Fruit with a knife or a special device is cut into slices with thickness of 10-15 mm, which is then cut again in half in height. If you cut the fruit into larger pieces, they are under further heating in sokovarke will slowly heat up, and therefore slow to provide the juice, with the resulting juice will be diluted by water vapor condensation. Very small pieces quickly turned into puree, which clogs the hole colander (perforated pans) sokovarki. Access to the central pair of layers terminated because of what hampered sokootdacha and the resulting juice is diluted. At the bottom of the pot sokovarki water is heated to boiling. It placed second pot with a hole in the middle to create space with steam and collecting the juice. The second pot is inserted into the third - a colander with chopped fruit. Steam which is released from the bottom pan, heat the fruit and soften them. This fruit juice is isolated, which flows down the tube in the pan substituted. If the fruit is heated slightly, the juice will ooze and to cool quickly. We must therefore ensure that the water boiled key. To increase the temperature of boiling water, add salt. After full softening fruit sokovarku dismantled, poured the remainder of the second pan juices in the pan-collector. If the resulting juice has a temperature of not lower than 80 ° C, it immediately pour into hot, pre-sterilized cans and hermetically closed. If the juice is cooled, it is heated to 80-85 ° C and poured. Similarly, in sokovarke can get juice from other fruits and berries. From the mass remaining in the colander, cook potatoes, and from it - candy, jam, podvarku, juice with pulp. For harvesting potatoes in store it is heated to 85-90 ° C, pour into hot sterilized cans and roll their metal lids.
