A bright, fragrant and incredibly tasty berry ripens at the beginning of summer, but, unfortunately, the strawberry season does not last long at all.
And I really want to have time to make as many blanks as possible from this berry, because they never linger in our bins.
Strawberry preservation - the basic principles of cooking
Strawberry conservation recipes are many. These are jams, jams, juices, compotes, grated berries with sugar and even ketchup.
Strawberry jam will not leave anyone indifferent, nor children not adults. In addition, fragrant jam can be an excellent filling for pies or a base for jelly or jelly.
Your children with great pleasure will drink healthy strawberry compote instead of harmful soda.
For lovers of the most natural and fresh taste, the recipe of a berry rubbed with sugar will suit. Sugar will not allow the harvest to ferment. However, it is better to store strawberries rubbed with sugar in the refrigerator.
Jam of strawberries will appeal to all lovers of family tea.
Strawberries can also be preserved in syrup or in their own juice. Or make a tasty and fragrant jelly, which kids especially enjoy. So do not waste your time and start canning strawberries, and we have collected for you the best recipes strawberry blanks.
Recipe 1. Conservation of strawberries. Jam
Ingredients
strawberries - kg;
mint - ten leaves;
sugar - 800 g;
lemon juice - 50 ml.
Method of preparation
1. Reassemble fresh strawberries, separate them from the stalks, put them in a colander and rinse under a tap. Put the strawberries in a deep aluminum cup, add sugar and leave for a few hours to let the berries juice.
2. Place a cup of strawberries on the fire, bring the jam to a boil and add mint leaves. Cook over low heat for ten minutes. Cooking time, determine yourself, if a lot of juice, cook a little longer.
3. Wash the glass container thoroughly with soda, rinse and sterilize by placing it in a preheated oven or above steam. Boil lids. 4. Spread the jam over the prepared container, roll up the sterile lids and cool completely. Store the storage in the cellar or storeroom.
Recipe 2. Strawberry preservation. Jelly
Ingredients
7 g of citric acid;
one and a half kg of sugar;
kilogram of strawberries.
Method of preparation
1. Enumerate the strawberries, remove the rotten and damaged. Peel the strawberries from the stalks, put them in a sieve and rinse under the tap.
2. Put the berries in a large saucepan. Pour strawberries with half of the sugar and leave for a few hours for the berries to make juice.
3. Now add the remaining sugar. Put the pot on a slow fire and bring the contents to a boil. Cook, stirring constantly, for a quarter of an hour. Remove skimmer foam.
4. In a small amount of water, dissolve a spoonful of sugar, add citric acid, mix and pour the mixture into the jelly. Constantly stirring with a wooden spatula, cook for another five minutes.
5. Sterilize the washed jars. Pour the hot jelly over the prepared jars and roll up the boiled lids beforehand. Turn the jars with the billet and cool completely.
Recipe 3. Strawberry Conservation. Compote
Ingredients
five pounds of strawberries;
30 liters of filtered water;
sugar - ten glasses.
Method of preparation
1. Enumerate the strawberries, peel the berries from the tails and place in a colander. Rinse under running water and dry slightly.
2. Put large pots of water on the fire and boil.
3. Wash three-liter jars with soda and rinse thoroughly. Dry the glass container. Each jar on the third fill the berries.
4. Pour sugar into boiling water, at the rate of a glass for three liters of water. Wait for the sugar crystals to dissolve.
5. Pour the syrup into jars with strawberries, cover with boiled lids and roll up. Turn over, wrap a warm blanket and leave to cool completely for about a day. Then send compote to the cellar for storage.
Recipe 4. Strawberry preservation. Ketchup
Ingredients
sugar with pectin in a ratio of 2: 1 - 125 g;
strawberry - half a kilo;
ground pepper; tomato paste - 75 g;
salt - 3 g;
fruit vinegar - 75 ml.
Method of preparation
1. Clean the strawberries from the tails and leaves. Wash berries thoroughly and dry. Put the strawberries in a thick-bottomed pot and mash with a dipping blender.
2. Add ground pepper, tomato paste, pectin sugar and salt to the strawberry puree. Pour in fruit vinegar here and mix until smooth.
3. Place the pot on low heat and cook, stirring constantly, until the contents boil. Keep cooking for about five minutes. Try, if necessary, add more pepper and salt.
4. Wash and dry glass bottles. Pour hot ketchup over them and close tightly with screw caps. Cool completely and store in the cellar. Ketchup is perfect for meat.
Recipe 5. Strawberry preservation. Strawberries with blueberries in sweet syrup
Ingredients
strawberries - 130 g;
refined sugar - 120 g;
Blueberry - 130 g
Method of preparation
1. Wash the glass half-liter container thoroughly using soda. Then rinse thoroughly and sterilize over steam or in a heated oven.
