° C) syrup in which the berries were kept pre-equipped for 10-15 minutes at boiling point of the syrup 104-105 ° C.

In the bank with a capacity of 0.5 liters, 340 g of berries and 200 g of sugar syrup are placed. Filled banks are covered with lacquered lids and installed in a container with water heated to 60-70 ° C, for pasteurization. Pasteurize at 85 ° C with a capacity of 0.5 l - 12 minutes, with a capacity of 1 l - 15 minutes.

After pasteurization, the banks are sealed, turn down the neck and quickly cooled, but not on draft.

Natural strawberry

The strawberry gone is placed in a colander, wash under cold running water with a small pressure, purified, installed on a saucepan and leave for 30 minutes to flow water. The berries prepared in this way are tightly stacked in dry sterilized banks. 450 g of berries can be included in the bank with a capacity of 0.5 liters, and a capacity of 1 L is at least 800 g. When laying, cautious racking of strawberries with wooden spatula is allowed. After filling, the cans are covered with lacquered caps, installed in a tank with water heated to 40-50 ° C, and sterilized at 100 ° C. Time sterilization cans with a capacity of 0.5 l - 10 min, 1 l - 15 min. Sterilization can be replaceable with pasteurization at 85 ° C. The duration of pasteurization for cans with a capacity of 0.5 l - 15 min, 1 l - 25 min.

After processing the jars are sealed, turn down the neck and cooled.

Compote from raspberry

Prepared raspberry berries are placed in enameled pelvis, poured with filtered sugar syrup 55% concentration (per 1 kg of berries 550 g of sugar and 450 g of water), heated to a temperature of 50-60 ° C, and withstand 3-4 hours. After the berry shutters Remove from syrup, firmly fit into pure sterilized banks and poured hot sugar syrup, heated to a temperature not lower than 9395 ° C.

For the pouring, sugar syrup is used, in which the berries have been prestone. Filled banks are covered with boiled lacquered lids and installed in a container with water heated to 85-90 ° C, for sterilization.

Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 15 min.

Compote from currant

Prepared berries are tightly placed in pure banks and poured with sugar syrup of 60% concentration (per 1 kg of 400 g of water and 600 g of sugar). The temperature of the syrup should be not lower than 90 ° C.

After filling with syrup, the cans are covered with covers, installed in a container with water heated to 75-80 ° C, for pasteurization. Pasteurization time at a temperature of 90 ° C for cans with a capacity of 0.5 l - 20 min, 1 l - 25 min, 2 l - 35 minutes and 3 l - 45 min. In the can with a capacity of 0.5 liters, about 325 g of berries and 215 g of syrup are included.

After pasteurization, the cans are sealed, turn down the downside and cooled.

Natural currant

Prepared berries are tightly stacked in banks, slightly pressed the wooden spoon. Fill banks to the very top, then poured with a boiled water having a temperature of 50-60 ° C, covered with covers and installed in a tank with water heated to 45-50 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 20 min, 1 l - 25 min. After processing the cans hermetically.

Compote from gooseberry

The prepared berries of the gooseberry are slightly angry in several places, placed in an enameled pelvis or a saucepan and poured with a hot (80-85 ° C) syrup of 60% concentration (per 1 kg of the gooseberry 600 g of sugar, 400 g of water). Berries filled with syrup put on fire and boil 5 minutes. After that, the berries carefully fold on the colander, and if they were in a saucepan, the latter is covered with a lid, leaving a small slot, and drag the syrup, holding the berries with a lid. The gooseberry fits tightly into the prepared banks and pour hot syrup. Filled banks are covered with covers and sterilized at a temperature of 100 ° C. Sterilization time for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min. After processing, the cans are sealed, put down the neck and cooled.

Compote from Cherry

Cherries are soaked in cold water by 1.5-2 hours or placed in a cool place.

Before preserving, fruits are sorted in size. Small cherries for compotes are not recommended. It is not recommended to mix the fruits of different varieties and coloring.

Prepared cherries firmly laid in clean dry banks, often shaking the latter. Filled banks are poured with hot (80-85 ° C) sugar syrup of 60% concentration (per 1 kg of cherries 600 g of sugar, 400 g of water) are covered with boiled lacquered lids and installed in water tank heated to 70-75 ° C , for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10-15 min, 1 l - 20 min, 3 l - 40-45 min. After processing, the cans are sealed, turn down the downside and cooled. Banks with a capacity of 3 liters can not be turned over. In the same way, you can cook compote from cherries without bones.

Cherry in its own juice

Natural cherry B. own juice It can be cooked with both bones and without them. Prepared fruits fill the banks to the top, poured the cilapped boiling cherry juice, are covered with pricked lacquered lids, installed in a container with water heated to 60-70 ° C, for sterilization.

Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 15 min. Sterilization should be conducted with a very weak boiling of water so that the juice does not pour out through the edge of the cans. At the end of the processing, the cans are sealed, turn down down the neck and cooled. Natural cherries are recommended for diabetes patients.

If the apricots can be preserved without bones, then to improve the flavor to each bank with a capacity of 0.5 liters can be put 5-8 pcs. Almond or nuclei of the bones of apricots.

