Compote

The fruits that you select for making compotes must be freshly picked, firm and not damaged, so that during sterilization they do not boil over and the syrup does not become cloudy. Before putting the fruits into containers, be sure to sort them, wash them, and remove seeds or seed nests.

Blanch the prepared fruits in hot water with the addition of citric acid according to the recipe. Then place the fruits or berries in jars and fill them with hot sugar syrup prepared with the water remaining after blanching. For every kilogram of canned fruit, you need to add 1 liter of syrup.

Sugar syrup for compotes should be transparent. If it remains cloudy even after filtering, clarify it with egg white. Beat the egg whites until foamy, mix with the syrup and bring to a boil. Remove the foam from the surface with a slotted spoon, and strain the clarified syrup through 2-3 layers of gauze. For 5 liters of syrup, 1/4 of one egg white is required.

When filling containers with fruits with syrup, make sure that the level in small jars is 2 cm below the edge of the neck, and in large jars - 5 cm. Heat the compote in half-liter jars for 10-15 minutes, and in three-liter jars - 25- 30 minutes. Turn the rolled up jars of compote over and place them on the lids. Cover the jars with a thick warm cloth or blanket and leave until completely cooled.

Puree

You can preserve any fruit as a puree. The only exceptions are those that have very small seeds that penetrate the sieve cells. To prepare puree, you can use fruits that are not of the highest quality: overripe, wrinkled, broken, small and even unripe. First of all, steam or simmer the prepared fruits until softened and only then proceed to strain them through a colander or sieve. Without pre-blanching, you can only strain raspberries, strawberries, blueberries and blueberries through a sieve. Wipe the fruits with a wooden spatula. If your puree turns out to be too liquid, simmer it over low heat. Before putting the puree into the prepared container, it must be heated to a boil. Seal jars with metal, glass or plastic lids. If you decide to sterilize the puree, heat half-liter jars for 15–20 minutes, and liter jars for 20–25 minutes.

Juice

Before extracting the juice, pass the fruits through a meat grinder, chop with a knife or crush with a special wooden masher. When obtaining juice from berries such as lingonberries, rowan, currants, add 100 ml of cold boiled water to the mass for each kilogram of raw material and heat to 60°C, holding at this temperature for 10–15 minutes.

Place the prepared mass in a press or squeeze through several layers of gauze. To get the maximum amount of juice from the fruit, add a little more boiled water to the pulp and squeeze the raw material again. Pour the resulting juice into an enamel pan and heat for 30–35 minutes at 40°C and stirring constantly. Strain the hot juice through several layers of gauze, then heat to a boil and pour into clean, hot jars or bottles, filling them to the very top so that there is no air left in them.

When pasteurizing, place the rolled container with juice in hot water, heat to 85–90°C for 25 minutes and leave in this water until completely cooled.

Keep the finished juice indoors at room temperature for at least 14 days, periodically checking to see if it has fermented and if a film of mold has appeared on its surface. If during the entire time the juice has not become cloudy, fermented or moldy, you can put it in the cellar for long-term storage. When canning juice from sour fruits, it is recommended to add sugar to taste. You can use the fruit and berry mass remaining after squeezing the juice to make jam.

Jam

To make jam, it is recommended to use special wide copper or brass basins. In addition, jam is also cooked in stainless steel containers, which are considered the most hygienic. Enameled basins and pans are not suitable for this process, as the sugar in them easily burns to the bottom. The dishes must be perfectly clean. There should be no areas with greenish oxide stains on the brass or copper surface of the basin. Before starting cooking, the basin must be cleaned with sandpaper or sand, and then rinsed with hot water and dried. Always cook the sugar syrup over even and high heat with constant stirring. Try to remove the foam from the syrup before adding the fruits to it.

Remove the finished sugar syrup from the heat and carefully lower the berries or fruits into it, distributing them evenly throughout the container. After this, put the dishes back on low heat and cook the contents according to one or another recipe. The jam should not boil too much. If this happens, add a teaspoon of cold water to it. Periodically remove the foam from the surface of the jam and place it in a deep bowl, which will allow you to then pour back the syrup that has collected under the foam.

To avoid wrinkling of fruits and berries, cook the jam in several batches. Bring the mixture to a boil, and after 15–20 minutes, remove the bowl from the heat and leave for 8–10 hours so that the syrup has time to be absorbed into the fruit. Then bring it back to a boil and cook for another 10-15 minutes. After keeping the jam for another 2-3 hours, bring it over low heat until ready. This method of cooking berries and fruits in syrup allows you to preserve vitamins in them and get clear, light jam.

Remember that a serving of jam should not be more than 4–6 kg, since with a significant amount of jam the berries become wrinkled, the syrup darkens, and the aroma is lost.

During the cooking process, berries and fruits should become transparent, saturated with syrup. As soon as this happens, cooking should be stopped immediately, even if the recipe calls for heating the jam again. You can determine the readiness of the product the old-fashioned way by dropping a drop of syrup on a saucer. If, as it cools, it does not spread, but holds its shape, the jam is ready. It must immediately be poured from the basin into another container and covered with clean paper or sterilized plastic lids. The jam does not need to be hermetically sealed and pasteurized.

Jam

To make jam, select ripe fruits, including slightly wrinkled ones, but in no case rotten ones. Fruits and berries with a high content of pectin (gelling agent) are most suitable for this type of preparation. Among these are black and red currants, raspberries, cranberries, and sour varieties of apples. If you want to make jam from other fruits, add the juice of the above berries. When preparing for canning, be sure to blanch all fruits and berries, then add sugar or pour 70% syrup and cook for 10–15 minutes after boiling. If you add the juice of pectin-rich berries and fruits, do not add water to the jam, only sugar. 3 minutes before the end of cooking, add citric acid, if required by the recipe.

Pack the jam hot, choosing jars with a capacity of no more than 500 ml. They should be rolled up hermetically and be sure to turn them over, placing them on the lids until completely cooled.

Jam

Most often, jam is made from apples, pears, apricots and quinces. Sometimes the fruits are mixed with each other. To prepare this product, you can take overripe soft fruits and berries. It is recommended to add apples to the berry jam to give it a jelly-like consistency. In the process of preparing fruits for processing, crush the berries with a wooden masher and cut the fruit into slices. Place them in a basin, pouring a little water on the bottom (500 ml per 1 kg of mass), bring to a boil, cover with a lid and cook for 15–20 minutes. Then cool the fruit mass a little and rub through a sieve. Place the resulting puree in a wide and not very deep bowl with a capacity of 4–5 liters and cook over low heat with continuous stirring. At the end of cooking, add 800 g of sugar for each kilogram of fruit mass. If you want the jam to be denser and cut with a knife, increase the sugar rate to 900 g per 1 kg of fruit puree.

Place the finished product hot in dry, heated jars and expose them to the sun so that a protective film forms on the surface of the jam.

Jelly

This is the name for gelled jam made from berries and fruits. For this type of canned food, the most suitable are unripe apples of sour varieties, currants of all types, blueberries, raspberries, strawberries. Jelly is prepared from fruit juices rich in pectin. To make the jelly stronger, you can add gelatin to the juice according to the recipe. To give a pleasant sour taste, add 5–6 g of citric acid per 1 liter of juice.

Check the readiness of the jelly-like jam by dropping a little mixture onto a cold saucer. The cooled drop should be gelatinous and easily separate from the saucer. It is necessary to remove the foam from the surface of the finished jelly and pour it hot into dry, heated jars. Roll up the product hermetically with metal lids and pasteurize at a temperature of 85–90°C for 15–20 minutes. You can cover the filled jars with a clean cloth, and after complete cooling, wrap the necks with parchment paper moistened with vodka or alcohol and tie with twine.

Marmalade

To make marmalade, overripe and very ripe apples and stone fruits are usually used. Wash them, sort them, remove damage, seeds and seeds. Then cook the fruits until soft with the addition of 250 ml of water per 1 kg of weight. Rub the resulting puree through a sieve, add sugar to it in a 1:1 ratio and keep until thickened over low heat while continuously stirring with a wooden spoon. Typically this process lasts 15–20 minutes from the moment of boiling. The readiness of the marmalade is determined by using a wooden spatula by running it along the bottom of the dish in which it is cooked. If a distinct furrow remains, it means it’s time to remove the product from the heat.

Place the finished marmalade in dry, heated jars and cover with paper. You can place the marmalade on a baking sheet, having previously covered it with cellophane. When the mass has cooled and thickened, cut it into diamonds, place the pieces in jars and sprinkle them with sugar or powdered sugar.

Syrup

Syrups are condensed fruit or berry juices with a sugar content of at least 65%. You can extract juices for syrups from berries by rubbing and pressing, and from fruits by prolonged boiling and straining through cheesecloth. It is recommended to cook all syrups over high heat so that they do not have time to thicken. To obtain a light, transparent syrup, do not add sugar to it immediately, but do this only after some of the juice has evaporated. At the same time, add a little citric acid.

Determine the readiness of the syrup as follows: place a cooled drop of syrup in a glass of cold water. If it sinks and dissolves quickly when stirred, the product is ready. If the drop melts before reaching the bottom, continue cooking. And if the drop does not dissolve, this will mean that you have digested the syrup.

Pour the finished product into bottles while hot, but do not rush to roll it up. This should be done only after the syrup has completely cooled. This type of workpiece should be stored in a dry, cool place.

Candied fruit

This type of preparation is also called dry jam. You can make candied fruits from any fruit, vegetables and berries, but apples, pears, lemons, oranges, watermelon rinds and rowan berries are most suitable for this. In this case, you can mix fruits and berries with each other. Preparing fruits is no different from processing them for jam. Cook them in the same way in sugar syrup in several stages. At the end of cooking, add vanillin, lemon zest, cloves or cinnamon.

Pour the finished mixture into a sieve or colander and leave for 1–1.5 hours to allow all the syrup to drain. Then spread the fruits on a sieve in an even layer and dry in the oven at 40°C. Sprinkle the dried candied fruits with sugar and dry them again in a warm oven.

Place the finished product in glass jars and carefully cover them with cellophane or parchment paper. The syrup remaining after preparing candied fruits can be used for other preparations: marmalade, jam, preserves.

Marinating and pickling (soaking) fruits and berries

Marinades for fruits and berries are prepared in the same way as for vegetables, using acetic acid. To add aroma and taste, bay leaf, pepper, cloves, cinnamon, and sugar are added to the marinade according to recipes. Apples, cherries, plums, cherries, grapes, currants, dogwoods, and gooseberries are usually pickled. The fruits must have dense flesh, be fresh, not overripe and not damaged by any diseases or pests.

The essence of pickling (soaking) is that, under the influence of yeast and lactic acid bacteria, part of the sugar contained in fruits and berries is converted into lactic acid and alcohol, which preserves the products prepared in this way. They are usually placed in wooden barrels, filled with brine, covered with a cloth and placed under pressure on a wooden stand.

Lactic acid, accumulating in soaked fruits and berries, gives them a sweet and sour taste, while alcohol and carbon dioxide give them a refreshing taste. If the preparation and storage conditions are not followed, these products may acquire an unpleasant aftertaste.

This happens when fruits are fermented with too hot brine. Remember that its temperature should not exceed 30°C. Apples, pears, plums and grapes are traditionally used for soaking. Caring for these blanks consists of periodically removing foam and mold from the surface of the brine and weekly washing of the napkin on which the wooden circle and the bend lie.

Basic preparations from fruits and berries

Strawberry

Compote

Strawberries – 1 kg

Sugar – 500 g

Water – 300 ml

1. Place the prepared strawberries in a wide enamel bowl.

4. Heat it to 50°C and pour over the strawberries.

5. Soak the strawberries in the syrup for 3-4 hours. Drain the berries in a colander and place tightly in prepared jars.

6. Boil the syrup at 104°C for 10–15 minutes, cool slightly and pour into jars with strawberries.

7. Cover the compote with varnished metal lids, place in a container with water and pasteurize at a temperature of 85°C.

Jam

Strawberries – 1 kg

Sugar – 1 kg

Water – 100 ml

1. Place the prepared berries in a copper or brass bowl, sprinkle with sugar.

2. Add water after the juice has released and place the bowl on low heat.

3. Bring the mixture to a boil while stirring constantly. Cook for 40–45 minutes.

4. Pour the boiling jam into clean, heated jars. Roll up tightly with metal lids and turn upside down, leaving to cool completely.