2. Sort out the blueberries and strawberries, peel the tails and wash them.
3. Put the strawberries in the jar, filling it three-quarters, pour the blueberries on top. Grind sugar and pour them on top of the berries.
4. Boil water in the kettle and pour boiling water over the berries and sugar so that it covers all the berries.
5. Cover the jars with lids and send them to the oven, preheated to 120 g. Sterilize the jars with berries for half an hour, then roll up the lids and turn them over. Cover the preservation with a warm blanket and leave it on for a day until it cools completely.
Recipe 6. Strawberry preservation. In syrup
Ingredients
fresh strawberries;
citric acid on the tip of a knife;
liter of filtered water;
One and a half kilograms of granulated sugar.
Method of preparation
1. Enumerate the strawberries, remove the damaged and rotted fruit. Peel the berries from the tails, wash them and lightly dry them.
2. Prepare a glass container. Wash it with soda, rinse and sterilize thoroughly. Boil lids. 3. Spread the prepared strawberries on the banks.
4. Boil water in a saucepan, add sugar to it and add a pinch of citric acid. Stir until the crystals completely dissolve.
5. Fill the strawberries with hot syrup and cover the jars with lids.
6. Cover the bottom of the wide pan with a towel and put the jars in it. Pour hot water into the pan so that it reaches the hangers of the cans. Sterilize the jars for ten minutes from the moment the water boils.
7. Tighten the jars with lids and cool completely. Store conservation in the basement or storeroom.
Recipe 7. Strawberry preservation. White Chocolate Jam
Ingredients
freshly squeezed lemon quarter juice;
kg of strawberries;
200 g of non-porous white chocolate;
50 g vanilla sugar;
sachet of gelatin;
kg of granulated sugar.
Method of preparation
1. Enumerate the strawberries, peel them from the tails and leaves. Put the strawberries in a colander and rinse under running cold water. Put the strawberries in an enamel bowl and cover it with sugar and gellex. Leave the strawberries for three hours, so she squeezed the juice.
2. Gently mix the sweet mass and set the bowl on low heat. Bring mass to a boil and remove the foam.
3. Avoid intense boiling, remove the jam from the heat and cool completely. The next day, put a bowl of jam on the fire and cook for about 20 minutes after boiling. Shortly before the end of cooking, add white chocolate and lemon juice smashed into pieces.
4. Sterilize the washed glass container and dry it. Pour the hot jam over the jars, tightly close the plastic lids, cool and store in the refrigerator.
Recipe 8. Strawberry preservation. Confiture
Ingredients
kilogram of sugar;
80 ml of liquor;
half a kilo of sugar;
lemon.
Method of preparation
1. Wash the strawberries, remove the tails and cut the berries into small pieces.
2. Using a sharp knife, peel the lemon zest and cut it into thin strips. Squeeze lemon juice.
3. Put the strawberries in the pan, add sugar and zest strips. Pour in fresh lemon juice and mix gently. 4. Place the saucepan with the strawberries on a slow fire and bring everything to a boil. Boil, stirring constantly, for about three minutes.
5. Pour the liqueur into the strawberry mixture.
6. Wash and rinse glass containers. Sterilize the jars in a preheated oven or above steam. Pour hot marmalade over dry jars and roll up immediately. Cool the billet completely and send the jars to the cellar or storeroom.
Recipe 9. Strawberry preservation. Rubbed strawberries with sugar for the winter
Ingredients
strawberry - half a kilo;
sugar - 500 g
Method of preparation
1. Wash, sterilize and dry glass containers thoroughly beforehand.
2. Put the strawberries in a deep cup, and cover with water so that the particles of dirt and sand settle to the bottom.
3. Peel the strawberries from the stalks. Measure out the required amount of sugar.
4. Pure berries with an immersion blender. If you do not have a blender, you can do it with an ordinary potato topper.
5. Pour sugar into strawberry puree, leaving one hundred grams to fill the cans. Stir the mashed potatoes with sugar until the latter is completely dissolved.
6. Spread the resulting mass in prepared sterile containers. Top with sugar mashed sugar to the top, so that grated strawberries are not sour or moldy. Seal the cans with lids and store them in the refrigerator or cellar.
Strawberry Canning - Tips and Tricks
- You can freeze strawberries. To do this, wash the berries, peel off the stalk, dry and put in a container so that it retains its shape. Put it in the freezer.
- For preservation, take only fresh berries that were picked a few hours ago.
- You can add other berries or pieces of fruit to strawberry compote.
- You can substitute citric acid with freshly squeezed lemon juice.
