Recipe for preparing pears for the winter in syrup and preparation for canning. Black currant jam

Canning strawberries

For canning, select medium-sized dark red berries. They must be cleaned of impurities, rinsed with running water at low pressure, or placed in a colander and rinsed with several immersions in a container of cold water, let the water drain and cleaned.

Strawberry compote (option 1)

To prepare the compote, the prepared strawberries must be placed in an enamel bowl and filled with 65% sugar syrup.

Syrup preparation.

You need to take 860 g of sugar and 460 g of water per liter. syrup. For 1 kg of strawberries, you need 600 g of syrup.

Pour the required amount of water into an enamel pot and add sugar. Bring the mixture of sugar and water to a boil until the sugar is completely dissolved, stirring constantly and filter through several layers of cheesecloth. Heat the filtered syrup to 60 degrees, pour the berries over it and stand for 3 hours. During the aging period, part of the syrup will be absorbed into the berries, and part of the juice from the berries will turn into syrup. As a result, the berries will decrease in volume, thicken and will be less boiled. After aging, remove the berries from the syrup and place tightly in prepared jars. Pour the filled jars with hot (70 degrees) syrup in which the berries were kept, pre-boiled for 15 minutes at a syrup boiling temperature of 105 degrees. In a jar with a capacity of 0.5 liters, you can put 340 g of berries and 200 g of sugar syrup. Cover the filled jars with lacquered lids and place in a container with water heated to 70 degrees for pasteurization. Jars with a capacity of 0.5 liters are pasteurized at 85 degrees - 12 minutes, 1 liter - 15 minutes. After pasteurization, seal the jars, turn them upside down and cool quickly, but not in a draft.

Strawberry compote (option 2)

To prepare the compote, pour 50 g of sugar each on the bottom of dry sterilized jars with a capacity of 0.5 liters, put a layer of prepared berries, cover it with sugar and so, alternating layers of berries and sugar, fill the jars. Pour sugar on top with a slide 1 cm high. 120 g of sugar is consumed per jar. Cover the filled jars with gauze and let stand for 2 hours. During this time, the strawberries will release juice, the sugar will partially dissolve in it. The berries self-compact and settle. As soon as the strawberries and sugar settle flush with the top of the neck, the jars must be placed in a pot of water heated to 40 degrees for sterilization. Sterilization time at 100 degrees for 0.5 liter cans is 35 minutes. Cover the pan with a lid during processing. The water should not boil strongly, and the water level in the sterilizer should be 3 cm below the neck of the jar. After processing, seal the cans, turn them upside down and cool quickly, but not in a draft. The quality of the compote improves if it is not sterilized, but pasteurized at a temperature of 90 degrees for 65 minutes.

Strawberries in their own juice

For canning strawberries in own juice, it is necessary to sort out the strawberries, place in a colander and rinse under cold running water at low pressure, peel, place in a saucepan and leave for 40 minutes so that the water glass. Then put the prepared berries tightly in sterilized jars. A 0.5 liter jar contains 450 g of berries, and a liter jar - 800 g. When stacking, you can carefully tamp the berries with a wooden spatula. Pour the filled jars with strawberry juice. Cover the filled jars with lacquered lids and put in a container with water heated to 50 degrees and sterilize at a temperature of 100 degrees. Sterilization time for 0.5 l cans - 10 minutes, 1 l - 15 minutes. Sterilization can be replaced by pasteurization at 85 degrees. Duration of pasteurization of 0.5 liter cans - 15 minutes, 1 liter - 25 minutes. After processing, the cans are hermetically sealed, turned upside down and cooled.

Strawberries in sugar syrup

For canning, you need to sort out fresh ripe strawberries, place in a colander and rinse by immersing the colander several times in a saucepan or bucket of cold water, and then letting the water drain. Rub the prepared berries through a colander with a wooden or stainless steel spoon. Simultaneously prepare the sugar syrup.

Preparation of sugar syrup.

Sugar syrup is prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of prepared berries. Boil it for 7 minutes until the sugar is completely dissolved, filter through several layers of gauze, reheat it to a boil and immediately pour the mashed strawberry mass.

