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What vitamins are stored in preparations for the winter
Trying to prepare more canned vegetables and fruit, we want to provide ourselves with tasty and healthy foods rich in vitamins for the winter. Are vitamins well preserved during canning? What types of canned food contain the most vitamins? What else is useful, besides vitamins, is contained in the vegetable marinades and fruit compotes we have stored up?
The most unstable of all is vitamin C. Even with proper canning, heat sterilization loses 30 to 70 percent of its initial amount. In the production of compotes, the loss of vitamin C is 35-40 percent on average. Losses during the preparation of marinades increase to 50-55 percent, since part of the vitamin goes into the filling, which, as a rule, is not consumed in food.
The content of vitamin C, as well as other vitamins in various fruit, berry and vegetable crops varies widely, therefore canned foods from them differ significantly in their vitamin value.
Among fruit and berry compotes most usefulcertainly is black currant compote... Black currant significantly surpasses almost all fruits, berries and vegetables in the amount of vitamin C. At the same time, black currants contain a substance that prevents its destruction during heat sterilization of compotes and during storage.
The second place is taken by strawberries. (4-5 times less than in black currant). Then there are red currants, raspberries and gooseberries. (8-10 times less), and in last place - apples and plums (15-20 times less). Of course, this is only an approximate ratio. The amount of vitamin C in compotes will largely depend on the variety (for example, Antonovka stands out among apple varieties with a high vitamin C content) and growing conditions, on compliance with canning rules, on the degree of filling the jars with fruits or berries and on the concentration of sugar syrup (with a large amount of sugar vitamin C is destroyed to a lesser extent).
The maximum content of vitamin C in blackcurrant compotes 80-100 mg per 100 g of product. This corresponds to the daily requirement of an adult. In apple compote, the maximum possible amount is only 2-3 mg per 100 g.
The biological value of blackcurrant compotes is very high also because it is extremely rich vitamin P... The main role of this vitamin is that it has a capillary-strengthening effect and reduces the permeability of the vascular walls. There is a close relationship between the action of vitamins C and P: if one of them is deficient, the action of the other is weakened. In sterilized compotes, vitamin P is well preserved, and its content does not decrease during long-term storage.
Fruits and berries contain significantly more vitamin P than most vegetables. In addition to black currants, gooseberries and red currants (250-450 mg per 100 g) are distinguished by a high content of vitamin P. In apples, its amount is less - 70-100 mg per 100 g. The daily human need for vitamin P is 35 mg. Blackcurrant compote contains 200-400 mg per 100 g of vitamin R.
Keeps well with heat sterilization and carotene (up to 80-90 percent). But its content in most of the fruits and berries of our region is small (with the exception of sea buckthorn and mountain ash). It should be noted, however, that red and black currants, gooseberries and raspberries contain several times more carotene than apples or strawberries.
To increase the vitamin value of apple compote, which is not rich in vitamins, you can add berries to it chokeberry. Along with carotene, it also contains a lot of vitamin P and is not inferior in its amount even to black currant.
Fruits, berries and vegetables are not only "pantry of vitamins", but also almost the entire periodic table. They are important suppliers of minerals for the human body. When canning, as well as when storing fresh, their number practically does not change. Of all the minerals, fruits and vegetables contain the most potassium, which is necessary to regulate water metabolism in the body. Black currants stand out with an increased potassium content among fruits and berries, followed by red currants, gooseberries and apples, the least potassium is found in strawberries. But strawberries (as well as raspberries and black chokeberries) contain a lot of iron. Iron is the most important hematopoietic element that is part of hemoglobin; with its lack, anemia develops. True, black currant again remains in first place in terms of iron content.
Fruit compotes and the organic acids contained in them are useful, which provide beneficial effect on the work of the gastrointestinal tract and other body systems... Malic acid predominates in most fruits and berries, citric acid in currants, as well as citrus fruits.
