Drying black currants - how to properly dry currants at home. Dried blackcurrant berries - a step-by-step photo recipe for harvesting for the winter at home
Black currant is one of the most delicious and useful berries. Like all other berries, it is not a long-term product. You can store berries in the refrigerator, but not more than 2-3 months. Another way to preserve the crop is conservation, but at the same time, most of the vitamins and useful substances contained in them disappears. Drying is the only way to preserve the natural properties of black currants.
Black currants intended for drying are harvested in dry weather, since the berries harvested after rain and dew will not last long. In this case, the most ripe berries should be selected. dark color. It is best to collect currants in brushes. Currants are sorted, removing impurities and spoiled berries, washed and dried. Dried blackcurrants usually retain the most vitamin C than other berries. But it should be remembered that vitamins are destroyed under the influence of sunlight, so you should not dry blackcurrant in the sun. You can dry blackcurrant berries in the oven or in the oven, on specially adapted wooden frames lined with fabric. Drying blackcurrants on metal trays gives the berries an unpleasant metallic taste and bitterness.
Currant berries must be dried very carefully. To begin with, the drying temperature should be 50-60°C. If drying is done in an oven, then the oven should be slightly warm, the berries are laid out in one layer. In order for drying to be carried out properly, supply and exhaust ventilation can be created in the oven. To do this, bricks are placed in the oven, on which frames with berries are placed, two bricks, a pipe and top part oven damper must be open. With such a construction, cold air enters under the damper and flows over the dried berries, captures moisture from them and is discharged through the hole formed in the upper part of the damper. When drying black currants in this way, the berries must be shaken periodically.
You can dry blackcurrant berries in the oven. In this case, it is necessary to lay baking paper on a baking sheet. Initially, the temperature in the oven should be about 40-45 degrees, after the berries have slightly dried, the temperature must be increased to 60-70 degrees. The oven door should be slightly ajar during drying. As a rule, the berries dry out in 2-3 hours, you can determine their readiness by squeezing a few berries in your hand - well-dried berries do not release juice.
You can dry blackcurrants by simply spreading the berries on a tray covered with baking paper and placing them on a balcony or any other shaded and well-ventilated place, stirring them regularly. Drying, in this case, will take a little longer.
Today, a microwave oven occupies a special place in the kitchen of most housewives. You can also use it for drying currants. To do this, well-washed berries are laid out in small portions between two layers of any natural fabric, by no means synthetic, and placed on a dish in the microwave. Blackcurrant berries are dried in the 200W mode for about 2 minutes. If the berries are not dried out, you can add time, but every 30 seconds you need to open the microwave and check their readiness.
Harvesting blackcurrant for the winter, you can not be afraid of seasonal colds, because your body will be protected by vitamin C, which is contained in this berry. It can be frozen, canned, but the easiest way is to dry blackcurrant for the winter using an oven or an electric dryer. To do this, you need a minimum of time - about 1-2 hours for drying in the oven, 3-5 hours for drying in an electric dryer, and about 3-4 days if you decide to dry the berries at room temperature.
stored dried currant about 1 year in a hermetically sealed container that will not let moisture into the berries. From them you can prepare fruit drinks and teas, compotes.
Ingredients
- 300 g black currants
Drying blackcurrants in the oven
1. To make dried berries taste sweet, choose only ripe blackcurrants for drying. Rinse the berries in water, remove the ponytails if desired - if their appearance spoils your appetite. Lay out a paper towel and sprinkle the washed berries on it to remove excess moisture. You can also cover the berries on top with another paper towel and lightly blot them.
2. Then cover the baking sheet parchment paper and pour the washed berries on it, trying to distribute them over the baking sheet so that they do not touch each other. Place the baking sheet in the oven at 60 degrees for 1-2 hours and dry the berries by slightly opening the appliance door. The air will circulate and the blackcurrant will not cook, but will dry. If you are going to dry the berries in an electric dryer, then distribute them over several pallets and turn on the equipment at 50C. Until the final result of drying, you will need about 5-6 hours, depending on the size of the berries.
3. Let the finished dried blackcurrant cool at room temperature and only then pour it into the containers in which you are going to store it, otherwise condensation will form on the walls of the containers - it can cause mold to develop.
4. Get dried berries as they are consumed: in tea, fruit drink, etc., such dried fruits are especially tasty in a mix of several varieties of dried berries and fruits with tea.
Note to the owner
1. It is strictly forbidden to pack dried berries in polyethylene and metal containers: these materials will destroy the result of the culinary's work in 15 days. Glass jar- acceptable, but also not quite a suitable receptacle. It’s good if there were large cardboard glasses at home - such as from drinks sold in street cafes, or from under a half-kilogram ice cream. Covers should be made of thick paper. In their absence, the container must be tightened with a flap of cambric, nylon or multilayer gauze. Packaging film (i.e. cellophane) and foil are not suitable.
2. Medium and small-fruited currants will dry faster and more evenly than large-fruited ones. It is undesirable to choose varieties such as Dobrynya, Nina - they are good for conservation. Titania is sour. Sweet fruits are preferable: a high concentration of monosaccharides is a guarantee of reliable preservation of berries.
3. Currants, prepared according to the above recipe, will replace raisins in cheesecakes, buns and muffins, improve the taste rye kvass(will give it sharpness), homemade tinctures and liqueurs. She is placed in Birch juice so that it ferments and becomes like carbonated. The vitamin value of such a drink is extremely high, and it is perfectly refreshing.
Due to its healing properties, blackcurrant is very popular. To enjoy it all year round, the fruits need to be prepared for the future. Most The best way- drying. IN step by step recipe with a photo we learn how to make dried blackcurrants for the winter.