Then the strawberries with syrup must be mixed well and put to the top in hot jars. Cover each jar with a circle of parchment paper soaked in alcohol, hermetically seal with boiled lids for sterilization or pasteurization. Cool the jars at room temperature without turning. All canning operations must be done very quickly. For this, the parchment circles must be cut out in advance. Their diameter should be equal to the diameter of the neck of the can. In addition to the described sterilization method, cans can be steam sterilized.

Strawberry jam (option 1)

In order to prepare the jam, the berries must be cleaned of impurities, rinsed with running water at low pressure, or placed in a colander and rinsed with several immersions in a bowl of cold water, let the water drain, and cleaned of sepals. Place the prepared berries in an enamel bowl, sprinkle with sugar in layers (1 kg per 1 kg of prepared berries) and stand for 8 hours. After the juice appears, add water - 100 g per 1 kg of berries and put the basin on a small fire. Bring the mass to a boil, stirring often and carefully so as not to break the integrity of the berries and cook for 40 minutes. Then pack the boiling jam into well-heated glass jars with a capacity of 0.5 liters. Cover the filled cans with boiled lacquered lids, seal, turn upside down and cool.

Strawberry jam (option 2)

Syrup preparation.

The syrup is prepared at the rate of 1.2 kg of sugar and 275 g of water per 1 kg of prepared berries. The container with this mixture must be put on fire and the mixture must be boiled until the sugar is completely dissolved. Filter the finished syrup through 3 layers of cheesecloth placed in a colander.

Next, place the prepared berries in an enamel basin, pour hot (80 degrees) syrup, stand for 4 hours, then cook over low heat in three steps. The first boil lasts 30 minutes, after 2 hours, boil again for 30 minutes, stand for another 2 hours and cook until tender. If the jam is ready, a drop of syrup dipped on a saucer does not spread when it cools. Pour the finished hot jam into heated jars, cover with varnished lids, seal hermetically, turn the neck down and cool. To increase the shelf life, the jam prepared by the first and second methods can be pasteurized.

Increased shelf life.

To increase the shelf life, ready-made hot jam should be packaged in dry hot jars, covered with sterilized dry lids, put in a saucepan with water heated to 70 degrees and pasteurized at 90 degrees. Pasteurization time for 0.5 l cans - 10 minutes, 1 l - 15 minutes. Cover the pan with a lid during pasteurization. The water level in it should be 3 cm below the top of the neck of the jar. After pasteurization, the jars are hermetically sealed, turned upside down and cooled.

Canning raspberries

For canning, you should choose medium-sized dark-colored berries. Sort fresh berries, discarding unripe, dented, remove sepals and stalks. Raspberries are often infested with raspberry bug larvae (small white worms). To remove them, the berries must be placed in a basin and poured over for 10 minutes with 1% salt solution. To prepare it, take 10 g of salt per 1 liter of water. Remove larvae floating on the surface with a slotted spoon. After standing in a saline solution, rinse the berries three times with cold clean water or place in a colander and immerse them in clean water three times. Raspberry canned food should be sealed only with lacquered lids, as when using other lids, the color of the berries changes to purple.

Raspberry compote (1 way)

Place prepared raspberries in an enamel basin, pour 55% filtered sugar syrup.

Syrup preparation.

For 1 kg of berries, take 550 g of sugar and 450 g of water, heat to 60 degrees and stand for 4 hours.

After aging, remove the berries from the syrup, place them tightly in clean sterilized jars and pour hot sugar syrup heated to 95 degrees. For pouring, use sugar syrup, in which the berries were previously aged. Cover the filled jars with boiled lacquered lids and place them in a container with water heated to 90 degrees for sterilization. Sterilization time at 100 degrees for 0.5 liter cans is 10 minutes, 1 liter is 15 minutes. After processing, the cans are hermetically sealed, turned upside down and cooled.

Raspberry compote (2 way)

Put the prepared berries in jars, sprinkle with sugar layer by layer at the rate of 120 g per one jar with a capacity of 0.5 liters. Pour sugar on top with a slide 1 cm high, cover with gauze and stand for 5 hours. During this time, the raspberries will release juice, the sugar will partially dissolve in it. The berries self-compact and settle. As soon as the raspberries and sugar settle flush with the top of the neck of the jar, cover it with a boiled lid, put in a saucepan with water heated to 40 degrees for sterilization. Sterilization time at 100 degrees for 0.5 liter cans is 10 minutes, 1 liter is 15 minutes. Cover the pan with a lid during processing. The water should not boil strongly, and the water level should be 3 cm below the neck of the jar. After processing, the cans are hermetically sealed and cooled.

