Strawberry harvesting for the winter without cooking: methods and popular recipes

If in the blanks for the winter you are interested not only in taste, but also in the benefits of the preparing dessert, you will be interested in the recipes of such desserts without cooking. Fresh strawberries, subject to certain methods of preparation, can be stored throughout the winter, but at the same time contain more useful components than thermally processed ones.

For blanks fit only ripe berries without any damage. The immature will be sour, and the over-ripe can make juice, which will significantly worsen the quality of the workpiece. In addition, they contain insufficient amounts of pectin - a substance, largely due to which it is possible to preserve elastic berries for the winter.

If the strawberries will be preserved whole, then you should pick up berries of approximately the same size, so that they both freeze or prepare in another way.

Strawberries should be sorted and washed before use. You can put it in a colander and quickly rinse under a gentle stream of water. If the berries are very dirty, you can briefly lower them into a bowl of water. After a couple of minutes, litter, insects, and greens will float to the surface. Then rinse the strawberries under running water.

Berries quickly absorb moisture, which adversely affects the density of the berries, their taste and ability to store. In this regard, the need to wash the berries quickly. It is unacceptable to press them too hard, delicate strawberries are easily damaged. Wash berries should be immediately before use, otherwise they will become slack.

Clean strawberries should be laid out in a single layer on a towel and allowed to drain off excess moisture. For further treatment should proceed when it becomes dry. Now you need to wash your hands with soap and tear green tails off the berries. You can do it with your hands or use special tools, the main thing is that the berries do not lose a lot of juice.

Even a brief heat treatment leads to the loss of some of the healing components contained in strawberries. It is not surprising that fresh preservation of berries, in terms of benefits, is a much more efficient and attractive way of harvesting berries for future use.

Gelatin in this recipe is used as a preservative, as well as a substance that does not allow the berry mass to bleed during storage. In addition, in itself, gelatin in moderate amounts is good for health - it has a beneficial effect on cartilage and tendons. In other words, the addition of gelatin not only helps to preserve strawberries, but also enriches its composition.

Ingredients:

• 300 grams of strawberries;
• 150 ml of sugar;
• 10 g of gelatin;
• 40 ml of pure water.

When buying gelatin, read the instructions. It is possible that this amount of berries may require more or less instant powder. The same applies to the ratio of gelatin to water.

Berries need to grind blender, add sugar and leave the mixture until the sweetener dissolves. According to the instructions, in warm water (you can in a water bath) dilute gelatin. It should be thoroughly kneaded so that there are no lumps in the finished dessert. If the powder is diluted in a water bath, the composition should not boil, this will deprive it of its gelling properties.

Introduce diluted gelatin into the berry mass, mix thoroughly and pour into forms. Convenient to use silicone bakeware. It is easy to extract jelly from them.In the extreme case, and suitable plastic containers for food. You can also immediately decompose it into banks and cork them.

Jelly should be removed in a refrigerator or freezer before solidification. If it is distributed in forms, then extract the contents, wrap in film or parchment and put in the freezer for further storage. Jelly in the bank can be kept on the bottom shelf of the refrigerator.

By itself, frozen fresh strawberries are stored for quite a long time, granulated sugar acts as an additional preservative. The advantage of this recipe is that whole berries are frozen. If you get such a dessert in winter, it will bring summer notes to your home. Berries convenient to use for decorating cakes and pies, drinks.

It is possible to freeze only completely dried berry. It is placed in layers with sweetener in sterile jars. The last layer must be from sugar. It is important to close the container with a lid until the sugar starts to dissolve (if the strawberries are moist, this will happen in a short time). Put the dish in the fridge, and after 1-2 hours in the freezer, where to keep it the rest of the time. On 1 part of strawberry should be taken 1.5 parts of sugar. For this dessert, it is better to choose medium-sized strawberries, It is important that the berries are about the same in terms of size. If large berries are used, they can be cut into halves or quarters, but the sugar layer in this case should be thicker.

