Recipes blanks of wild strawberry for the winter

Forest strawberries are quite different from the garden in appearance, size and even taste, therefore, it should be preserved for the winter according to special recipes so as not to destroy its peculiar and exquisite flavor.

When harvesting berries should be remembered that wild strawberries very quickly deteriorate, so processing and harvesting should be carried out exactly on the day of harvest.

Strawberries are harvested in early June, although the ripening time of this berry can vary depending on weather conditions and the characteristics of the area where harvesting is carried out.

You need to pick berries on a sunny dry day, preferably in the early morning - in this case, the strawberries will be sweet. It is noted that fruits collected in cloudy weather are often watery and tasteless.

Keep in mind that strawberries are a rather fragile berry, so you shouldn’t pour them from one container to another many times during the preparation for canning.

It is best to pick berries in wide baskets - firstly, so they will not crumple, and secondly, the fiber structure will allow strawberries to breathe and retain their freshness longer.

The collected berries should be sorted by size and degree of maturity, rinsed thoroughly in a large saucepan with cold water, then dried on canvas, remove the sepals and cuttings.

Strawberries can be harvested in a variety of ways.

The simplest variant of the harvesting is the freezing of the berry, and drying is a little inferior to it in popularity. In addition, many housewives prepare raw jam from the forest beauty - for this, the berry is ground with sugar and rolled into jars.

However, for lovers of the classics, the variants of traditional jam, which can be prepared both from one strawberry, and in combination with various other berries, are more to the taste. Very exquisite goes billet with the addition of lingonberries and currants.

You can make compotes from strawberries, make pastila, jams, and even jelly.

Some cook dumplings from this berry and store in the freezer for several months in order to pamper their loved ones with the taste of tender, forest, and really summer fruits in the middle of winter.

The most basic recipe for winter strawberry harvesting is simply to sugar the berry.

You will need 5 cups of berries and refined sugar.

To begin with, wild strawberries should be thoroughly washed, spread out on a cotton piece of fabric and leave to dry completely. Then the berries are transferred to a large basin and they are poured with sugar, then left for one to two hours. During this time, the berry will start up the juice, and it will be necessary to grind the billet with wooden tolkushkoy (the very one with which the mashed potatoes are prepared). You can use the immersion blender.

After that, prepare clean glass jars. They should be thoroughly washed with soda, rinsed and sterilized in an oven, microwave or in a water bath. As soon as they cool down, it is necessary to fill them with juicy sugared berries and roll up.

For storing grated berries in the freezer use a slightly different recipe. - on 5 glasses of strawberries take 2 glasses of sugar.

The berry is twisted in a meat grinder, and then rubbed through a sieve or simply crushed with a blender, then the billet is poured with granulated sugar - it should be pre-crushed in a coffee grinder to a state of powder.

The resulting mass is laid out in plastic containers and cleaned for storage in a freezer box.

This dessert turns out to be more sour and savory, its calorie content is lower, and in addition, the frost removes the very slightly bitter taste that gives the berry a special highlight. However, in this case the product can be stored longer.

Many housewives prefer canning strawberries in their own juiceusually this dish is prepared in small liter jars.

For every kilogram of berries need 2 cups of sugar.

The recipe is light: the berry should be carefully placed in jars, pouring all the layers of sugar. Strawberries should be laid as tightly as possible, since during processing it will noticeably settle, and much free space will be freed.

Having filled the glass jars to the hangers, they should be placed in a water bath in a pot with warmed water. Keep in mind that it is desirable to lay a soft cloth on the bottom of the tank, otherwise during processing the glass can be broken and burst. The billet must be processed for 20-25 minutes, then removed from the pan and rolled up with plastic covers.

Jam from strawberries comes out quite tasty and nutritious, and for its preparation you can take wrinkled and lost its marketable berry, which is rejected when cooking jam.