Raspberry jam

Option 1. Backfilled with sugar.

For jam, berries are taken large or medium, ripe, sugary and aromatic. Good jam also obtained from wild raspberries. It has a stronger aroma. Raspberries need to be sorted out, sepals and stalks must be removed, unripe and dented ones discarded. Raspberries are often infested with raspberry bug larvae (small white worms). To remove them, the berries must be placed in a basin and poured over for 10 minutes with 1% salt solution. To prepare it, take 10 g of salt per 1 liter of water. Remove larvae floating on the surface with a spoon. After standing in a saline solution, rinse the berries three times with cold clean water or place in a colander and immerse them in clean water three times. Place the prepared berries in an enamel bowl, sprinkle with sugar in layers (for 1 kg of berries, 1.3 kg of sugar) and stand for 6 hours. After that, the basin is put on low heat, and after dissolving the sugar in the juice, the fire is intensified and the jam is boiled until cooked for a minimum time. When boiled over low heat, raspberries darken and lose their beautiful bright color. If a drop of syrup, dropped on a saucer, does not blur when cooling, the jam is ready. In a hot state, it is poured into cans, hermetically sealed, the cans are turned upside down and cooled.

Option 2. With syrup filling.

Place the prepared raspberries in an enamel bowl or saucepan, pour sugar syrup prepared at the rate of 1.5 kg of sugar and 700 g of water per 1 kg of berries, and stand for 3-4 hours. Then pour the syrup into another bowl, boil it for 5 minutes and pour it over the raspberries. Shake the basin gently so that the berries are immersed in the syrup, and cook again with a gentle boil until tender. The readiness of the jam is determined as follows: if a drop of syrup dropped on a saucer does not spread when it cools, the jam is ready. In a hot state, it is poured into cans, hermetically sealed, the cans are turned upside down and cooled.

Option 3. With double cooking.

Place the prepared raspberries in an enamel bowl or saucepan, pour sugar syrup prepared at the rate of 1.5 kg of sugar and 500 g of water per 1 kg of berries, bring to a boil, cook for 5 minutes and cool to 25 degrees. Cook the second time for 10 minutes, refrigerate for 10 minutes and cook until tender. In a hot state, it is poured into cans, hermetically sealed, the cans are turned upside down and cooled.

Raspberry jam

Pour the prepared raspberries with sugar syrup prepared at the rate of 1.4 kg of sugar and 750 g of water per 1 kg of berries. Bring to a boil, cook for 15 minutes. Cook raspberry jam without stirring so as not to crush the berries. 2 minutes before the end of cooking, add 1 teaspoon of citric acid and 3 g of gelatin dissolved in water. Remove the floating grains with a slotted spoon. In a hot state, it is packaged in cans, hermetically sealed, the cans are turned upside down and cooled.

Raspberries in their own juice

Put the prepared berries in jars and pour raspberry juice heated to 50 degrees, cover and put in a container with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter cans is 10 minutes, 1 liter - 15 minutes. After processing, the cans are hermetically sealed and cooled.

Raspberries for tea

Place the prepared berries in an enamel bowl, sprinkle with sugar in layers (0.5 granulated sugar per 1 kg of berries), stand for 4 hours until juice appears, then put on low heat, bring to a boil, stirring gently, boil for 7 minutes, pour in a boiling state in well-heated jars, filling them to the top, immediately seal them hermetically and put the jars down with their neck down. Cover the top of the jar with a thick cloth to ensure co-sterilization and cool slowly.

Black currant

Black currant jam
(Option 1)

Take prepared currant berries. To make them tender and filled with sugar syrup, and not shriveled, they are blanched for 5 minutes in boiling water. After blanching, drain the water and place the berries in an enamel bowl. In the water that remains after blanching, prepare a 70% syrup. To prepare a syrup for 1 kg of berries, you need to take 1.4 kg of sugar and 600 g of water. Bring the syrup to a boil and filter through cheesecloth. Pour the filtered syrup into an enamel bowl, bring to a boil and pour the blanched berries into it. The jam is cooked in one go, constantly skimming off the foam. When hot, ready-made jam is packaged in jars, hermetically sealed, put the jars with their neck down and cool. With this method of preparation, the jam is recommended to be slightly undercooked, which will improve the quality of the product.

