Recipes for canning cherries and gooseberries without sugar

Gooseberries in their own juice

Required:

1 kg gooseberries.

Cooking method. Sort the gooseberries, remove the branches and inflorescences, rinse and place to dry. Then pass the berries through a meat grinder, place the resulting mass in sterile jars, close them with metal lids

Gooseberry and strawberry jam

Required:

1 kg gooseberries,

1 kg strawberries.

Cooking method. Rinse the berries, peel and mince. Combine the resulting mixtures, stir and cook over low heat. When bubbles appear, remove the jam from the heat and cool. Repeat cooking 3 times during the day. Store the finished jam in sterile jars under metal lids.

Gooseberry and blackcurrant jam

Required:

3 kg gooseberries,

1 kg black currants.

Cooking method. Sort the berries, peel, wash, mince and combine in a bowl. Then place the bowl with the mixture on low heat and cook, stirring constantly. When bubbles appear, remove the jam from the heat and cool. Repeat 3 times during the day. Store the finished jam in sterile jars under metal lids.

Gooseberry and grape jam

Required:

1 kg gooseberries,

2 kg of sweet grapes without seeds.

Cooking method. Sort the berries, peel, wash and mince. Combine the mixture in one bowl, stir and place on low heat. When bubbles appear, remove the jam from the heat and cool. Repeat cooking 3 times during the day, each time bringing to a boil. Cool the finished jam and place it in sterile glass jars, which are closed with metal lids.

Cherry and gooseberry jam

Required:

1 kg sweet cherries,

1 kg gooseberries.

Cooking method. Sort the berries, peel and mince (don't forget to remove the pits from the cherries first!). Combine the prepared berries and add a little boiled water at room temperature to make the mixture thinner and stir it.

Then put the bowl with the jam on the fire and cook, stirring every 5 minutes so that it does not burn. When the jam boils, remove it from the heat and let cool. Repeat the procedure 2 days 4 times until the jam is completely ready. When the jam has cooled, place it in sterile jars and close with metal lids.

Gooseberry and cherry compote

Required:

1 kg gooseberries, 3 kg cherries.

Cooking method. Wash the berries, sort them, separate the cherries from the pits and pass them through a juicer.

Pour the prepared juice over the gooseberries and let them simmer over low heat. When the gooseberries become soft, remove the compote from the heat, cool and seal in sterile jars.

Gooseberry and cherry juice

Required:

3 kg gooseberries,

2 kg cherries.

Cooking method. Sort the berries, peel and wash. Remove the pits from the cherries. Pass the berries through a meat grinder or juicer to obtain juice.

Mix the finished juice, pour into a sterile jar and close with a metal lid.

Grape-gooseberry juice

Required:

3 kg gooseberries,

2 kg of sweet grapes.

Cooking method. Sort the gooseberries and grapes, rinse them, remove the seeds from the grapes, and pass the berries through a juicer. Mix the finished juice in one bowl, pour into a sterile glass jar and close with a metal lid.

Required:

2 kg apples,

3 kg gooseberries, 2 liters of water.

Cooking method. Wash the apples, peel them and remove the cores. Cut the finished fruits into small pieces. Sort the gooseberries, peel, wash, pierce them with a large needle and add to the apples. Pour the jam with water in a bowl and cook over low heat. When the jam boils, remove it from the heat and let cool. The jam should be cooked 4 times for 3 days. Store the finished jam in sterile jars under metal lids.

Pear and gooseberry puree

Required: 2 kg pears,

4 kg gooseberries.

Cooking method. Wash the pears, peel them and remove the core. Pass the finished fruits through a meat grinder. Sort the gooseberries, peel, rinse and mince. Fruits

and mix the berries in a bowl, place the dishes on low heat. When bubbles appear, remove the puree from the heat, cool and place in sterilized jars, close them with metal lids.

Gooseberry, cherry and raspberry jam

Required: 1 kg cherries,

1 kg gooseberries,

2 kg raspberries,

Cooking method. Wash the cherries, remove branches and leaves, and remove the seeds. Peel the gooseberries from twigs and inflorescences, wash and pierce. Sort the raspberries and remove the stems. Then mix all the berries in a basin, add water and place the dishes to simmer over low heat. When the water begins to boil, stir the jam every 5 minutes. The jam should be boiled for 2 days, 2 times at a time, until the jam thickens and becomes more or less homogeneous.

When the jam is ready, wait until it has cooled, then put it into sterilized jars and close with metal lids.

Gooseberry and raspberry puree

Required: 1 kg gooseberries, 1 kg raspberries, 1 liter of water.

Cooking method. Peel the gooseberries from twigs and leaves, then sort and wash. Sort the raspberries and remove the stems. Pass the gooseberries through a meat grinder and combine with raspberries. Stir the resulting mixture and add boiled water at room temperature. Stir the mixture again

and cook over low heat. When the puree boils, cook it for several minutes, stirring all the time so that it does not burn. Then remove the bowl with berry puree from the heat and let cool. The puree should be boiled for 2 days, 2 times each, then put the cold puree into sterile jars and close with metal lids.

