How to prepare berries for the winter. Varennya zirgi for the winter

Yirga is a berry of small or medium size (0.8-1.8 cm in diameter) of a dark blue, sometimes red color. The bush is very quiet and ostentatious. This can be seen both in garden plots and in wild animals.

Roslina begins to bear fruit early, and the harvest is rich. Therefore, the growth of fruit trees in garden plots is a fruitful and cumbersome activity.

Briefly about the bark of irga

The richness of the fruit in minerals and vitamins (groups B, C, P) is required among those who follow a healthy diet. Make sure you have plenty of vitamins and minerals. This berry is a garnet of antioxidants. Sticking it in liquid can have anti-tumor, immune-stimulating, calming and anti-inflammatory effects on the human body.

Do you know? This berry is especially loved by birds, which hide it widely over wide areas. The bird eats the flesh at once from the brush, as it goes through the herbal process in the intestines of the creature without harm and sinks to the ground to reach far from the mother tree.

Rules for selecting berries

In most cases, the period of ripening of the orgi falls at the end of the worm, the ear of the grass. If the spring has been cold, then the season of birth can be ruined.

Pick the fruits the same way as the original berries - when you see them, place them in a large container or a bucket. It hurts the skin, so you don’t have to worry about the fruit becoming deformed, but still, it’s better not to choose too much moisture. The picking of berries from the plants begins at the ripeness level of ⅔ at the minimum level. It is necessary to work through those that the fruit ripens after being taken out of the bush.

To increase the firmness of the berries, crush the crumbs so that the juice oozes out. Also, the color of the fruit during ripening in most varieties changes from red to dark blue, violet or purple.

Recipes for zirgi preparations

You can prepare a lot of things from the fruit: juices, jams, jams, infusions, jellies, compotes and vikorystvovat as an additive before preparing wine. The same applies to both fresh and dried varieties. The cream of the berries is known to be congealed with flowers, leaves and bark.

Varennya

The jam from the fruit comes out even more delicious and aromatic. Yogo can be served before tea, spread on bread or served as a drink.

Overflow of products:

• Irgi berries – 1 kg;
• tsukor – 400 gr;
• water – 200-300 ml;
• citric acid – 1 gr.

1. Use the cucumber to prepare the syrup (in the same saucepan where the jam is being cooked).
2. The grain must be doused with sprinkling and thrown onto the dumplings.
3. Add berry syrup and bring to a boil.
4. Remove from heat and let steep for about 12 years in the refrigerator (return to the refrigerator after thoroughly cooling).
5. Boil again until done.
6. Add citric acid. Roll up sterilized jars as if it were jam.

Important! You can check the readiness of the jam by checking the drops of syrup - they should spread on a flat surface.

Jam

Preparing jam from berries differs little from the technology of preparing jam from other berries.

Overflow of products:

• Irga – 1 kg;
• tsukor – 1 kg;
• boiled water – 1 tablespoon;
• citric acid – 1/4 teaspoon.

1. Remove the fruits, clean the stems of the fruits.
2. Use a blender or meat grinder to puree them.
3. Mix with cucumber.
4. Soak for 3-4 years.
5. Bring to a boil and cook for another 10 minutes, stirring and skimming.
6. Stir in the fire and deprive yourself of it.
7. Repeat steps 5 and 6 (3-4 times until the jam reaches the same thickness as the jam).
8. On the remaining repeat, add 5-6 points citric acid, diluted in a spoonful of boiled water.
9. Roll to the banks for cutting-edge technology.

VIDEO: JAM ZIRGI AND CHERRY

Sik

Not all freshly picked fruits reach ripeness, so leave in a dark, cool place for 5-7 days before preparing the juice. This is to allow the juice to retain its maximum strength.

Overflow of products:

• Irga - 1 kg or more;
• tsukor – 100-150 grams per liter of juice;

1. Eat the berries, remove the fruit stalks.
2. Place in small portions in a juice box and remove the juice from a suitable container (it will need to cook).
3. Place the container with juice on the stove to heat, add the zuccor and stir until completely combined.
4. Pour into previously sterilized jars and roll up.
5. You can also cook the juice without adding zucchini or, for example, increase its consistency (you will get a syrup).

It will take no more than 10 minutes to prepare a large saucepan of compote from irga.

Overflow of products:

• Irga - 1 middle bottle;
• water – 1.75 liters;
• tsukor – 3-4 tablespoons.

