The first method. Sokovarke in fruit softening, as in obtaining clarified juice. Squash from the colander shifted into the hopper auger juicers.
Marcus, formed during the extraction of juice and puree, repeatedly rubbed through a sieve. Remnants discarded. All puree is mixed with juice, separated from the sokovarki, and with sugar syrup to obtain a soft consistency. In juices baby food add syrup - 100 g of syrup per 1 kg of potatoes - a mixture of juice (for syrup 40 grams of sugar and 1 / 4 cup water). In the beverages of liquor can be increased to 150-200 g per 1 kg of potatoes - juice mixture. The concentration of sugar in it is reduced to 20-30%. Instead of sugar syrup to the sauce - a mixture of juice, you can add apple juice (about 150 ml per 1 kg of mixture), and sugar - 40-50 g per 1 liter of the mixture. Using the resulting mash, you can cook and other blended juices.
Second method. The fruit is cleaned from the skin and core (seed nests), cut into pieces the size of 10-15 mm, is placed in sokovarku and soften, as in obtaining clarified juice. The fruit must be completely softened, become a solid "air" mass with temperature 80-85 ° C. While the resulting solid mass (mashed potatoes) is not cooled, it is poured into sterilized glass jars, which are closed with metal lids and leave for storage. In the winter of mashed potatoes prepared juice with pulp and sugar, as the first method. The juice can be obtained from freshly prepared mashed potatoes in the same way.
Marcus, formed during the extraction of juice and puree, repeatedly rubbed through a sieve. Remnants discarded. All puree is mixed with juice, separated from the sokovarki, and with sugar syrup to obtain a soft consistency. In juices baby food add syrup - 100 g of syrup per 1 kg of potatoes - a mixture of juice (for syrup 40 grams of sugar and 1 / 4 cup water). In the beverages of liquor can be increased to 150-200 g per 1 kg of potatoes - juice mixture. The concentration of sugar in it is reduced to 20-30%. Instead of sugar syrup to the sauce - a mixture of juice, you can add apple juice (about 150 ml per 1 kg of mixture), and sugar - 40-50 g per 1 liter of the mixture. Using the resulting mash, you can cook and other blended juices.
Second method. The fruit is cleaned from the skin and core (seed nests), cut into pieces the size of 10-15 mm, is placed in sokovarku and soften, as in obtaining clarified juice. The fruit must be completely softened, become a solid "air" mass with temperature 80-85 ° C. While the resulting solid mass (mashed potatoes) is not cooled, it is poured into sterilized glass jars, which are closed with metal lids and leave for storage. In the winter of mashed potatoes prepared juice with pulp and sugar, as the first method. The juice can be obtained from freshly prepared mashed potatoes in the same way.