Prepared apricots are placed in pure dry banks and poured hot (8085 ° C) sugar syrup. Halves of apricots preferably lay down into the cans down the cut. Sugar syrup for small fruits prepare 30% concentration (790 g of water and 340 g of sugar for 1 liter of syrup), for the fruits of medium sized - 40% (700 g of water and 470 g of sugar), for halves of apricots - 50% (610 g of water and 610 g of sugar). When filling, all the fruits should be covered with syrup, since during sterilization, the fruits are not covered with syrup. Consumption of sugar syrup per liter jar for small fruits - 380 g, for average - 395, for halves - 280 g. The filled banks are covered with covers (can be white), installed in a water saucepan, heated to 70-75 ° C, for pasteurization or sterilization.

Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 12-15 min, 3 l - 30-35 minutes. Pasteurization time at 95 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min, 3 l - 40 min. After sterilization or pasteurization, the cans are sealed, set down the neck and, if possible, is rapidly cooled to avoid softening - fruits.

Compote from peach

Wholes, peach or halves, purified from peach or halves are laid into pure dry banks (half-cut down), poured with hot sugar syrup (temperature 8085 ° C) prepared at the rate of 700 g of water and 470 g of sugar per 1 kg of fruits. Filled banks are covered with covers (can be non-tested) and installed in a water saucepan, heated to 65-75 ° C, for sterilization.

The sterilization time of the compotation of halves at 100 ° C for cans with a capacity of 0.5 l -10-12 min, 1 l - 15-20 minutes, 3 l - 35-40 minutes. If compote is cooked from whole peaches with bones, then the cans with a capacity of 0.5 liters are sterilized 15-20 minutes, 1 l - 20-25 min, 3 L -40-45 min. After processing, the cans are sealed, turn down the downside and cooled.

Compote from plums

Prepared plums are immersed in boiling water for 2-3 minutes, and then bursting skin easily removed with stainless steel knife. Plums are placed in banks and poured with hot sugar syrup (temperature 60-70 ° C) of 30% concentration (per 1 kg of draining 790 g of water and 340 g of sugar).

Filled banks are covered with covers, installed in a water saucepan, heated to 50-60 ° C, for pasteurization.

Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 20 min, 1 l - 30 min, 3 l - 40 min. After processing the jars are sealed, turn down the neck and cooled.

Plum natural

For such canned foods, dissolved dense plums are selected. Prepared fruits are placed in a colander and blanch in boiling water for 2-3 s, after which they are immersed in cold water for 1-2 minutes. Sanding plums are placed in pure dry jars, poured with boiling water, covered with covers, installed in a pan with water heated to 50-60 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 15 min, 3 l - 25 min.

After processing, the cans are sealed, turn down the downside and cooled.

Fresh apples compote

Compote is prepared from whole apples, halves and poles. The jar should be laid the fruits, the same in size, color and degree of maturity. Apples with thin skin can not be cleaned. If compote is prepared from rally, they are blanched in water heated to a temperature of 85-90 ° C, not more than 10 minutes and cooled in cold water. So that the sliced \u200b\u200bapples do not dry in air, they should be kept in a 0.1% citric acid solution (1 g of acid per 1 liter of water) or in a 2% salt solution (20 g of salts per 1 liter of water), but not More than 30-40 minutes, since many nutrients go into solution.

Sandalized apples are tightly placed in pure dry banks and poured with hot sugar syrup (temperature 80-85 ° C) 35% concentration (per 1 liter of syrup 750 g of water and 400 g of sugar). For a can, with a capacity of 1 l, you need to prepare 340 g of syrup. The filled banks are covered with covers (can be non-plated) and installed in a water saucepan, heated to a temperature of 70-75 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10-15 min, 1 l - 15-20 minutes, 3 l - 40 min. After processing, the banks are sealed, turn down down the neck and whether it is quickly cooled.

Natural apples

Apples are sorted according to the degree of maturity, wash, give water drain, a stainless steel knife is cleaned with a skin, cut on slices, removing fruits and seed nests. To avoid darkening of sliced \u200b\u200bapples, they should be stored in a 0.1% citric acid solution (1 g of acid per 1 liter of water) or a 2% salt solution (20 g of salts per 1 liter of water).

The sliced \u200b\u200bslices are washed with cold water and blanched 3-5 min in hot water at a temperature of 85-90 ° C, immediately cooled in cold water.

Sanding slices apples are laid in dry clean banks, poured with hot water (temperatures 80 ° C), are covered with boiled covers and installed in a water saucepan, heated to a temperature of 60-70 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 15 min, 3 l -25 min. At the end of processing, the cans are sealed, turn down.

Natural pears

Choose a little unworthy pears with a dense cloth. They wash them, remove the skin with a thin layer, without breaking the shape of the fruits, cut on the slices and remove the core. So that the sliced \u200b\u200bpears do not darke it, they are stored in a 0.1% citric acid solution (1 g of acid per 1 liter of water). Salves are placed in a colander, blanched in boiling water no more than 10 minutes, cooled in cold water, put into clean dry banks, poured with boiling water, citric acid are added (0.5 l to a can of 0.5 l - 0.5 g, 1 l - 1 d), covers banks with covers and placed in a water saucepan, heated to 75 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 15-20 minutes, 1 l - 2025 min, 3 l - 35 min. After processing, the cans are sealed, turn down the downside and cooled.

Natural quince

The fruits are sorted according to the degree of maturity, they wash well, cut down 1520 mm long, remove the seed socket and blanched in hot water (temperature 85 ° C) for 12-15 minutes, then cooled in cold water, give it a drain and lack the quince in Clean dry banks. Filled banks are poured with boiling water, covered with covers and installed in a pot of water heated to a temperature of 70 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 12 min, 3 l -25 min. After processing, the cans immediately seal themselves, turn down the neck and - cooled.