Pokrokov's instructions:

1. The fruits are prepared: soak in running water and remove the sticks and sealed plots.
2. Fill a saucepan with water, sizzle the berries and place them on the stove.
3. After boiling, cook for 10 minutes|minutes| before the fruits are boiled.
4. Add|add| zukor and cook 1 more khvilina.

How easy it is to prepare irga for the winter

Fresh and ripe berries are not stored for a long time (only 3-5 days). However, there is a need to save more food by operating in a room with a temperature of 0-2℃. Yirga does not waste his power after meeting, so before saving it, it is important to do so. For fresh preservation, freezing or drying is best suited. This is very practical, since there is no need for boiling, wasting money on zukor, and there is no hassle with jars due to the canning procedure itself.

Do you know? The table is unbreakable, and grows behind the Pivnichny polar stake.

Freezing

The fruits of the orgi are allowed to sit longer, so that after defrosting they do not lose their shape and appearance. The freezing procedure is the same as for other berries:

Dried berries

In order to properly dry the fruits of the orgi, it is necessary to spread them out in a well-ventilated, warm place. The berries are placed in one ball on a fine sieve. It can also be dried in an oven at a temperature not exceeding 60℃. During the drying time, stir the milk mixture periodically. After drying, pack the finished product in a hand-held container for storage.

Yirga is an unyielding and fruitful plant that produces not only tasty, but even brown fruits. A wide range of frozen berries makes fruit a good substitute when trying to moderate your diet with berries. These factors are enough to plant this tree in your garden plot. Moreover, the growth itself is very rich and can be grown for decorative purposes.

If you have to eat a lot of vitamins A and C, other ingredients. It calms down, relieves stress, serves to prevent colds and cancer, and has antiseptic power. With this irga there is a strong licorice, with a slight sourness and a slightly tart flavor. For this reason, a lot of jam from the berries is prepared for the winter by gentlemen who vow about their health and the health of their loved ones. And even this brown sweetness is suitable for both adults and children.

Particularities of preparation

The fruit jam comes out especially tasty, as you know the subtleties of its preparation at home.

• The skin of the shrub is thick, so before preparing jam from it, blanch it with a length of a few quills, dipping them into a bowl of boiling water. However, if the recipe is cooked in a boiled manner, this step can be skipped.
• Irga has a lot of zucchini in its warehouse, so not much zucchini is needed to make jam with it. Recommend taking no more than 1 bottle of cinnamon pulp per 1 kg of berries. In other cases, jam can become tedious.
• In IRZI BAGATO of organic acids, Yaki, you can enter into a react of a metallo, to cook the same in the lesson dishes of the stainless steel, the rosemyshuvati with the shoulder stainless steel.
• For boiled vegetables, steam a basin, bowl or other container with a large surface, otherwise the boiled vegetables will turn out even rare.
• Before you put the jam into jars, you can cool it. In this type, the berries will be evenly distributed over the entire area. Otherwise, when refrigerated, the syrup will appear at the bottom, and the berries will appear at the top of the jar. However, to preserve the jam better, pour it into hot jars.
• The jam comes out delicious without any additives, because it adds a lot of citric acid when cooked, which not only adds sourness, but also helps preserve the jam, since lemon is a preservative.
• Fresh berries are quickly drying up, so those preparing them for the winter need to work on the same day they were picked, or, in extreme cases, the next day.

You can try making jam with raspberries and other berries and fruits. Whose variety will be even more juicy and brown.

A simple recipe for jam from irgi

Warehouse (per 1 l):

• Irga – 1 kg;
• tsukor – 0.2 kg.

Cooking method:

• Sort through the fruit, removing the stems, the zipped berries, the stems and the leaves.
• Rinse the berries in warm running water.
• Boil water and leave it for 2 minutes. Remove the berries from the water with a slotted spoon and let them dry. So that there is no need to pick up the berries with a slotted spoon, they can be dipped in a saucepan or put into a drushlyak - which will remove the stench from the whole thing.
• Place the dried fruit in a bowl and cover with the peel. Leave for about a year or two, until the fruit releases its juice and appears steeped in syrup.
• Place the basin on the fire, bring to a boil and cook 5 quilins over high heat, skimming off the foam until it settles.
• Leave the fruit for a couple of years to allow the syrup to soak through. After that, heat it again until it boils and cook 5 more chickens.
• Repeat the procedure again.
• Place the jam in sterilized jars, do not cool, roll up with sterilized lids.
• If the varenya is cold, the yogo can be moved to Comoros for the winter. Before reaching the jars, it is best to place them on the lids to make sure the screws are sealed: do not close the jars tightly enough to allow them to leak.

