Raspberry in Own Juice
Every housewife who cares about the health of her relatives is sure to make raspberries for the winter. After all, this berry has healing properties that prevent viral diseases. Raspberries can be frozen, you can make various compotes from it (you can even make platter), jams and so on. One of the most common methods of preserving raspberries is considered to be harvesting in its own juice. The fruit here retains almost all the vitamins, because it does not undergo boiling. For long-term storage, this preparation must be pasteurized in water.
Ingredients
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Raspberry750 g
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Sugar250 g
Steps
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1. Sort out the berry carefully to remove heavily crumpled and rotten specimens. Do not soak raspberries in water, as it absorbs moisture quickly, just put it in a sieve and rinse with running water. At the same time, the stream of water should not be large, otherwise the delicate raspberry form will be lost. Completely dry the berry, laying it out with one layer on a woven towel, then transfer it to a spacious container.
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6. To completely dissolve this sugar in the liquid, forming a syrup, pasteurize the jar with the contents in a large saucepan with water. The pasteurization time of 0.5 liter jars is 10 minutes. Be sure to place a silicone mat or thick cloth on the bottom of the pan. Water should be poured to the very shoulders of the cans, and constantly boil.
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7. Remove the cans using tacks, instantly tighten them with screw caps, lay them on its side, checking for tightness of the twist. The syrup may not start to seep immediately, so cool them lid down. You can also wrap it slightly with something warm. After cooling completely, put the raspberries in their own juice to the cellar or to the storeroom shelf.
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