Compote grapes

For composses, large fruits with a dense pulp should be selected. Sorted grapes carefully cut down with the ridges, wash, give water drain and, if possible, firmly fit into clean dry cans. Filled banks are poured with sugar syrup of 30% concentration (per 1 liter of syrup 700 g of water and 300 g of sugar), heated to a temperature of 40 ° C so that the berries do not burst. For a can with a capacity of 0.5 liters, 140-150 g of sugar syrup is needed. Banks are covered with boiled covers (can be non-plated) and installed in a water saucepan heated to 40 ° C for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10-12 min, 1 l - 15 min, 3 l - 30-40 minutes. In the process of treatment do not allow rapid boiling.

After sterilization, the cans are sealed, turn down the downstairs and are quickly cooled as possible.

Compote from Ryabina

Ripe rowan is removed from the ridges, washed with cold water, placed in a colander, give a drain of water and blanch the berries, immersing colander in boiling water for 4-5 min (for ordinary rowan) or 10 minutes (for black-free), then quickly cooled with cold water. . Landshed berries are placed in an enameled pelvis or a saucepan, poured with hot sugar syrup of 40% concentration (470 g of sugar and 700 g of water per 1 kg of prepared rowan) and withstand 18-20 hours. The berries are then removed from the syrup, they are tightly laid in banks, poured with the same syrup, covered with covers and sterilized at a temperature of 100 ° C (cans with a capacity of 0.5 liters - 10 min, 1 l - 15 min). After processing, the cans are sealed with covers, turn down down the neck and cooled.

Mint Rowan with sugar

Berries are separated from ridges and fruits, wash cold water and blanched 3-5 minutes in boiling water. Then they skip them through the meat grinder first with a large grid, and then with shallow. Sugar is added to the crushed mass (1 kg per 1 kg of crushed berries) and stirred thoroughly. The mixture is put on a weak fire and boil with constant stirring 3-5 minutes to completely dissolve sugar. The hot mass is packaged in dry under-gray cans, are covered with boiled covers and installed in a saucepan with water heated to 75-80 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 15-18 min, 1 l - 2025 min. After processing, the cans are sealed and cooled without turning.

Compote Cherry Apricot

On 10 cans of the compote 0.5 liters, each is consumed by 1.6 kg of cherries, 1.6 kg of apricots, 450 g of sugar.

The prepared fruits are laid in pure banks and poured with sugar syrup of 30% concentration (340 g of sugar and 790 g of water), the temperature of which should be 80-85 ° C. About 170 g of syrup is consumed for one bank with a capacity of 0.5 liters. Filled banks are covered with lacquered boiled covers and placed in a water saucepan, heated to 60-65 ° C, for sterilization or pasteurization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min, pasteurization time at 85 ° C, respectively, 20 minutes and 25 minutes. After processing, the cans are sealed, turn down down with necklies, covered with a dense cloth and cooled.

Apple Cherry Compote

For cooking 10 cans with a capacity of 0.5 l. It is necessary: \u200b\u200bApples 2.5 kg, Cherries 1.3 kg, sugar 450 g.

Apples wash, give water drain and cut into quarters, removing the core. Cherries wash with cold water and give her a drain. Prepared apples and cherries interspersed.

they are placed in pure banks and poured hot (temperatures of 80-85 ° C) with filtered sugar syrup of 30% concentration (790 g of water and 340 g of sugar per 1 liter of syrup). On 1 bank with a capacity of 0.5 liters, 170-180 g - syrup is necessary.

Sugar syrup is prepared as follows: the required amount of water is poured into the enameled saucepan, sugar is added, the mixture is boiled with a mixture of 10-15 minutes and filtered through 3-4 layers of gauze. The filtered syrup is again brought to a boil.

Filled banks are covered with pricked lacquered lids and installed in a container with water heated to 65-70 ° C, for sterilization. Sterilization time at 100 ° C for cans with a capacity of 0.5 l - 10 min, 1 l - 15 minutes. Upon completion of processing, the banks are sealed, turn down down the neck and cooled at room temperature.

Apple-black-cormoranodin compote

On 10 cans with a capacity of 0.5 l. It is necessary: \u200b\u200bApples 2.8 kg, currants 1.1 kg and sugar 700 g.

Apples and currants wash, apples are cut on the quarter. Prepared apples and currants are tightly placed in banks and poured hot (temperatures 8085 ° C) sugar syrup of 40% concentration (700 g of water and 470 g of sugar per 1 liter of syrup). On the bank with a capacity of 0.5 liters, 170-180 g of syrup is necessary. Sugar with water is boiled until it is completely dissolved and filtered through 3-4 layers of gauze, and then again bring to a boil.

Filled banks are covered with pricked lacquered caps and sterilize or pasteurize the same as in the previous case, after which they will silent, turn over and cooled.

Marinated fruits and berries

Many fruits are excellent raw materials for marinization, that is, canning by acetic acid. The most common marination of apples, pears, plums, cherries, cherries, grapes, cisl, gooseberry and currant (black, white and red).

Marinated gooseberry

On 10 cans with a capacity of 0.5 liters, each is taken by 1.3 kg of water, 850 g of sugar and 15 g of acetic acid of 80% concentration or 200 g 6%.