Black currant jam
(Option 2)

Blanch the prepared berries in boiling water for 3 minutes, let the water drain, put in an enamel bowl and pour boiling sugar syrup. Sugar syrup is prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of peeled berries. After pouring, the berries are aged for 3 hours, after which the jam is cooked until tender. The readiness of the jam is determined as follows: if a drop of syrup dropped on a saucer does not spread when it cools, the jam is ready. In a hot state, it is poured into cans, hermetically sealed, and cooled in air.

(Option 1)

Pass the peeled and washed black currant berries through a meat grinder. Place the chopped berries in an enamel pan, add sugar (for 1 kg of berries, 2 kg of sugar). Mix the whole mass well, put in jars, cover with parchment paper soaked in alcohol and tie with twine. It is recommended to store berries without hermetic sealing in a cool place at a temperature not exceeding 1 degree. Otherwise, fermentation may begin and the taste of the finished product will deteriorate.

Sugar-chopped currants
(Option 2)

Pass the prepared berries through a meat grinder, place in an enamel pan, add sifted sugar (1 kg of berries 1 kg of sugar), mix, put on low heat and heat to 70 degrees with constant stirring until the sugar is completely dissolved. Pour the hot mass into glass jars, cover with lids and put in a container with water heated to 70-80 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter cans - 15 minutes, 1 liter - 20 minutes, 2 liters - 30 minutes, 3 liters - 45 minutes. After processing, the cans are hermetically sealed, turned upside down and cooled. Banks of 3 liters do not need to be turned over.

Chopped currant with sugar
(Option 3)

Mix the chopped berries with sugar (1 kg of berries 1 kg of sugar), boil for 7 minutes and seal in a boiling state. Turn the jars upside down, cover with a thick cloth for self-sterilization and cool slowly.

Black currant jam

Blast the prepared berries for 3 minutes with steam or in boiling water. After blanching, slightly crush the berries with a pestle so that they are better saturated with sugar, place in an enamel pan, add sugar and water at the rate of 1 kg of berries, 1.3 kg of sugar and 400 g of water. Mix the mass well, put on fire and cook in one step until tender, stirring constantly, preventing it from burning. The readiness of the jam is determined as follows: if a drop of syrup dipped on a saucer does not spread when it cools, the jam is ready. In a hot state, it is poured into dry heated cans, hermetically sealed, and, without turning over, cooled.

Black currant compote

Products: large ripe black currant berries.

For syrup: for 1 liter of water, 300 g of sugar.

Wash, dry, remove the berries from the brushes, fill sterile glass jars, pour filtered boiling sugar syrup, close with sterile lids and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Store in a cool place.

Red currants

Red currant jam
(Option 1)

To prepare the jam, the berries must be separated from the brushes, rinsed in cold water, transferred to a basin, filled with hot 70% syrup and left for 6 hours.

Syrup preparation.

To prepare syrup for 1 kg of berries, take 1.4 kg of sugar and 500 g of water. If the berry is sour, then the amount of sugar should be large: 1.5 kg or 1.6 kg.

After insisting, separate the berries from the syrup through a sieve or colander and boil the syrup to a temperature of 107 degrees. Then remove it from heat for 15 minutes. Dip the berries in warm syrup and cook with a low boil until tender. Cool the finished jam in water, pour into jars and seal hermetically.

Red currant jam
(Option 2)

Sprinkle the prepared berries with granulated sugar, for which, take 1.4 kg of sugar per 1 kg of berries, and stand for 6 hours in a cold place. After aging, put on fire and cook intermittently, alternating between 5 minutes of boiling and 10 minutes of exposure. Thus, cook until tender. The readiness of the jam is determined as follows: if a drop of syrup dropped on a saucer does not spread when it cools, the jam is ready. The filled cans are hermetically sealed, turned upside down and cooled slowly.

Pears in syrup turn out to be the best delicacy and dessert that you can not only just use for food, but also make pies and casseroles from it.

Such a delicacy will always look not only appetizing, but also original. But it's only impossible to find pears in winter, so they need to be preserved and then an experienced hostess will always have a jar of such a fragrant dessert at hand.

