How to store berries
Fresh tasty blackberry berries are stored for several months in a cool place without losing their medicinal properties. Possessing antimicrobial effect, chokeberry and preparations for the winter from it become a real healer in the middle of winter.
They can be dried at a temperature of 60 ° C, frozen, made jam, preserves, juices from them.
The fruits must be prepared before processing: rinse with running water, sort by size, remove crumpled, damaged berries, separate the berries from the shields. Those who have black chokeberry have probably done winter harvesting from it more than once. We will share useful and delicious recipes.
Juices and compotes
NATURAL JUICE. The berries are washed in brushes, separated from the stalks, and crushed in a meat grinder. Transfer to an enamel pan, adding half a glass of water for each kilogram of mass, heat in a water bath at 60 ° C for ten minutes. This promotes better juice yield and the transfer of biologically active substances into juice. The juice is squeezed out with a juicer, heated to 80-85 ° C and pasteurized in small jars at a temperature of 85 ° C (half-liter jars – 10 minutes, liter jars – 12-15 minutes). The juice can be preserved using the hot filling method: boil for three minutes, pour into sterilized glass jars with a volume of 23 l, roll up and put the lid down until completely cooled.
The cake remaining after squeezing the juice contains many more useful substances. It is poured with warm boiled water, insisted, stirring occasionally, for three to four hours and squeezed again. You can also use the cake for jelly, adding apples or lemon. Sugar can be added to improve the taste of canned juice (50 g per liter of juice) or apple juice (per liter of chokeberry juice – 0,5 l apple juice), or sea buckthorn juice.
JAM SOUTH NIGHT. Blanch the prepared berries in boiling water for two minutes, transfer to boiling sugar syrup, hold on low heat for five to seven minutes, remove from heat and stand for eight hours, then cook until tender. In the finished jam, the fruits do not float up, but are evenly distributed in the syrup. A drop of syrup poured onto a saucer retains its shape without spreading. Add citric acid at the end of cooking.
You will need: 1 kg fruits, 1 kg sugar, 1 glass of water, 1 g citric acid or 1/3 part lemon.
Transfer the finished jam to clean glass jars, cover with gauze, on the second day, close with plastic lids. Store in a cool place.
BLACK FRUIT COMPOTE. Blanch the prepared berries at a temperature of 90-95 ° С for 2-3 minutes, put them in jars up to their shoulders and pour hot (80-85 ° С) sugar syrup and stand for 2 to 6 hours. Pasteurize at a temperature of 95 ° C: half-liter cans for 15-20 minutes, liter cans for 20-25 minutes.
Filling composition: on 1 l water – 500-700 g Sahara.
This recipe is improved by using sweetened apple juice (250-350 g sugar on 1 ljuice). Chokeberry fruits with apple juice are softer, softer and more harmonious in taste. You can cook homemade products such as assorted compotes (chokeberry with apples, sea buckthorn, pear), but in this case, there should be no more than 15% of mountain ash.
BLACK ROWAN COMPOTE. Separate the rowan berries from the shields, wash and soak for 2-3 days, periodically changing the water. Then transfer to jars and pour over hot sugar syrup, add 3 -4 gcitric acid. Sterilize in boiling water: 1 liter jars 25 min.
Filling composition: on 1 liter water – 400-600 g sugar, 3 – 4 g citric acid.
COMPOTE WITH FRUIT AND BERRY SYRUP WITHOUT SUGAR. Soak prepared rowan berries for 2-3 days, periodically changing the water. Put the fruits in jars and pour over boiling red, black currant or apple juice. Sterilize in boiling water: half-liter cans – 15 minutes, liter cans – 25 minutes.
Even inexperienced housewives can easily make such homework.
BLACK ROWAN JAM. Pour blanched and chilled berries with boiling syrup, bring to a boil and cook until tender. On the1 kg chokeberry – 1 kg Sahara, 0,5 l water.
BLACK FRUIT ROWAN JAM, COOKED IN A SKIER. Put in a pressure cooker a cleanly washed cherry leaf, berries, half of the sugar and add water. Close the lid of the pressure cooker, put on fire and from the moment of boiling (the pressure cooker sizzles) cook for 10 minutes. Cool the pressure cooker so that you can open the lid, transfer the jam to the cooking bowl, remove the cherry leaf, add the other half of the sugar, stir and cook until boiling until tender (about 20 minutes).
On the 1 kg black chokeberry berries – 1.2KG Sahara, 50 g cherry leaf, 400 g water.
BLACK ROWAN JAM WITH APPLES. (Method 1). Blanch the prepared berries and cut apples peeled from the skin and core in boiling water for 3 – 5 minutes. Cool, put in a cooking bowl, pour sugar syrup and cook in 2-3 doses until tender.
On the 0.5KG chokeberry – 0.5KG apples, 1.3KG Sahara, 0,5 l water.
BLACK ROWAN JAM WITH APPLES. (Method 2). Blanch the prepared berries in boiling water for 3-5 minutes, cool, drain and put in a cooking bowl. From two glasses of water and500 gsugar, make a syrup and pour them over the berries. Bring to a boil, simmer for 3-4 minutes. and leave for 8-10 hours. Bring the berries to a boil again, add sugar and cook until tender.
Cut the apples into slices, peel and core, blanch for 8-10 minutes, without boiling. In 15-20 minutes. before the end of cooking, put the apples in the jam. To mix the apples evenly, shake the bowl from time to time in a circular motion. At the end of cooking, add citric acid and vanilla sugar or cinnamon to the jam.
On the 1 kg berries – 300 g apples, 1.5KG sugar, 2 glasses of water, 5-7 g citric acid, vanillin or cinnamon.
Jams and marinades
JAM FROM BLACK ROWAN AND JAPANESE QUINCES. Cook the prepared chokeberry berries until completely boiled in a small amount of water. Add sugar and cook for 5-10 minutes. Put the sliced pieces of Japanese quince in the boiled mass and cook the jam until tender: it thickens and the fruits of the Japanese quince become transparent. Place the hot jam in sterilized jars.
On the 1 kg chokeberry – 0,4 kg Japanese quince, 1-1.6KG Sahara, 0.2 l water.
ROWAN MARINADE. Cooked sweet without vinegar. It is better to take the fruits of chokeberry with apples (assorted) for the marinade. The fruits placed in jars are poured with hot marinade filling up to their shoulders, kept for 4-6 hours, then pasteurized at a temperature of 85-90 ° C for 15 minutes, hermetically sealed.
Filling composition: on 1 l water – 670 gsugar, 3-4 pcs. allspice, 1 – 2 pcs. cloves and cinnamon, bring to a boil.