Raspberry-cherry puree

Required:

1 kg sour cherries,

3 kg raspberries,

Cooking method. Peel the cherries from twigs and leaves, wash, and remove the pits. Sort the raspberries and remove the stems. Pass the cherries through a meat grinder and add raspberries to it; Stir the resulting mixture. Then add boiled water and cook the bowl of berries over low heat. When the puree starts to boil, stir it every 5 minutes to prevent it from burning. Cook the puree for 3 days, 2 times; more water There is no need to add, because the cherries will give a lot of juice. When the puree is ready, wait until it cools and then put it into sterile jars and close with sterile lids.

Cherry and strawberry compote

Required:

1 kg cherries,

3 kg strawberries,

2 glasses of honey,

Cooking method. Wash the cherries and strawberries, remove the branches, and remove the seeds from the cherries. Add the strawberries to the cherries, fill a bowl with water in which you dissolve the honey, and place the bowl on low heat to simmer. When the compote boils, stir it so that it does not burn. The compote should be cooked 2 times for 3 days. Store the finished compote in sterile glass jars under metal lids.

Gooseberry and blackcurrant puree

Required:

2 kg gooseberries, 1 kg black currants, 1 liter of water.

Cooking method. Sort the berries, remove twigs and leaves, and wash. Then pass the berries through a meat grinder and combine in a basin, add water and mix, then cook over low heat.

When the puree boils, stir it every 5 minutes to prevent it from burning. Boil the puree for 2 days, 2 times each, and store the finished puree in sterile jars under metal lids.

Cherry and blackcurrant puree

Required: 1 kg cherries,

3 kg black currants, 1 liter of water.

Cooking method. Sort the berries, remove twigs and leaves, wash; Remove pits from cherries. Pass the berries through a meat grinder and combine in a basin, add water and mix. Then cook the puree over low heat and, when it boils, stir every 5 minutes. Cook the puree 3 times for 2 days. Store the finished cooled puree in sterile glass jars with metal lids.

Cherry and blackcurrant compote

Required: 1 kg of cherries, 5 kg of black currants.

Cooking method. Wash the cherries, remove the pits. Sort the currants, peel them from the branches and wash them, and then pass them through a juicer or meat grinder to get juice. Pour the resulting juice over the cherries and cook over low heat.

When the compote boils, remove it from the heat and cool. The compote should be boiled for 3 days, 4 times each, and the finished hot compote should be poured into sterile jars and covered with metal lids.

Gooseberries in currant juice

Required:

1 kg gooseberries,

5 kg black currants.

Cooking method. Sort the berries, peel, wash, pass the blackcurrants through a juicer, pierce the gooseberries. Pour the resulting currant juice over the gooseberries and cook over low heat.

Pour the finished jam into sterile jars and close the lids.

Apple jam

Required: apples.

Cooking method. Wash the apples, peel and core them, cut into slices and pass through a meat grinder. Place the resulting mass in a pasteurized jar or any other container, close

with a metal lid so that no air gets into the dish.

Natural apple juice

Required:

on 3- liter jar– 5 kg of sweet apples.

Cooking method. Wash the apples, clean them from wormholes and damage, remove the skin and remove the centers.

Pass the apples peeled in this way through a meat grinder or juicer, pour the resulting juice into pasteurized jars and close with metal lids.

You can add sugar to the finished juice at the rate of 1 tbsp. l. – for 1 liter of water.

Apple and currant jam

Required: ripe apples, red currants.

Cooking method. To prepare apple jam, peel the apples, mince them and cook all day every 3 hours for 30 minutes.

Peel the red currants from the branches, rinse them, then leave them in the refrigerator overnight so that the berries release their juice. In the morning, transfer the berries to a metal cup or pan and add enough water to cover the contents.

After this, cook the resulting mixture over low heat until bubbles appear. Combine the cooled currant mixture with apple jam and boil again, then place the jam in sterile jars.

Pear marshmallow

Required:

3 kg of late pears,

3 tbsp. l. honey

Cooking method. From late varieties For pears, select the softest and most ripe fruits, peel them and core them, mince them and boil them. Pass the resulting thick mass through a sieve, then add honey and place in the oven to dry the thickened mass.

Unsterilized pear juice

Required: ripe pears.

Cooking method. Wash the pears, peel and core them, put them in a juicer or pass through a meat grinder. Squeeze the resulting mass, pour the juice into a pasteurized jar and close with a metal lid.

Pear compote

Required: pears,

for each liter jar - 10 olives.

Cooking method. Pour boiling water over sliced pears and leave to cool. Pour cold water into a saucepan and put pear pieces there, place the dish on low heat and bring its contents to a boil. Pour the compote into a jar along with the pears and let cool.

Apple compote with beets

Required: 1 kg apples, 1/2 cup honey, 1 beet.

Cooking method. Cut the washed and peeled apples into pieces and add water, add half the honey and dissolve it, then cook the bowl with the apples over low heat until it boils. After this, pour the water into another bowl and cool, add a little more honey, then pour the cooled and sweetened compote over the apples again and repeat the boiling procedure 4 more times. Boil the beets, cut into pieces and place in apple compote for 30 minutes, then remove.