To preserve pears for the winter, they can be cooked whole or in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any festive table... But the slices are still better to use as stuffing to the cake. If the pears in syrup are closed in quarters, then you shouldn't think about how to decorate a festive pie with such appetizing. To cook this delicacy for the winter, like pears in syrup, you need to prepare the following ingredients:

1. Pears - 1 kilogram.
2. Sugar - 500 grams.
3. Vanilla - 2 tablespoons
4. Citric acid - 2 grams.
5. Water -2 liters.

But not only products are required for the preparation of a delicious pear treat for the winter, it is also necessary to preserve such a dessert and dishes:

The volume of the cans will depend on how the pears are used for canning. If it is slices, then such a delicacy will turn out to be about one and a half liters. If the pears are cut in half, then they can first be put in jars, choosing their volume. It is known that the dimensions of the pears after its preparation, they decrease.

It is worth taking responsibility for the choice of fruits. So, only high-quality fruit should be used for recipe preparation. The fruits should not have any dents or even rot. For such canning, any pear varieties are suitable, except for soft varieties. If grade very strong, then it is still better to cut the pears into slices, and whole fruits should be preserved whole.

Pears also require preparation to canning. First, they are washed well in cold water, and then the stalks are cut off. But everything should be done carefully so as not to damage the pulp. After that, the fruit is pierced with a toothpick and placed on the bottom of the pan. But they are folded neatly and loosely so that they do not wrinkle. Banks are also thoroughly washed out.

Every bank it is poured about a third with cold and clean water, and only then it is placed in a saucepan, where a small layer of cold water is also poured. Then this saucepan is placed over low heat and gradually brought to a boil. This whole process takes about fifteen minutes.

The preparation of such a pear dessert begins with the fact that sugar is first cooked syrup... To do this, add sugar to the water and put it on a small fire.

It is necessary to constantly stir this solution so that sugar completely dissolved and only after that, after boiling for another 5 minutes, turn it off. This sugar syrup is poured into jars, in which the fruits prepared in advance have already been added. In that sugar syrup the pears are kept until they have cooled completely.

When the pears begin to cool down, they immediately change their color... They can either turn white or become translucent. After that, they move on to the next stage of pear conservation.

Cook them like jam, over low heat and stirring gradually so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as at this stage the pears begin to boil, they are boiled for another 5 minutes, then turned off and left to cool.

The third stage of preparing such a pear delicacy requires special care and attention. First, the pears are put on the fire again, but it should be weak. Once they boil, then simmer for no more than 5 minutes. After that, all the fruits carefully pulled out of the pan and placed in jars, but without syrup. They should be covered with lids for a while.

Now getting ready syrup... It is cooked over low heat, adding vanilla and citric acid... Stir the syrup until all additives are dissolved. Pour the syrup into jars with a ladle, where the fruits have already cooled down. Jars with lids are placed in a saucepan, where warm water has already been poured and sterilized. But it should last no more than 15 minutes. It remains to roll up the jars with lids and wrap them with a towel. Leave so, without turning, until the jars are cool.

1. For cooking on this simple recipe, where it will not be necessary to sterilize jars of ready-made pears in syrup, the following products will be required:
2. Pears - 1.5 kilograms.
3. Citric acid - 2 grams.
4. Water - 2 liters.
5. Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which are required in advance. sterilize... When the jars have cooled down, then it is necessary to tightly put the pears in them and pour boiling water over them.

Covered with lids, according to the recipe, they are left for five minutes, and then poured into a saucepan to make syrup from it, which will just need to be poured over the jars with fruits. But for its preparation necessary add sugar.

The second pouring of syrup is kept for about seven minutes and again sweet water with a pear aroma is poured into the pan. As soon as the liquid starts to boil, it is worth adding citric acid to it and pouring the jars again and rolling up the lids.

In order for such pears in syrup for the winter according to this preservation recipe to be ideal, it is necessary carefully turn the jar so that the lid is at the bottom. And then, carefully wrapped in a blanket, keep them that way until they are completely cool.

There are many recipes for canning pears in syrup. You can, for example, add to such a recipe lemon zest or vanillin. But for such recipes, they are ideal fruit large and hard varieties. It is desirable that they be immature, since when treated with boiling water they will become soft. To preserve pears in syrup, you need the following products, which are taken on the basis of a three-liter jar:

Before you start canning, you need to thoroughly wash the whole fruit, and then cut them in half. It is imperative to delete ponytails they have and middle where the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also jars, which must be washed and sterilized well.