Regardless of the ease of preparation and the small number of ingredients that need to be cured, the jam comes out moist and brown, and will last all winter at room temperature.

Guste jam from irgi

Warehouse (1.5 l):

• Irga – 1.5 kg;
• tsukor – 0.4 kg;
• water – 0.2 l.

Cooking method:

• Fill the shrub with water and place on low heat. After boiling, add the ingredients and cook the fruit, stirring constantly so that it does not burn.
• Add the zukor, stir and continue to cook for a further period of time, stirring steadily and whisking until the foam has settled. You can cook thicker jam for longer (45-60 khvilins).
• Wait for the boiled mixture to cool down, blend it with a blender and place it in sterilized jars. Close them tightly and remove them from a cool place.

For this recipe, thicken the jam from irgi, I suggest jam, it’s good to spread it on sandwiches. Actually, keep it safe in a cold place. If you want to ripen the jam at room temperature, then before sealing, pasteurize the jars of jam in a water bath for 10-20 minutes in a long period of time.

Irgi jam with added citric acid (classic recipe)

Warehouse (for 1-1.25 l):

• Irga – 1 kg;
• tsukor – 0.25 kg;
• water – 0.25 l,
• citric acid – 1 g.

Cooking method:

• Boil the thick syrup with the cucumber.
• Place the hot syrup in the prepared yogurt and cook 7 quilins.
• Leave the bowl in the jam for 8–12 years.
• Place the bowl of boiled meat on the stove and cook until it is ready until it thickens as much as you want, but not less than 5 minutes after boiling.
• Add|add| citric acid or lemon juice (10 ml), stir and pour into sterilized small jars.
• Screw the jars with metal lids as tightly as possible and leave them upside down.
• After finishing, put it in a closet for the winter.

The jam prepared following this recipe is well preserved and comes out even more delicious. If you cook it too long, you will end up with brownies. Given that the process of preparing lasoshchiv cannot be called easy, there is a lot to be gained from the recipe itself.

Irgi jam with raspberries

Warehouse (for 1.5-1.75 l):

• Irga – 0.5 kg;
• raspberries – 0.5 kg;
• tsukor – 1 kg.

Cooking method:

• Rinse the fruit, immerse it in hot water for 2 minutes, remove and dry.
• Sort through and wash the raspberries.
• Mix the berries, add the zucchini and leave overnight (for 6–12 years).
• Place the bowl with the berry mixture on the fire, bring to a boil and cook 5 quilins over high heat, until the foam is created.
• Pour the jam into jars and close them tightly. Sterilize the lids and jars thoroughly before starting.
• After the jam is cold, put it in the refrigerator.

This jam really helps with a cold, but you can save it in a cold place.

Fruit jam is a tasty and brownish lasso, which is not difficult to prepare for the winter. It’s especially good in the evening, because it brings a calm atmosphere and gives you a good night’s sleep.

Fragrant jam from irgi! A delicious vitamin dessert is on your table for free.

Regardless of the fact that Irga has long taken root in garden plots, it is rare to spoil the prepared licorice. Some people think of the fruit jam as something exotic. The taste is unpretentious with a hint of wild cherry, so your loved ones will be delighted. Try making this dessert and sharing it with your friends. And stop the stench from appreciating its taste and aroma!

Varennya z irgi

Irga – 1 kg

Tsukor-pisok – 500 g

Water – 330 ml

Citric acid – 1 g

Preparation hour – 15 hours

Cooking hour – 40 hvilin + hour for cooking

Output – 1 l.

How to make thick jam from irgi for the winter, recipe for pyatykhvilinka;

Remove the liquid from the brushes, place in a drainer, rinse thoroughly in running water and drain thoroughly.

Place the fruits in a saucepan with dill and blanch with a stretch of 2 quilins.

Viklasti irgu na drushlyak.

Pour water into a visipati tsukor saucepan.

While stirring, bring the syrup to a boil.

Place the berries in the hot syrup.

Cook the vegetable over low heat for 5-7 minutes, remove from the heat. fire and deprive for 8 years.

Place the saucepan back on the stove and cook the jam until the berries are soft (about 20 pieces). Finally, add about 1 gram until the boil is complete. citric acid.

Cool the jam and package it in sterilized jars.

Seal the jam with boiled crusts for canning.