Berry and lump sugar are taken in equal quantities, the ingredients need to be poured into a large basin and left for an hour and a half, so that the strawberries can make good juice. After the allotted time, the liquid must be drained into a saucepan and placed on the stove, bringing to a boil. As soon as this happens, you should fill the berries and boil for another 10-15 minutes.

After that you can act in two ways.

• In the first case, you can continue to boil the contents of the pan until most of the sweet liquid boils away and the consistency of the sweet mass does not turn out thick and sticky.
• According to the second recipe, you can get the berries with a skimmer, cool, chop and put into the syrup again, then boil for another 10 minutes and spin on the jars. The jam prepared according to this method will keep the taste and smell of wild berries to the maximum.

Their strawberries come out extremely delicious compote. It is usually prepared in the event that the refrigerator does not have enough space to store various blanks. For the compote, it is better to take a hard and slightly unripe berry, since during cooking it will not spread out, but will remain whole and attractive. It is best to prepare a concentrated drink, and then dilute it with water.

On a three-liter jar you will need 1.5 cups of sugar, and to preserve the color of the drink, you can add a pinch of citric acid.

Banks should first be sterilized, and then put in them cooked berries - they should occupy a third of the vessel. After that, you need to add white sugar and pour boiling water, sprinkle lemongrass, and then roll up.

And, of course, how can you not mention the classic strawberry jam. There are many recipes for its preparation. The most common is the following.

You need to take 1 kg of berries, 1.5 kg of sugar and lemongrass on the tip of a knife.

Prepared fruits are placed in the pelvis and poured with sugar, then incubated for 2-4 hours to make juice.

The products are put on the hob, and on the weakest fire they are gradually brought to a boil with constant stirring. The foam should be removed, then boil another 20-25 minutes.

Then you need to turn off the heat, let the resulting sweet mass cool, add a little citric acid, and cook again until it is coarse.

For those who value their time, a quick recipe - “Five minutes” is more suitable.

Of course, such a jam is impossible to make in this short time, however, you will get much less trouble.

You need a berry - 1.5 kg, and refined sugar - 600-800 g.

Berries are carefully peeled and poured into a large thick-walled pot, sugar is added (preferably in layers), and left for a couple of hours.

The prepared mass is placed on the stove, brought to a boil, boiled for about 5 minutes and turned off, then allowed to cool completely, boiled again for 5 minutes, then cooled again, and all manipulations are repeated three times, then poured into cans and sent for prolonged storage.

Owners of the multicooker can make jam in such a kitchen gadget.

To do this, take the berry and sugar in the ratio of 1: 1.5, and leave for an hour or two. As soon as the berry launches juice, transfer the mass into the bowl of the multicooker, turn on the option “Cooking” or “Quenching”, and let it boil for about 10 minutes. After that, remove the foam with a wooden spoon and cook for another 5 minutes, not more.

Some do not like the characteristic bitter taste of strawberry jam. To get rid of it, during cooking, you can add to the source components a whole carrot. After the dish is completely cooked, it is removed and discarded.

Strawberries can be frozen, for this there are several recipes.

• The cleaned berry is placed on a baking sheet and put in the freezer. After it is “grabbed” by the cold, the blanks are folded in a bag or plastic container, and then placed back into the freezer. In this variant of the preform, the value is not simply preserved, but even increases, since the removal of excess moisture from the berries increases the concentration of nutritional fibers, vitamins and microelements.
• The berry can also be simply whipped with a blender and, together with the resulting juice, put up in tins to freeze in this form. By the way, like strawberries quite reminiscent in their own taste and structure favorite popsicles.
• Berries can be sprinkled with sugar, without rubbing or stirring, put into bags, and sent to freeze.

To do this, choose the smallest berries, lay them on paper or cotton fabric and dried naturally in a shady place.

However, you can prepare dry strawberries and in the oven - in this case, the workpiece is carried out at a temperature of 50 degrees with several visits - dried - allowed to cool - dried again.

The benefits of wild strawberries are described in the next video.