For marinations, mature tight berries of medium and large sizes are taken, cleaned from the fruits, wash, give a stance of water and stick.

In clean and dry banks put the spices (3-4 peas of fragrant pepper are placed in each bank with 0.5 liters, 0.5 grams of cinnamon or one piece of broken, 2-3 pcs. Carnations), then tightly laid the berries of the gooseberry and poured Hot marinen fill at a temperature not lower than 80 ° C.

Marine fill is prepared as follows.

First boil water until the sugar is completely dissolved and filtered through 3-4 layers of gauze. The filtered syrup is brought to a boil and acetic acid is added to it.

Filled banks are covered with boiled lacquered covers and installed in a container with hot water heated to 70-80 ° C, for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min. After processing, the cans are sealed, turn over to the lids and cooled.

Marinovna cherry

For marinization, fresh, large and fleshy fruits are selected. At the bottom of dry and clean cans with a capacity of 0.5 liters, the spices are placed (3-4 peas of fragrant pepper, one piece of broken cinnamon and 2-3 pieces. Carnations), then in the cans laid cherries. At the same time prepare the marine fill. For 10 cans with a capacity of 0.5 liters, 1.2 liters of water in the enameled saucepan is poured, 820 g of sugar are added, the mixture is boiled to completely dissolve sugar and in the hot condition filtered through 3-4 layers of gauze. The filtered syrup is again brought to a boil, 17 g of acetic acid of an 80% concentration or 80 g of a table (5%) vinegar is added to it. Hot marinade (temperature 80-85 ° C) poured cherry laid in banks, cover the cans with lacquered caps and installed in a water saucepan, heated to 60-70 ° C, for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min.

At the end of the processing, the cans are sealed, turn down down the neck and cooled.

Marinic apricots

At the bottom of clean dry cans, spices (on the bank with a capacity of 1 l - 2 cinnamon sticks and 3-4 pcs. Carnations). Prepared small apricots are placed in banks as well, and large-halves. The filled jars are poured hot (70 ° C) marinate fill. For 10 cans with a capacity of 1 liters, 2.4 liters of water poured into an enameled pan and 1.1 kg of sugar is added, boiled to the complete dissolution, then the syrup is filtered, adjusted to boil and poured 500 g of 6% vinegar. The cans flooded with marinadas are covered with lacquered caps, installed in a water saucepan, heated to 50-60 ° C, for pasteurization. Pasteurization time at a temperature of 90 ° C for cans with a capacity of 1 L - 35-40 minutes. During the pasteurization period, the saucepan must be covered with a lid, and the water level in it is 3 cm below the top of the neck of the jar.

After processing, the cans are sealed, turn down the downside and cooled.

Persian pickled

For one bank with a capacity of 1 liters, 1-2 pieces of broken cinnamon are required, 3-4 pcs. Carnations.

For marinations, peaches are selected, the same in the degree of maturity, they wash them with running water, purified from fruits and peels, cut down on the grooves on halves and remove bones.

In pure dry banks laid spices, and then - halves of peaches. Filled banks are poured with hot marinade (temperature 70 ° C), covered with boiled lacquered lids and installed in a pan with water heated to 55-60 ° C, for pasteurization. Pasteurization time at 90 ° C for cans with a capacity of 0.5 l - 25-30 minutes, 1 L - 35-40 minutes. After processing, the cans immediately seal themselves, turn down down with the neck and cooled.

Plum marinated

For marinization, the plums of medium size, uniform maturity and coloring, with a dense meaty pulp, and plums of large size - with a separated bone. Selected plums wash in warm water before removing a wax fly. To prevent drain from cracking, they are blanched or punched.

At the bottom of the bank with a capacity of 0.5 liters, the spices are placed (3-4 peas of fragrant pepper, 2-3 pieces. Carnations, 1 piece of cinnamon), then the banks are tightly filled with plums. At the same time prepare the marine fill. For 10 cans with a capacity of 0.5 l, 1.4 liters of water poured into an enameled pan and 940 g of sugar are added. The mixture is boiled 10-15 minutes and hot-condition filtered through the flannel or 3-4 layer of gauze. The filtered syrup is again brought to a boil and gently poured into it 20 g of acetic acid of 80% concentration or 250-260 g of 6% vinegar. Hot marinade (no higher than 60 ° C) poured plum laid in banks. Banks are covered with boiled lacquered lids and installed in a water saucepan, heated to 50-60 ° C, for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min, 3 l - 35 min. After pasteurization, the banks are hermetically silent, turn down down the neck and whether they are quickly cooled.

Marinated apples

For marinations, apples are pickled small sizes and marinate as a whole, removing a pre-core, with or without skin, depending on the thickness of the latter. Close-size apples are cut on halves or quarters and remove the core. Prepared apples blanched in boiling water 5 minutes and immediately cooled in cold water.

In each pure and dry jar with a capacity of 0.5 liters, spices (3-4 peas of fragrant pepper, 1 piece of broken cinnamon, 2-3 pcs. Carnations). Then in the cans laid sander apples. On one bank with a capacity of 0.5 liters, 160-170 g of marinade is consumed. For - full banks poured hot marinade (temperature 80 ° C).