As soon as both the products and containers are ready, then g ruche wedges stacked in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured into them so that they are completely closed.

Jars should be filled with syrup to the very neck. Give infuse fruit in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time citric acid and vanillin must be added to this syrup. Therefore, when the syrup is ready, you should immediately pour the pears over them and immediately roll up the jars.

Jars of pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool down. Only then can such a canned dessert be stored in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then they do not even need to be cut, if preliminarily, before preparing, peel them off. But you need to cut it off carefully so as not to damage the pear itself and not change its shape.

A thin knife is ideal for such a procedure, but it must be very sharp. Then even large fruits will look simple in syrup fabulous... In addition, in order for pears to be of an attractive appearance, it is necessary to take varieties of fruits that would have a yellow color or a color with a slight pink color.

When the syrup is being prepared, the pan should not be covered with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will turn out to be too liquid. For the same reason, you should not take varieties that are very juicy... By the way, citric acid can be replaced with lemon. It needs to be rinsed well, cut into slices and added to the syrup at the third stage of the syrup preparation.

But when the liquid is poured into the cans, then it is worth removing such lemon circles first from the syrup, and only then pouring it into the cans. Do not leave it for the winter, as then bitterness will appear in such jars.

• Chokeberry syrup (chokeberry) for the winter
• Blackcurrant syrup for the winter

Making sugar syrup

In order for the fruits and the dishes prepared from them to be not too sour or lusciously sweet, they must have a certain ratio between the amount of sugar and acid. This is achieved by adding different amounts of sugar (different strengths of syrup).

Usually, stronger syrups are used for canning sour fruits than for less sour ones. So, for cherries and cherry plums, it is better to take syrup with a strength of 60-65%, and for pears, cherries, grapes, 30-35% is enough. When preparing the syrup, you can calculate in advance. how much sugar should be added to water in order to obtain the required amount of syrup of the required strength.

To facilitate such calculations, you can use the data given in table. 3.

Let's say we need to prepare 5 liters of syrup with a strength of 40% (100 g of syrup with a strength of 40% contains 40 g of sugar and 60 g of water). Table 3, in the line corresponding to this strength, it is indicated that from 1 liter of water, when 667 g of sugar are added to it, 1414 cm 3 of syrup will be obtained.

In order to calculate how much water you need to take to prepare 5 liters of syrup of the specified concentration, 5 liters (or 5000 cm 3) are divided by 1414

5000: 1424 = 3.53 liters of water.

Since 667 g of sugar should be added for every liter of water, sugar is required for 3.53 liters of water

667-3.53 = 2354 g

or approximately 2300-2400 g.

The calculated amount of granulated sugar can be weighed on a scale or measured by volume, knowing that 1 liter contains about 800 g

that is, you need to measure out 3 liter cans or 6 half-liter cans of granulated sugar and dissolve it in 3.5 liters of water.

Sometimes it is necessary to determine the strength of the ready-made syrup, previously prepared and unused. To do this, proceed as follows. An empty glass liter tin can is weighed on the balance to the nearest gram. Then this jar is filled to the brim with a syrup of unknown strength and a temperature not higher than room temperature. The jar of syrup is weighed. From this weight, subtract the weight of the empty can and, dividing the difference by 1000, the specific gravity of the syrup is obtained (that is, the weight in grams is 1 cm 3). Then in table. 3, in the column "Specific gravity", look for the closest value of the specific gravity and in the leftmost column - the syrup strength corresponding to this value.

Let's say that the empty can weighed 441 g; the weight of a can of syrup is 1632 g. Subtracting 441 g from 1632 g and dividing the resulting difference by 1000, we determine the specific gravity - 1.191. In the column "Specific weight" table. 3 the nearest lower value is equal to 1.179 and corresponds to 40%, and the nearest higher value is 1.206, corresponding to 45%. Hence, the strength of our syrup can be approximately taken equal to 42% (more than 40 and less than 45%).

More precisely, the specific gravity of the syrup is determined using a hydrometer (see Fig. 18). The hydrometer consists of a sealed glass tube with a small weight at the bottom and a scale in the upper narrow part. If the hydrometer is immersed in liquid, then it will float in it, being in an upright position. The heavier, denser the liquid, the shallower the hydrometer will submerge.

