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Sugar-free Blanks For Future Use
Sugar-free Blanks For Future Use

Video: Sugar-free Blanks For Future Use

Video: Sugar-free Blanks For Future Use
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Juice storage

How to store bottled sugarless juices? The essence of the technology is as follows. A circle of soft rubber is placed on the neck of a bottle with hot juice from a juicer. It is covered with a plastic napkin, which is tightly crushed with your hands on the bottleneck. Then it is fixed in three yarns with a rubber ring cut from the bicycle tube. The napkin is then pulled down by the ends.

Pre-empty bottles and rubber circles are boiled, and plastic napkins are scalded with boiling water. To make it easier to fix the napkin, the elastic is thrown over the bottle and stretched, and then two yarns are made. Pads with a diameter slightly larger than the diameter of the bottleneck are cut from a rubber band that can be purchased at the pharmacy. For napkins, you can use medium density plastic wrap. I want to dwell separately on the preparation of such a useful juice as sea buckthorn. First, you need to squeeze the juice from the berries with a manual juicer or crush it with a crush through cheesecloth (sieve). Pour the juice into sterile half-liter or liter jars, put in water and pasteurize for 10-15 minutes at 85-90 ° C (check with a thermometer), then roll up. You can cook sea buckthorn juice with apple juice (0.2: 0.8 l). Warm up the juice to 85-90 ° С,quickly pour into prepared jars (bottles) to the very top and roll up.


In the old days, jam was cooked without honey, evaporating the berries to a thickness for 5-6 hours. They did it without an open fire, firing a Russian stove. It is known that it "holds" a fairly high temperature for several hours. Now, alas, these ancient wonderful ovens are rare. There are only ovens in which, according to an old recipe, you can also cook jam, only in a few steps. First, the berry is evaporated so that it decreases in volume by 2-3 times on the stove in a saucepan over low heat. Then they continue to evaporate already in the oven to the required consistency - so that the mass decreases by 6-10 times, depending on the sugar content of the berry. For example, strawberries - 6 times, currants - 7 times, raspberries - 8 times, gooseberries - 9 times.

Berries in their own juice

Black currant. Select a large berry. Pour 50 g of water or juice at the bottom of an enamel pot per 1 kg of berries. Stirring continuously, bring to a boil over low heat. Transfer to sterile jars and roll up.

Gooseberry. Place large and ripe gooseberries in an enamel bowl. For 1 kg of berries, add half a glass of water and heat over low heat. When the berries are juiced, stop heating. Fill hot sterile jars and sterilize 1 liter jars for 20 minutes.

Cherry. Heat seedless berries over low heat until they are covered with juice. Fill the jars with hot cherries. Sterilize: 0.5 l cans - 10-12 minutes; 1 liter - 13-15 minutes; 3 liters - 30 minutes. Roll up.

Blueberries. Fill a 0.5 liter jar with washed berries and crush them with a crush. Fill the remaining volume of the jar with selected large berries, shaking the contents. Close the lid and sterilize for 20-25 minutes. Roll up.

Berries (fruits) in juice

Raspberries in red currant juice. 1 kg of raspberries, 500 g of red currant juice. Raspberries are washed and transferred to a saucepan. The currants are blanched for 1 minute and rubbed through a fine sieve. The resulting juice is poured into raspberries and put on fire.

Black currants in gooseberry juice. 1 kg of currant berries, 300 g of gooseberry juice. Wash the berries and put them in a saucepan. Fill with gooseberry juice and put on fire.

Black currants in raspberry juice. 1 kg of currant berries, 500 g of raspberry juice. Wash the berries and put them in a saucepan. Wash raspberries, rub through a fine sieve. Pour berries with the resulting juice and set on fire.

Black currants in strawberry juice. Wash 1 kg of currant berries and transfer to a saucepan. Rub the strawberries (500 g) through a sieve. Pour the resulting juice with pulp into a saucepan with currants and put on fire.

Black currant in beet juice (red currant). Wash the black currant berries and put them in a saucepan. Fill with beetroot (red currant) juice and put on fire.

Irga with black currant berries. 1 kg of sirgi, 300 g of black currant berries, 300 g of water. Wash the berries, pour them into a saucepan, pour water and put on fire. According to the specified recipes, the blanks are prepared by the "hot filling" method. The mass is brought to a boil, boiled for 5 minutes and immediately poured into sterile jars, rolled up.

Apples in currant juice. For 1 kg of apples, 1 kg of black and red currants or only red currants are used. The berries should be steamed under a lid with a little juice (water). Rub the hot mass through a colander and fill the jars to half. Then put the apple slices in jars so that they are completely immersed in the juice. Sterilize in boiling water: 0.5 L cans - 25 minutes, 1-2 L cans - 30-35 minutes.

Fruit and berry puree

For its preparation, you can use unripe apples, carrion, overripe berries. Large fruits are cut into slices, the seed chambers (bone) are removed, steamed in a saucepan with a small amount of water (1 glass per 1 kg) until they are completely softened (about 10-15 minutes). Then the hot mass is quickly wiped through a colander (sieve). The resulting puree with constant stirring (so as not to burn) is boiled for 2-3 minutes and immediately sealed. The jars must be immediately turned upside down for additional sterilization of the lids. Puree is best prepared from apples, pears, quince, plums, sloe, gooseberry, currant. These fruits and berries are known to contain many pectins. The lack of them is felt in the winter-spring time. Pectins remove radioactive compounds, salts of heavy metals, toxic substances from the body. Moreover,pectins reduce cholesterol in blood vessels.

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