Jam

Strawberries – 1 kg

Sugar – 800 g

Water – 300 ml

1. Boil sugar syrup and immerse the prepared berries in it. Boil the jam until tender without removing from heat.

2. Pour the boiling product into sterilized heated jars.

3. Roll them tightly with metal lids and turn them upside down, leaving until completely cooled.

Strawberry jam with red currants

Strawberries – 1 kg

Red currant – 400 g

Sugar – 1.5 kg

1. Place the prepared strawberries in a bowl.

2. Pass the red currants through a meat grinder and carefully squeeze out the juice through 3-4 layers of gauze.

3. Add it to the strawberries at the same time as the sugar.

4. Keep the mixture well mixed for 16 hours.

5. Bring to a boil and cook for 10-15 minutes.

6. Remove the strawberries from the basin using a slotted spoon, and continue to cook the syrup until fully cooked.

7. Place strawberries in the prepared jelly and bring the mixture to a boil.

8. Cool the jam and pour into half-liter jars.

9. Cover the jars with varnished metal lids and place in a container of warm water to pasteurize.

10. Heat treatment of jam should continue at a temperature of 85°C for 20 minutes.

11. Roll up tightly with metal lids and, without turning over, leave at room temperature until completely cooled.

Juice

Strawberries – 2 kg

Sugar – 100 g

2. Place the mass in a press and squeeze out the juice in 2-3 steps.

3. Strain the juice through 3-4 layers of gauze and pour it into an enamel bowl.

4. Add sugar and place on low heat.

5. Heat with continuous stirring to a temperature of 95°C, without allowing the juice to boil.

6. Pour the hot product into the prepared container and seal it tightly.

7. Turn the jars upside down, cover with a thick cloth and leave until completely cooled.

Puree

Strawberries – 1 kg

1. Place the prepared berries in a stainless steel pan, heat to 90°C with constant stirring.

4. Pour the boiling puree into dry, well-heated jars and seal them tightly with varnished metal lids.

6. Store the puree in a cool place.

Strawberry and raspberry puree

Strawberries – 1 kg

Raspberries – 1 kg

1. Rub the prepared berries through a sieve.

2. Heat the mixture over low heat until it boils and cook for 1-2 minutes.

3. Place the boiling product into sterilized, well-heated jars and seal tightly.

4. Turn the canned food upside down and leave until completely cooled.

Strawberries in syrup

Strawberries – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Place the strawberries in a colander and rinse with cold running water and let them drain.

2. Rub the berries through a sieve using a wooden spatula.

3. Prepare a syrup from water and sugar and bring it to a boil.

4. Pour it over the pureed mass and stir.

5. Place strawberries in heated sterilized jars, cover with circles of parchment paper and metal lids.

6. Sterilize the product and roll up the lids.

7. Cool canned goods slowly, without turning the cans upside down.

Jam

Strawberries – 1 kg

Sugar – 750 g

1. Rinse ripe strawberries with cold running water, let drain and dry lightly.

2. Rub the strawberries through a sieve and place in a bowl.

3. Place the mixture over low heat, bring to a boil and simmer for 25 minutes with constant stirring.

4. Place the hot product into well-heated jars.

6. Heat treatment is carried out at a temperature of 100°C for 20–25 minutes.

7. Seal with metal lids and turn the jars upside down until completely cooled.

Compote

Raspberries – 1 kg

Sugar – 550 g

Water – 450 ml

1. Place the prepared raspberries in a stainless steel pan.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat it to 50°C and pour it over the raspberries.

5. Soak the berries in syrup for 3–4 hours.

6. Drain them in a colander and place them tightly in prepared half-liter jars.

7. Boil the syrup at 104°C for 10–15 minutes, cool slightly and pour it over the strawberries. Cover the jars with varnished metal lids, place in a container with water and sterilize at 100°C for 10 minutes.

8. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Raspberries – 1 kg

Sugar – 1.5 kg

1. Place the prepared berries in a bowl, sprinkle with sugar.

2. Let stand for 8 hours until the juice is released, and place the basin on low heat.

3. When the sugar has dissolved, increase the heat and bring the mixture to a boil while stirring constantly.

4. Cook for 20-25 minutes.

5. Pour the boiling jam into clean, heated jars.

6. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jam

Raspberries – 1 kg

Sugar – 1 kg

Water – 430 ml

1. Boil sugar syrup and immerse the prepared berries in it.

2. Boil the jam until tender without removing from heat.

3. Pour the boiling mixture into sterilized heated jars.

Juice

Raspberries – 2 kg

Sugar – 100 g

Water – 400 ml

1. Pass the prepared berries through a meat grinder.

2. Using a press, squeeze the juice out of the berry mass in 2-3 steps.

3. Add water, stir and strain the juice through 3-4 layers of gauze. Drain it into an enamel bowl.

4. Add sugar and place juice on low heat.

5. Heat with continuous stirring to a temperature of 85°C, without letting the juice boil.

6. Pour the hot product into sterilized bottles and seal immediately.

7. Turn the bottles upside down, cover with a thick cloth and leave until completely cooled.

Puree

Raspberries – 1 kg

1. Place the prepared berries in a stainless steel pan and heat to 90°C with constant stirring.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree back into the same pan, put it on the fire, bring to a boil and cook for 5-7 minutes.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Raspberries – 1 kg

Granulated sugar – 850 g

1. Rub the raspberries through a sieve and place in a bowl.

2. Add granulated sugar and stir thoroughly.

3. Place the mixture over low heat, bring to a boil and simmer for 20 minutes with constant stirring.

5. Cover them with lids and place them in a container with hot water for sterilization.

6. Heat treatment is carried out at a temperature of 100°C for 15–20 minutes.

Syrup

Raspberry juice – 1 l

Sugar – 1.5 kg

1. Rub the berries through a sieve using a wooden spatula and squeeze out the juice using a press.

3. Strain the mixture through 3-4 layers of gauze and bring it to 90°C.

4. Pour the hot mixture into heated sterilized half-liter jars, cover with airtight lids and roll up.

Jelly

Raspberry juice – 1 kg

Sugar – 800 g

1. Rub the raspberries through a sieve and squeeze out the juice using a press.

3. Place the mixture on medium heat and reduce by 1/3 of the volume. Pour the finished jelly hot into sterilized glass jars.

4. Roll them up with metal lacquered lids and turn them upside down, leaving until completely cooled.

Currant

Compote

Black or red currants – 1 kg

Sugar – 600 g

Water – 400 ml

1. Place the prepared currants tightly in sterilized half-liter jars.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat the syrup to 90°C and pour it over the currants. Soak the berries in the syrup for 3–4 hours.

5. Cover the jars with compote with varnished metal lids, place in a container with warm water and pasteurize at 90°C for 20 minutes.

Jam

Black currant – 1 kg

Sugar – 1.5 kg

Water – 500 ml

1. Place the prepared berries in a colander and blanch in boiling water for 5 minutes.

2. Lightly dry the currants and place in a bowl.

3. Prepare syrup using water after blanching, bring it to a boil and strain through 3-4 layers of gauze. Heat the syrup again to a boil and immerse the berries in it.

4. Cook the jam in one go and pour it hot into sterilized, well-warmed jars.

5. Roll them up with airtight lids, turn them upside down and leave until completely cooled.

Jam

Black currant – 1 kg

Sugar – 1.5 kg

Water – 400 ml

1. Place the prepared berries in a colander and blanch in boiling water for 2-3 minutes.

2. Place the currants in a bowl and lightly crush them with a wooden spatula, add sugar and water.

4. Pour boiling jam into sterilized heated jars.

Juice

Blackcurrant – 2 kg

Water – 120 ml

1. Pass the prepared berries through a meat grinder.

2. Place the mixture in a saucepan, add water, stir and put on fire.

3. Heat to 70°C and maintain at this temperature for 15–20 minutes.

Puree

Black currant – 1 kg

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Blackcurrant – 1.5 kg

Sugar – 1 kg

1. Place the prepared berries in a colander and blanch in boiling water for 4–5 minutes.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar, stir and place on low heat.

4. Bring to a boil and simmer for 20 minutes, stirring constantly.

Syrup

Black or red currant juice – 1 l

Sugar – 1.5 kg

1. Rub the berries through a sieve using a wooden spatula and squeeze out the juice using a press.

2. Put the juice on the fire, add sugar and heat with continuous stirring.

3. Strain the mixture through 3-4 layers of gauze and heat it to 90°C.

4. Pour the hot syrup into heated sterilized half-liter jars, cover with airtight lids and roll up.

5. Cool canned goods slowly, without turning the cans upside down.

Blackcurrant jelly

Black currant – 1 kg

Sugar – 800 g

1. Pass the currants through a meat grinder and squeeze out the juice using a press.

2. Add sugar and stir thoroughly.

Jelly with red currants

Red currants – 2 kg

Sugar – 1.5 kg

1. Pour water over the berries and heat over low heat until steam appears.

2. While hot, rub the currants through a sieve using a wooden spatula.

3. Add sugar to the pureed mixture and stir.

4. Place on the fire, bring to a boil and remove from the stove for 15–20 minutes.

5. Then boil the mixture until foam stops forming on the surface.

6. Before the end of cooking, add 50 g of pre-soaked gelatin.

7. Pour the finished jelly hot into sterilized glass jars and leave them open for 24 hours.

8. Roll up the jars with lacquered metal lids or cover with parchment paper.

Currants pureed in sugar syrup

Black currant – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Pass the prepared berries through a meat grinder.

2. Prepare sugar syrup by heating it until the sugar is completely dissolved.

3. Strain the hot syrup through 3-4 layers of gauze.

4. Bring it to a boil and pour the currant mixture over it.

5. Mix everything thoroughly and place the finished product in sterilized glass jars, filling them to the top.

6. Cover each jar with a circle of parchment paper soaked in alcohol and seal with an airtight metal lid.

7. Store canned food in a cool place.

Candied fruit

Currants – 1 kg

Sugar – 1.2 kg

Water – 300 ml

1. Wash the berries with cold water, dry lightly and place in a bowl.

2. Prepare sugar syrup by boiling it until the sugar is completely dissolved.

3. Strain the syrup through 3-4 layers of gauze and heat again to a boil.

4. Pour the syrup over the berries and place the bowl on the fire.

5. Bring the mixture to a boil, cook for 5 minutes and leave for 8-10 hours.

6. Boil the mass until cooked, that is, until the temperature reaches 108°C at the very end of cooking.

7. Place the mixture in a colander and let the syrup drain.

8. Place the remaining berries in a colander on flat plates or a baking sheet, sprinkled with sugar, and dry at room temperature for 5–6 days or in the oven at 35–40°C for 3–4 hours.

9. Roll small balls of 10-12 berries by hand. Roll them in sugar and dry at room temperature for another 5-6 days.

10. Place the finished candied fruits in dry, sterilized jars and seal with airtight metal lids.

Pickled currants

Currants – 3.5 kg

Water – 1.5 l

Sugar – 1 kg

Cloves – 5 pieces

Allspice – 5 peas

Cinnamon – 1 teaspoon

1. Rinse ripe red, white or black currants with cold water, dry slightly and place tightly in half-liter jars.

2. Pour water into a saucepan, add sugar, spices and heat the mixture to a boil.

Gooseberry

Compote

Gooseberries – 1 kg

Sugar – 600 g

Water – 400 ml

1. Lightly pierce the prepared berries with a pointed wooden stick and place in a small bowl.

2. Prepare the syrup, heat it to 85°C and pour it over the gooseberries.

3. Place the basin on the fire, bring the mixture to a boil and cook for 5 minutes.

4. Drain the berries in a colander and place them tightly in sterilized glass jars. Pour hot syrup over.

5. Cover the jars with compote with varnished metal lids, place in a container with warm water and pasteurize: half-liter jars at a temperature of 90°C for 15 minutes, and liter jars for 20 minutes.

6. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Gooseberries – 1 kg

Sugar – 1.5 kg

Water – 700 ml

Cherry leaves – 12 pieces

Vanillin – 0.5 g

1. Peel slightly unripe green gooseberries from the stalks and cut each one on the side.

2. Using a pin, remove the seeds through the cut and place the berries in cold water for 20–30 minutes.

3. Place the gooseberries in a colander.

4. Place cherry leaves in water and boil for 5 minutes.

5. Remove the leaves, add sugar (450 g) to the broth and bring to a boil.

6. Immerse the berries in the resulting hot syrup and leave for 5 hours.

7. Then remove the berries again and boil the syrup for 10 minutes, adding sugar (450 g).

8. Repeat this technique twice more. During the last cooking, do not remove the berries and add vanillin to the jam. Pour the hot product into sterilized, well-heated jars.

