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photo: niftyrecipe.com Raspberry in Own Juice

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.

Steps

  • 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.
  • 2. Liberally add sugar to the prepared fruit. If there are a lot of berries, lay them out with sugar layers so that the sweet grains soak the whole raspberries. For this, use glass or ceramic. A metal container may lead to oxidation of the product.
  • 3. Slightly mix the raspberries with sugar without damaging its integrity. Cover the bowl with a thick towel, set aside for 8 hours.
  • 4. After a specified time, raspberry, coming into contact with sugar, will let enough juice. At the bottom there will be some portion of undissolved sugar.

  • 5. Clean containers for storage in advance with soda solution, rinse thoroughly, sterilize over steam, and dry. Fill banks with raspberries, pour juice and sugar from above.
  • 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.
  • 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.


Canning

Ingredients

  • Raspberry
    750 g
  • Sugar
    250 g

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