Apple slices in own juice

Method one

Required:

For syrup:

for 1 liter of water – 1 tbsp. l. Sahara.

Cooking method. Wash the ripe apples, remove the wormholes and remove the cores. Cut into slices and place on a baking sheet, then place in a preheated oven for 10 minutes. Place the dried apples in sterile jars and fill them with syrup made from water and sugar; close the jars with metal lids.

Method two

Required:

1 kg ripe apples,

1 tbsp. l. Sahara,

2 tsp. table vinegar.

Cooking method. Wash and peel the apples, then cut into thin slices and leave to dry outdoors in the shade. When the apples darken and dry (semi-dry), put them in jars, pour boiling water with added sugar and vinegar.

After this, the jars should be closed with metal lids.

Apple compote with vanilla

Required:

1 kg of late variety apples,

3 tbsp. l. Sahara,

3 tsp. citric acid,

1 tsp. vanilla.

Cooking method. Wash the apples, peel and remove the cores. Finely chop the apples and add water with added sugar. Boil fruits and compote 5 times. Then, when everything has cooled down, add citric acid and vanilla.

Pickled apples

Required:

apples of the same size,

black currant leaves.

For filling:

for 1 liter of water – 1 glass of table vinegar,

1/2 tsp. salt.

Cooking method. To soak apples, you need to choose healthy fruits without damage. Wipe each apple thoroughly with a cloth, place it in a barrel in layers, cover each layer with blackcurrant leaves, fill it with filling, cover it with a wooden circle and fill it with stearin so that the water does not leak. During the autumn months the barrel must be closed, and only in winter can apples be consumed.

Apple, raspberry and gooseberry jam

Required:

3 kg Antonov apples,

1 kg raspberries,

1 kg gooseberries.

Cooking method. Wash the apples, cut them in half, remove the cores and add water, then cook over low heat until completely softened. Pass the gooseberries through a meat grinder, mix with raspberries and cook over low heat without adding water until smooth. Mix the resulting masses and cook over low heat until boiling, then cool and place in jars.

Pear, gooseberry and strawberry jam

Required:

2 kg pears,

2 kg gooseberries, 2 kg strawberries.

Cooking method. Wash the fruits and berries, peel them, mince them together and cook over low heat until boiling. After boiling the resulting mixture 5 times, cool it and place it in clean jars.

Apples stuffed with raspberries

Required:

1 kg sour Antonov apples (ripe),

2 kg raspberries,

1 liter of apple compote.

Cooking method. Wash the apples, remove the stems and centers so that a cavity is formed inside the apple. Sort the raspberries and remove the stems, put them inside the apples as a filling. Cover the top with a lid cut from the apples, place in a saucepan and bring to a boil. Repeat this operation 5 times, after which put the apple “bombs” into jars and fill them with the prepared compote.

Apple-tomato mixture

Required: 3 kg apples,

1 kg of tomatoes,

2 glasses of liquid honey.

Cooking method. Peel the red tomatoes and pass through a meat grinder. Add honey to the resulting mass and cook over low heat (without adding water) until bubbles appear.

Wash the apples, peel and core them, cut into small pieces, add water so that they are completely submerged, and cook over low heat. When the compote starts to boil, remove it from the heat, cool, then cook again for 10 minutes. After this, remove the apples from the heat and cool again. Repeat the boiling and cooling procedure 3 times every 2 hours during the day.

After the apples are ready, pour the compote into another jar, cool the apples and mix with the tomatoes.

Pear jelly

Required:

3 kg of ripe early pears, 2 tbsp. l. gelatin.

Cooking method. Remove the washed fruits from the skin and cores, then cut into pieces and pass through a meat grinder. Squeeze the juice out of the resulting mass and add gelatin to it so that the juice turns into jelly. When the liquid turns into a gelatinous mass, pour into jars and add more gelatin.

Pear and grape jam

Required:

3 kg pears,

1 kg of ripe seedless grapes (sweet,

not wine).

Cooking method. Wash the pears, peel and core them, cut into slices. Sort the grapes, peel the stems, wash and place in the same container with the pears. Pour the resulting fruit mixture with water so that the water covers the berries and fruits completely, and cook over low heat.

When boiling begins, remove the container with jam from the heat and cool. The jam should be boiled for 2 days for 1 hour, 3 times a day, until it thickens. Cool the resulting thick mass and place it in pasteurized jars. You can close them for storage with either metal or nylon lids.

Apple honey

Required:

1 kg very sour apples,

2 kg of honey.

Cooking method. Thick honey can be thinned by placing it in a metal cup or small saucepan, heating it slightly and stirring constantly. When the cup warms up, remove it from the heat and continue stirring the honey. To speed up the honey liquefaction process, you can add boiled warm water at the rate of 1 tsp. water for 1 tbsp. l. honey Now our honey is ready.

Wash the apples, peel and core them, cut into thin slices. Dip each slice in liquid honey, place the apples in a saucepan and refrigerate for a day. After this, take out the apples, pour honey and water in the ratio of 3 glasses of water to 1 glass of honey. Boil the honey mixture to a boil for the whole day 3 times.

The resulting broth can be poured into jars and stored all winter.