To prepare 1 liter of marinated fill, pour 720 g of water into an enameled pan and add 280 g of sugar. The mixture is heated and boiled 10-15 minutes, then filtered and poured into a saucepan. 12 g of acetic acid of 80% concentration is added to the resulting boiling mixture. The cans flooded with marinadas are covered with boiled lacquered caps and installed in a water saucepan, heated to a temperature of 60-70 ° C, for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 min, 1 l - 20 min. After processing the cans are sealed, turn down down with the neck and - cooled.

Washed fruits and berries

The urine of fruits and berries is not much different from the calving and the salting of vegetables. The essence of this process is that part of sugar, fruits and berries under the influence of lactic acid bacteria and yeast turns into lactic acid and alcohol, which mainly preserves clumsy fruits.

Uriced fruits have their own unique taste and aroma. This refreshing product is served cold to meat dishes and game.

Washed apples with a sheet of black currant

Apples, best of all sour and sweet, move and wash. The bottom of the shops are assessed by a layer of black currant leaves or cherry. On the leaves there are several rows of apples (cutters up). The leaf layer is put on apples, they again have several rows of apples. Thus fill the entire adhesion, covering the top layer of apples with leaves.

Pour apples specially cooked wort or sweet water. For the preparation of wort poured with rye flour with boiling water, salted, well stirred, allowed to settle and filter (on 10 liters of water to take 200 g of rye flour and 2 tbsp. Salt spoons).

For the preparation of sweet water on 10 liters of water, 400 g of sugar or 600 g of honey are taken, 3 tbsp. Spoons of salt, boiling and cooled.

Piglets with laid apples put in a cold place, poured with wort or sweet water. Apples are covered with a wooden circle on which the cargo is placed (wet stone).

In the first 3-4 days, apples will absorb a lot of moisture, so the tub is needed to fasten with wort or cold water. The fluid level during soaking and storage should be 3-4 cm above a wooden mug. After 30-40 days, apples are ready.

Washed apples and pears with dill

The barrel is fed well with boiling water, pour into the bottom of dill, put apples on it, then dill, and then apples and so alternate until the whole barrel is filled. Then plunge several grindings of the anise, close the circle and put the cargo.

At this time, so many pure water is poured into a barrel on apples, in which some sugar was dissolved (about 400 g per bucket) so that it was 2-2.5 cm above the circle. After a few days you need to add water, because it is absorbed by the fruits, and maintain the water at the same level. After 4-6 weeks, the fruits can be used. They persist in good video For a long time, if you protect them from contact with air. Water with a decrease in fruit should be cast so much so that it covers them no higher than 2-2.5 cm. If there are little water over the fruits, they begin to wander and scribble. The same can happen if the cargo is not too heavy and therefore the fruit is poorly injected, which, pop-up, black and rot.

Thus, it is possible to harvest both apples and pears.

Surium pears

Use only mature, sweet, without stony cells fruits.

10 kg pears are selected, wash in cold water, carefully wipe the wool cloth to remove the wax flare with the skin.

Prepared pears laid in banks by layers, speaking each layer with large-scale seeds - mustard. 10 kg pears put up to 500 g of mustard seeds. Filled banks are maintained during the day in a cool room. The next day, the banks pour clean drinking cold water, it is necessary to do it very carefully that the mustard seeds are mixed. Water should cover pears completely and be above fruits by 5-6 cm. Pour water should be on the one hand, in the place of its pouring at the end there is still a handful of mustard seeds. Then the banks are covered with parchment paper, tied with twine and stored in a dry, cooler place. For use, such pears are ready in 25-30 days. Surium pears must have a pleasant sweet-sourish taste.

Storage of vegetables in fresh form

Storage of fresh cabbage

Easy varieties should be taken for storage. Selected well-formed dense cochanists, discing the diseases affected by diseases or pests and damaged.

Cocheans are cleaned, folded on the floor on wooden grids with lumen of 5 cm or on shelves of racks, which are also made with lumens of 2-8 cm. Store cabbage at a temperature of 0 ° C with a deviation of ± 1 ° C.

Kochanas are better preserved if you break them down with chalk (200 g per 10 kg of cabbage).

There is another way to save cabbage in the cellar. It is advisable to put the cabbage of late varieties. During the collection and preparation for storage from Kochan, the lower leaves are removed, not a touching upper, and the leg is trimmed with a more authentic, leaving 10 cm. Cocheans are binding to the twine in pairs and preserved suspended. It is desirable that the heads do not touch each other.

If the cabbage begins to deteriorate, it is necessary to clean it up to fresh leaves, wrap paper absorbing moisture (or newspaper), and put in a box on the leg.

When overwhelming paper is changed. So cabbage is saved until May.

And here's another advice. Cabbage in winter varieties to cut in front of frosts, take tight, healthy heads, clean from the upper leaves and put several pieces into cellophane packages. The package is laying between two strips of foil or paper and spend several times on foil or paper with a hot iron so that the edges of the package are firmly glued. Bonding quality must be checked: with a slight pressing hand, the air should not go out on the package.

Packages with cabbage Store in the basement on the shelves in one layer at a temperature of 0-10 ° C.

Storage of fresh tomatoes

Tomatoes can be saved with fresh for two months if you select strong, green, healthy fruits, put them in boxes or baskets and, moving them with wood sawdresses, stored in a dry dark room at a temperature of +10 to +12 ° C.

A few days before the use, the required amount of tomatoes is transferred to a warm place, where they are rawn up at a temperature of 20 ° C.

During the storage, it is necessary to systematically check tomatoes and select mature or revealed fruits.

