The best recipes of blackberry blanks for the winter

The end of summer and the first month of autumn are very generous for the berry harvest.From August to September, blackberry ripens, a black-and-purple forest berry, the benefits of which cannot be diminished. Amazingly delicious blackberry is full of vitamins and is good as a panacea for many ailments. At the same time, the berry becomes a participant in many culinary experiments.

Blackberries are made not only sweet jams, preserves and marmalade, but also sauces for meat dishes and cheeses, put in pastries and cooked compotes. But shrewd hostesses try to be in time to stock up the blackberry for future use, making all kinds of blanks. In the autumn-winter season, stingy with vitamins and a variety of berries in stores, blackberry stocks diversify the diet and help restore strength.

According to scientists, the regular use of blackberries improves the immune system, the bowels, strengthens the capillaries, has anti-sclerotic effect and even stops the growth of tumors. Blackberry juice is a natural and absolutely safe antipyretic with anti-inflammatory effect. Unfortunately, the season of ripening berries does not last long, and you want to keep a healthy and tasty harvest as fresh as possible. This task can be solved by a freezer and truly golden recipes of blanks.

Having decided to freeze the berries, housewives are often puzzled by the question: wash the berries or leave unwashed? But this is all decided at its own discretion. Indeed, it is one thing to make a frost out of a garden blackberry, being in the assurance that it has grown away from road dust and street dirt. A completely different case, if you have to stock up on purchased berries, which grew incomprehensibly in what conditions.

Of course, the unwashed berry keeps its shape better when frozen. But still, if it is planned in the near future to pick up blackberries from your own site, you should rinse the berries directly on the bush with a hose. And start collecting after a few hours. So the berry is washed and preserved in its original form for high-quality freezing. The main thing is to water the bush with a scattered stream in order not to damage the berries with the pressure of water.

To dry the berries laid out one layer on disposable paper towels. You should not use cloth towels, because blackberry juice is not washed and the item can be thrown away. In addition, the fabric can be left on the villus berries. There are two ways to freeze a garden blackberry.

Berries frost, pre-putting in the freezer compartment "Superzamorozku." If there is no such option in the unit, the minimum allowable temperature is set. To obtain a crumbly frost, when the berry is separated from the berry, a preliminary “frostbite” is necessary. Blackberries are laid out on a flat surface of a cutting board or tray in one layer. Berries should be put on cellophane, because they will paint the kitchen utensils. If you have a large crop, you can lay out in layers, plastering all layers of cellophane. After a few hours, the blackberry will catch the frost and be ready to be poured into a container.

If the blackberry was completely dry before freezing, you can freeze it immediately for long-term storage in one container or in a package. In containers it is not poured, and laid out in layers, if desired, pouring sugar. Berry layers alternate with sugar until about 1 cm of free space is left until the upper edge of the container. Capacity tightly closed and shaken. Sugar will need 150 g per 1 kg of berries.

Blackberries are crushed in a blender to a state of mashed potatoes and powdered with sugar. The proportion is taken conditional, it is about 4 tbsp. spoons per 500 grams of berries. When you want not too fine grinding of blackberries, you can use the "tolkushkoy" for mashed potatoes.

Frozen berries should not be stored longer than 9 months. It is important to maintain a temperature of -18 ° C, not allowing the temperature to rise in the freezer compartment. Otherwise, the freeze will spoil. You have to hurry to use it for compote or throw it away because of the de-scaling of the berries.

Traditionally, blackberries are used to make jams, jams or marshmallows. But the berry sauces have become no less popular seaming in families where they love to eat tasty. Blackberry sauce turns out very spicy and original. It is convenient to prepare it for the future in portions to defrost the required amount just before serving meat to the table. Ripe berries with pronounced sourness are suitable for the sauce. To make the sauce brighter, it’s worth trying to add different spices to it.

Ingredients:

• 3 tbsp. blackberries;
• 100 ml of semi-sweet red wine;
• 1⁄2 tsp salts;
• 1.5 Art. l Sahara;
• 50 ml of grape vinegar;
• 1.5 tsp. ginger;
• 3 prong garlic;
• a mixture of fragrant peppers;
• 2 tsp. corn starch.

Pre-rinse the berries and pour into the pan. Pour in the same wine and place the dishes over the fire. Boil for 10 minutes and allow time for the wine-berry mass to cool slightly. Then with the help of tolkushki for mashed potatoes or a culinary pestle, carefully knead the berries. Wipe the warm mass through a sieve and put a saucepan with berry puree to simmer over low heat. Sweeten and salt the sauce to your liking, seasoning with spices as desired. For example, blackberry is combined with coriander, hops-suneli is originally set off. You can make a sauce with dried herbs and chilli.