9. Roll them up with airtight lids, turn them upside down and leave until completely cooled.

Jam

Gooseberries – 1 kg

Sugar – 1.4 kg

Water – 450 ml

1. Place the prepared berries in a colander and blanch in boiling water for 5–7 minutes.

2. Place the gooseberries in a bowl and lightly crush the berries with a wooden spatula, add sugar and water.

3. Mix the mass well, place on low heat and cook with constant stirring until cooked.

4. Pour boiling jam into sterilized heated jars.

5. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Juice

Gooseberries – 2 kg

Water – 200 ml

1. Pass the prepared berries through a meat grinder.

2. Place the mixture in a saucepan, add water, stir and put on fire.

3. Heat to 70°C and keep at this temperature for 15–20 minutes.

4. Squeeze out the juice using a press and let it sit for 2-3 hours.

5. Strain the juice through 3-4 layers of gauze, pour it into an enamel bowl and place on low heat.

6. Heat with continuous stirring to a temperature of 95°C, without allowing the juice to boil.

7. Pour the hot product into sterilized bottles and seal immediately.

8. Turn the bottles upside down, cover with a thick cloth and leave until completely cooled.

Puree

Gooseberries – 1.5 kg

Sugar or honey – 1 kg

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar or honey, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Gooseberries – 1.5 kg

Sugar – 1 kg

1. Place the prepared berries in a colander and blanch in boiling water for 4–5 minutes.

2. Rub the mixture through a sieve using a wooden spoon or spatula.

3. Place the resulting puree into a saucepan, add sugar, stir and put on fire.

4. Bring to a boil and simmer for 20–25 minutes, stirring constantly.

5. Place the hot product into well-heated jars.

6. Cover them with lids and place them in a container with hot water for sterilization.

7. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

8. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jelly

Gooseberry juice – 1 l

Sugar – 700 g

1. Pass washed and dried gooseberries through a meat grinder and squeeze out the juice using a press.

2. Add sugar and stir thoroughly.

3. Place the mixture over medium heat and heat until the sugar is completely dissolved.

4. While hot, strain the mixture through a flannel and pour into the same container.

5. Place on the fire again, bring to a boil and reduce by 1/4 of the volume.

6. Pour the finished jelly into sterilized glass jars.

7. Roll them up with metal varnished lids and, without turning them over, leave until completely cooled.

Marmalade

Gooseberries – 1 kg

Sugar – 550 g

Water – 50 ml

1. Place unripe gooseberries in a saucepan, add a little water, bring to a boil and boil well.

2. Rub the resulting mass through a metal sieve.

3. Boil the puree to half the original volume, gradually adding sugar (500 g) and stirring constantly.

4. Place the finished marmalade in an enamel mold moistened with water.

5. Cut the frozen marmalade into small pieces, sprinkle them with sugar and place them in dry jars, covering them with parchment paper.

Gooseberries pureed with oranges

Gooseberries – 1 kg

Oranges – 500 g

Sugar – 2 kg

1. Pass the prepared gooseberries and peeled oranges through a meat grinder.

2. Add sugar and mix thoroughly.

3. Leave the mixture at room temperature for 4–5 hours and stir it periodically until all the sugar dissolves.

Pickled gooseberries

Gooseberries – 3.5 kg

Water – 1.3 l

Sugar – 850 g

Acetic acid 70% – 15 ml

Cloves – 25 pieces

Allspice – 25 peas

Cinnamon – 1 teaspoon

1. Rinse the ripe gooseberries with cold water, dry slightly, and pierce with a pointed match. Pour spices into the bottom of half-liter jars and pack the berries tightly.

2. Pour water into a saucepan, add sugar and bring to a boil.

3. Strain and heat again to 85–90°C. Add acetic acid and pour the hot marinade over the berries.

4. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

5. Heat treatment at 85°C for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Lightly salted gooseberries

Gooseberries – 2 kg

Water – 1 l

Salt – 50 g

Spices to taste

1. Prepare the brine by boiling water with salt and spices.

2. Place unripe gooseberries tightly in jars and fill with cold brine.

3. Store for 3-5 days in a cool place.

4. Drain the brine, bring it to a boil and simmer for 10-15 minutes.

5. Pour boiling brine over the berries and seal the jars tightly.

6. Turn them upside down and leave until completely cooled.

Salted gooseberries

Green gooseberries – 2 kg

Water – 2 l

Salt – 40 g

Spices to taste

1. Place ripe gooseberries in an enamel pan in a layer of no more than 30 cm.

2. Prepare the brine by boiling water with salt and spices.

3. Pour cold brine over the gooseberries and place a wooden circle and pressure on top.

4. After 1–1.5 months, the product can be used as a seasoning for fish and meat dishes. You can place the finished gooseberries in dry, sterilized jars.

5. Heat the brine to a temperature of 75°C, pour over the berries, cover the jars with lids and place in a container with warm water.

6. Sterilize half-liter jars within 15 minutes after boiling water, and liter jars for 20 minutes.

7. After heat treatment, roll up the lids, turn the jars over and leave until completely cooled.

Compote

Cherry – 1 kg

Sugar – 600 g

Water – 400 ml

1. Place the prepared berries tightly in sterilized jars, shaking them periodically.

2. Prepare the syrup, heat it to 85°C and pour it over the cherries.

Jam

Cherry – 1 kg

Sugar – 1.7 kg

Water – 500 ml

1. Remove seeds from prepared berries.

2. Boil syrup from water and part of the sugar (500 g) and pour it over the cherries while boiling.

3. Let stand for 5 hours, then drain the berries in a colander.

4. Add 500 g of sugar to the syrup, bring to a boil, simmer for 15 minutes and immerse the berries in it.

5. Leave for another 5 hours and drain the syrup again, add the remaining sugar (500 g), boil and add the berries.

6. Let it boil and bring the jam until ready.

7. Pour the hot product into heated glass jars, seal them with airtight lids and turn them upside down, leaving to cool completely.

8. Store in a cool place.

Jam

Cherry – 1 kg

Gooseberry juice – 150 ml

Sugar – 1.2 kg

Water – 150 ml

1. Remove the seeds from the prepared cherries and pass through a meat grinder.

2. Place the mixture in a bowl, add water and boil.

3. Add sugar, mix well, reduce heat to low and cook with constant stirring until tender.

4. At the end of cooking, add natural gooseberry juice to make the jam better gelled.

5. Pour boiling jam into sterilized heated jars.

Juice

Cherry – 2 kg

Water – 400 ml

Sugar – 100 g

2. Add water to the resulting puree and mix thoroughly.

3. Place the mixture over medium heat, heat to 70°C and keep in a cool place for 2-3 hours.

4. Squeeze out the juice using a press and strain it.

5. Add sugar, place the container with the resulting product on the fire and heat it to 85°C.

6. Without letting it boil, pour the juice into sterilized and heated bottles.

7. Seal the bottles with boiled corks and place them on their sides, leaving them until completely cooled.

Syrup

Cherry – 1.5 kg

Sugar – 1.5 kg

Water – 150 ml

1. Sort the berries, rinse, remove seeds and pass through a meat grinder.

2. Add water to the mixture and mix thoroughly.

3. Heat to a temperature of 70°C, squeeze out the juice using a press and strain it.

4. Leave the juice for 2–3 hours, add sugar and heat the syrup to a temperature of 75–85°C.

5. Strain the resulting product while hot and pour it into an enamel pan.

6. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, turn the neck down and cover with a thick cloth, leaving it until it cools completely.

7. Store in a cool place.

Puree

Cherry – 1.5 kg

Sugar – 500 g

Water – 100 ml

1. Remove the seeds from the prepared berries and pass them through a meat grinder.

4. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

5. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Cherry – 1.3 kg

Applesauce – 500 g

Sugar – 1 kg

Water – 150 ml

1. Remove the seeds from the prepared cherries and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, adding water.

3. Place on the fire, bring to a boil and cook for 10 minutes.

4. While hot, rub the puree through a sieve, add applesauce and sugar.

5. Bring the mixture to a boil and simmer for 20–25 minutes with constant stirring. Pour the product hot into well-heated jars.

6. Cover them with lids and place them in a container with hot water for sterilization.

7. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

8. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Jelly

Cherry – 1.3 kg

Water – 300 ml

Sugar – 700 g

1. Pour the prepared slightly unripe berries with water and cook until juice appears.

4. Boil until volume is reduced by 1/3.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

7. Pasteurize the jelly at a temperature of 85°C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes.

8. After cooking, roll up the lids and leave the jelly jars, without turning them over, until completely cooled.

Candied fruit

Cherry – 1 kg

Sugar – 2.2 kg

Water – 500 ml

1. Prepare syrup from water and 400 g of sugar.

2. Remove seeds from berries. Pour boiling syrup over the cherries and leave for 2 days.

3. Drain the berries in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil and set aside again for several hours.

5. Repeat this technique 4-5 times, adding sugar little by little.

6. Leave the cherries in the syrup for the last time for 10–12 days.

7. Drain the syrup, place the berries on a sieve and dry in the oven at a temperature no higher than 45°C.

Marmalade

Cherry – 1 kg

Sugar – 550 g

Water – 50 ml

1. Remove the seeds from the prepared slightly unripe berries, place them in a basin and add water.

2. Place on the fire and heat until the cherries release their juice.

3. While hot, rub the resulting mass through a sieve.

4. Boil the puree to half its original volume, gradually adding sugar and stirring constantly.

5. Place the finished marmalade hot into heated glass jars.

6. Seal with airtight lids or cover with parchment paper.

Candied Cherry

Cherry – 1 kg

Sugar – 2 kg

1. Peel the prepared cherries and place them in a bowl.

2. Sprinkle them with sugar and lightly mash them with a wooden masher.

3. Mix the whole mass thoroughly.

4. Place the product in sterilized glass jars and cover with parchment paper.

5. Store this preparation in a cool place.

Pickled cherries

Cherry – 3.5 kg

Water – 1.2 l

Sugar – 820 g

Acetic acid 70% – 17 ml

Cloves – 15 pieces

Allspice – 20 peas

Cinnamon – 1 teaspoon

1. Rinse ripe cherries with cold water, dry slightly, and pierce each berry with a pointed match.

2. Place spices at the bottom of dry, sterilized jars and pack the berries tightly.

4. Strain through 3–4 layers of gauze and heat again to a temperature of 85–90°C. Add acetic acid and pour the hot marinade over the berries.

Apricots

Compote

Apricots – 1 kg

Sugar – 400 g

Water – 1 l

Citric acid – 3 g

1. Place the prepared apricots tightly in sterilized jars.

2. Prepare the syrup, boil it and pour it over the fruit.

3. Cover the compote with varnished metal lids and let sit for 3 minutes.

4. Drain the syrup, bring to a boil, pour it over the apricots and leave for another 3 minutes.

5. Drain the syrup again, add citric acid, bring to a boil and pour into jars.

6. Immediately roll up the jars and turn them upside down, leaving to cool completely.

Jam

Apricots – 1 kg

Sugar – 1.3 kg

Water – 400 ml

Citric acid – 3 g

1. Cut the apricots into halves and remove the pits.

2. Boil syrup from water and sugar and lower the fruit halves into it while boiling.

3. Remove mixture from heat and cool completely.

4. Heat the jam to a boil three more times at intervals of 5-6 hours.

5. At the end of cooking, add citric acid and when the temperature reaches 105°C, remove the jam from the heat.

6. Pour the hot product into heated glass jars, seal them with airtight lids and turn them upside down, leaving until completely cooled.

Green apricot jam

Apricots (with soft pit) – 1 kg

Sugar – 1 kg

Water – 600 ml

Vanillin – 2 g

1. Trim green apricots at both ends, rinse with cold water, pierce with a pointed match, place in a colander and blanch three times in boiling water for 20-30 seconds.

2. Boil syrup from sugar and water and lower the fruits into it while boiling.

3. Bring the jam to readiness in one go. At the end of cooking, add vanillin.

4. Pour the product into well-heated jars, roll them up with metal lids, turn them upside down, cover with a thick cloth and leave until completely cooled.

Jam

Apricots – 1 kg

Sugar – 1 kg

Water – 200 ml

1. Remove pits from crushed and overripe apricots.

2. Place the fruits in a bowl, add water and boil. Cook for 10 minutes.

3. Add sugar, mix the mixture well, place on low heat and cook with constant stirring until tender.

4. Once completely cooled, pour the jam into sterilized jars.

5. Cover with parchment paper and store in a cool place.

Syrup

Apricots – 1 kg

Sugar – 750 g

1. Remove the seeds from the apricots and place the fruits in an enamel pan, sprinkling with sugar. Leave for 10–12 hours. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

2. Strain the resulting product while hot and pour it into an enamel pan.

3. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, lay on its side and cover with a thick cloth, leaving until completely cooled.

Puree

Apricots – 1.5 kg

Sugar – 150 g

Water – 100 ml

1. Remove the pits from the apricots and pass them through a meat grinder.

2. Transfer the resulting mass into a saucepan and fill with water.

3. Place on the fire, bring to a boil and cook for 10–15 minutes.

4. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

6. Place the jars in a container with hot water and sterilize at a temperature of 100°C: half-liter jars for 20 minutes, and liter jars for 25–30 minutes.