Fruit honey

Required:

4 kg of ripe red summer apples,

1 kg of very liquid honey, preferably linden.

Cooking method. Wash the apples, remove the stems, skin, and cores. Pass the peeled apples through a meat grinder. Mix the finished mass with honey, mix thoroughly and put on fire without adding water. When bubbles appear, remove the resulting slurry from heat and cool, stirring constantly. When the fruit honey has cooled, pour it into jars.

Fruit honey from pears and grapes

Required:

2 kg of hard pears,

500 g of ripe seedless grapes, 1.5 liters of liquid honey.

Cooking method. Sort the pears and grapes, wash them, and also peel the pears from seeds, cores, skins, and cut into slices. Pass the grapes and pear pieces through a meat grinder and combine; Place the resulting mixture in the refrigerator for 12 hours until it produces juice, then add to the honey and mix thoroughly. Place the prepared fruit-honey mixture on the fire and, stirring constantly, bring to a boil. After this, cool the fruit honey with constant stirring and place it in sterilized jars. It is recommended to close the jars with metal lids.

Apple jam with zucchini

Required:

1 kg of ripe, very sweet apples,

1/2 cup liquid honey,

1 medium sized zucchini.

Cooking method. Wash the apples, remove the skins and cores, and grate them on a coarse grater. Pass the lemon and peel through a meat grinder and mix with honey.

Peel the zucchini and remove seeds, cut into strips and pass through a meat grinder. Mix everything and cook.

When a homogeneous mass is obtained, it should be mixed, cooled properly and distributed into jars, closed with metal lids.

Apple and grape jam

Required:

3 kg of ripe summer apples,

1 kg seedless grapes,

Cooking method. Wash the apples, remove the skin, stems, cores, and cut into thin slices. Add grapes without stems to the chopped apples and pour boiled water. Place the jam on the fire and bring to a boil, then remove from the heat and cool. Repeat the procedure for 2 days, 3 times every day, until the jam thickens.

Apple and plum jam

Required:

3 kg of ripe apples,

2 kg plums,

Cooking method. Wash the apples, peel and core them, cut into slices. Wash the plums, peel them and cut them into halves. Combine apples and plums in a basin and fill with water. The jam should be simmered over low heat until it boils. Repeat this procedure 4 times over 2 days until the mass thickens.

Place the finished jam into sterilized jars and close the lids.

Pear and plum jam

Required:

4 kg of ripe pears, 2 kg of plums,

Cooking method. Wash the pears, peel and core them, cut into slices. Wash the plums, peel them and cut them into halves. Combine pears and plums in a basin and fill with water. The jam should be simmered over low heat until it boils. Repeat this procedure 5 times during the day until the mass becomes homogeneous. The cooled jam should be placed in jars and closed with a metal lid.

Apple slices in plum juice

Required:

2 kg of ripe sweet apples,

5 kg of ripe plums.

Cooking method. Wash the apples, peel and cut into slices, first removing the cores. Wash the plums, sort them, remove the pits, and pass them through a meat grinder or juicer. Place the apple slices in boiled water and cook over low heat to bring to a boil. When the apples are cooked, pour the compote into another bowl, cool the apples and put them in clean jars. Pour the plum juice obtained by squeezing the juicy mass into the cooled apples and close the jars with a nylon or metal lid.

Pear slices in plum juice

Required:

3 kg of ripe summer pears,

5 kg plums

Cooking method. Peel the pears, wash them, remove the skin and cores, cut the finished pears into thin slices. Wash the plums, remove the stems and seeds, pass the finished plums through a meat grinder or juicer. If you have received a mass passed through a meat grinder, you can squeeze the juice out of it by placing it in a gauze bag or bundle. If you twist the knot very tightly, the juice will come out with pulp.

Place the pear in boiled water cold water and bring to a boil; then pour the compote into a separate bowl, and cool the pears, then transfer them to clean jars and fill with the prepared plum juice. The resulting compote can be stored in winter in jars closed with metal lids.

Apple and sloe jam

Required: 2 kg apples,

1 kg of thorns,

Cooking method. Wash the apples, peel them, remove the cores, cut into thin slices. Sort the thorns, remove the stems, wash them, and remove the seeds. Combine apples and thorns in a basin and fill with water. Cook the jam 4 times during the day, each time bringing to a boil. Ready jam

should be thick and reddish in color. Place the finished jam into jars and close with metal lids.

Pear and sloe jam

Required: 2 kg pears,

1 kg of thorns,

2 glasses of liquid honey.

Cooking method. Wash the pears, remove the skin and cores, wash the thorns and remove the seeds. Combine pears and thorns and fill with water. The jam should be boiled for 2 days 4 times, each time bringing to a boil. Add honey.

When the jam is ready and thickens, it should be cooled and placed in jars, closed with metal lids.

Apple, pear and thorn jam

Required: 2 kg apples,

2 kg of pears, 1 kg of thorns,

Cooking method. Wash the apples and pears, remove the stems and skins, and remove the cores. Cut the finished and peeled apples and pears into thin slices. Peel the thorns, wash and remove the seeds. After this, mix the thorns and fruits, add water, put on low heat and cook until boiling. Repeat this procedure 4 times within 2 days.