Irga is a universal berry, melodiously, one of the few that have a lot of brown flavors and a neutral, sweet taste. How can you save this masterpiece? And here frost will come to the rescue. Only those who have their skin can enjoy the fruits of summer during the winter.

So, freezing the fruit for the winter means freezing it in such a way as to preserve the maximum amount of fruit and not waste the delicious taste.

Why is freezing better than other methods?

1. First of all, we want to maximize the conservation of vitamins. By following the instructions correctly, you can save up to 100% of vitamins.
2. You'll get the taste for the berries.
3. I know that the aroma, color and shape are 100% preserved. The skin berry will bring you satisfaction and will delight you with its pristine beauty.
4. And most importantly, it takes at least an hour. The freezing process can be easily completed in just 20-40 minutes (we're talking about your precious time, don't bother with the freezer).

How to pick berries correctly?

Remember: frozen berries can be preserved only by fresh berries, not just whole grains. Return respect to those whose stench was completely removed, without any dry spots or rotten spots.

The shape of the berries is also important - round, without dents.

And the axis of the neck is not scary. You can pick them up either after freezing or before using them.

How many berries are there?

More food. On one side, add a soft berry, and with goodness, take in the berries, the binder of which cannot be removed, otherwise it will lead to deformation of the berries during defrosting. Ale is one “ale” - you can’t have a home-made fruit, as it grew at your dacha far from the factories and highways. If you bought them at the market, you should take care of them.

For washing, a quick shower is a good idea. Rinse the berries with cold water. Afterwards, dry the traces. Place clean fruit on a towel or paper pad and let dry for 2.5-3 years. Vologa may sing all over the place. Otherwise, the berries may lose their shape, taste and some of their vitamins. But we don’t need it at all, right?

Cooling ahead!

Finish the important stage for your role. The berries need to adapt, and a sudden transition from a warm climate to frost does not lead to crusting. We should also prepare our vitamins before the “stressful” temperature change.

Place the dried fruit in 1 ball on a tray, plate or tray (it doesn’t matter, some kind of container will do). I keep it in the refrigerator for 2-3 years.

And don’t think about doing everything as much as possible and skipping this step - you will help increase the savings rate and save the maximum amount of vitamins.

Front freezing

At this stage, freeze the berries first. We move them from the refrigerator to the freezer, also for 2-3 years.

In this way, the fruit will not be deformed, and after defrosting, it will not be cut off as fresh.

Freezing

This is the remaining phase. І nalegsha. We remove the berries from the freezer and transfer them to a container for saving. Select containers depending on the method of preparation. If you are freezing the fruit in a freezer, then a standard plastic bag will do.

When frozen fruit puree, seal the container with the lid until it is sealed.

After that, we put the container in the freezer and save it until needed, when you want to savor the “taste” of summer.

Not a big reminder

Well, we have gone through all the phases of freezing. Short axis and manual algorithm:

1. We select fresh and dried berries.
2. Vimable ex (if required).
3. Dry on paper and towel for 2-3 years.
4. Cools down at 2:00.
5. Freeze 2:00 in advance.
6. Place in the selected storage container and the remaining storage in the freezer.

How long can you save frozen food?

After freezing, the fruit is stored for up to 1 container. It’s important to know that vitamins will be reduced within 7-8 months.

And if you didn’t cool the berries first, but immediately put them in the freezer, then you can save them no more than a little, not even using vitamins.

Let's prepare irga from zukr!

It is very common for housewives to prepare fruits and berries with zucchini for the winter - then they go for drinks and desserts. You can also make puree by adding fruit in a blender. The smut is adjusted in proportion. For 1 kg of irga you need more than 200 grams of zukru. After mixing, put it into containers and put it in the freezer.

Before speaking, add the berry puree to licorice and without the cherries. So try this - there will be enough malt, why will you need less tsukru?

Read also about this proof of vidmovi vida tsukru, which you can repeat and you - "".

Frosting

First of all, it’s winter, the body absorbs vitamins, and you have just the ones you need in the freezer. Ale, don't rush. Frosting is no less important. Let's look at a number of methods, and their pros and cons.

1. Found, and at the same time the shortest way. Transfer the berries to the refrigerator to defrost. In such an atmosphere, the stench will defrost for 5-6 years, in order to preserve 100% of its form and the origin of the authorities.
2. Place the bowl in an airtight container and place in cold water. Such defrosting takes 15 minutes, and there is a risk of wasting the primary form.
3. You can defrost it in a micro-furnace oven with a special defrosting function. This is where global control is needed. The berries lose part of their fruitiness under the influence of microfiber. And if you let it heat up, both the shape and the bark will be lost.
4. І last option. Place in a small portion to defrost in a container at room temperature. Worth a few years, protect all the roots of power.