Jam

Apricots – 2.3 kg

Sugar – 300 g

Water – 200 ml

1. Remove the pits from soft overripe apricots and pass them through a meat grinder.

4. Place the hot product into well-heated jars.

5. Cover them with lids and place them in a container with hot water for sterilization.

6. Heat treat half-liter jars at a temperature of 100°C for 15–20 minutes, and 20–25 minutes for liter jars.

7. Seal the jars with airtight lids and turn them upside down, leaving to cool completely.

Candied fruit

Apricots – 1 kg

Sugar – 1.2 kg

Water – 500 ml

Citric acid – 2 g

2. Remove the pits from the apricots, pour boiling syrup over them and leave for 10–12 hours.

5. Drain the syrup, place the sugar-soaked apricots on a sieve and dry in the oven at 45°C.

6. Sprinkle candied fruits with sugar and place in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Apricots – 1 kg

Sugar – 600 g

Water – 200 ml

1. Remove the pits from the apricots, place them in a saucepan, add water and cook until softened.

2. While hot, rub the apricot mass through a sieve.

3. Boil the resulting puree to half the original volume, gradually adding sugar and stirring constantly.

4. Place the finished marmalade in a thin layer on a baking sheet or dish moistened with water and dry at room temperature or in the open air.

5. Cut the marmalade into pieces and place in glass jars and cover them with parchment paper.

Candied apricots

Apricots – 1 kg

Sugar – 1.5 kg

1. Take hard, unripe fruits, remove the pits, cut the apricots into 4-5 pieces and place in an enamel pan.

2. Pour water over the fruits, bring to a boil and cook for 5-8 minutes.

3. Drain the water, sprinkle the apricots with sugar and leave them for 48 hours.

5. Store this preparation in a cool place.

Pickled apricots

Apricots – 3.5 kg

Water – 1 l

Sugar – 850 g

Vinegar 9% – 130 ml

Cloves – 10 pieces

Cinnamon – 1 teaspoon

1. Wash ripe hard fruits in cold water, dry slightly, and pierce with a pointed match.

2. Place spices in the bottom of dry, sterilized liter jars and pack the apricots tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil. Strain through 3–4 layers of gauze and bring the liquid temperature back to 85–90°C. Add vinegar and pour the hot marinade over the fruit.

4. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

5. Heat the cans for 35–40 minutes at a temperature of 90°C.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Compote

Peaches – 1 kg

Sugar – 350 g

Water – 1 l

Citric acid – 3 g

1. Place prepared small peaches tightly into sterilized jars.

2. Prepare the syrup, boil it, add citric acid to it and pour it over the fruits.

3. Cover the compote with varnished metal lids and place in a container with hot water.

4. Pasteurize the compote at a temperature of 85°C: liter jars for 15–20 minutes, two-liter jars for 25–30 minutes, three-liter jars for 35 minutes.

5. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Peaches – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Peel the peaches, remove the pits, cut into slices and place in a bowl.

2. Boil syrup from water and sugar and pour it over the fruit while boiling. Leave the mixture for 24 hours.

3. Heat the jam three more times until boiling at intervals of 5-6 hours.

4. During the last cooking, when the temperature reaches 105°C, remove the jam from the heat.

5. Pour the hot product into heated glass jars, seal with airtight lids and turn upside down, leaving until completely cooled.

Peaches mashed with sugar

Peaches – 1.5 kg

Sugar – 1 kg

1. Peel the peaches and remove the pits. Rub them through a sieve or mince them.

2. Gradually adding sugar, mix the mass thoroughly until it is all dissolved.

3. Place the cold product in dry, clean glass jars, cover them with parchment paper and store in a cool place.

Jam

Peaches – 2 kg

Sugar – 1 kg

Red currant juice – 250 ml

1. Peel and pit very ripe peaches and pour currant juice over them. Cook for 20–30 minutes. Add sugar and simmer the jam until thick.

2. Pour the finished product in boiling form into sterilized heated jars.

3. Place them in a container with hot water and sterilize at 100°C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

4. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Syrup

Peaches – 1 kg

Sugar – 750 g

1. Remove the pits from the peaches and place the fruits in an enamel pan, sprinkle with sugar. Leave for 10–12 hours.

2. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

3. Strain the resulting product while hot and pour it into an enamel pan.

4. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, place them on their sides and cover with a thick cloth, leaving until completely cooled.

Puree

Peaches – 1.5 kg

Sugar – 250 g

Water – 100 ml

1. Remove the pits from the peaches and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, add water.

3. Place the mixture on the fire, bring to a boil and cook for 10–15 minutes.

4. While hot, rub the puree through a metal sieve, add sugar and let it boil again.

5. Pour the boiling puree into dry, well-heated jars and cover them with varnished metal lids.

6. Place jars in a container with hot water and sterilize at a temperature of 100°C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

7. Roll up the lids, turn the canned goods upside down and leave to cool slowly at room temperature.

Jam

Peaches – 2.3 kg

Sugar – 400 g

Water – 150 ml

1. Remove the pits from soft overripe peaches and pass them through a meat grinder.

2. Place the resulting mass in a saucepan, adding water.

3. Place on the fire, bring to a boil, add sugar and cook until thickened with constant stirring.

4. Place the hot product into well-heated jars.

5. Roll them up with metal lacquered lids and turn them upside down, leaving until completely cooled.

Candied fruit

Peaches – 1 kg

Sugar – 1 kg

Cinnamon – 4 g

Citric acid – 2 g

1. Prepare syrup from water and sugar.

2. Remove the seeds from the peaches, cut the fruits into slices, pour boiling syrup over them and leave for 10–12 hours.

3. Put the mixture on the fire again, bring to a boil and cook for 5-7 minutes. Leave for 12 hours.

4. Repeat the previous technique twice more. At the end of cooking, add citric acid to the syrup.

5. Drain the syrup, place the sugar-soaked peaches on a sieve and dry in the oven at 45°C.

6. Sprinkle dried candied fruits with sugar and place in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Peaches – 2 kg

Sugar – 1.4 kg

Water – 200 ml

Rum – 50 ml

1. Remove the pits from ripe peaches, place them in a saucepan, add water and simmer until softened.

2. While hot, rub the resulting mass through a sieve.

3. Boil the puree to half the original volume, gradually adding sugar and rum and stirring constantly.

4. Pour the finished marmalade into prepared heated glass jars and cover them with parchment paper.

Candied peaches

Peaches – 1 kg

Sugar – 1.5 kg

1. Blanch firm, unripe fruits in boiling water for 30 seconds.

2. Peel, remove seeds, cut the peaches into slices and place in an enamel pan.

3. Pour water over the fruits, bring to a boil and cook for 5–8 minutes. Drain the water, sprinkle the peaches with sugar and leave them for 48 hours.

4. Heat the entire mass to a boil, place the product in sterilized glass jars and roll up with metal lids or cover with parchment paper.

5. Store this preparation in a cool place.

Compote

Plums – 1 kg

Sugar – 550 g

Water – 600 ml

1. Pierce the plums with a pointed match, blanch in boiling water for 2-3 minutes and place in sterilized jars.

2. Prepare the syrup, heat it to a temperature of 85°C and pour it over the plums.

3. Cover the compote with varnished metal lids and place in a container with hot water.

4. Sterilize half-liter jars at a water temperature of 100°C for 10–15 minutes, and liter jars for 20 minutes.

5. Roll up the jars and turn them upside down, leaving until completely cooled.

Jam

Plums – 1 kg

Sugar – 1.3 kg

Water – 600 ml

1. Remove the pits from the plums and place the fruits in a bowl.

2. Boil syrup from water and half sugar (650 g) and pour it over the plums while boiling.

3. Let stand for 8 hours, then drain the fruits in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil, simmer for 15 minutes and immerse the plums in it.

5. Leave for another 8 hours and drain the syrup again, add the remaining sugar (350 g), boil and add the fruits. Let the jam boil and bring it to readiness.

6. Pour the hot product into heated glass jars, seal with airtight lids and turn upside down, leaving until completely cooled.

Jam

Plums – 1 kg

Sugar – 250 g

Water – 50 ml

Cinnamon – 3 g

1. Remove the seeds from the plums and place them in a bowl, place over low heat and heat until the fruits are soft (15-20 minutes).

2. Add sugar, cinnamon, mix well and transfer to a large deep frying pan.

3. Place the pan in the oven, preheated to 150°C.

4. Open the oven door slightly and add 50 g of sugar to the plum mixture every 30 minutes.

5. Pour the finished jam while boiling into sterilized heated jars.

6. Seal them with airtight lids and turn them upside down, leaving to cool completely.

Juice

Plums – 2 kg

Water – 200 ml

1. Remove the seeds from the plums, place them in a saucepan, add water and heat to a temperature of 72°C, without allowing the fruits to boil.

2. Squeeze out the juice using a press, pour it into a saucepan and let it sit for 3-4 hours.

3. Strain the juice through 3 layers of gauze, pour it into an enamel bowl and place on low heat.

4. Heat the juice to 90°C and maintain at this temperature for 15–20 minutes.

5. Pour the hot product into sterilized bottles and seal immediately.

6. Place the bottles on their sides, cover with a thick cloth and leave until completely cooled.

Syrup

Plums – 1.5 kg

Sugar – 1.5 kg

Water – 100 ml

1. Sort the plums, wash them, remove the pits and pass the pulp through a meat grinder.

2. Add water to the mixture and mix thoroughly. Heat to a temperature of 70°C, squeeze out the juice using a press and strain it.

3. Leave the juice for 2 hours, add sugar and heat to a temperature of 75–85°C.

4. Strain the resulting product while hot and pour it into an enamel pan.

5. Heat the syrup again to 95°C and pour it into clean, well-heated bottles, seal tightly, turn the neck down and cover with a thick cloth, leaving it until completely cooled.

Puree

Plums – 1.5 kg

Sugar – 500 g

Water – 100 ml

1. Remove the seeds from the plums and pass them through a meat grinder. Place the resulting mass in a saucepan, adding water.

2. Place on the fire, bring to a boil and cook for 10 minutes.

3. While hot, rub the puree through a sieve, add sugar and put it back on the fire.

4. Pour the boiling puree into dry, well-heated jars and seal them with varnished metal lids.

5. Turn the canned food upside down and leave to cool slowly at room temperature.

Jam

Plums – 1.5 kg

Sugar – 1 kg

Water – 100 ml

1. Remove the seeds from the prepared plums and pass them through a meat grinder.

2. Place the resulting mass in a saucepan, adding water. Place on the fire, bring to a boil and cook for 10–15 minutes.

3. While hot, rub the puree through a sieve and add sugar.

4. Bring the mixture to a boil and simmer for 25–30 minutes with constant stirring. The total heating time for the puree should not exceed 50–60 minutes.

5. Place the finished jam while hot into well-heated jars.

6. Cover them with lids, roll them up and, without turning them over, leave until completely cooled.

Jelly

Plum – 1.3 kg

Sugar – 600 g

1. Peel the prepared slightly unripe plums, place them in a saucepan and heat until the juice appears.

2. Squeeze the juice and strain it through 3-4 layers of gauze.

3. Pour the juice into a saucepan and place over medium heat.

4. Boil the mass until its volume is reduced by 1/3 for 30–35 minutes.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

6. Pour the finished jelly into sterilized heated glass jars, cover them with varnished metal lids and place in a container with hot water.

7. Pasteurize the jelly at a temperature of 85°C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes. After cooking, roll up the lids and leave the jelly jars, without turning them over, until completely cooled.

Candied prunes

Prunes – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Prepare syrup from water and sugar.

2. Pour boiling syrup over the prunes and leave for 10 hours.

3. Drain the dried fruits in a colander.

4. Bring the syrup to a boil, place the prunes in it and set aside again for 10 hours.

5. During the third cooking, bring the candied fruits to readiness. In this case, the boiling point of the syrup should be 108°C.

6. Place the prunes in a colander and leave for 1–1.5 hours to allow all the syrup to drain.

7. Place the candied fruits on a sieve and dry them in the oven at 45°C or keep them at room temperature for 4–5 days.

8. Sprinkle dried candied fruits with sugar and place in glass jars.

9. Seal them with airtight lids.

Marmalade

Plums – 2 kg

Sour apples – 1 kg

Sugar – 1.5 kg

Zest of 1 lemon

Cinnamon – 3 g

1. Cut the apples into slices, removing the core.

2. Remove the pits from slightly unripe plums, place them and the apples in a bowl, laying them in layers and sprinkling them with sugar.

3. Add lemon zest, cinnamon and put on fire. Cook with constant stirring until the mixture begins to thicken.

4. Remove the bowl from the heat and rub the resulting hot puree through a sieve.

5. Boil the mixture to half the original volume, stirring constantly.

6. Place the finished marmalade in boxes on parchment paper and dry.

7. Cut the marmalade into pieces and place in glass jars, covering with parchment paper.

Pickled plums

Plums – 3.5 kg

Water – 1.4 l

Sugar – 940 g

Acetic acid 70% – 20 ml

Cloves – 15 pieces

Allspice – 20 peas

Cinnamon – 1 teaspoon

1. Wash ripe plums with cold water, dry slightly, and pierce with a pointed match.

2. Pour spices into the bottom of dry, sterilized jars and place the fruits tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil.

4. Strain through 3–4 layers of gauze and heat again to a temperature of 85–90°C. Add acetic acid and pour the hot marinade over the plums.