When the jam is ready, cool it and put it in jars, close with a nylon or metal lid.

Apple, pear and plum jam

Required:

2 kg apples and pears,

1 kg plums,

Cooking method. Wash the apples and pears, peel and remove the stems, remove the cores, and cut into thin slices. Sort the plums, remove the stems, wash and remove the pits. Combine apples, pears and plums and fill with water. The jam should be simmered over low heat until boiling for 2 days, 4 times. When the jam is ready, pour the homogeneous dark mass into jars and close the lids.

Compote of apples, pears and plums

Required:

2 kg apples,

2 kg pears,

4 kg plums,

Cooking method. Wash the apples and pears, remove the stems and skins, and remove the cores. Cut the finished peeled fruits into thin slices. Peel the plums, wash them, remove the seeds, then pass them through a meat grinder or juicer. Combine apples and pears, add water and cook until the compote boils. Then pour the compote into another bowl, cool the apples and pears and pour in plum juice. The resulting compote can be poured into jars and closed with a metal lid.

Apple, plum and sloe jam

Required: 2 kg apples, 1 kg plums,

1 kg of thorns,

Cooking method. Wash the apples, peel and core them, cut into pieces. Sort the plums and thorns, remove stems and seeds, and add them to the apples. Pour the resulting mixture with water and cook over low heat. When the mixture begins to boil, stir it to prevent it from burning. The same should be repeated 2 days 4 times, for 3–4 hours. When the jam is thick and more or less homogeneous, cool it and place it in jars, close with a metal or nylon lid.

Pear, plum and sloe jam

Required: 2 kg of pears, 1 kg of plums, 500 g of thorns, 1 liter of water.

Cooking method. Wash the pears, peel and core them, cut into small pieces or grate on a coarse grater. Sort the plums and thorns, remove stems and seeds, and add them to the pear. The resulting mixture must be filled with water. The jam should be cooked over low heat, stirring constantly. The same thing will need to be repeated 3 times within 2 days. The jam will be ready when it acquires a rich and even dark red color. Cool the finished jam and pour into jars, cover with metal roofs for winter storage.

Plums in apple juice

Required:

1 kg plums,

5 kg of ripe summer apples.

Cooking method. Wash the apples, remove the stems, remove the skin, remove the centers. After this, pass the finished apples through a meat grinder or juicer. Collect the juice in a non-oxidizing container.

Sort the plums, wash them, remove the seeds, fill the prepared plums with water and cook like a regular compote until boiling. When the water begins to boil, it must be drained and the plums cooled or cooled. Pour the resulting apple juice over the cooled plum berries. Pour the resulting product (apple juice with the addition of plums) into jars and close with metal lids.

Plums in pear juice

Required:

1 kg plums,

6 kg of juicy summer pears.

Cooking method. Wash the plums, remove the stems and seeds. Wash the apples, peel them and remove the cores. Pass the finished apples through a meat grinder or juicer to extract juice. Pour the plums with water and cook like a regular compote, only without sugar. When it starts to boil, pour the water into a separate bowl and cool the plums. When the plums have cooled, add them to the pear juice. Pour the resulting pear and plum juice into jars and close with metal lids.

Apple and melon jam

Required:

1 kg apples,

2 kg melon.

Cooking method. Wash the apples, remove the stems, skins and cores, grate the peeled apples on a coarse grater.

Wash the melon, cut lengthwise, carefully remove the core - pulp and seeds. Cut the melon into thin slices and separate the pulp from the rind. Soften the pulp using a food processor or grater or meat grinder.

Mix the crushed melon pulp with the apple pulp, place in a pasteurized jar and close with a metal lid.

Pear and melon jam

Required:

2 kg of firm sweet pears, 1 kg of ripe melon.

Cooking method. Wash the pears, peel and core them, cut into pieces and grate on a coarse grater. Wash the melon, cut lengthwise and remove the pulp and seeds. Cut the melon into pieces and separate the pulp from the rind. Grind the pulp to a pulp, and then mix with the pear mass. Place the finished mixture in pasteurized jars and close with metal lids.

Apple and watermelon puree

Required:

1 kg sweet apples,

3 kg ripe watermelon with red flesh.

Cooking method. Wash the apples, peel and core them, grate them on a coarse grater. Wash the watermelon, cut it and remove the seeds from the pulp, cut out the sugar pulp from the middle.

In a separate non-oxidizing bowl, finely chop the watermelon pulp, then add the resulting apple mass and mix.

Place the mixture on the fire and, stirring constantly, bring to a boil. When the puree starts to bubble, remove it from the heat and leave to cool.

Place the completely cooled applesauce into pasteurized jars and close with metal lids.

Pear and watermelon puree

Required:

3 kg pears,

3 kg of ripe watermelon.

Cooking method. Wash the pears, peel and core them, grate them on a coarse grater. Wash the watermelon, cut it, separate the pulp and chop it in a separate bowl. Then the pear and watermelon mass should be mixed and put on fire, stirring constantly until the pear puree starts to bubble.

Then cool the resulting mixture, put the finished puree into jars and close with metal lids.