Next for the sauce is required ginger and garlic. They need to be crushed add to the prepared mixture. Red basil dipped in sauce straight whole twigs. It is needed in the recipe only for flavor. At the end of cooking it is removed from the sauce and not used further. For greater sharpness, balsamic or grape vinegar is introduced into the sauce. Blackberry sauce is boiled down to some thickness, in time it takes about 20 minutes.

Ready sauce is rubbed through a sieve and poured into glass jars. And if you want to try it right on the day of cooking, you need to let the sauce brew for a couple of hours. Serve well with both meat and cheese. With this sauce, even the usual dishes will “sound” differently. When harvesting blackberries, ground with sugar, you need to take into account all known cooking features.

When collecting a ripened blackberry, it is important to be careful not to damage the berry by cutting it off the branch. If there are many insects on the bush, in particular, “stink bugs”, it is better not to pick berries from it. Before washing the blackberry, it is necessary to sort it out, and it is advisable to wash it under “soft” shower jets in order not to damage the thin skin.

The obligatory stage of preparing the berries for preservation is the removal of all the stalks. "Tails" tear off, as if "twisting" from the berries, without strong pressure on it. Drying of wild berries is a must. Preferably on a disposable kitchen towel made of paper. And distribute the product rubbed with sugar exclusively on sterilized jars, sealing with sterile caps. The method of storing berries without cooking depends on the recipe used.

2.5 liters will require:

• 1 kg of blackberry;
• 1.75 kg of sugar.

Berries put in an enameled (any, but not aluminum) bowl. Pour 1.5 kg of sugar. Remove for a couple of hours in any cool place. Then mix and leave for another hour in the cool. After a grind through a sieve berries with sugar, wielding a wooden pestle. Stir berry delicacy, spread on warm and dry sterile jars, beforehand pouring 1 tbsp to the bottom of each container. l Sahara. Top also need to fall as much sugar. Close containers with lids (plastic will do as well), previously sterilized.Store in a cool place. Room temperature will be detrimental for such a billet for the winter.

Ingredients:

• 2 kg of blackberry;
• 3 tbsp. water;
• 400 g sour apples;
• 2 kg of sugar.

Put the blackberry in a saucepan, pour in a glass of water and put it to the fire. Boil until softened, in time it takes up to 15 minutes. To grind berries through a sieve. Apples cleaned from the skin and seeds. Cut into thin slices. Pour blackberry puree into a washed pan through cheesecloth. Add water, peeled apples and cook 10 minutes after the start of boiling. To remove the formed foam.

Pour sugar and stir regularly, bringing to a boil and dissolving sugar. Readiness of jam is easy to determine. It is necessary to drop it on the saucer and set it at an angle. If the drop slides slowly and freezes as it cools, the jam is ready. Now you need to give it a little cool and pour in jars. Cap and leave turned upside down to cool completely. Keep seaming in a cool place.

A tasty dessert treat that will delight you with the flavor in the winter, if you try and cook it for the future. Blackberry jam is great in homemade cakes, biscuits and other pastries. It combines perfectly with ice cream and green tea.

Ingredients:

• 1 kg of blackberries;
• 800 g of sugar;
• 1-2 g of citric acid.

Rinse, sort and remove the blackberry with visible damage. Cook syrup. Cover the cooked berries in it. Boil to be only once. At the end pour in citric acid. Pour the boiled jam into sterile containers and seal them.

The most useful for preservation for the winter, as in the process of its preparation does not apply heat treatment. All vitamins are stored unchanged, as in freshly picked berries.

Ingredients:

• 800 g of blackberry;
• 600 grams of sugar.

Blackberries before cooking should not be washed. Put the pure berries in a tall container and mash them with a blender. Add granulated sugar to the berry mass and mix vigorously until it is completely dissolved. Put the resulting mass in a sieve and wipe it thoroughly. Pour blackberry mixture without stones into a clean and dry jar, put on its plastic cover (out of the specified number of berries - 850 ml of jelly) and put it in the fridge. Blackberries are high pectin berries. Therefore, when frozen, it will look like a consistency of jelly. It turns out a simple vitamin preparation for the winter period.

To learn how to make blackberry jam, see the video below.