5. Cover the jars with metal varnished lids and place in a container with hot water for pasteurization.

6. Carry out heat treatment at a temperature of 85°C: half-liter cans for 15 minutes, and liter cans for 20 minutes.

7. Roll up the lids, turn the jars upside down and leave until completely cooled.

Sauce

Plums – 1 kg

Sugar – 150 g

Water – 150 ml

1. Cut the plums in half and remove the pits.

2. Pour water into a basin, lower the plums into it and cook for 7–10 minutes.

3. Rub the softened fruits through a sieve, add sugar and mix the mixture thoroughly.

4. Place the basin on the fire and boil the mixture with constant stirring for 5–7 minutes from the moment it boils.

5. Pour the finished hot sauce into heated glass jars, roll up the lids and turn the neck down, leaving until completely cooled.

Soaked plums

Plums – 10 kg

Water – 5 l

Sugar – 50 g

Salt – 25 g

Malt – 25 g

Mustard powder – 3 g

Mint, celery, oregano, black currant leaves to taste

1. Wash plums with dense pulp thoroughly and let the water drain.

2. Prepare the filling by adding sugar, salt, mustard and malt to the water.

3. Place herbs and blackcurrant leaves in a soaking container, then place the plums and fill with cold pouring.

4. Cover the surface of the fruit with a clean napkin, place a wooden circle and put pressure on it so that a 3-4 cm layer of brine appears above the circle.

5. Keep the container with soaked plums at room temperature for 7–8 days. Then be sure to place it in the cold. The plums will be ready to eat in 30 days.

Oranges

Jam

Oranges – 1 kg

Sugar – 1.2 kg

Water – 400 ml

1. Wash the oranges and keep them in boiling water for 15 minutes. Then immerse the fruits in cold water and leave for 12 hours.

2. Prepare syrup from half the sugar (600 g) and water.

3. Cut the oranges into circles or slices, remove the seeds and pour hot syrup over the pulp.

4. Infuse the oranges for 7–8 hours, then drain the syrup, add the remaining sugar (600 g), and simmer for 15–20 minutes.

5. Immerse the oranges in boiling syrup and leave the jam again for 8 hours.

6. Repeat the previous step again and cook the jam until ready.

7. Pack the jam while hot. Cover the jars with metal varnished lids, roll them up, turn the jars upside down and leave until completely cooled.

Peeled orange jam

Oranges – 1 kg

Sugar – 1 kg

Water – 400 ml

1. Peel the oranges, divide them into slices and carefully remove the seeds.

2. Boil syrup from sugar and water, put oranges in it while boiling, let it boil again and remove from heat. Leave for 1 hour.

3. Drain the syrup, boil it, pour it over the slices again and leave for another 1 hour.

4. Drain the syrup again, boil it for 10–15 minutes, pour it over the oranges and cook for 15–20 minutes over low heat.

5. Before finishing cooking, add some finely chopped orange peel to the boiling mixture.

6. Pour the hot jam into clean, heated glass jars and close with airtight lids.

7. Turn the canned food upside down and cover with a thick cloth, leaving it until completely cooled.

Orange peel jam

Orange peel – 500 g

Sugar – 650 g

Water – 100 ml

Citric acid – 2 g

1. Remove the peel from the oranges, cut them into strips, roll them tightly into rolls and thread them onto a thread using a needle.

2. Dip the peel into boiling water three times and cook for 4-5 minutes each time, then cool in cold water.

3. Cut the prepared peel into small pieces.

4. Prepare a syrup from sugar and water and pour it over the chopped peel while boiling.

5. Bring the mixture to a boil and cook until done, at which point a drop of syrup on a cold dish will not spread.

6. At the end of cooking, add citric acid to the jam.

7. Keep the jam at room temperature for 3-4 days, and then pour into clean, dry jars and cover them with parchment paper.

Jelly

Oranges – 1 kg

Sugar – 1 kg

Gelatin – 20 g

Water – 100 ml

Lemon juice – 50 ml

1. Peel the oranges and squeeze the juice from the pulp. Leave it to drain through cheesecloth overnight. Separate the juice from the sediment, add half the sugar (500 g), stir and place over high heat.

2. Bring to a boil and cook for 3 minutes.

3. Soak the gelatin in cold water and heat it until completely dissolved.

4. Add the remaining sugar (500 g) to the syrup, pour in the prepared gelatin and lemon juice.

5. Let stand for 2 minutes and pour the product into dry, sterilized, heated half-liter jars.

6. Cover them with lacquered metal lids and place them in a container of hot water.

7. Sterilize at 100°C for 30 minutes.

8. Roll up the lids and, without turning them over, leave the jelly jars at room temperature until completely cooled.

Juice

Oranges – 1.5 kg

Sugar – 100 g

Water – 200 ml

1. Peel the oranges, cut them in half across the slices and squeeze out the juice.

2. Drain the juice through a colander into a saucepan.

3. Boil syrup from sugar and water and combine it with orange juice.

4. Bring the mixture to a boil, cook for 2-3 minutes and immediately pour into heated jars.

5. Cover them with lids and place them in a container with hot water (85°C).

6. Sterilize the juice at a temperature of 100°C in half-liter jars for 25 minutes, and in liter jars for 35 minutes.

7. Roll up the lids, turn the jars upside down and leave until completely cooled.

Candied fruit

Oranges – 1.5 kg

Sugar – 1.3 kg

Water – 200 ml

1. Peel the oranges by cutting them into narrow, even strips.

2. Place the peel in boiling water and cook for 10 minutes. Drain it in a colander.

3. Boil syrup from sugar and water and lower the prepared peel into it while boiling. Simmer for 10-15 minutes, then cool and stand for 8 hours.

4. Cook the peel twice more for 10-15 minutes at an interval of 8 hours.

6. Place the orange peels on a sieve and dry in the oven at 35–45°C until the sugar crystallizes on them.

7. Place the candied fruits in dry glass jars and cover with tight plastic lids.

Orangeade (ancient recipe)

Oranges – 10 pieces

Sugar – 2 kg

1. Peel 8 oranges, divide them into slices, remove the seeds.

2. Cut the remaining 2 oranges into slices without removing the peel. Remove the seeds and combine with peeled fruits, sprinkling the entire mixture with sugar.

3. Grind the oranges with a wooden pestle until a liquid mass is obtained or use a blender for this.

4. Transfer it into glass jars and close with tight lids.

5. Store this preparation in the refrigerator or cellar.

6. To prepare the drink, add 1 teaspoon of orangeade to 1 glass of water. You can put a little sugar in it to taste.

Jam

Lemons – 1.2 kg

Sugar – 1.5 kg

Water – 450 ml

1. Wash the lemons, peel them and keep them in boiling water for 15 minutes. Then rinse the fruits in cold water until completely cooled.

2. Divide the lemons into wedges, remove the seeds and place the pulp in a bowl.

3. Prepare syrup from sugar and water and pour half of it over the prepared fruits.

4. Soak the lemons for 10–12 hours, then add the remaining syrup and cook the mixture over low heat for 15–20 minutes, 3 times at intervals of 10 hours.

5. Pour the jam while hot. Cover the jars with metal varnished lids, immediately roll up, turn the neck down and leave until completely cool.

Lemon peel jam

Lemon peel – 1 kg

Sugar – 1.3 kg

Water – 200 ml

1. Cut the lemon peel into strips, roll them tightly into rolls and thread them onto a thread using a needle.

2. Dip the peel into boiling water three times and cook for 7-10 minutes each time, then cool in cold water.

3. Cut the prepared peel into small cubes. Prepare a concentrated syrup from sugar and water and pour it over the chopped peel while boiling.

4. Bring the mixture to a boil and cook until done, at which point a drop of syrup on a cold dish will not spread.

5. Cool the jam at room temperature, then pour into clean, dry jars and cover with parchment paper or plastic lids.

6. Store the workpiece in a cool place.

Lemons in their own juice with sugar

Lemons – 1 kg

Sugar – 1.6 kg

1. Cut the lemons into thin slices or circles and carefully remove the seeds. Place the fruits in glass jars, sprinkling with sugar.

2. Keep the lemons at room temperature for 3 days, shaking the jars periodically until the sugar is completely dissolved.

3. Cover the lemons with parchment paper or plastic lids and store in a cool place.

Jelly

Lemons – 1 kg

Sugar – 1 kg

Gelatin – 20 g

Water – 1 l

1. Cut the peeled lemons into thin slices, removing the seeds.

2. Place them in an enamel pan and fill with water. Bring to a boil and cook for 30 minutes.

3. Strain the broth and boil until the volume is reduced by 2 times.

4. Soak gelatin in 100 ml of water, heat until dissolved and add to the broth.

5. Add sugar gradually with constant stirring.

6. When the drop of cooling jelly stops spreading, remove the pan from the heat and pour the contents into dry, sterilized, heated half-liter jars. Cover them with metal varnished lids and place them in a container with hot water (70°C).

7. Pasteurize at 90°C: half-liter jars for 8-10 minutes, liter jars for 12-15 minutes.

8. Roll up the lids and, without turning the jars over, leave the jelly at room temperature until completely cooled.

Candied fruit

Lemon peel – 1 kg

Sugar – 1.4 kg

Water – 200 ml

1. Place lemon peels, cut into even strips or slices, in cold water and leave for 3 days, changing the water every 12 hours.

2. After this, bring the water to a boil and cook the peel for 10 minutes. Drain it in a colander.

3. Boil syrup from sugar and 200 ml of water and lower the prepared peel into it while boiling. Simmer for 10-15 minutes, then cool and stand for 12 hours.

4. Cook the peel twice more for 10-15 minutes at intervals of 7-8 hours.

5. After the third time, place the peel in a colander and let the syrup drain.

6. Place the lemon peels on a sieve and dry in the oven at 35–45°C until the sugar crystallizes on them.

7. Place candied fruits in dry glass jars, cover with tight plastic lids and store in a cool place.

Salted lemons

Lemons – 2 kg

Salt – 500 g

Water – 1.5 l

1. Place washed, strong, small lemons in a three-liter jar or enamel pan.

2. Prepare the brine by boiling water with salt until it is completely dissolved.

3. Cool the brine and pour it over the lemons.

4. Place a wooden circle on top and pressure on it.

5. Place the lemons in the cellar or refrigerator.

6. Lemons will be ready to eat 20–30 days after pickling.

Lemon sorbet (old recipe)

Lemons – 600 g

Sugar – 800 g

Water – 200 ml

1. Remove the zest from the lemons using a fine grater and mix it with sugar.

2. Squeeze the juice from all the lemons, dilute it with water and add sugar.

3. Bring the syrup to a boil over high heat and cook until it begins to gel.

4. Remove the mixture from the heat and stir vigorously clockwise with a wooden spatula, gradually adding a few drops of lemon juice at a time.

5. Stir the sorbet until it thickens. Then place it in dry, clean jars and cover with parchment paper.

6. Store in a cool place.

Lemon cider (old recipe)

Lemons – 1 kg

Sugar – 600 g

1. Finely zest all lemons and combine it with sugar.

2. Squeeze the juice from the lemons, add sugar and leave this mixture for 10-12 hours with constant stirring. Boil the cider three times at 2-3 hour intervals.

3. Cool the syrup and pour it into small jars, covering them with plastic lids or parchment paper.

Lemons in gooseberry juice

Lemons – 1.2 kg

Green gooseberry juice – 1 l

Vegetable oil – 50 ml

1. Wash small lemons, pierce them with a pointed match and place them in glass jars.

2. Pour cold gooseberry juice over them.

3. Then pour calcined and cooled vegetable oil into the jars.

4. Cover the jars with parchment paper or plastic lids and refrigerate.

5. Gooseberry juice can be used to prepare various drinks, and it keeps lemons fresh for more than 3 months.

Lemon zest with sugar

Lemons – 2 kg

Sugar – 400 g

1. Using a sharp knife or fine grater, zest all cooked lemons.

2. Place it on a baking sheet lined with clean paper and dry.

3. Grind the dried zest in a coffee grinder or mortar, mix with sugar and place in small glass jars.

4. Cover them with thick plastic lids or parchment paper.

5. Store the zest in a cool, dry place.

Watermelon rind jam

Watermelon rinds – 1 kg

Sugar – 1.2 kg

Soda – 10 g

Vanillin – 0.1 g

Water – 1.8 l

1. Peel the pink flesh and outer green skin from the rinds and cut into small cubes. Pierce each of them with a fork.

2. Dissolve soda in 200 ml of hot water and mix with 1 liter of cold water.

3. Dip the prepared watermelon rinds into this solution, cover with a lid and leave for 3-4 hours. Pour half the sugar (600 g) into another container, add 600 ml of water, put on fire and boil for 15-20 minutes.

