For processing fruits are suitable only well-matured and healthy without any signs of spoilage. They are carefully cleaned, cut into 4.6 parts by hand squeeze or press on the juicer (in this case is crushed to 12-16 parts), filtered through gauze, quickly heated to 80-85 ° C, poured into a prepared container and hermetically sealed. For 1 liter of juice spends 1.6 kg of fruit.
GARNET
To prepare the juice is used only mature, yarkookrashennye not moldy grenades. Washed fruit cut 2-4 pieces and pressed (better to use a manual press). The resulting first portion of the juice is filtered, pasteurized at a temperature of 80-85 ° C and poured into banks, followed by sealing. The remaining cake can add water, heat and molded. The second portion of juice is used for Kiselev, sauces, etc. The 1 liter of juice cost 2 kg of pomegranates.
Acute pomegranate juice. Well matured grenades cut into 4 pieces, squeezed juice, heated to 70-80 ° C, add chopped green coriander, grated garlic, salt and pepper, bring to a boil and boil for 2-3 minutes. Pour boiling in the prepared jars, roll their. Use as a seasoning for meat and fish dishes. For 1 liter of juice spends 1,5 kg garnets, 75 g of green coriander (cilantro), 6 cloves garlic, 15 g of salt and 2.5 g of red pepper.
GARNET
To prepare the juice is used only mature, yarkookrashennye not moldy grenades. Washed fruit cut 2-4 pieces and pressed (better to use a manual press). The resulting first portion of the juice is filtered, pasteurized at a temperature of 80-85 ° C and poured into banks, followed by sealing. The remaining cake can add water, heat and molded. The second portion of juice is used for Kiselev, sauces, etc. The 1 liter of juice cost 2 kg of pomegranates.
Acute pomegranate juice. Well matured grenades cut into 4 pieces, squeezed juice, heated to 70-80 ° C, add chopped green coriander, grated garlic, salt and pepper, bring to a boil and boil for 2-3 minutes. Pour boiling in the prepared jars, roll their. Use as a seasoning for meat and fish dishes. For 1 liter of juice spends 1,5 kg garnets, 75 g of green coriander (cilantro), 6 cloves garlic, 15 g of salt and 2.5 g of red pepper.
