Recipes blanks for the winter of black currant

Blackcurrant blanks have always been honored by a good housewife. It is budget, fast and very tasty. And such currant desserts are incredibly useful.

This plant is familiar to the Russian man from an early age. In the garden of almost every Soviet citizen, and now a Russian, this bush grows with beautiful bright beads. About him in Russia became known in the XI century. About useful qualities of currants learned a few centuries.

This berry has a sweet, slightly sour taste. A small black pearl is truly a jewel, because it is a storehouse of a huge number of vitamins. What is only one vitamin C, which supports the immune system in working order and is opposed to viral diseases. In the vitamin ensemble there are vitamins P, B, E, K, and also carbohydrates and fiber. The composition also contains minerals: zinc, potassium, manganese, iron, copper.

Everything else, it helps in the fight against many ailments. Thanks to folic acid, this berry copes not only with the elimination of toxins, but also with radiation.

Even in dried form, it does not lose its ability to positively influence the functions of the body. Vitamin P helps with atherosclerosis, strengthening the walls of capillaries and reducing their permeability. Phytoncides fight against Staphylococcus aureus - the causative agent of diphtheria, dysentery, as well as other microscopic fungi.

If every summer season in the family is marked by the collection of a currant crop, it is worth paying attention to the leaves of the plant. They are not at all inferior to the berries in the content of useful qualities. Therefore, lovers of evening fragrant tea will not be over and learn a few rules for collecting:

• the first half of the day is the best time to harvest the "harvest";
• it is only necessary to tear the specimens clean and uncorrupted by parasites;
• this work should be done before noon;
• if there is no place at the cottage, you can dry the leaves in the oven or in the dryer.

Despite the abundance of reviews about the positive effect of black currant on the body, there are also contraindications to the use of this product. Gastric ulcer, gastrointestinal dysfunction and gastritis are the reason for the prohibition of its use in food. It also increases blood clotting, so for people who have had a stroke, this product should be avoided.

Cooking options for currant jam very much. The easiest way to make a delicious treat with the preservation of all the vitamins present is to rub the berry with sugar.

To do this, you need 1 kg of currants and 1.2 kg of granulated sugar. Wash and dry on a flat surface. Then send everything to the meat grinder. For grinding, you can use a blender. So the product will be more homogeneous.

Add sugar gradually to evenly distribute. It is better to do this in the evening, because the finished mass should stand for 12 hours. At night, the air temperature drops, so the jam does not have time to ferment. In any case, leave it in the coolest place in the room. From time to time do not forget to mix the composition. After thickening, we spread this fragrant composition on sterile cans. Top need to pour a small amount of sugar and close the synthetic lid. Such yummy food will be stored in the refrigerator for up to 6 months or more.

Almost the same proportions should be observed when cooking berry jam. At 1 kg of the mixture, we take 1.5 kg of sand. Sweet teeth need to increase the number of the last 300 more.

Having carried out the same manipulations as for the first case, first put the pointer on the hob hob first to high heat and hold the container with the berry until boiling, and then reduce the intensity to a minimum, periodically removing the resulting foam.

After a 10-minute boil, remove the pan from the stove, which we will leave overnight. Then repeat the procedure twice, extending the boiling time to 5 minutes. Next, we will spill everything in containers and close them with a sealer key.

The hostess will not be hard to prepare for the winter and compote, you just need to respect the proportions, and everything will turn out.

Ingredients for a drink:

• water - 300 g;
• berry collection - 1 kg;
• citric acid - 20 g;
• granulated sugar - 1.5 kg.

Initially, we wash the berries in a deep plate, clean them from the stalks and fill them with sterile cans exactly 1/3, then pour sand and citric acid. Fill all with boiling water. After seaming the cans, turn them over and wrap them up with a warm blanket.

Currant - a record for the content of vitamins, it also includes many of the substances necessary for our body. But her pectins are not honored. Here she even fell behind her “sister” - the red currant. But even this does not greatly affect the thickening of various kinds of sweet dishes. That is why it is safe to create an appetizing jelly from it without adding various kinds of thickeners. The main thing in this business is to follow simple rules:

• Only non-hybrid varieties are suitable for making jelly. In hybrid less pectin.
• When cooking, do not use aluminum, as it is oxidized.
• It is necessary to sterilize those containers in which it is supposed to keep cooked dishes.
• Cooking times can be reduced by using a wider capacity. So everything thickens faster and more evenly.

An interesting variation of the dessert is “Pyatiminutka”, which includes 3 positions:

• water - 0.4 l;
• berry collection - 1 kg;
• sugar - 1.25 kg.

Cooking:

• wash the berries, dried;
• Prepare a syrup of water and sugar, leaving it to boil for 7 minutes after boiling over low heat;
• pour the prepared berries with the resulting mass and do not touch for 2 hours;
• after the time has elapsed, put the dishes on the stove and cook for 5 minutes after boiling, do not forget to stir;
• pour the resulting jam into containers, and the berries can be separated from the syrup, so the jelly will turn out "clean";
• preserve the cans, wrap them up for a day, and then store them in a cool corner of the house.

In addition to conservation in the form of rolled up, storage of fruits at low temperatures is the most affordable way to save all the nutrients in them. Experts say that fresh food is best preserved at a temperature of -16 ... -21 degrees. When frozen, they can remain usable for up to 12 months.

Preservation options at low temperatures can be divided into several options:

• whole berries;
• in ground form;
• in the ice.

The order of freezing berries in general:

• wash, remove debris and dry them on a towel;
• take a baking sheet and gently and evenly distribute the berries;
• empty enough space for berries in the freezer and leave the tray there for at least 4 hours;
• after freezing, pour the fruits into prepared bowls;
• Optionally, you can write notes indicating what and where exactly it lies.

Also, to save milled currants, ordinary plastic bags or special bags, which are sold in supermarkets for vegetables and fruits, are quite useful.

No need to fill large volumes. They will be defrosted for a long time, and then you have to think about what to do with so much. Optimally freeze the berry in an amount of not more than 500 g per package.

Another variation is freezing in ice. But this recipe is not popular due to the fact that the ice takes up too much space in the freezer.

Black currant is a unique natural gift, delightful dishes from which will delight all year round, boost immunity, and not only children will like hearty pies with such a filling. All households will remain delighted with them.

On the technology of harvesting black currant for the winter, see the following video.