Storage garlic

Each head to dip in paraffin;

Burn the candle or above the gas area of \u200b\u200bthe roots;

Folded into the container layers, pour them with dry crystal sand, maintain in a dry cellar;

Fold in the 3-liter bank with layers, speaking dry salt, can be kept in room conditions.

Bulb onions

For bookmarking for long-term storage, the onions should be ripe, dry, with a well-dried scales and a thin neck, not contaminated, the same in shape and color. Bulbs are bare, contaminated and affected by diseases for this purpose are unsuitable.

Before laying on the storage of the bow carefully dried under a canopy in a ventilated place. At the same time, the bulbs finish their formation, dry shirts (scales) acquire shine and characteristic color.

The dry and sorted bow laid into the lattice boxes are installed in a cool and ventilated room, and with the onset of cold weather to be transferred to the cold storage. Here the temperature should be +1 ° C with a relative humidity of 75-85%.

Sunlight affects the shelf life and onion quality, so it is kept in a dark room.

Small bulbs (10-20 kg) can be stored in small bags suspended in a cool and dark room.

The minimum temperature for storing onion of the onion is +3 ° C. Lower temperature is invalid.

Carrots, beets, celery, parsley

For storage, selected fresh, clean, healthy roots of the same color, size and shape, without mechanical damage and not damaged by pests.

These roots moved by sand, are well stored in boxes in the cellar or a cooler room.

On the balcony, the box must be insulated.

Carrots, Parsley, Celery When the first signs appear, rotten cleaned, finely cropping and dry in the oven on the weak fire "to the crunch". Keep in glass jars with kapron covers.

Fill the bucket to half the clay and pour water to the top. In a day, mix thoroughly, merge water and pour fresh again with fresh water. So under the water layer in 2-3 cm clay is 3-4 days.

Low vegetable boxes to be protected by film, fold the carrots into several rows and pour the thickly sour cream to the clay solution mixed to the consistency. After some time, put boxes in the basement.

You can also store potatoes for the summer landing.

Beans.

So that there are no lessons appear, the beans should be stored in a conventional linen bag, previously painted in salted water; There, you must also put a few crude garlic teeth.

Horseradish

Horseradish is a perennial plant. It is recommended to dig it in the fall, in front of frosts, or early spring. It is best to take the rhizomes of two, three-year plants, older too bitter, and are coarse.

The roots are good, having at least 2-3 cm in thickness and 20-30 cm long. The surface should be smooth and bright, flesh - white.

For long-term storage of roots without leaves, placed in dry clean sand. In the box pour a layer of sand with a thickness of four fingers and laid on it rows of roots so that they do not touch each other, then fall asleep with a layer of sand thick in two fingers.

So you can make several layers. The top must be filled with a layer of sand thick four fingers.

Drying. Purified and washed roots are cut by thin slices, laid out on a baking sheet or wooden tray and put in a warm oven or oven. The drying temperature should not exceed 60-65 ° C.

The dried roots should be destroyed or grinding, pour into a glass jar and block the polyethylene lid. Before use, the desired amount of powder is poured with three parts of the cold water and leave about an hour until it fell. Then the excess water is drained, and the remaining cashaty mass is filled with vinegar or sour cream, sugar and salt to taste.

Purified and washed roots grate on a shallow grater and breed with 2% vinegar solution to consistency liquid porridge. The resulting mass should be pouring into a glass jar and roll, as when preserving fruits.

Fuck is easy to graze if you leave it overnight in cold water. There is another way. Washing the root of Khrena put in freezing Camera. As soon as the root froze - it will not grasp it.

Frost hell does not lose their taste.

Pears in syrup turn out to be the best delicacy and dessert, which not only can be simply used in food, but also prepare patty and casserole from it.

Such a delicacy will always look not only appetizing, but also original. But only in winter the pear is impossible to find, so they need to be presserved and then the jar of such a fragrant dessert will always be under hand.

To preserve pears For the winter, they can be prepared as integer and slices or even cut on the quarter. If pears in syrup will be whole, they will look great on any festive table. But the slices are still better to use as stuffing To the cake. If the pears in the syrup are closed by quarters, then do not think about how to decorate birthday cake. To cook it delicacy For the winter, like pears in syrup, you must prepare the following ingredients:

1. Pears - 1 kilogram.
2. Sugar - 500 grams.
3. Vanilla - 2 tablespoons.
4. Lemon acid - 2 grams.
5. Water -2 liter.

But not only products are required to prepare a delicious pear delicacy for the winter, it is also necessary to preserve such a dessert and dishes:

The volume of cans will depend on which pears will be used for canning. If it is a slices, then such a delicacy is approximately one and a half liters. If the pears are cut in half, then they can first be put in banks, choosing their volume. It is known that the size of the most pears After its preparation decreases.

It is worth consider responsibly and to the choice of fruits. So, the fruit for cooking should be used only high-quality. The fruits should not be any dentin or even rot. For such a canning, any varieties of pears are suitable, except for soft varieties. If a variety It is very strong, then, after all, it is better to cut a pear on lobes, and whole fruits cost to canned.

Pears also require preparation To preservation. First, they are well washed in cold water, and then cut the fruits. But it is worth doing everything carefully, so as not to damage the flesh. After that, the toothpick fruit skeins and stacked on the bottom of the pan. But they make them gently and loosely so that they do not remember. Banks are also thoroughly wash away.

