Compote of raspberries for the winter - photo-recipe, how to close
July in the middle of Russia is the height of the raspberry season. Now it is necessary not only to eat plenty of fresh berries, but also to start making preparations from raspberries for the winter.
If this year you are lucky with the harvest of garden raspberries, or you just want to stock up on vitamins - the easiest way to cook raspberry from a raspberry.
How to properly close the compote of raspberries
Rinse thoroughly before preparing compotejars and steaming them over a kettle with boiling water (combine the opening of the jar with the hole in the kettle and leave for ten minutes), and the lids boil. Covers should be smooth, without deep scratches, the elastic band inside the lid should fit snugly against the neck of the jar when closing to ensure tightness.
For pasteurization, you will need a high pot. The water level in the pan should be a few centimeters below the neck of the jar so that during the boiling of water the compote does not get splashes. Read the time of pasteurization from the boiling point of the water.
In order to prepare the compote, the banks were not givencrack from below, put on the bottom of the pan folded several times a towel or a wooden circle with holes, coinciding in diameter with the pan. To close the compote you can use glass bottles, this method is perfect for compote from raspberry.
Choose a bottle with a flat bottom and a wideneck, so that it was convenient to fill raspberries for your harvest for the winter. Closure the bottle can be either pre-scalded stoppers, or rubber caps. If you use plugs, then the head with the stopper should be dipped in the heated wax or sealing wax, otherwise during storage in the raspberry compote, along with air will get germs.
Recipes of compote - general tips
Before preparing raspberry compote for the winterpick raspberries and get rid of spoiled berries. Quickly rinse raspberries in cold water and let it drain. For pasteurization, place the jar in a pan with a towel or a wooden plank on the bottom.
Raspberry compote pasteurize three minutes inboiling water. After that, the can can be removed and closed. Refrigerate in an inverted form, closing the jar with a blanket or other dense cloth, 24 hours. After 24 hours, wash the jar with warm water and put it in a cool, dark place for storage.
Blanks of raspberries - choose your recipe for raspberry compote
Recipe for raspberry compote № 1
You will need: 700 g of large raspberries, 300 grams of granulated sugar, 100 ml of water. Pre-washed raspberries layers in a jar, pouring each layer of sugar, pour on top of the cold water, put the jar in a pan, after pasteurization, close, cool and put away for storage.
Recipe for raspberry compote №2
You will need: 3 kg of large berries, 750 g of granulated sugar and 1 liter of water. Boil the water well with sugar and allow it to cool. Pre-washed raspberries fill in jars, pour with cooled syrup so that there is 1/4 of free space. Banks put in a pan, after pasteurization, close, cool and put away for storage.
Raspberry for the winter in its own juice
Another variant of the billet from raspberries, a peculiaralternative compote. You will need: 3 kg of large raspberries, 750 g of fine granulated sugar or powder. Pre-washed raspberries pour into porcelain dishes, pour sugar and leave overnight. The next day scatter raspberries on the cans, pour out the excreted juice. Banks put in a pan, after pasteurization, close, cool and put away for storage.
Billets of raspberry compote for the winter will help you to save for the future vitamins for the whole family. Which recipe you choose, a fragrant compote will please you and your guests.
Author: Katerina Sergeenko
