All of these berries, especially blackcurrant contain large amounts of pectic substances that hold water. Therefore, even from well-crushed currant very badly squeezed juice. Increase yield of juice can be pre-heating the berries to 70-80 ° C. The juice can also be obtained by sokovarki. This currants are sorted out, removing the green, immature, spoiled berries and ridges bunches. Washed in running water. When the water stechet, currants slightly shifted in enamelware and lay in sokovarku. When extraction of juice press or auger juicer to add currants washed clean water (1 cup per 1 kg of currants) and set on fire. The mixture is heated, stirring constantly until the berries until the skin begins to burst. Lightly chill and have a lot of hot pressed. Remaining cake after pressing contains many useful substances, especially as it remains part (about 2 / 5) juice, which makes it possible to use it for making jam. The resulting juice is brought to a boil and pour. This juice is concentrated, so it is used as intermediate products for cooking in winter juice with sugar (canned juice mixed with sugar syrup), various drinks, blended juices, etc. At 10 liters of juice consume 20-24 kg of raw materials, 10 liters juice from the vine - 28 kg of berries. Juice and sugar. They take fresh berries, clean them from the peduncle, wash, dry with a dry, poured into a bottle with a capacity of 1 to 10 l as follows: a layer of berries, sugar layer, and so on several occasions up to the top (top layer should be sugar). To better berries mixed with sugar after each addition of sugar bottle thoroughly shaken. Neck bottles tightly closed with a sterile cotton swab by wrapping it with gauze or a clean piece of cloth. Bottle with berries can be stored in a room. She put in a dark place or refrigerator. When the first signs podbrazhivaniya be spiked with sugar until not completely stop the process of fermentation. The juice is drained and stored in the refrigerator. Obtained in this way preserves the quality of the juice of fresh berries, their aroma. Berries can be used for jelly. 1 kg berries spend 1,5 kg of sugar
Sunday, December 27, 2009
Juice from black, red and white currant, gooseberry, lemongrass
All of these berries, especially blackcurrant contain large amounts of pectic substances that hold water. Therefore, even from well-crushed currant very badly squeezed juice. Increase yield of juice can be pre-heating the berries to 70-80 ° C. The juice can also be obtained by sokovarki. This currants are sorted out, removing the green, immature, spoiled berries and ridges bunches. Washed in running water. When the water stechet, currants slightly shifted in enamelware and lay in sokovarku. When extraction of juice press or auger juicer to add currants washed clean water (1 cup per 1 kg of currants) and set on fire. The mixture is heated, stirring constantly until the berries until the skin begins to burst. Lightly chill and have a lot of hot pressed. Remaining cake after pressing contains many useful substances, especially as it remains part (about 2 / 5) juice, which makes it possible to use it for making jam. The resulting juice is brought to a boil and pour. This juice is concentrated, so it is used as intermediate products for cooking in winter juice with sugar (canned juice mixed with sugar syrup), various drinks, blended juices, etc. At 10 liters of juice consume 20-24 kg of raw materials, 10 liters juice from the vine - 28 kg of berries. Juice and sugar. They take fresh berries, clean them from the peduncle, wash, dry with a dry, poured into a bottle with a capacity of 1 to 10 l as follows: a layer of berries, sugar layer, and so on several occasions up to the top (top layer should be sugar). To better berries mixed with sugar after each addition of sugar bottle thoroughly shaken. Neck bottles tightly closed with a sterile cotton swab by wrapping it with gauze or a clean piece of cloth. Bottle with berries can be stored in a room. She put in a dark place or refrigerator. When the first signs podbrazhivaniya be spiked with sugar until not completely stop the process of fermentation. The juice is drained and stored in the refrigerator. Obtained in this way preserves the quality of the juice of fresh berries, their aroma. Berries can be used for jelly. 1 kg berries spend 1,5 kg of sugar