On this note we reach the end. Be healthy and enjoy your fresh and brown berries! Fortunately, it’s incredibly easy to prepare these for freezing :)

Yirga is a very tasty berry. Most of the time, the most important concern for the violet red crop is the fight against birds. As soon as yours has been taken and the game has been safely collected, it’s time to think about preparations. We encourage you to prepare delicious jam. The technology for preparing such a dessert is very simple, and you don’t have to worry about it. Ale about everything...

This berry grows on a tree, its height can reach 3-4 meters. Irga bears fruit unevenly, which allows you to collect fruits in a bunch of passes stretching 2-3 days.

The video on the channel “Natalia’s Miracle City” reveals all the ugly power of these miracle berries.

Before cooking, you need to rinse the beef soup in warm water and sift through it. The sorting is applied to the selected stems and leaves that were caught in the cat during collection, as well as to the culled berries pecked by birds.

After the fruit has undergone water procedures, they are thrown onto a tray and allowed to flow around the middle for 15-20 lengths.

Jam zirgi – delicious and cinnamon dessert herb: recipes

Method No. 1 – With whole berries

Place clean berries, 1 kilogram, in a wide saucepan or boiling bowl. Pour hot churic syrup over the top. Prepare the syrup okremo. For this preparation, take 200 ml of water and 500 grams of cucumber. Combine the ingredients and cook over medium heat for 5 minutes.

After pouring the syrup into the fruit, place the bowl or pan with the food on low heat and cook, stirring constantly, for 10 minutes. Add another 500 g of lemon juice. Then thicken the jam and boil it for another 30 minutes. Do not vikorist the crust when making jam.

Valentina Sidorova will share with you the recipe for jam with berries and cherries. Learn about the report video recipe

Method No. 2 – With detailed berries

Place kilograms of fruit in portions in a blender bowl and beat until pureed. You can replace the blender with a meat grinder or food processor. Add a kilogram of zucchini to the porridge, stir, and let the mixture sit for 3-4 years. For quick juice extraction, stir the mixture from the cucumber periodically. Afterwards, place the mixture from the puree on a small fire and boil 10 quilins, until the foam appears. Remove the fruit from the heat and allow the jam to cool on its own. To prevent mosquitoes from sitting on the food, cover the basin with gauze, and always with a lid. Put the cooled mass back on the fire and boil. The procedure for interval boiling of jam is repeated 3-4 times. At the final stage, add 1/4 teaspoon of citric acid diluted in 1 tablespoon of boiled warm water into the jam.

Method No. 3 - Lower one-piece jam from sour cream

Children will love this dessert for its delicate structure and delicious taste.

Berries, 1 kilogram, blanch for us first. To do this, pour 100 ml of water into a wide saucepan and place the container on high heat. After the water surface swells, place the bowl in the bowl to wash out the fruit. Steadily stir the berries and boil them for 3-4 minutes. During this hour, the tender skin of the shrub will burst and curl.

Place a fine metal sieve on the jam pan and place the blanched fruit mixture. The most laborious process is grinding the berries. It is best to use a wooden spoon or a tablespoon. Drain all the fruit pulp in a boiling container, and discard the skins and bottom brushes.

Add 800 grams of zucchini to the berry puree, stir it in, and let it simmer over low heat. Literally 15 minutes of boiling and jam ready!

How to save fruit jam

You can save the preparation from the jars. For this purpose, sterilize them first and dry them thoroughly. Pour the jam into the prepared container until it is hot and roll the tops into the dough, which have also undergone thermal processing.

Another way to preserve is freezing. If, when making jam, you immediately plan to freeze it, then the amount of zucchini in recipes can be cut into two or three thirds. Cool the jam first and then place it in a container to freeze.

To protect space in the freezer, line the inner surface of the containers for freezing with grub or insert a clean plastic bag. After placing the jam in the freezer, remove the workpiece from the containers and pack it into a loose portion of the jam or into a bag.

If you plan to freeze the fruit jam in portioned cubes, then line the ice mold, if it is not silicone, with grub or lightly grease it with olive oil. After freezing, transfer the licorice cubes and jam to a sealed container or bag, tie tightly, and refrigerate.

The specification for jam in jars is 1.5 rocks, and frozen jam is kept in the freezer until rock capacity.