Apple, pear and watermelon puree

Required: 3 kg apples,

2 kg pears,

3 kg watermelon.

Cooking method. Wash the apples and pears, peel and core them, and grate them on a coarse grater. Mix the resulting masses in one cup. Wash the watermelon, cut it, remove the pulp from the middle and chop it.

Then add the resulting liquid pulp to the apple and pear puree, stir and put on fire.

Stirring constantly, bring the puree to a boil, then remove from heat and cool. When the apple and pear puree has cooled, place it in pasteurized jars and close with metal lids.

Applesauce in watermelon juice

Required:

2 kg apples,

3 kg of ripe watermelon.

Cooking method. Wash the apples, peel them, remove the cores, grate the peeled apples on a coarse grater. Wash the watermelon, cut it, separate the pulp from the rind and place it in a separate bowl.

Using a wooden spoon, mash the watermelon pieces, then place them in cheesecloth and twist to squeeze out the rest of the juice.

Pour the watermelon juice into a separate bowl and place in the refrigerator.

Dilute the apple mixture with water to make it more liquid and place on low heat, stirring constantly. When the puree begins to boil, remove it from the heat and leave to cool. When the apple puree has cooled, pour watermelon juice over it and pour into jars.

Pear puree in watermelon juice

Required: 2 kg pears,

4 kg watermelon.

Cooking method. Wash the pears, peel them and remove the core. Grate the pears on a coarse grater and put them in the refrigerator. Wash the watermelon, cut it, cut out the pulp and squeeze the juice out of it. Dilute the pear mass with boiled warm water, place on low heat and cook, stirring constantly.

When the pear puree boils and begins to thicken, remove it from the heat and cool. Pour watermelon juice into the cooled puree, pour the finished product into jars and close with metal lids.

Apple and pear puree in watermelon juice

Required: 2 kg apples, 2 kg pears, 4 kg watermelon.

Cooking method. Wash the apples and pears, peel and core them, grate them on a coarse grater, and combine the fruits. Wash the watermelon, cut it, squeeze the juice into a separate bowl. Dilute the pear-apple mixture with boiled warm water and place on low heat, stirring constantly. When the puree starts to boil, remove it from the heat and let cool. Add watermelon juice to the cooled puree.

Apple slices in compote

Required:

For compote:

for 1 kg of apples – 2 glasses of water.

Cooking method. Wash the apples, peel them, remove the cores and cut into thin slices.

Toast the apple slices in a frying pan until they are evenly golden brown. Leave the finished apples to cool.

Prepare concentrated apple compote. The compote is cooked without sugar. When the dried apples have cooled, pour hot compote over them; Close the jar with a metal lid.

Pear slices in compote

Required:

ripe pears.

For compote:

for 1 kg of pears – 2 glasses of water.

Cooking method. Wash the pears, remove the stems, skin, and core. Cut the peeled pears into slices and place them to dry in a cool, dry place where they will be well ventilated.

When the pear slices are dry, put them in a jar and fill them with concentrated pear compote, prepared without sugar.

The jar of compote should be closed with a metal lid.

Apple slices in pear juice

Required:

1 kg ripe apples,

3 kg pears.

Cooking method. Wash the apples, peel and remove the cores, then cut the fruits into thin slices and dry in a dry frying pan. When the slices acquire their characteristic golden brown color, leave them to cool. Squeeze the pear juice through a meat grinder or juicer, then pour the prepared juice over the cooled apple slices. Store compote in a jar with a metal lid.

Pear slices in apple juice

Required: 1 kg of pears, 3 kg of apples.

Cooking method. Wash the fruits, remove the skins and stems, remove the centers. Cut the pears into slices and dry in a dark, dry, well-ventilated area.

Prepare apple juice (pass the apple slices through a meat grinder or juicer) and pour the resulting juice over the dried pears. Store juice in jars with a metal lid.

Apples and pears in their own juice

Required: 1 kg apples,

1 kg pears. For juice:

2 kg apples, 2 kg pears.

Cooking method. Wash the fruits, remove the stems, peel, and cut out the middle. Cut some of the peeled apples and pears into thin slices and dry in a dry frying pan until golden brown. When the fruit slices have cooled, prepare separately apple and pear juice in equal proportions; Place the slices in a glass jar and fill with juice. Close the jar with a metal lid.

Melon in fruit juice

Required:

for a 3-liter jar - 100 g of dried melon.

For juice:

2 kg apples,

2 kg pears.

Cooking method. Divide the dried melon into thin strips, which then cut into small pieces. Place the pieces in a sterilized jar. Peel the pears and apples, squeeze the juice out of them, combine and pour it over the dried melon.

Juice should be stored in glass jars with metal lids.

Pear slices in watermelon-melon juice

Required:

1 kg of pears,

2 kg watermelon, 2 kg melon.

Cooking method. Wash the pears, peel the stems, remove the skin, remove the core, cut the pears into slices and fill with water. Cook the compote over low heat without adding sugar. When it boils, remove from heat, drain the compote, and cool the pears. Place the cooled pear slices in a glass jar. Squeeze the juice from the pulp of watermelon and melon and pour it over the pear slices, close the jar with a metal lid.

