How to cook Kalina for winter


How to cook Kalina for winter

There are quite a few ways to prepare viburnum for the winter with the preservation of the healing and flavor properties of the berry. Fruits use fresh or dried, and also recycle, making all sorts of blanks. There are many recipes for the preparation of diet food using high-valued berries. We give some of them.





1
How to dry the fruits of viburnum

Collect Kalina for drying in dry weather. The brushes are slightly rolling on a draft under a canopy. Finally dried in the oven. Temperature should not be higher than 50-60 ° C. In order for the berries not burned, they do not forget to stir, and the furnace is disconnected every 20 minutes.


Store drying in paper bags, in plastic bottles or glass containers under the covers. Control so that the fruits do not start the food mole.



2
Frozen Vibina

In the food fresh fruits of viburnum are used after the first tarnings. Then they lose bitterness and acquire a pleasant taste. Selected berries wash, dry, lay out in the packaging and put in the refrigerator for a day. After pre-cooling, sent for finishing freezing to the freezer. Ice cream berries are widely used:

  • for cooking compote
  • drinks with honey, soul
  • as filling for pies
  • add to tea
  • for kissel and strong tinctures T.P.

Not only berries are frozen, but also Kalina's juice.

3
Brushes with berries

The fruits of viburnum are collected in large brushes, they are harvested in September-October, if they are intended for processing or consuming in a fresh form. The bunches are conveniently binding to bundles and store in a cool place, often for these purposes the attic or unheard premises use. Berries can be saved until spring. As need cut brushes.


4
Raw viburnum jam

Breastings are trying, as little as possible heat treatment and often make, so-called, raw jam.

Cooking:

  1. Dostered berries are washed with water and squeeze juice.
  2. In enameled dishes, juice stirred with sugar in proportion 1: 2
  3. Heat on low heat so that sugar completely dissolved.
  4. Spilled in glass jars and sent to a cool place before use.

5
Valina with sugar

In sugar, the taste of viburnum improves, and all useful substances are saved. There are several ways of sweet blanks, for lazy:

Kalina, flew with sugar

  1. Take 1 kg of viburnum and 1 kg of sugar and grind in Kashitz by a blender (can with a pinch or meat grinder), if you do not prevent a bitter taste of a berry puree.
  2. To improve taste, you can remove the bones and the peel by skipping a puree through a large sieve.

Sugar Valina

  1. Burnt and slightly dried berries, and sugar (1: 1).
  2. A layer of berries and a sugar layer is poured into a clean jar and so before the top.
  3. The fruit of the sugar layer (1-2 cm) is falling asleep.
  4. Store in a cool place.

Kalina Zazachenna

  1. 1 kg of viburnum berries is mixed in a bowl with 1 tbsp. A spoon with a riding starch and a glass of sugar powder.
  2. Laying berries on a flat surface in one layer, you can use a baking sheet or a large cutting board.
  3. Leave the day sugar and shift in the packaging (banks, troughs, paper bags).

6
Jelly from Kalina

In Kalina, there is enough pectin, so the jelly gets thick and beautiful. Per 1 kg of viburnum berries - 1 kg of sugar and 2 glasses of water.

Cooking:

  1. Kalina is poured with water and cook for several minutes so that it becomes softer, and the bitterness passed into the water
  2. The liquid is neatly drained and again poured 2 tbsp. new portion of hot water
  3. The resulting puree rubbed through rare sieve and sugar is added.
  4. Welcome puree for about an hour (if you do not like the smell of berries, add a bit of cinnamon, fig feed or vanilla)
  5. The resulting jelly decompose by banks

7
Sea buckthorn jelly with viburnum juice

For cooking jelly, you must have:

  • 1 l sea buckthorn juice
  • 150 g of viburnum juice
  • 20 g gelatin
  • 0.7-1 kg of sugar

Cooking:

  1. Previously in the water soak gelatin (for 6 hours)
  2. Mix two juice and well swollen gelatin (agar-agar)
  3. The mixture is heated and add sugar
  4. Boil (about 30 minutes) to 1/3 of the initial volume
  5. Cool and bottled in forms



8
Compote from viburnum and apples

For the preparation of a compote on a 3 l can you need to have:

  • 1 tbsp. Berry
  • 400 g of apples
  • 1.5 tbsp. Sahara
  • 2 liters of water

  1. Apples are well grinding
  2. Good chopped apples with berries viburnum and cope in sugar syrup
  3. Add water and bring to boiling
  4. Transfix compote to the jar and clog, stored in a cool place.

9
Paving "Kalinovka"

Need to have:

  • 1 tbsp. Juice Kalina
  • 150 g of sugar
  • 1 l vodka or moonshine
  • 1 tbsp. boiled water.

V  three-liter bank Mix all products, shake and  constorenot  less  2  daysServed  to  festive  table.

It should be noted that the fruits of viburnum contain a large amount of vitamin C to 120 mg%, as well as useful pectins 0.4%, tanning, tannic substances 0.35%, organic acids from 2-2.5%. Valiny seeds contain up to 25% of fats. In winter, the berries of Valina not only diversify your table with delicious dishes, but also will strengthen health.




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