The value of fruits, berries, vegetables and canned food from them also lies in the fact that they serve sources of pectin substances, which play an important role in nutrition as a therapeutic and prophylactic agent. They improve digestion, prevent the absorption of harmful substances, protect the gastric mucosa from damage. The ability of pectin substances to bind and remove heavy and radioactive metals from the body is of great importance. Especially rich in pectin substances are apples, black and red currants, plums, gooseberries.
E. Solovieva, agronomist
Preparations for the winter, the best recipes for you - pickles and marinades, preserves and compotes, everything about how to cook and store in reserve.
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Recipes for delicious salads for the winter, canning with juice and compotes.
How to prepare and preserve mushrooms and berries.
Tips on how to keep fresh vegetables and fruits in winter.
How to properly freeze and keep the grown crop fresh.
Recipes for preparations for the winter, presented by traditional cuisines of other peoples of the world. In particular, the cuisines of Korea and China, which are very popular.
Many people in our country have gardens and orchards and grow excellent harvests. I hope they will find useful tips and interesting recipes on these pages to diversify their table in winter.
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Any connoisseur of suburban life assigns a special place to the garden and vegetable garden, because he is both a breadwinner and a spiritual healer. One has only once to create something beautiful with your own hands and get a grateful return from your site, you instantly attach yourself to it with all your heart and no longer want to stop, but only do, do and do: plan landscape design, cultivate the land, hunt for newfangled equipment, shape beds, pick up inventory, tie up, plant, mulch, pinch, harvest and re-prepare the site for a new summer cottage season.
It should be noted that the concept of a garden and a summer residence has recently become much younger - this is an occupation not only for pensioners. Every year there are more and more connoisseurs of the countryside. This is facilitated by the emergence of more convenient ways of submitting and receiving information, the desire for a healthy lifestyle, as well as the development of technology and tools that significantly reduce labor costs.
The main purpose of this section - to provide you with reliable and accurate information on how to properly plan and improve the site, how to equip the beds, how to plant and care for plants, how to increase the yield using modern means of combating diseases and pests. And, of course, here we will talk about the principles of a reasonable crop rotation, about the cultivation of specific types of fruits, vegetables, mushrooms and greens, we will share the secrets of preserving the harvest and increasing the fertility of the soil of your summer cottage, garden and vegetable garden.
Delicious recipes, quick recipes, preparations for the winter!
Recipes for different dishes - simple and tasty! The Garden Portal Garden knows how to make amazing jams and marmalades for the winter, treat yourself to pumpkin cream soup, homemade pies, vegetable stews and how to marinate vegetables perfectly. We are sharing simple and incredibly delicious recipes with our readers!
16 recipes for harvesting rowan for future use
Greetings, dear gardeners! I don’t know about you, but all August I was looking forward to the golden autumn. Blizzard-like leaf fall, damp bad weather, blissfully warm Indian summer ... All this so excites the soul of an inexperienced summer resident! =))
How to prepare mountain ash for the winter
Only this year I completely "flew" with a mountain ash: for the second year in a row, both ours and our neighbors have been pecked clean by the fieldbirds. In order not to leave a single berry, it takes them no more than 2 weeks. So pity! There are no more these beautiful beads, the trees are unadorned. Is this fair? The forest is nearby, literally 5 minutes away, and they pounced on our trees with a whole army!
But let's not scold them too much. Let's better talk about how to prepare mountain ash for the winter. Maybe those who have not yet been with voracious blackbirds will find these tips and secrets useful. So, I imagine 16 best recipes for harvesting mountain ash for the winter! And I assure you: these supplies are unlikely to wait for their turn all winter - eat them in the fall! But first ...
Rowan is a very healthy berry
What blanks for the winter can be made from red rowan
Greetings, dear friends!
Today I will tell you about what preparations for the winter can be made from red rowan, and how this autumn berry is useful.
Common red rowan berries contain not only vitamins C, K, P, B2, carotene, but also other biologically active substances such as essential oil, pigments, pectins, sorbic, malic and citric acids, tannins and bitterness. The presence of these substances in mountain ash berries is determined by the antibacterial, medicinal, multivitamin properties of mountain ash.