Apple slices in watermelon-melon juice

Required:

1 kg apples,

2 kg watermelon, 2 kg melon.

Cooking method. Wash the apples, remove the skin and core. Place the whole peeled apples in a jar. Squeeze the juice from the melon and watermelon (pulp) and pour it over the apples.

Store assorted apple compote under metal lids for 2–3 months.

Apples and pears in watermelon-melon juice

Required:

500 g apples,

500 g pears,

2 kg watermelon,

2 kg melon,

1 tsp. acetic acid.

Cooking method. Wash the apples and pears, remove the stems, peel them, cut them in half and remove the centers. Cut the peeled fruits into thin slices and place in a pasteurized glass jar.

Squeeze the juice from the pulp of watermelon and melon and pour it over the mixture of apples and pears, so that the fruit slices are located quite closely in the jar. Add acetic acid.

Apple and gooseberry jam

Required:

1 kg of sweet apples, 500 g of gooseberries.

Cooking method. Wash the apples, remove the stems, remove the skin, and remove the core. Cut the apples in half and grate on a coarse grater. Sort the gooseberries, remove the branches, wash and mince. Add the resulting mass to the apples and leave in the refrigerator for a day to form juice.

Then cook over low heat for 2 days, 4 times each, bringing to a boil. It is recommended to store jam under metal lids in glass jars.

Pear and gooseberry jam

Required:

2 kg of ripe sweet pears, 500 g of gooseberries.

Cooking method. Wash the pears, remove the stems. Remove the skin and cores.

After this, cut the pears into slices and pass through a meat grinder.

Sort the gooseberries, remove the branches and wash. Then pass through a meat grinder and add to the pear. Mix the mixture thoroughly until smooth and leave for a day until the juice appears. Then cook this jam for 2 days 4 times for 2 hours.

Store jam in sterile jars with metal lids.

Apple, pear and gooseberry jam

Required:

1 kg apples,

1 kg of pears,

500 g gooseberries.

Cooking method. Wash the apples and pears, remove the skins and cores, pass through a meat grinder, combine and mix. Sort the gooseberries, wash them, mince them and add them to the fruit mixture. Stir the fruit and berry mixture and leave it in the refrigerator for a day for the juice to appear. After this, cook the jam for 2 days, 4 times for 2 hours each. The finished jam is stored in glass jars under metal lids.

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Canning takes most seasonal work for all housewives. But traditionally, canning cannot be considered a healthy way to preserve food. Can canning be healthy and beneficial?

Canning and healthy eating can be successfully combined. Sugar adds flavor and can be part of a balanced diet, but it doesn't have to be added to every jar. Canning without added sugar is not only possible, but also simple and delicious.
Sugar is a preservative, but it is not necessary to add it when canning. The preservation process does not depend on sugar, so it is quite possible not to add it.

Fruit jams without sugar

Everyone who makes preparations knows that sugar is a thickener in jellies and jams. This scientific fact. However, you can turn fruits or fruit juices into thick, delicious fruit jams with the help of pectin. When using this pectin, follow the instructions for preserving time, as lack of sugar may affect the cooking time of jams and jams.
In addition to everything, you can prepare fruit “butter”. Fruit "butter" is made from fruits pureed and cooked very slowly until thickened. This is a great way to preserve the flavor of the fruit and the shine of the natural sugar. To be safe, cook the fruit “butter” not for 10 minutes, as many recipes containing sugar suggest, but for the time recommended for the specific type of fruit.

Preserve fruits in juice

Don't add sugar syrup in jars with cherries, peach quarters or sliced pears. Instead, add fruit juice to the jar. Sugar-free apple juice is suitable for many fruits and is often a very economical solution. It is not necessary to match the juice to a specific type of fruit, although you can. Observe usual time canning for certain types fruit.

Canning fruits in water

Jars of fruit can be filled with plain water instead of sugar syrup or fruit juice. Sometimes this method makes the fruit softer, but it can still be done. Follow the normal canning times for certain types of fruit.

Don't use sugar in savory recipes

Sometimes a drop of honey can soften tart tomatoes, although this is not necessary. You shouldn't add sugar to soup or stew unless that's your personal preference. Even if a tried and tested recipe contains sugar, you can omit the sugar and still respect the time and pressure when canning.

Unsweetened fruit sauces

Again, sugar itself does not preserve, preservation occurs due to rolling, therefore in fruit sauces homemade You can skip adding sugar, for example, to apple sauce. Sugar-free applesauce is a healthy snack that can be added to baked goods as a butter substitute.
The canning season is gaining momentum, don’t forget to replenish your pantry with preparations that you will be happy to eat in the winter, and which will be not only tasty, but also healthy.

There are thousands of delicacies, but health is one

D For normal functioning, the human body needs food containing more than 600 substances, 96% of which have therapeutic effect. Most of them are found in berries, fruits and vegetables, and some are found only in them. Moreover, biologically active ingredients gardening products are not contained in other food groups, so their absence in a person’s diet can sooner or later affect his health. That is why it is very important to save the maximum of useful components contained in vegetables and fruits for our table.