4. Place the watermelon rinds in a sieve or colander and rinse under running water.

5. Then plunge them into the boiling syrup and cook for 15-20 minutes.

6. Remove from heat and let sit for 7-8 hours.

7. Add the remaining sugar (600 g), heat the mass again to a boil and cook for 3 hours.

8. At the end of cooking, add vanillin.

9. Pour the hot jam into clean, heated glass jars and close with airtight lids.

10. Without turning over, cover the jars with a thick cloth and leave until completely cooled.

Watermelon rind jam according to an old recipe

Watermelon rinds – 1 kg

Sugar – 1 kg

Ground ginger – 500 g

Water for syrup – 100 ml

1. Cut the green skin and pink flesh from the watermelon rinds, cut them into cubes and cook in boiling water for 15–20 minutes.

2. Place the crusts in a colander and let the water drain.

3. Place the peels in a saucepan, sprinkle with chopped ginger. Then put them in a cold place for 10-12 hours.

4. Rinse the peels with cold running water.

5. Prepare a syrup from sugar and water and dip the watermelon rinds into it.

6. Cook, constantly skimming off the foam, for 15–20 minutes.

7. Pour the hot jam into clean, heated glass jars, close with airtight lids, wrap with a thick cloth and leave until completely cooled.

Watermelon honey

1. Wash the watermelons, cut in half or into 4 parts.

2. Using a spoon, select all the pulp and squeeze out the juice through a cloth.

3. Place the resulting watermelon juice over low heat and bring it to a boil while stirring constantly.

4. Strain the juice through gauze folded in 3-4 layers.

5. Heat the juice over high heat for 10–15 minutes, then reduce the heat and simmer with continuous stirring until the volume has reduced by 5–6 times. In this case, it is necessary to constantly remove the foam.

6. Ready watermelon honey should be sweet, thick, aromatic and pleasant brown in color.

7. Pour hot honey into dry, sterilized glass jars and seal them with metal lids. Leave the product to cool completely without turning the cans over.

Candied fruit

Watermelon rinds – 1 kg

Sugar – 1.5 kg

Water – 800 ml

Vanillin – 0.2 g

Citric acid – 3 g

1. Peel the pink watermelon pulp from the rinds and, without removing the green skin, cut them into cubes.

3. Prepare syrup from sugar and 100 ml of water. Dip watermelon rinds into it and leave for 7–9 hours at room temperature.

4. Boil the mixture again for 10 minutes from the moment it boils and leave for another 8 hours.

7. Place the hot watermelon rinds in a sieve or colander and let the syrup drain.

8. Sprinkle the finished candied fruits with sugar and stir. Shake the product before packaging to remove excess sugar.

9. You can dry candied fruits in the oven at a temperature of 45–60°C.

Salted watermelons

Watermelons – 5 kg

Water – 10 l

Salt – 400 g

Sugar – 1.2 kg

1. Take small and slightly unripe watermelons for pickling.

2. Pierce them with a wooden knitting needle in several places. Rinse the barrel or enamel tank thoroughly and treat with boiling water.

3. Prepare the brine by heating it until the sugar and salt are completely dissolved, and then cool completely. Place the prepared watermelons tightly in a container and fill them with brine so that it covers the fruits.

4. Place a clean canvas cloth, a wooden circle and a bend on top.

5. Leave the watermelons at room temperature for 2-3 days, and then store them in the cold.

6. After 20 days, the watermelons will be ready to eat.

Pickled watermelon

Watermelon – 1.5–2 kg

Sugar – 750 g

Water – 500 ml

Salt – 3 g

Wine 10% vinegar – 180 ml

Ground ginger – 2 g

Cinnamon – 3 g

Cloves – 3 pieces

Lemon zest – 5 g

1. Cut the watermelon into pieces, remove the loose core, and cut the dense pink pulp into cubes.

2. Prepare the marinade by mixing spices, salt, sugar, zest and vinegar with water. Heat the mixture to a boil.

3. Dip the prepared watermelon pulp cubes into the marinade and cook until they become translucent.

4. Leave the mixture for 2-3 days, then drain the marinade, boil it and pour it over the watermelon again.

5. Place the hot product into heated jars, cover them with lids and place them in a container with hot water (85°C). Sterilize at 100°C: half-liter jars for 25 minutes, and liter jars for 35 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Jam

Peeled melon – 1 kg

Sugar – 1.5 kg

Water – 500 ml

Citric acid – 2 g

Vanillin – 0.2 g

1. Cut the melon with dense pulp into small cubes. Blanch them in boiling water for 3 minutes and immediately cool under running water.

2. Place the melon in a colander and let the water drain.

3. Prepare syrup using blanched water to which add sugar.

4. Pour boiling syrup over the melon pieces and simmer until tender.

5. Before the end of cooking, add citric acid and vanillin.

6. Pour hot jam into dry, well-warmed glass jars. Roll them up with boiled metal lids, turn them upside down, cover with a thick cloth and leave until completely cooled.

Jam

Peeled melon – 500 g

Applesauce – 450 g

Sugar – 600 g

Water – 100 ml

Citric acid – 3 g

1. Cut the melon into small pieces and place in a colander.

2. Place the melon in boiling water for 5-10 minutes.

3. Rub it through a sieve.

4. Pour water into the bottom of the pan, add the melon and prepared applesauce, stir and place over low heat.

5. Boil for 35–40 minutes, stirring constantly with a wooden spatula. Add sugar to the mixture in small portions.

6. Before finishing cooking, add citric acid.

7. Place the hot jam into dry, heated glass jars. Roll them up with boiled metal lids and, without turning them over, leave until completely cooled at room temperature.

Marmalade

Melon – 1 kg

Sugar – 1 kg

Water – 400 ml

1. Peel the ripe melon from the skin and seeds and cut into small pieces.

2. Fill them with water and cook until soft.

3. Drain the water and rub the melon through a sieve.

4. Add sugar to the drained water and cook the syrup.

5. Combine the puree with syrup and simmer until thick.

6. Place the finished marmalade while hot in dry, sterilized jars and close with airtight lids.

7. Leave the product to cool completely at room temperature without turning the cans over.

Jelly

Peeled melon – 1 kg

Sugar – 2 kg

Water – 1 l

Lemon – 1 piece

1. Cut the slightly unripe melon into small pieces and cover with cold water.

2. Cut the lemon with the peel into thin slices and add to the melon.

3. Place the bowl over low heat, bring the contents to a boil and cook until the melon becomes transparent.

4. Strain the broth and squeeze out the pulp.

5. Place the resulting juice on low heat and cook, gradually adding sugar, until thickened.

6. Pour the hot jelly into dry, heated jars, cover them with lids and place them in a container with hot water (75–80°C).

7. Sterilize at 100°C: half-liter jars for 20 minutes, and liter jars for 30 minutes.

8. Roll up the lids. Without turning over, cover the jelly jars with a thick cloth and leave until completely cooled.

Candied fruit

Melon peels – 1 kg

Sugar – 1.6 kg

Water – 700 ml

Vanillin – 0.2 g

Citric acid – 3 g

1. Peel the peel and remaining pulp from the rinds and cut them into cubes.

2. Place the peels in boiling water and cook until soft. Drain in a colander.

3. Prepare syrup from sugar and 100 ml of water. Dip the melon peels into it and leave for 6–8 hours at room temperature.

4. Boil the mixture again for 10–15 minutes from the moment it boils and leave for another 8 hours.

5. Repeat this technique until all the crusts become transparent.

6. At the end of cooking, add vanillin and citric acid.

7. Place the hot melon peels in a sieve or colander and let the syrup drain.

8. Sprinkle the finished candied fruits with sugar and stir.

9. Before packaging, shake the product to remove excess sugar.

10. You can dry candied fruits in the oven at a temperature of 50–60°C.

Pickled melon

Melon pulp – 3 kg

Sugar – 550 g

Water – 1.5 l

Vinegar 5% – 200 ml

Cinnamon – 2 g

Cloves – 4 pieces

Salt to taste

1. Cut the firm flesh of the melon into cubes.

2. Blanch them in boiling water for 2-3 seconds, then immediately cool under cold running water.

3. Prepare the marinade by mixing salt, sugar and vinegar with water. Heat the mixture to a boil.

4. Place spices at the bottom of the prepared jars and place melon slices on them.

5. Pour the hot marinade into the heated jars, cover them with lids and place them in a container with hot water (65°C). Sterilize at 100°C: half-liter jars for 10 minutes, and liter jars for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave until completely cooled.

Canning fruits, vegetables and berries in the photo

When starting to preserve vegetables or fruits, you must, first of all, maintain impeccable cleanliness of both the raw materials themselves and the premises and necessary equipment.

Home canning technology must be strictly followed without any violations or concessions. This requirement is dictated primarily by safety considerations.

In addition, it would be a shame if some part of the product was simply damaged due to non-compliance with technology.

The use of certain spices, ratios of sugar and salt, etc. gives any housewife great scope for creativity - here each one relies on her own tastes and imagination.

The technology of canning fruits and vegetables includes such preparatory work as sorting raw materials, washing them, cleaning, slicing, blanching, etc. Moreover, all of them must be carried out efficiently, because many failures, such as bombing, occur precisely because of errors in preparatory work.

So, we can preserve vegetables, fruits and berries at home.

Preparing raw materials for canning: sorting

There is no doubt that to preserve vegetables and fruits for the winter, you need to take only high-quality fruits. It is impossible to make a good product from overripe, broken, rotten or frozen raw materials. Therefore, first of all, everything that you have collected or bought on the market needs to be sorted according to two indicators - quality and size.

In the first case, in preparation for canning, it is necessary to remove all vegetables or fruits that are unsuitable for processing. Please note that even a small amount of rotten fruit can greatly deteriorate the taste of the finished product. Size is important because when salting or pickling, the products are of higher quality if all the fruits are approximately the same. This also plays a role during drying, since the entire batch will be ready in one time without overdried or underdried fruits.

In addition, I would like to draw your attention to the fact that processing should begin as soon as possible after collection, since in hot weather biochemical and microbiological processes in plant products proceed quite quickly, and they are directly related to the loss of nutrients. Thus, the faster you process vegetables and fruits, the more nutrients they retain. This is especially true for berries, as they are more delicate. It is advisable that their storage time in the refrigerator does not exceed 1-2 days.

Washing fruits, vegetables and berries before preservation

Thorough washing is a necessary condition for high-quality preservation. On the outer shell of unwashed vegetables, fruits and berries there are a huge number of microorganisms, as well as sand, soil particles, etc., and such an “additive” is unlikely to benefit your preservation. In addition, plants may be repeatedly treated with pesticides as they grow.

When preparing raw materials for canning, it is better to wash plant products with running water. When washing root vegetables, especially those collected in rainy weather, sometimes it is necessary to first soak them for a while, and only then thoroughly clean them with a vegetable brush, and then be sure to rinse them with running water.

According to the canning rules, even tender raspberries or garden strawberries need to be washed, especially if they were purchased at the market. This is best done in a colander under the shower, watering the fruits for 1-2 minutes and shaking them slightly.

After finishing washing, let the water drain and dry the product.

Cleaning and chopping fruits and berries before canning

Processing of fruits and vegetables before canning includes mandatory cleaning. This process consists of freeing the fruit from inedible parts, such as stalks, seeds, etc. Since peeled vegetables evaporate moisture faster, this work must be done fairly quickly.

All root vegetables, cabbage, onions and garlic must be cleaned. When cleaning cabbage, the green leaves and part of the stalk protruding above the head are removed.

Then it is cut in half and the remaining part of the stalk is removed. It is very important to make sure that the cabbage is not infested with caterpillars, which mostly hide under the outer leaves, so be careful.

When canning stone fruits (cherries, plums, apricots) at home, it is better to remove the seeds, as this will extend the shelf life of the finished product.

Apples, pears and quinces, which begin to oxidize when peeled in air, should be immediately immersed in salted (10-20 g of table salt per 1 liter) or acidified (5-10 g of citric acid per 1 liter) water.

The degree of its grinding depends on how the processed products will be used. So, for example, when preparing dried vegetables for seasoning soups, they need to be chopped into shavings. Apples or pears for compotes are cut into equal slices, and to obtain puree they are rubbed through a sieve.

You can wipe both cold foods, such as berries for cold jams, and pre-cooked ones (pumpkin puree). In the first case, oxidation of the raw material occurs due to its interaction with air, which is why it is so important, firstly, to carry out this work quickly, and secondly, to add sugar, which acts as a preservative.

Preserving vegetables, fruits and berries: blanching

Before canning vegetables and fruits, it is recommended to blanch. This very important operation allows, firstly, to preserve the natural color of vegetables and fruits, secondly, to place them more tightly in jars, and thirdly, it contributes to better preservation of canned products. The fact is that short-term heat treatment displaces air from the fruit, which is completely unnecessary in the jar, since, collecting under its lid, it puts pressure on it, which can lead to bombing.

In addition, during blanching, the activity of enzymes is suppressed, which significantly blocks biochemical processes that reduce the quality of preservation, as well as the activity of microorganisms found on vegetables and fruits.