EVERY bank They pour about a third with cold and clean water, but only then they are installed in a saucepan, where it will also flood with a small layer of cold water. Then this pan is placed on a slow fire and gradually bring to a boil. This whole process lasts fifteen minutes.

Preparation of such a dessert from pears begins with the fact that the sugar is first cooked syrup. To do this, sugar is added to the water and put on a small fire.

It is necessary to stir it all the solution to sugar Fully dissolved and only after that, tapping another 5 minutes, turn off. This sugar syrup is poured banks in which the prepared pre-prepared fruits have already been added. In this sugar syrup, pears are located until it is cool completely.

When they start cooling pears, they change immediately and their color. They can either beat or become translucent. After that, they are already moving to the next phase of pear conservation.

They boil them like jam, on slow fire and gradually stirring so that the excess fluid can evaporate. But the fruits should not digest Or even fall apart. As soon as in this stage, pears begin to boil, they are boiled for another 5 minutes, then disconnected and leave to cool.

The third stage of preparation of such a treat from pears requires special care and attention. First, pears again put on fire, but it should be weak. As soon as they boil, then boil no more than 5 minutes. After that, all the fruits carefully They stretch out of the pan and stacked in banks, but without a syrup. They are on time to cover with covers.

Now preparing syrup. It is prepared on slow heat, adding vanilla and citric acid. Stir syrup until all additives dissolve. Head pour syrup into banks, where the fruits have been cooled. Banks with covers are put in a saucepan, where warm water is already poured and sterilization is carried out. But it should last no more than 15 minutes. It remains to roll the cans with covers and wrapped with a towel. Leave so without turning until the banks are cooled.

1. To prepare for such a simple recipe, where you will not need to sterilize banks with finished pears in syrup, the following products will be required:
2. Pears - 1.5 kilograms.
3. Citric acid is 2 grams.
4. Water - 2 liters.
5. Sugar - 0, 5 kilograms.

The calculation of these products is given on three-liter bank Dessert from pears for the winter. The preparation method remains unchanged. The fruits are thoroughly wash, remove the core and tail. Separately prepare banks that are definitely necessary sterilize. When the banks cool down, then they need to tightly put pears and pour boiling water.

The cover with the lids are left according to the recipe for five minutes, and then drain into the pan to make syrup from it, which is just needed to pour jars with fruits. But for its preparation necessary Add sugar.

The second fill with syrup is withstanding about seven minutes and again sweet Water. With a pear aroma merges in a saucepan. As soon as the liquid starts to throw, it is worth adding citric acid into it and again pour banks and already roll with covers.

So that such pears in the syrup for the winter on this conservation recipe turned out perfect, it is necessary carefully Turn over the jar so that the lid is down. And then, carefully loyering the blanket, keep them so until completely cooled.

There are many recipes for how to preserve pears in syrup. You can, for example, add to such a recipe lemon zest or vanillin. But for such recipes perfectly fit fruit Large and solid varieties. It is desirable that they are unworthy, because when processing boiling water they will become soft. To preserve pears in syrup, the following products are needed, which are taken from the calculation to the three-liter jar:

Before you begin to preserve, it is necessary to clean the fruit of the fruit entirely, and then cut them in half. Be sure to delete tails they have I. mainwhere the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also banks that need to be well to wash and sterilize.

As soon as the products, and the capacity will be ready, then rushey Dolki. They are stacked in banks, but so that the slice was on top. When syrup is welded, then these fruits will fill them so that they are completely closed.

Banks should be filled with syrup on the most thoroughly. To give list Fruits in syrup five minutes and all mercy. Repeat such a drain three times. But only for the third time, citric acid and vanillin must be added to this syrup. Therefore, when syrup is ready, you should immediately pour them pears and immediately roll banks.

Banks with pears in syrup turn over the bottom, carefully wrapped and keeping the whole day in the kitchen at room temperature so that they can gradually cool. Only after that it is possible to store such a canned dessert in any conditions. But then then such slices will look great on any cake or will be able to come for stuffs in the pies.

If the pears are very large, then they can not even cut if preliminary, Before preparing, remove the peel from them. But it is necessary to cut it carefully, so as not to damage the pear itself and do not change its shape.

And for such a procedure, a thin knife will fit perfectly, but it should be very sharp. Then even major fruits will look like in syrup just sumptuously. In addition, so that pears are attractive species, it is necessary to take such varieties of fruits that would have a yellow color or a color with a small pink color.

When syrup is prepared, then the saucepan can be covered with a lid. This is necessary so that the fluid is quickly evaporated, otherwise the syrup will be too liquid. For the same reason, you should not take the varieties that are very juicy. By the way, citric acid can be replaced with lemon. It needs to be well rinsed, cut into circles and add to the syrup at the third stage of the preparation of syrup.

But when the fluid is spilled by banks, then there are such lemon circles first from the syrup, but only only then pour it into banks. Do not leave it for the winter, because in such banks bitterness will appear.

Cooking sugar syrup

In order for the fruits and cooked meals to be too sour or shornly sweet, they should have a certain ratio between the amount of sugar and acid. This is achieved by adding different quantities of sugar (different syrup fortress).

Usually, stronger syrups are used for preserving acidic fruits than for less acidic. So, for Cherry and Alyci, it is better to take syrup with a fortress of 60-65%, and for pear, cherries, grapes are enough 30-35%. When cooking a syrup can be calculated in advance. How much should you add sugar to water to get the required number of syrup of the required fortress.