In the form of berries, rubbed with sugar or in the form of an infusion, mountain ash will help with rheumatism, heart disease, atherosclerosis, gastritis, liver diseases, and also, as a diuretic, with cystitis and urolithiasis.
Two recipes for common mountain ash jam
- First you need to remove the bitterness from the berries. To do this, we pre-soak them in cold water and keep them for a day. During this time, it is necessary to change the water twice.
- Next, blanch the selected berries in boiling water for ten minutes and fill them with sugar syrup (650 grams of sugar per liter of water). We leave it to stand for 12 - 14 hours.
- Now we cook the berries in two steps: the first time - 10 minutes, after which we cool and we stand for 8 - 10 hours.
- After that, we separate the berries from the syrup, boil the syrup separately, then put the berries in it, and now, cook until tender.
- In the meantime, we prepare dry heated jars and pack our ready-made rowan jam in a hot state.
- We keep the washed rowan fruits in the oven at a low temperature for 1.5 - 2 hours, and after that - five minutes in very hot water.
- Next, cook until tender, removing from heat after boiling 4-6 times for 10-15 minutes to cool.
For 1 kilogram of rowan berries, you need to take one and a half kilograms of sugar, three glasses of water, since rowan fruits absorb sugar for a very long time, our jam after cooling must be kept for 10 - 12 hours, then drain the syrup and, already without berries, boil it a little.
- After that, lay out the berries in dry jars and pour the syrup boiled separately.
- We cover the jars with ready-made jam with lids and put to pasteurize in a saucepan with water, first heated to 70 degrees, and then bring the temperature in the pan to 90 degrees. We sterilize half-liter cans for 9 minutes, and liter cans - 15 minutes.
- This jam is even tastier when you add blanched pear and apple slices to mountain ash. With this combination of fruits, you need to take 1.2 - 1.4 kilograms of sugar per kilogram of the mixture.
Dry red rowan jam
- We cook the prepared fruits, like ordinary jam, but only much longer in time - from 5 to 8 boils for 10 - 12 minutes with standing between boils for 7 - 8 hours.
- After that, we take out the cooked rowan fruits soaked in sugar syrup on a sieve with a slotted spoon and let the syrup drain.
- We dry the berries in the sun, or at 30 - 40 degrees in the oven, with the door ajar.
Candied red rowan berries
- We cook candied fruits in the same way as dry jam, but make the syrup richer: for one kilogram of berries we take 1.2 kilograms of sugar and only 0.25 liters of water.
- After cooking, let the syrup drain, and then add sugar to the syrup until a supersaturated solution is obtained, that is, so much that some of the sugar remains undissolved.
- Dip the fruits into the sugar-saturated syrup, put them back on a sieve, then dry them. As a result, a crust of small sugar crystals forms on the surface of mountain ash berries.
- Rub egg white with sugar, add lemon juice and mix well until thickened.
- We select ripe and large rowan berries (it is best to take berries after the first freezing), rinse them, dry them, then dip each berry in the prepared mixture, and then in powdered sugar.
- For drying, lay out rowan sweets in one layer.
For this recipe for 400 grams of mountain ash, we will need 150 grams of sugar, 1 tablespoon of lemon juice, 20 grams of powdered sugar and protein from one egg.
- Immerse the berries in a 3% boiling solution of sodium chloride for 4 - 5 minutes.
- We rinse with cold water and transfer to a saucepan (preferably enameled).
- Add a glass of water for one kilogram of berries, bring to a boil and cook until the fruits are soft.
- After that we wipe through a stainless steel colander or through a sieve
- Add sugar at the rate of 1 kilogram of sugar per 1 kilogram of mashed potatoes and boil this mass to the viscosity of "thick sour cream".
- Next, we transfer the mass to trays or baking sheets and put in the oven to dry our pastilles.
These are the blanks for the winter from red rowan you can cook with your own hands, having received delicious vitamin sweets!