Of course, this procedure leads to some loss of soluble nutrients, but to avoid this, you need to blanch the food by steam or in the microwave. So, for steam blanching you need a large saucepan into which you can insert another one that has a mesh bottom and a tight-fitting lid. Steamed products are kept for 2-3 minutes longer than in water.

To blanch in a microwave oven, place 500 g of vegetables in a container, add 0.5 cups of water, cover with a lid and keep at maximum temperature for 7 minutes, removing halfway through to mix the contents.

The blanching process for proper canning involves heat treatment, which can be either short-term cooking or scalding with boiling water. Usually, harder vegetables (carrots, beets) are cooked, but you can simply pour boiling water over spinach or chard. Before canning vegetables and fruits for the winter, the heat treatment time depends not only on the density of the product, but also on its size. Please note that the blanching time is counted from the beginning of boiling of the water with the product dipped into it.

For convenience, the main indicators of vegetable blanching time are given in the table below.

Blanching time before home canning vegetables:

No.	Product name	Product slicing	Blanching time, min
1	Eggplant	in pieces	3
2	Kohlrabi	whole	3
		in pieces	1
3	Carrot	small whole root vegetables	5
		in pieces	2
4	Beet	small whole root vegetables	5
		in pieces	2
5	Bulb onions	rings	0,2
6	Leek	rings	1
7	Green pea	peas	2
8	Zucchini	in pieces	2
9	Broccoli		3
10	Cauliflower	inflorescences no more than 3 cm in size	4

It is more convenient to blanch vegetables in a wire basket, which is immersed in a pan of boiling water. Since the water temperature decreases at this moment, the degree of heating must be increased. You can also use gauze and sew a bag out of it.

Before canning fruits and vegetables at home, it is better to blanch them in small portions, no more than 0.5 kg. This way the product will warm up faster and will not lose its attractive appearance. Moreover, you need to take 10 times more water than the volume of the product, and add it as it evaporates.

To prevent blanched foods from changing color, immediately after scalding or boiling they need to be immersed in very cold water, so at the same time prepare 1 more pan with water to which ice cubes have been added. Cold water will stop the cooking process.

Then the still warm product is taken out and dried on a clean linen napkin, which will absorb excess moisture.

To prevent light-colored vegetables, such as cauliflower, from darkening during blanching, add citric acid to the water.

Proper canning: frying, sautéing and stewing

These types of processing are used to prepare various canned snack foods and vegetable preparations.

Frying in oil thickens the product because it evaporates moisture from it, stops the activity of microorganisms and enzymes, and also gives it a pleasant taste and aroma. This process must be carried out at a high enough oil temperature so that the resulting destruction of carbohydrates, the so-called caramelization, forms a golden crust on the fruit. Usually onions, carrots, eggplants and zucchini are fried. Roasting time depends both on the size of the pieces and on the hardness of the fruit itself and usually lasts from about 3 to 20 minutes.

The frying process occurs as follows: a frying pan with oil is heated over medium heat until it becomes hot. The appearance of white smoke with a distinct smell of vegetable oil will tell you this. The prepared foods are loaded into the frying pan and the heat is turned high as the temperature of the oil drops. Frying is carried out with constant stirring, avoiding burning, otherwise the product will be spoiled.

Sauteing is a heat treatment during which the product is heated in a frying pan with a small amount of fat. Usually carrots, beets, onions, etc. are sautéed. To heat evenly, vegetables are cut into pieces and kept over low heat, stirring occasionally. Essential oils from the product turn into oil and give the preservation a pleasant aroma.

Stewing is a process of preparing food for preservation, in which fats are not used, but prepared vegetables are heated in their own juice over low heat. Why place them in 1 layer, tightly close the pan with a lid, after adding a small amount of water so that they do not burn. As a rule, tomatoes, zucchini, cabbage, eggplants, etc. are stewed.

How to preserve fruits and vegetables for the winter: pasteurization and hot filling

Fruits, berries or vegetables prepared for canning are placed in sterile jars and filled with syrup, marinade or brine so that at least 1.5 cm remains to the top of the neck. The fruits should be placed as tightly as possible, taking care not to damage them in any way.

In the process of canning vegetables or fruits or berries, heat treatment can be carried out in several ways.

Pasteurization. This is how vegetables or fruits with a high content of organic acids are preserved. The temperature of the water in which pasteurization is carried out must be in the range from 70 to 95 °C.

The process of pasteurization during canning occurs as follows: jars filled with products are hermetically sealed and placed in a pan of warm water on a wooden grid. Having brought the water temperature to the required level, time is noted and the heat is reduced so that it does not boil, but only remains within the required limits. Pasteurization continues from 10 minutes to 1 hour, depending on the volume of the jar.

Hot filling. When canning fruits and berries for the production of juices, sauces, purees and caviar, the hot filling method is used. The prepared products, while still boiling, are poured into jars and sealed. Then they are turned upside down and left to cool completely. To prevent jars from bursting when pouring a boiling product, they must be heated.

Sometimes whole vegetables and fruits, such as tomatoes or cucumbers, as well as fruit and berry compotes, are canned in this way. In the process of canning fruits or vegetables, a 3-fold filling is used, i.e. filled jars are filled twice with boiling water, which is kept for 5-7 minutes and drained. The third time, boiling syrup or marinade is poured into the jars and hermetically sealed. Then they are placed upside down and covered with something warm so that the canned food takes longer to cool, while undergoing additional sterilization.

If you did everything correctly when canning, then during the long winter the reward for your efforts will be delicious preparations and the gratitude of loved ones; True, it happens differently. All flaws in work appear, as a rule, in the first week. First, chains of gas bubbles appear, the lid swells, and then breaks off the jar.

Sterilization of vegetables and fruits when canning at home for the winter (with photo)

The sterilization process during preservation at home takes place at a temperature of 100 °C and above. Sterilization is usually carried out in a large saucepan, pouring water so that it covers the hangers of the jars approximately 1.5-2 cm below the neck. A wooden grate must be placed at the bottom of the pan, which will protect the jars from breakage. For the same reasons, jars filled with hot foods should not be placed in a pan with cold water, and vice versa, i.e. the temperature difference between the water in the pan and the contents of the jar should not exceed 10-20 °C.

Sometimes housewives, not having a wooden grate, put various rags on the bottom of the pan. This is incorrect, since in this case it will be difficult to determine the beginning of boiling of water, but the sterilization time is counted from this moment; if you do not heat the product long enough, it may spoil.

Please note that heating the water in the pan before it begins to boil must occur quickly so that the canned product does not overcook and turn into porridge. So, to reduce this time to a minimum, fulfill 2 conditions:

• cover the pan with jars with a lid;
• The temperature of the canned products must initially be high.

Moreover, during the time allotted for sterilization, the boiling should not be violent.

The duration of the sterilization process is usually indicated in the recipe and depends mainly on the acidity and thickness of the canned mass. So, on average, liquid products are sterilized within 10-15 minutes, thick ones - up to 2 or more hours, more acidic products require less time than non-acidic ones, since bacteria do not develop in an acidic environment. This time also depends on the volume of the cans: naturally, the larger the volume, the longer the sterilization time.

After sterilization is completed, the jars are carefully removed from the pan and immediately sealed, checking the quality of the sealing.

The process of preserving vegetables and fruits for the winter is shown in the photo below:

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What you need for canning fruits and vegetables at home

The use of spices gives the preservation flavor and aroma, and all of them can be divided into 2 categories. The former are used for preservation (salt, sugar, pepper, vinegar or citric acid, but in no case acetylsalicylic acid or aspirin), and the latter are used for flavoring (cloves, cinnamon, herbs). However, the main requirement for both the 1st and 2nd groups is the same - spices should be in moderation.

Salt is perhaps the most ancient of spices. For canning, it is better to use medium-ground rock salt. It is not advisable to use iodized or sea salt, since, firstly, they are more expensive, and secondly, they somewhat change the taste of the product.

Another indispensable ingredient for canning is vinegar - a product obtained either by the natural souring of grape wines, or by the artificial fermentation of alcohols and carbohydrates using acetic acid bacteria. Thus, vinegar can be made from any product containing carbohydrates, i.e. fruits, berries, grains and even wood.

Citric acid is often used in fruit and berry preparations. It consists of small white crystals, which are obtained both from lemon juice and synthetically.

Pepper is also an ancient and very common spice. Mostly in homemade preparations, allspice is used, which gives a pleasant aroma, but is less hot than black and red varieties.

For canning, aromatic additives are used from various parts of spicy plants - leaves, bark, pods, flowers and even flower stigmas.

Bay leaf gives canned food a specific smell, but it cannot be added in large quantities, as the finished product can become bitter.

Many herbs (dill, parsley, basil, mint, etc.) can be taken both fresh and dried. Often, spicy vegetables are used for preparations: garlic, horseradish, celery, onions, etc. In addition, to flavor the brines, housewives often add leaves of local plants - cherry, currant, raspberry, and sometimes add oak bark to strengthen the vegetables.

What is needed for canning fruits and berries? In fruit and berry preservation, cinnamon, nutmeg, vanillin, as well as herbs such as mint or lemon balm are often used. Although many spices can be used for both sweet and vegetable preparations. Such universal seasonings are cloves, ginger, anise, etc.

Fumigation when drying vegetables and fruits

This process is mainly used for drying vegetables and fruits. Thanks to fumigation with sulfur, or rather, sulfur dioxide, the fruits do not darken and, even when dried, retain the color of the natural product. Usually whole fruits with hard pulp are fumigated: apples, pears, apricots, plums, etc.

Since sulfur dioxide is very poisonous, fumigation is carried out in separate non-residential premises. The fruits intended for this purpose are laid out on sieves or sieves, on which they will subsequently be dried.

Sulfur consumption depends on the volume of production, and the following ratio is used: per 100 kg of product - 200 g of sulfur. It is placed on braziers with charcoal, which are installed indoors, observing fire safety rules, and set on fire. You need to wear a gas mask when working. In addition to sulfur, you can also use liquid sulfur dioxide in cylinders.

The aging time of fruits in a gas environment depends primarily on their density and size. For example, it is recommended to process apples, pears and quinces for at least 16-18 hours, cherries and plums - about 15-16 hours, but more delicate berries - apricots or garden strawberries - only 5-10 hours.

Dried fruits are absolutely harmless to humans, since they contain a negligible amount of sulfur dioxide.

And berries are a traditional type of preparation for the winter, because who among us doesn’t like to drink tea with jam!

Sweet preparations– this is not only a delicious dessert, but also a real storehouse of vitamins. Most often, berries and fruits are prepared for the winter in the form of jam, compotes, marmalade, jelly and jam.

Cooking jam

The ratio of fruit and sugar in jam is most often 1:1. Sugar can be replaced with honey.

Cooking jam begins with preparing syrup: You need to pour water into the pan, add sugar, boil until it dissolves, add the berries and cook, skimming off the foam.

To prevent the fruits from shrinking, the berries are not cooked immediately until ready, but in 3-4 batches, at intervals of 5-8 hours. The cooled jam is transferred to jars and covered with paper.

In “raw” jam (berries covered with sugar), the ratio of berries and sugar can be 1:2.

Cooking jam

Jam differs from jam in that when cooking it it is not necessary to retain the shape of the fruit. Therefore, it can be cooked in one step. The raw materials are immersed in heated water for 15 minutes. The resulting liquid, after filtering, is used to cook syrup (225 ml of decoction per 1 kg of sugar), which is poured over the fruits and boiled.

The jam is placed hot into sterile jars, pasteurized and sealed.

Cooking jam

Jam is made from fresh pureed fruits. The base of the jam is fruit puree (boiled and pureed fruits).

The puree is boiled to half and sugar is added. The jam is cooked for several days, bringing to a boil every day. Packed hot and removed after a crust has formed.

Cooking jelly

Jelly is made by boiling fruit juice with sugar. The gelling agent is pectin contained in the juice.

The berries are washed and the juice is squeezed out, then the juice is heated to 70 - 72 ° C, sugar is added, brought to a boil and cooked until ready in one step. The cooking process takes 20 – 30 minutes. Hot jelly is poured into jars and sealed.

If you are still a complete beginner housewife, then this article will help you find out what methods and methods of canning there are that allow you to prepare for the winter many of the gifts of nature that summer gives us. As a result, you will choose several methods that are suitable for you and will improve every year, preparing new types of products, mastering new preservation technologies. Believe me, the time and labor spent in the summer for canning in the winter will pay off handsomely.

Look at the step-by-step recipe with photos, with apples and tomatoes.

Canning (from the Latin conserve “preservation”) is the preparation of products for long-term storage, which consists in the destruction of microorganisms that cause spoilage and (or) the creation of conditions unfavorable for their reproduction. This can be achieved in several ways.

The most common is pasteurization or sterilization, that is, heating products at a certain temperature, as a result of which pathogenic bacteria that cause spoilage are killed.