To facilitate such calculations, you can use the data given in Table. 3.

Suppose we need to prepare 5 liters of syrup with a fortress of 40% (in 100 g of the syrup, a strength of 40% contains 40 g of sugar and 60 g of water). In tab. 3, in a row corresponding to this fortress, it is indicated that from 1 l of water when it is added to it, 667 g sugar will be 1414 cm 3 syrup.

In order to calculate how much water to take water to prepare 5 liters of syrup of the specified concentration, 5 l (or 5000 cm 3) divided by 1414

5000: 1424 \u003d 3.53 liters of water.

Since it should add 667 g of sugar to each liter of water, then the Sahara will be required by 3.53 liters

667-3,53 \u003d 2354 g

or approximately 2300-2400

The calculated amount of sugar sand can be replaced on the scales or measure in volume, knowing that it contains about 800 g.

i.e. it is necessary to measure 3 liter banks or 6 half-liter sugar sand and dissolve it in 3.5 liters of water.

Sometimes it is necessary to determine the fortress of the finished syrup, previously prepared and unused. This is applied as follows. On the scales weigh up to one gram empty glass liter cans. Then this jar is filled to edges with syrup of an unknown fortress and a temperature not higher room. The jar with syrup weighs. From this weight, the weight of empty banks is deducted and, separating the difference of 1000, the proportion of the syrup (i.e., weight in grams 1 cm 3). Then in Table. 3, in the column "share", find out the closest value of the specific gravity and in the extreme left graph - the corresponding syrup fortress corresponds to this magnitude.

Suppose that an empty bank had a weight of 441 g; Weight banks with syrup 1632. Lying from 1632 g 441 g and separating the resulting difference per 1000, we determine the proportion - 1.191. In the column "share" table. 3 The nearest less significant value is 1,179 and corresponds to 40%, and the nearest more - 1,206, corresponding to 45%. From here the fortress of our syrup can be approximately taken equal to 42% (more than 40 and less than 45%).

More precisely, the specific gravity of the syrup is determined using the hydrometer (see Fig. 18). The area consists of a sealed glass tube with a small load at the bottom and scale in the upper narrow part. If the area is immersed in the liquid, then it will swim in it, being in a vertical position. The harder, the rapid liquid, the steamometer, to a smaller depth of the depth.

To measure the specific gravity, the syrup (at room temperature) is poured into a glass cylinder with such a calculation so that the area is left for the areaometer. Then omit the range into syrup and determine which division corresponds to the level of fluid. The resulting number is a specific weight, by the magnitude of which you can always calculate the syrup fortress. Sometimes a concentration (fortress) of the syrup is directly indicated on the scale of the area. Such aometers are called saccharimeters.

Syrup cooking technique is simple. The measured amount of water is poured into a saucepan and heated. During heating, sugar sands fall asleep and stirred it with water until complete dissolution. Then the syrup is adjusted to a boil, after which it is ready to use. Since during heating, part of the water rolls out, then it can be added a little more compared with the calculated amount.

In some cases, the syrup can be muddy or slightly buried due to the fact that in water or in the sugar sand there were some impurities. Such syrup after cooking should be filtered through a cotton fabric or a gauze, folded in several layers. If, after filtration, the syrup remains frantic, artificial clarification of its egg protein can be applied. To do this, in a syrup, heated to a temperature of about 50 ° C, add a bombed egg protein. One egg squirrel is sufficient to clarify a syrup containing 20 kg of sugar. On average, 4-5 liters of syrup (i.e., only 1/4 - 1/5 protein is required for one egg. The protein is well stirred with syrup. Then the syrup is heated to a boil. At the same time, the protein is coagulated and rises up in the form of foam along with impurities. Foam is removed by noise, and the syrup is filtered. Instead of egg protein to clarify the syrup, you can use food albumin, introduced into syrup as well in very small amounts (1 g of albumin is sufficient for lightening 30-40 liters of syrup).

Ready (clarified or unrefined) syrup must be clean and transparent and have a temperature not lower than 90 °, since almost all the fruits need to be poured hot syrup.

If the entire harvested syrup was not used, it can be left until the next day in a cool place or in a refrigerator so that it does not care. Before use it is necessary to boil.

Syrups - These are sweet billets from fruit and berry juices thickened with sugar sand (share of sugar in the workpiece from 65%). At home, they can be preserved with the addition of wine or citric acid.

The preparation of sweet fruit and berry syrups is carried out by hot and cold ways. Whatever the options are chosen, an important condition is a thorough sterilization of containers. The sterility of the dishes will provide long-term preservation of the workpiece.

Regardless of the chosen recipe for creating a syrup, it should be borne in mind that the fruits for the preparation of the workpiece must be high-quality - mature, without explicit traces of damage, with a pronounced aroma and taste. In addition, it should be borne in mind that the juice of which is planned to prepare a syrup is not subject to storage, that is, it should be extremely fresh.

The range of use of fruit and berry syrups, harvested for the winter, wide. They can be used to impregnate the cortex in cakes, for the preparation of various cocktails, for the addition of ice cream and other desserts.

If you have conceived to cook and prepare fruit or berry syrup for winter, then one of step-by-step recipes From the photo in this category will help this. The exact following the detailed instructions of the illustrated pictures is the key to obtaining at the exit of the delicious workpiece.

• Syrup is mint Rowan. (Blackfolds) for the winter
• Black currant syrup for winter