Bakc to jerk the fruits and berries home

Drying is one of the oldest ways of preserving fruit. The process resembles the drying of: fruits and berries under the influence of sun and air dry, changing the consistency and acquiring a concentrated taste. However, cured products will never become brittle and fragile - the fruits retain moisture, while remaining elastic and dense.

For drying suitable for very juicy fruits and berries with firm flesh: apricots, apples, melons, figs, plums, grapes, figs. So they reached the best consistency, you want the hot sun. In the absence of podvyalit the dried fruit in the oven or electric dryer. Sometimes the fruits are pre-boil in sugar syrup. After processing fruits and berries stored in boxes, cardboard boxes or canvas bags. It is not necessary to pack the fruit in plastic bags - fruit and berries can become moldy.

Dried fruits have high calorie content. Eat them in small portions as a dessert or snack, accompanied with hot tea or other beverages.

Dried melon

For drying you can use any melon, overripe or even not too good. Cut it into slices, cut off the crust. Pieces of melon lay on the Board and put to dry in the sun, previously covered with gauze. At night bring plates of fruit in the room.

When melon will shrivel and congeal, fold two or three slices together and weave for them in a pigtail. Dosushivanie braids in the sun for a few days. Fruit should be crisp, but keep the flexibility.

Dried apricots in sugar

At home fruits can be dry-cured in an oven or electric dryer. To taste the fruits became more concentrated, and the juice stood out harder fruit it is recommended to boil in sugar syrup. This recipe can be prepared a apricots, peaches, cherries.

You will need:
- 2 kg apricots, pitted;
- 1 kg of sugar;
- 350 ml of water.

Apricots loop through, cull damaged fruit. Rinse the fruit in several waters and dry, spilling on the towel. Remove the pits, trying to keep the fruit remained intact. Put the apricots in a saucepan and add 700 g of sugar. Stir the mixture with a wooden spatula and leave for a day - during this time, fruit should leave the extra juice.

Apricot juice and syrup use for drinks, sweet sauces and a variety of desserts.

Drain the juice, pushing the apricots in a colander. Then prepare a syrup from water and the remaining sugar. Boil it until the crystals are completely dissolved. Put the fruits in a saucepan, stir and bring to a boil. Cook the apricots over low heat for 7-10 minutes, then turn off the oven and leave the fruit to infuse. The syrup should be warm but not freeze.

Again fold the apricots into the colander. Let the syrup drain out, stirring the fruit with a wooden spatula. Arrange the apricots on the grill electroscience and volte at a temperature of 55oC with about 3 hours. Instead of the dryer, you can use the oven. Ready the fruit cool down and store it away safely.