Currant is a widely known berry all over the world. Her healing properties hard to overestimate. The berry is classified as a medicinal product, because. they are rich in a large complex of useful substances: vitamin complex(B, C, E, K, P), macro- and microminerals (Mg, Fe, Mn, Ag, Cu, K), pectin, essential oils… In addition, blackcurrant has a diuretic and anti-inflammatory effect, thanks to essential oils and tannins. The fruits are used in traditional medicine to fight various diseases. For example, when colds, it is an excellent antipyretic, diaphoretic and antidiarrheal agent. To provide the body with a sufficient amount of vitamin C, it is enough to eat only 20 berries per day. Therefore, blackcurrant is necessary human body all year round. To do this, the berry is ground with sugar, frozen and dried. In this review, we'll talk about how to cook dried blackcurrants for the winter.
Dried fruits in composition and properties practically do not differ from fresh berries. They possess rich taste and aroma. Therefore, even in dried form, they are in demand for tea drinking, and in the culinary industry for many different dishes, of which there are several dozen. Drying is also good when there is no free space in the freezer. Since you need to store it at room temperature in a dark place with good ventilation.
- Calorie content per 100 g - 300 kcal.
- Servings - any quantity
- Cooking time - 15 minutes of active work, plus time for drying
Ingredients:
- Blackcurrant - any quantity
Step-by-step preparation of dried blackcurrant for the winter, recipe with photo:
1. Use a freshly picked berry for drying, because. pathogens will not have time to start in it intestinal diseases and no rot occurs. When choosing, make sure that the fruits are dry and undamaged. The presence of cracks says that the currant is overripe and will soon release the juice. Currants should be elastic to the touch, the smell should be sharp and pleasant, and the color should be uniform. depending on the quality ripe berry dark blue or red. If impurities of a different color are present, then the fruits are not yet ripe.
So, remove the stalks from the selected berries, because. it's garbage. Transfer them to a colander and rinse under running water.
2. Transfer the currants to a cotton towel and leave to dry.
3. Put dry berries on a baking sheet and put in a preheated oven to 60 degrees. Dry them for 2-4 hours with the door slightly open. Make sure the berries don't burn or dry out. Therefore, periodically turn them over. Dried berries are brittle and swell poorly when cooked. Drying is considered complete when the berries are squeezed in a fist and do not stick together.
We all do not mind eating in the summer delicious berry. One of my favorites is blackcurrant. This delicious black bead not only tastes great, but is also very healthy. In folk medicine, blackcurrant is used both for the treatment of many diseases, and in preventive purposes.
As you know, berries are not a long-term product, blackcurrant is no exception. It will keep in the fridge for up to 2-3 months if available. freezer you can use a storage method such as freezing. The most common way to store blackcurrant is still canning, but with such processing, a large percentage of vitamins disappear. Therefore, the most the right way conservation useful properties blackcurrant can be called drying.
Drying blackcurrants at home is not difficult. For drying, it is desirable to collect currants on a sunny day, because the berries collected after rain and dew will not be stored for a long time. You need to select the most ripe berries of a dark color. It is best if the currants are collected in brushes. Currants are sorted, washed and dried. Dried blackcurrants usually retain the most vitamin C than other berries. As you know, water in berries is about 85-90%. To preserve blackcurrant in this way, it is necessary to leave no more than 15% of the water contained in it. But, you should pay attention to the fact that drying should not be excessive, as it can worsen taste qualities and healing properties of currants. Also, do not forget that vitamins are destroyed by exposure to sunlight, so you should not dry blackcurrants in the sun.
The simplest dryers can be made by hand. If not, drying can be done on the stove, in the oven, stove, or in a combined way(in the oven and in the sun). When drying in a Russian oven or oven, a good yield of dried fruits is obtained - up to 30-35 kg per 100 kg of fresh raw materials. It is necessary to dry blackcurrants at home on wooden frames sheathed with fabric, as an unpleasant aftertaste and bitterness will remain from a metal baking sheet.
It is better to dry the berries in several stages, with different temperatures drying. At the beginning of drying, it is undesirable to start with too much high temperature, it is better to stop at 50-60 ° C to avoid drying out the outer layers of the berry, the formation of a crust that will prevent water from evaporating and slow down drying. Gradually, the temperature should be raised to 60-80°C. Special attention it is worth giving the final stage of drying, due to the fact that at the end the moisture evaporates very slowly, the drying temperature should be lowered so that the berries do not burn. During drying, the baking sheet with berries should be shaken periodically. To avoid steaming, the oven door should not be tightly closed.
Today, most housewives in the kitchen have such an assistant as a microwave oven. If you want to save time when drying blackcurrant berries, use the microwave. To do this, currant berries need to be spread out in small portions between two layers of natural fabric, and placed on a dish in the oven. Drying time takes about two minutes. If the berries are not dried, you can add time, but it is still better to break the drying into periods, and, at least after 30 seconds, check them for readiness.
To check the readiness of blackcurrants, you need to squeeze a few berries in your hand: well-dried berries should not release juice. Ready berries are laid out in jars with tight-fitting lids.
autoclave
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autoclave for canning
Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.
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At the beginning of the 19th century, the first came, discarded for additional thermal processing, canned food in airtight containers. Ale thermal processing and is now overrun by the most common method of preparing canned food. Sterilization is one of the main technological stages. Sterilization of canned food in the thermal processing of the product, as a safe death bacteria with the method of spoiling microbiological preservation at temperatures of a moderate climate (15-30 ° C), and sometimes at higher high temperatures. preserves at a temperature of 120 ° C, inod higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it is due to the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, you are guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.
1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave again up to a vice of 1 atm and visually (for additional mile water) or by ear, check the tightness of the day. vise in the autoclave itself and in the middle of the cans .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. This mode of processing reaches both the death of disease-bearing organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.
It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.
Modes of sterilization of preserves