Remove the strawberries for an hour in the freezer, and then quickly pour the sugar, trying to make it evenly stuck to the surface of the berries. Send sprinkled strawberries in the freezer for a few hours until complete "setting", then pour in a bag. This technique involves the use of 500-700 g of sugar per 2 kg of strawberries.

This recipe is similar to the one used to prepare whole berries, sprinkled with sugar. The difference is that the berries are ground into a puree. Such a dessert can be served instead of jam, it is more convenient to use it as a filling for pies, layers of biscuits, making fruit drinks.

1 kg of berries requires 1.2 kg of sweetener. Prepared strawberries should be processed through a sieve, you can also use a blender. Then a layer of berry puree is placed in the pre-sterilized jars, on top of it there is a layer of sugar and again a layer of berries. The last layer should consist of sugar, and its thickness should be 2 times thicker than the previous one. Sugar forms a “cover” on the surface, which will prevent the penetration of pathogenic microorganisms to the berries and eliminate the risk of fermentation. Prepare a dessert for future use by sealing it with capron or screw caps.

For grinding, you can use different methods. Grinding through a sieve will be the most troublesome. But the result will be a moderately thick mass without stones. When using a blender, berry puree will become more liquid, but at the same time airy. It will not be possible to get rid of the bones. You can also skip strawberries through a meat grinder - you get a mass similar to the one that is formed when grinding through a sieve, but with stones.

Consider a few original recipes for harvesting berries for the winter.

If forest strawberry is used, then it is better to crush it with a tolkushka before use. Of course, its required to sort, wash and remove the sepals. Due to the fact that this berry is smaller than garden, the process of its preparation will be more laborious.

For 2 kg of berries requires 2.5 kg of sugar. Since wood strawberries contain less juice, after it is mashed, you should give it time to put the juice. To do this, strawberry puree is filled with 0.5 kg of sugar and left for 3 hours.

Now the mixture should be ground through a sieve to achieve a more delicate structure, and spread out over the banks, alternating the layer of berries with a layer of sweetener.

By adding lemon, you can significantly increase the content of ascorbic acid in the workpiece. The dessert will get citrus aroma and light sourness. The juice contained in lemons is also a preservative, which will prevent damage to the preform.

For 1 kg of strawberries you need to take 1.5 kg of berries and 1 lemon. The latter must be cleaned, cut into 8-10 parts. Scroll the prepared strawberries with lemon slices through a meat grinder.

Lay the lemon-lemon mass and sweetener in layers in a clean jar, making sure that it is the last layer. Hermetically close the banks. You can keep them on the bottom shelf of the refrigerator.

Using strawberry puree and pastry tins, you can make an unusual and healthy dessert, which is also easy to store and does not take up much space. The main thing is not to use large or complex shapes with many small elements. Suit and traditional ice molds. The result is a dessert that you can put in drinks, pastries or serve instead of sweets. Added to porridge or cottage cheese, the figures will turn these healthy, but ordinary dishes into a delicacy. This is especially valuable if you need to feed the child.

Composition:

• 2 kg of strawberries;
• 1 kg of granulated sugar.

Prepare berries, beat with a blender, add sugar. Leave the composition for 30-40 minutes, stirring occasionally. During this time, the sugar is completely dissolved, which means that you can distribute the mass in molds and send them to freeze in the freezer.

After the contents of the latter harden, you can gently remove it from the mold and put it in a plastic bag and put it back in the refrigerator for storage.

Due to the high acidity of the berries, their interaction with metal surfaces should be reduced. Mix them with sugar or turn into a puree should be in an enamel bowl, on the surface of which there are no chips and scratches. Otherwise, the berry puree may oxidize, which will negatively affect its taste.

You can add oranges, cherries, currants and honeysuckle to strawberry and sugar blanks. It is necessary to observe the proportions of granulated sugar and other ingredients provided in the recipe. Supplements should be taken into account in the weight of the berries.

For example, if you need 2.5 kg of sand for 2 kg of berries, then if you want to add oranges, the amount of strawberries should be reduced. That is, now 2 kg is the number of strawberries and orange slices. The amount of sugar remains the same.

How to keep strawberries fresh without preservation, see the following video.