Oblong, sour-sweet with a hint of astringency in the taste of dogwood berries in recent years are gaining popularity among housewives. Familiarity with the rich chemical composition and obvious health benefits make you want to stock up on a vitamin product for the winter. How to do this - read on.
Dogwood collection
Dogwood begins to ripen in late August, fully ripening in September. Given the extended fruiting, the berries are removed from the bush as they ripen - once every 4–5 days. Completely ripened fruits can easily be separated from the stem, so when harvesting it is convenient to spread the film or fabric under the branches and simply shake the bush. Unripe berries will remain on the shoots. If a few greenish fruits fall, they quickly ripen at room temperature.
Ways to save berries
The dense, fibrous structure of the pulp of the berry allows it to be frozen and dried, without loss of taste and vitamins. The main thing is to choose the right packaging, temperature and humidity conditions for storing finished products.
Did you know? The ancient Romans and Greeks cooked cornel like olives - pickled and salted.
Drying
For dried products, ripe raw materials are selected, but not soft. It is not recommended to take out the bones: the whole fruit retains the maximum amount of nutrients. You can dry in the fresh air, spreading a thin layer on a piece of fabric or paper. In this case, the process takes place in the shade, direct rays of the sun should not fall. You can dry products in an electric dryer by choosing a low temperature.
The pallets are often shifted, swapping so that all the berries evenly lose moisture and do not overdry. Experienced housewives recommend drying in the mode for drying apples. The finished product is placed in bags made of natural fabric or small cardboard boxes. Store in a dark and dry place at room temperature, shelf life - up to a year.
Important! Dried dogwood is useful for diabetics: it is a source of natural glucose, while also contributing to normal blood sugar levels.
Drying
In order to wither the dogwood, the seeds from the washed fruits are removed. The production of this type of product at the output gives two types of billets: juice and dried fruit. Prepared raw materials are covered with sugar in a proportion of 1:10. Leave for 24 hours, so that the berries let the juice. Juice after drained and rolled up for the winter.
The correct recipe involves the preparation of syrup from an equal amount of water and sugar. Pour the fruits with hot syrup, leaving for 5-7 minutes. for impregnation. Then the syrup needs to be drained without residue, and the fruits laid out on a baking sheet. The raw materials are dried in two stages: 20 minutes each. at a temperature of + 70 ° C, with an interval of half an hour. Store in glass jars with a sealed lid for about a month.
Freezing
Both soft and hard raw materials are suitable for freezing. The berries are sorted, vegetable debris removed, washed under running water. Before freezing, they must be thoroughly dried, sorted separately, hard and soft. Finished solid raw materials are laid out in batches in bags, in a thin layer. Be sure to squeeze out all the air from polyethylene. Soft overripe berries are mashed on a metal sieve.
Such an approach will help save time on removing bones: they will remain on the sieve, and the flesh will seep into the dishes placed under the sieve. Freeze in small portions in food containers or ice molds. Mashed potatoes can later be used to make desserts, compote, smoothie, quick jam. At a temperature of –18 ° C, whole dogwood is stored for about 9 months, and mashed potatoes are suitable for up to 4 months.
Video: how to freeze dogwood for the winter
Recipes for the winter
Juicy dogwood for the winter can be prepared according to many recipes: drinks, jams, jellies. Store preservation in the cellar or pantry.
Jam
A simple recipe with a bone
s cans of 1 l6 h
lemon acid
0.5 tsp
Nutritional value per 100 g:
- Sort the berries, wash, and discard in a colander.
- While the water is flowing, prepare the syrup. Pour water into the stewpan and pour sugar, bring to a boil, stirring constantly, remove the foam with a slotted spoon.
- The syrup should boil for 3 minutes, then citric acid is added.
- Pour the berries with the prepared syrup and leave for 5 hours to soak them.
- After time, put the product on fire, let it boil and boil over low heat for 10 minutes.
- Transfer the jam into sterile jars and roll up.
Seedless jam
2 cans of 1 liter each 60 min
Nutritional value per 100 g:
- Wash and dried berries, remove seeds, cover with sugar and leave for 10 hours, stirring the mixture from time to time.
- When the juice is let out, place on a small fire and, bringing to a boil, boil for 8 minutes.
- Allow the mixture to cool completely and repeat the procedure.
- Then hot pour jam into jars and roll up.
Jelly
1 liter can 40 min
Nutritional value per 100 g:
- Pour the prepared fruits in water in a saucepan, bring to a boil and allow to boil for 10 minutes. over low heat.
- When ready, the broth is filtered, the pulp is removed to the side.
- Dogwood liquid (it will turn out approximately 250 ml) is drained back, sugar is added, placed on a small fire.
- Cook until thick, stirring constantly, as a lot of foam is formed.
- After boiling, the mass is boiled for 10-15 minutes.
- Hot jelly is poured into a container and rolled up.
- The mass in hot form will be liquid, but as it cools down, it will take the desired consistency.
Important! The remaining pulp does not need to be thrown away - you can make mashed potatoes, marmalade or pastille from it.
Jam
2 cans of 1 l1 h 10 min
Nutritional value per 100 g:
- Sorted and washed berries are placed in a pan with a thick non-stick bottom. Cook after boiling over low heat for 40 minutes, until softened.
- Then the fruits are hot mashed on a puree, remove the seeds.
- They are placed in a saucepan, covered with sugar and boiled for 15 minutes, stirring regularly and removing the foam.
- Jam is poured into prepared clean cans and rolled up.
Compote
3 cans of 1 l50 min
Nutritional value per 100 g:
- Pour berries into a jar and pour boiling water “on the shoulders” with pre-prepared boiling water. Let stand for 20 minutes.
- Pour water into a pan, boil again and pour for 15 minutes.
- Pour sugar, roll the lid.
- Turn the container over, leave to cool.
- After cooling, put into storage. Compote will get a ruby color in 3-4 days.
Wine
Knead the fruits, remove the seeds. For 1 kg of berries, a syrup is prepared from 200 g of sugar and 1 liter of water. Dogwood is poured with sweet liquid, wine yeast (10 g) is added and left for 2 days. Yeast must be taken wine, not baking, otherwise it will turn out not wine, but mash. After the raw materials are filtered and added more syrup.
Did you know? In the leather industry, tannins extracted from green parts of dogwood are used to process delicate material. They give the skin a gray-green tint.
The second option is prepared from 3 liters of water and 1 kg of sugar. Spilled and clogged containers are cleaned in a dry and dark place for another 2 days. Then filter and pour into containers. The taste is obtained with a slight sourness and a pleasant, tickling palate, astringency.
Delicious berry can be an ingredient in a large number of winter preparations and freshly prepared dishes. In winter, in the absence of fresh fruit, frozen, dried or dried dogwood will serve as a source of vitamins and other beneficial substances.