To measure the specific gravity, the syrup (at room temperature) is poured into a glass cylinder so that there is room for a hydrometer. Then the hydrometer is immersed in the syrup and it is determined to which division the liquid level corresponds. The resulting number is the specific gravity, by the value of which you can always calculate the strength of the syrup. Sometimes the concentration (strength) of the syrup is directly indicated on the hydrometer scale. Such hydrometers are called saccharimeters.

The syrup preparation technique is simple. A measured amount of water is poured into a saucepan and heated. During heating, sugar is poured and mixed with water until it is completely dissolved. Then the syrup is brought to a boil, after which it is ready to use. Since part of the water boils away during heating, it can be added a little more than the calculated amount.

In some cases, the syrup may turn out cloudy or slightly cloudy due to the fact that there were some impurities in the water or granulated sugar. After preparation, such a syrup must be filtered through a cotton cloth or gauze folded in several layers. If after filtration the syrup remains cloudy, you can apply artificial clarification of it with egg white. To do this, pre-beaten egg white is added to the syrup heated to a temperature of about 50 ° C. One egg white is enough to lighten a syrup containing 20 kg of sugar. On average, 4-5 liters of syrup (that is, for one saucepan) requires only 1/4 - 1/5 of the protein in one egg. The protein is mixed well with the syrup. Then the syrup is heated to a boil. In this case, the protein coagulates and rises upward in the form of foam together with impurities. The foam is removed with a slotted spoon, and the syrup is filtered. Instead of egg white, to clarify the syrup, you can use food albumin, which is also added to the syrup in very small quantities (1 g of albumin is enough to clarify 30-40 liters of syrup).

Ready (clarified or unclarified) syrup must be clean and transparent and have a temperature of at least 90 °, since almost all fruits must be poured with hot syrup.

If all the prepared syrup has not been used, it can be left until the next day in a cool place or in the refrigerator so that it does not ferment. It must be boiled before use.

There are many ways to prepare apricots for the winter. For most of them, you need to cook a special syrup. The recipe for its preparation will depend directly on how you plan to cook apricots. What are the recipes for apricot syrup for the winter?

Ingredients

Apricots 700 grams Water 1 liter Sugar 400 grams

• Servings: 10
• Cooking time: 40 minutes

How to make apricot syrup

Apricots according to this recipe are sweet and very tasty, and the syrup from them is an ideal drink for a children's festive table.

Ingredients:

• 700 g apricot;
• 1 liter of water;
• 400 g of sugar.

Prepare the jar first. You do not need to sterilize it, just wash it well and scald it with boiling water. Sort the apricots, wash, halve and remove the bones. Fold the halves in circles in a jar, try to do it as tightly as possible. If you are using a caliper, you can open its bones and put the nuts you removed from them in the jar. You can also add walnuts if desired.

Boil water and pour it into a jar. Cover the jar with a lid. In 10 minutes. Drain the water back into the pot and dissolve the sugar in it. Boil the resulting syrup again and pour over the apricots. Close the jar with a sterile lid, turn it over, wrap it up and wait until it cools completely.

How to make apricot syrup for jam

With the addition of syrup, one of the most delicious types of jam is obtained. Of course, you have to tinker with it, but the result is worth it.

Ingredients:

• 1 kg apricot;
• 1 tbsp. water;
• 1.2 kg of sugar.

Wash the apricots, divide into halves, remove the bones and put in a saucepan. Boil water with sugar. Pour the hot syrup over the fruits and leave them overnight. Drain the syrup in the morning, bring it to a boil and cook for 10 minutes. Remember to remove the foam periodically. Pour the syrup over the fruits again and leave until evening. In the evening, repeat all the procedures with the syrup from the beginning, leave the jam to settle for the last time until morning.

In the morning, you need to complete the preparation of the treat. To do this, the jam should be boiled and cooked until tender. To make sure it's completely done, drop a couple of drops of jam on a cold saucer. If the drop does not flow, remove the pan from the heat. Please note that you should not interfere with the jam during cooking, otherwise you will damage the fruit. Shake the pot from time to time to prevent it from burning.

Try different recipes for making apricot treats for the winter. So you will always have a variety of desserts at hand, which are much more useful than store ones.