Another widely known method of canning is to reduce the moisture content in products, which is known to be a favorable environment for the development of most microorganisms.

Varieties of this method include drying, freezing, thickening. Preserving foods with high concentrations of sugar or salt (for example, the well-known cooking of jam) is based on creating high osmotic pressure. As a result, microorganism cells lose water and die. All of the above preservation methods are physical. In addition to them, chemical and microbiological methods can be used to preserve food, both in industrial and domestic conditions.

The first includes pickling, the essence of which is to create an environment with high acidity (for example, by adding vinegar), which is destructive for most microorganisms. With the microbiological method of canning, an unfavorable environment is created during the activity of microorganisms (in particular, as a result of the vital activity of lactic acid bacteria, lactic acid is formed).

Almost all food products can be preserved in one way or another: berries, fruits, vegetables, mushrooms, melons, greens and spice crops, various types of meat, poultry, river and sea fish. Most of the listed products without canning have a relatively short shelf life. In addition, in order to prevent their premature deterioration, it is necessary to create certain conditions (temperature and humidity).

Of course, when canning, products inevitably lose some of their nutrients, but the variety of methods and adherence to technology make it possible to keep these losses to a minimum. The main types of homemade preparations include heat sterilization, canning with sugar, salting, pickling, pickling, drying, freezing, and smoking.

Preparing for canning

Pre-processing of products is important for canning. It includes the following steps: sorting, weighing, washing, drying, cleaning, grinding and blanching. Some recipes for preparing canned food sometimes require preliminary heat treatment of products (boiling, stewing, frying, baking).

Product sorting

Sorting is nothing more than the selection of products suitable for canning. Berries, fruits, vegetables and mushrooms must be sorted based on their size, degree of ripeness and quality. It is customary to preserve fruits of the same size and degree of ripeness in one jar, since in this case, firstly, they will be evenly saturated with syrup or brine, and secondly, the canned food will have an attractive appearance.

As for the quality of the products... Regardless of the method of canning, it should be high: berries, fruits and vegetables should not be damaged, wrinkled, green or overripe, affected by pests or diseases. Fruits with minor damage can only be processed into purees, jams and juices. Certain requirements are also imposed on water, salt, and sugar.

Water and spices

Water for preparing syrups, brines and marinades should not be too hard or contain foreign impurities. It is best to use bottled water, and it is recommended to pre-stand tap water for 24 hours.

White granulated sugar is usually used for canning. It must be dry, without foreign impurities. Table salt must meet the same conditions. Many recipes recommend straining the brine or sugar syrup before pouring it into the canned food.

Weighing food for canning

Weighing is necessary in order to maintain the proportions of individual ingredients indicated in recipes. Most of them are convenient to weigh on household scales and measure using measuring cups. Those products that are required in small quantities (spices, vinegar essence, citric acid, etc.) can be measured using measuring cylinders, as well as tablespoons or teaspoons (one tablespoon contains 30 g of salt, 25 g of sugar, 15 g vinegar essence). The ratio of ingredients is given per 1 kg of the main product, and for the preparation of compotes, brine, marinades - per 1 liter of water.

Washing products

Products selected for canning must be washed. Fruits and vegetables should be washed especially carefully to get rid of not only dirt, but also any remaining chemicals used to control pests. It is recommended to wash greens and berries while floating, changing the water several times.

Fruits and vegetables can be washed under running water. The washed products should be dried: place the berries on a sieve or colander and allow the remaining water to drain, spread the greens in a thin layer on a kitchen towel, dry fruits, vegetables and other products with a napkin.

Peeling and slicing

Before canning, washed berries, vegetables and fruits must be cleaned: remove the skin, remove the stalks and sepals, remove the seeds, cut out the seed pods, etc.

After this, you can start slicing or chopping food. The cutting method and the size of the pieces depend on the specific recipe. Pieces of fruits and vegetables can be of any shape, but you should try to ensure that they are the same size. It should be remembered that peeled and cut fruits and vegetables oxidize when exposed to air. As a result, not only their color changes, but also their taste and aroma. In addition, vitamins are destroyed under the influence of oxygen.

In order to avoid oxidation, it is recommended to sprinkle the sliced ​​​​products with lemon juice or place them in a container with cold water, to which add a little table vinegar, citric acid or table salt. For the same purpose, vegetables and fruits can be blanched, that is, subjected to short-term exposure to high temperatures by immersion in boiling water or steam treatment. It is not recommended to exceed the blanching time specified in the recipe, as this may result in loss of water-soluble nutrients and loss of elasticity of the food.

Containers and equipment

Vegetables and fruits contain acids that can enter into chemical reactions with the materials from which kitchen utensils are made. This must be taken into account both during the preliminary preparation of raw materials and directly during canning. To clean and grind products, it is recommended to use stainless steel devices; containers for heat treatment should be enamel or glass (jam can be cooked in copper or brass basins).

Before you start canning, you should take care of the necessary containers and all kinds of devices that will make the housewife’s work easier. For homemade preparations, glass containers are most often used (bottles, cylinders and jars with a capacity of 350 ml to 5 liters). Its main advantage is that glass is chemically inert. This allows you to preserve products with varying degrees of acidity without losing their quality.

Glass containers

In addition, glass containers are relatively inexpensive and can be used repeatedly. Before use, you need to check if there are any cracks or chips on the cans and bottles, and thoroughly wash the container with hot water and detergent, soda or mustard powder (it is recommended to soak used cans in hot water for several hours before washing). Then you need to rinse the jars and bottles with warm water and warm them in the oven (you can warm the containers in hot water for 10 minutes and then turn them upside down on a clean towel).

If you need to hermetically seal canned food, tin lids with rubber O-rings are most often used. They can be varnished (yellow) or unvarnished (white). These lids are used to seal canned food using a manual sealing machine.

It is convenient to use special jars for canning with glass or metal lids, equipped with seals and clips for fixing the lids during sterilization. As a result of rarefaction of air under the influence of high temperature, the lids are pressed tightly against the jars, and the seal ensures the tightness of the closure.

Cans of pasteurized canned food can be sealed with screw-cut lids (“twist-off”). They do not require additional devices for sealing (they are closed by turning clockwise) and can be used several times. Canned food that does not require additional heat treatment (sterilization or pasteurization) can be sealed with polyethylene or ground glass lids.

Tin and glass lids must be washed and boiled before use; it is recommended to immerse plastic lids in boiling water for a few seconds. To seal bottles, it is recommended to use corks made from balsa bark, softwood or polyethylene.

Other containers for winter preparations

In addition to glass containers, wooden, enamel or plastic containers can be used for home canning (in cases where pasteurization or sterilization is not needed). Typically, cabbage is fermented in such containers, mushrooms, cucumbers, tomatoes, fish, poultry, and meat are salted. In this case, the containers do not need to be hermetically sealed; instead, it is enough to cover them with appropriately sized lids or tie them with a clean cloth. To prevent mold from forming on the surface of the pickles, it is recommended to pour a lot of vegetable oil. Before placing food for pickling or pickling, used containers must be washed with hot water and soda, doused with boiling water and dried to get rid of foreign odors.

Look at this simple recipe that has been tested over the years.

It is recommended to fumigate wooden containers with sulfur after washing. If new wooden barrels and tubs are used for canning, they should be filled with cold water and left for 2 weeks, and then washed. For freezing, you can use either plastic containers with lids or plastic bags. Frozen foods should be packaged airtight.

Additional devices

In addition to containers, you will need the following tools and equipment for canning:

• colander;
• enamel pans;
• devices for removing pits and seeds;
• device for pricking berries and fruits;
• blanching grid;
• sieves and baking trays for drying berries, fruits, vegetables and mushrooms;
• a large capacity container (tank or pan) with a wooden grid for sterilization and pasteurization;
• knives;
• juicer;
• juice cooker;
• bowls for making jam;
• Seaming machine;
• hot can grippers;
• thermometer for measuring temperature during sterilization or pasteurization;
• timer or hourglass.

In addition to all of the above, additional equipment will be required to prepare certain types of canned food:

• drying cabinet for drying berries, fruits, vegetables and mushrooms;
• freezer for freezing and subsequent storage of food.

Don’t be intimidated by the above list, because you may not need much of all of this. For example, to ferment crispy cucumbers for the winter, you only need the cucumbers themselves, herbs, spices, salt, water, clean jars and lids. That's all. Yes, and also the desire to stock up on delicious homemade pickles for the winter.

Home canning vegetables for the winter: the best salads and marinades

Fresh food, unfortunately, has a rather short shelf life, and seasonal yields make them unavailable during the cold season. To preserve fruits and vegetables for as long as possible, skillful housewives use a wide variety of ways to prepare them for the winter.

Methods for preserving food

The essence of canning is to create unfavorable conditions for the proliferation of microorganisms that make food unfit for consumption.

There are several simple ways to extend the shelf life of vegetables and fruits:

• Physical - canning food at low or high temperature. This may include freezing or sterilization. Such preparations are stored for quite a long time and partially retain their beneficial properties;
• Biochemical - exposure to food acid. Vinegar is most often used in pickling and pickling, since it completely suppresses the development of microorganisms and keeps vegetables and mushrooms fresh;
• Chemical - involves the use of antibiotics (aspirin). In small doses, an antiseptic can destroy microbes and not harm human health;
• Physico-chemical - sugar or salt is used as a preservative. This also includes drying fruits and vegetables.

The most popular way to prepare food for the winter is to use acetic acid in combination with high temperature treatment. But berries and fruits are often prepared with sugar.

To prepare homemade preparations, each housewife selects only fresh fruits, carefully sorts them and washes them. And if they grew on their own plot, then these are also environmentally friendly products, the value of which increases significantly.

When preserving at home, you should adhere to certain rules that will help you avoid mistakes and preserve food for a long time:

• Jars and lids are steamed or boiled for at least 10 minutes;
• The freshest and most undamaged vegetables and fruits should be used;
• The duration of heat treatment must be strictly observed;
• Proper storage is the key to the durability of finished products;
• To prevent the jars from bursting, they should be preheated in warm water for several minutes;
• For sterilization, you need to place a disk stand on the bottom of the pan (you can use an ordinary dumpling maker) or cover it with a towel;
• The jars should not be filled to the very top, but only up to the hangers, since when heated the contents increase in volume and the brine can leak out;
• After sealing, the preservation is turned upside down and wrapped warmly. This prolongs the heat treatment time and has a positive effect on the shelf life.

Unusual winter canning recipes

Housewives who are engaged in canning bring their art to perfection, combining the most unusual ingredients and obtaining exquisite and incredibly tasty dishes.

Recipes for canning fruits and berries are very diverse. You can make jam, compote, jelly, marmalade or candied fruits from fresh fruits. Each of these dishes can also contain vegetables, for example zucchini. As for pickles and marinades, they also often use berries and fruits, adding sophistication to them.

Sugar is most often used as a preservative for fruits. The jam is boiled for a long time over low heat, and the compotes are poured with boiling syrup or sterilized in a water bath.

Pickling vegetables with fruits and berries: an unusual fashion of taste

Recipes for preserving vegetables for the winter using the salting method were used by our ancestors. With the help of salt, the dish is not only stored for a long time, but also acquires a new unusual taste. The cooking process may take several weeks, but pickled vegetables retain many vitamins and microelements that are so necessary for the body during the cold season.

Recently, taste ratios have become fashionable. This is the name for recipes in which the sweet taste of a product is replaced with salty, and bitter with cloying, while the fruit or vegetable itself acquires a zest. Thus the following recipes appeared:

Video recipe for cooking eggplant with mushroom flavor

Canning vegetables: the best recipes

Preservation for the winter includes a huge number of recipes for various types of preparations. Thermal treatment allows you to enjoy homemade preparations and salads all year round.

Canned salads for the winter recipes with photos

Salads are the most varied and best appetizer among all preserved foods. There is an incredible number of cooking recipes with all kinds of ingredients and preservatives, the best of which are:

Preservation recipes for the winter with photos include cooking everyone’s favorite dishes from childhood, such as: lecho, squash and eggplant caviar, appetizers, adjika, pickled mushrooms, cucumbers and tomatoes. To obtain different shades of taste, aromatic additives are often used: allspice and bitter pepper, herbs, garlic, horseradish, dill, parsley.

Among all, we can highlight the following recipes that should be in every housewife’s cookbook:

Video recipe for tomatoes under the snow

Non-standard winter preservation recipes with photos

Recently, housewives are paying more attention not only to the taste of food products, but also to their beneficial properties. In this regard, vinegar is used less frequently as a marinade, and new preservatives are increasingly appearing, revealing new taste qualities of familiar vegetables.

If you care about your health and love preparing for the winter, you will probably be interested in:

Bottom line

Although canning for the winter is a troublesome task, the end result will be appreciated by your family and friends, and the wide range of pantry contents will delight you all winter. In addition, pickled and salted vegetables and salads made from them will help support the immune system thanks to their vitamin composition.