Compote from the thorn: different ways of cooking
Lovers of all kinds of blanks will certainly appreciate the compote of the turn. Who would have guessed that this salicy berry produces a healthy drink with excellent taste and rich color.
Blackthorn is a wild shrub thatis famous for its rich vitamin composition. As a medicinal raw material all its parts are used, except for wood only. In the collection are inflorescences, leaves, fruits, roots and bark. In this case, the berries can be dried, wiped with sugar or cook jelly, jam, jam, compote from the turn. Collect only the fully ripened fruits, not spoiled by rot and pests.
They are washed, cleaned of various impurities and sickberries, dried. Now the harvest can be sent for storage in the freezer or used for harvesting for the winter. However, for the preparation of compotes take fresh berries or slightly frozen. Consider 3 ways to make compote from a turn.
1. Freshly picked thorn blanched in boiling water for 4-5 minutes. Then necessarily cool the berries in cold water. After that, the fruits are laid out on clean cans and poured already pre-cooked hot sugar syrup. To make syrup we need 400-500 g of granulated sugar per 1 liter of water.
Full cans are covered with capron cap andmaintained for 3 minutes. The syrup is poured into a saucepan and boiled again. The hot sweet liquid is poured over cans and clogged with tin lids, inverted and left in the heat until completely cooled. If it is supposed that the compote from the turn will be stored for a long time, then the boiling procedure should be repeated for the third time before the banks are rolled up.
2. Of frozen berries, you can also prepare a delicious compote of thorn, which can be stored all winter. First, boil the syrup from the proportion of 1 kg of sugar per 1 liter of water. Here, in a colander, the berries are dropped for 3 minutes. Then the turn is taken out of the syrup, allowed to cool, and then lays the cans on the shoulders. Pour out the sugar syrup, not letting it cool down, cover the jars with cans and pasteurize them for a couple. For half-liter cans last 15 minutes, for liter - 20 minutes, large tanks warm up for 25 minutes.
3. Fresh fruits are blanched (heated) in boiling syrup (400 g of sand is dissolved in 1 liter of water) for 3 minutes. Take out the berries, cool cool water, put in jars. Syrup, which blanched the turn, is not drained, but boiled again and they are poured fruit. The pieces are clogged and pasteurized as described in Method 2.
The listed methods are good for blanks, thus the concentrated and very sweet drink turns out. But there are other ways to make a turn. Recipes are not too sweet compote:
1. Fruits are washed, put in a pan with water. Add sugar at the rate of 1 glass per 2 liters of water. Brew, cool and everything! You can drink a compote, but it is not recommended to store it.
2. Clean jars fill with fruit by 1 third. Pour boiling water, cover with lids and allow to cool for an hour. Then the water is poured into a container, sugar is added (300 g per 3 liters of water), boiled and refilled in cans. It turns out a bright tasty compote, which you can drink right away or leave for storage.