How to close billets from gooseberries for the winter - photo recipes
Traditionally in Russia from gooseberries did a variety of preparations, most often they cooked unmatched jam.
Nowadays, recipes of gooseberry compotes, jelly, marmalade and jam, which are not just very tasty, but also very useful, are very popular. Gooseberries are also pickled.
What berries to use for harvesting?
Gooseberries are considered a very valuable shrub, which in the people is often called northern grapes. The berries on it completely ripen in July.
There are different varieties of gooseberry, but even onbush of a separate variety are often berries of different colors: green, pink with stripes, purple, red and almost black. In this case, some of the berries grow to a fairly large size, and some remain very small.
Berries of gooseberry are a universal product, theirYou can collect in different periods of maturity and make from them all kinds of blanks for the winter. The maturity of gooseberries depends on which preform should be preferred. Of course, it is most useful to use gooseberries in fresh form.
For this purpose, ripe berries are best. But the recipes of blanks from gooseberries most often suggest the use of unripe gooseberry. In particular, it produces excellent compotes. Half-ripe gooseberry is perfect for making jams, and ripe berries are used for making juice.
How to properly process gooseberries for sunning?
Correct processing of berries of gooseberryis a rather difficult and painstaking process. The easiest way is to find good recipes with a photo and boil jam or marinade from gooseberries. In any case, the berries must first be sorted, selecting all the spoiled and inappropriate to a certain degree of maturity, then rinsed and must be cleaned, removing sepals and stems from them.
Many blanks from gooseberry, especially suchlike jam, jelly, marmalade and many jam recipes require the removal of bones from the berries. To perform this procedure, it is necessary to cut a partial or full incision of the berries with a knife, and then, using a wire loop or a regular pin, remove the seeds. After that, the berries should be washed again.
Which is better: a sweet assortment or a unique solo?
In most cases, it is difficult to prepare goodbillet only from berries of gooseberry. Therefore, many recipes, in particular, compotes recommend using them together with other fruits or berries. The most common options are such compotes of assorted assortment, when to 2 parts of gooseberry is added:
- 2 parts of summer apples and 1 part of raspberry (or black currant, strawberry, cherry);
- 1 part drain with bones;
- 1 part plums with pits, summer apples and cherries.
Gooseberries can be harvested for the winter and withoutSahara. For this purpose, slightly unripe berries are best suited, which are punctured with a pointed knitting needle in several places, and then placed in cans, poured hot boiled water and pasteurized at a temperature of 85 degrees (15 minutes liter cans, 30 minutes three-liter).
To make good berries from gooseberriesweakly acidic marinade, it is necessary to seal it sealed and to be pasteurized. To prepare the filling, use only enamel or wooden utensils.
Salt and sugar, in the amount specified in the recipe,first pour a small volume of water, and then heated until complete dissolution. After that, add the remaining water to the required volume, bring to a boil, filter and add the required amount of vinegar.
Low-acid pickled gooseberry is used inall kinds of salads or served as an independent dish. Many recipes for preparing garnished billet preparations are fairly simple, and the benefits of these berries are enormous.
Author: Katerina Sergeenko