TO Every zealous housewife knows how to preserve until next spring everything that nature gives her this summer. Experienced housewives know hundreds of recipes for jams, pickles, and pickles. Canned food prepared according to these recipes will help preserve the taste of your favorite fruits for the winter and will make your family’s diet more varied and tasty. Is another book on canning necessary then?

D ah, needed. It's time to think: are canned food prepared according to the recipe really good and healthy? traditional recipes? Are the most popular preservatives - sugar and salt - so harmless?

IN At the end of the 20th century, nutritionists became convinced that excessive human consumption of sweet and salty foods causes diseases in the body. They strongly recommend limiting your intake of these food components. After all, all fruits, berries and vegetables are primarily a source of structured water, purified by nature itself and close in structure to water human body. So why poison it with sugar and salt? Agree, none of you will just drink sweet or salty water!

WITH Modern nutritional science also advises all older people, especially those who are overweight, to significantly reduce their total daily caloric intake. And all canned food with sugar, as you know, is very high in calories. Eating sweet and salty foods provokes a significant increase in fluid consumption due to thirst, which, as is known, contributes to the accumulation of fat in the body.

L It's easy to say: limit it! What about pickled cucumbers, sauerkraut and your favorite cherry jam? And other sweets and spices that we have become accustomed to since childhood?

ABOUT tons of sugar and salt in canned food should be abandoned for the sake of your own health and the health of your loved ones! In addition, it is also economically beneficial, since sugar and salt are becoming more and more expensive, so it is becoming increasingly difficult to prepare canned foods with a high content of them.

TO How to preserve without sugar and salt?

N Several centuries ago, sugar and salt were not widespread on the planet and were not used by people to preserve food. Our ancestors preserved their reserves using other natural preservatives.

F Canned fruit and vegetables are preserved not because they contain sugar or salt, but because they have been subjected to sterilization, as a result of which microorganisms that cause spoilage of the product are destroyed. In this case, the tightness of the closure is very important, eliminating the risk of microbes from the surrounding atmosphere entering the jars.

L Any fruits and berries can be preserved in the form of compote, without adding sugar syrup to them, but only by pouring boiling water or juice of the same (and possibly other) fruits and berries. You can also preserve fruit and berry purees and natural juices without sugar.

P The canned food obtained in this way will be equally useful for diabetics, since they contain only the sugar that was in natural fresh fruits, and for older people, since their total caloric intake is sharply reduced. Before eating, such canned food can be sweetened to taste (with honey, saccharin, etc.) or used as prepared.

The simplest is canning whole fruits, berries and vegetables without sugar.

B You can also preserve natural pureed fruits and vegetables without sugar. By chemical composition they are not much inferior to fresh ones, but they are completely suitable for use, since they are cleared of inedible parts - seeds, seed nests, skin. Such canned food is prepared from both fresh and boiled fruits and vegetables, rubbing them through a sieve or a special device.

AND From all types of cultivated and wild fruits, berries and vegetables, natural juices can be prepared in various ways:

using a juicer (for example, from apples, carrots, etc.)
by pressing crushed pulp (say, from berries)
using a juicer (in particular, from berries, stone fruits, chopped tomatoes)
by obtaining an aqueous extract from hard fruits (rose hips, hawthorn, etc.) - the peeled fruits are poured with boiling water, boiled, and then the juice is filtered.

P Sugar-free compotes can be prepared from almost all types of fruits. As already mentioned, you can use natural juices or water as a filling for them.

N Does not require sugar and salt when drying and freezing.

Canning without sugar - time to go to jars

Today we’ll look at the simplest and most ancient way of preparing vegetables and fruits at home – sugar-free canning.

Homemade canned food is often prepared with the addition of large amounts of sugar (compotes, preserves, jams). However, the use of such canned food in large quantities often cannot be recommended both from a nutritional point of view and for economic reasons. Sugar is becoming more and more expensive, so it is becoming more and more difficult to prepare canned foods with a high content of it. In this regard, the production of canned goods at home is being reduced. However, you can choose canning methods in which it is not necessary to add sugar or add it in small quantities. Before eating, these canned foods can be sweetened to taste with sugar or honey, or used as they are prepared.

The most in a simple way is the canning without sugar of whole fruits, berries and vegetables. They are prepared for pasteurization in two ways: 1. Selected, peeled and thoroughly washed fruits and berries are placed tightly in glass jars, pasteurized and sealed.

2. Heat the prepared fruits and some vegetables in a saucepan over low heat until they release juice. Then, while hot, they are transferred to jars, pasteurized and sealed.

Puréed fruits and vegetables can also be preserved without sugar. In terms of chemical composition, they are not much inferior to fresh ones, but they are completely suitable for use, since they are cleared of inedible parts - seeds, seed nests, and skin. Such canned food is prepared from both fresh and boiled fruits and vegetables, rubbing them through a sieve or a special device.

Natural juices can be prepared from all types of wild and cultivated fruits and vegetables in various ways:

Using a juicer (for example, apples, carrots, etc.)
By pressing crushed pulp (for example, from berries).
Using a juicer (for example, from berries, stone fruits, cut tomatoes).
By obtaining an aqueous extract from hard fruits (rose hips, hawthorn, etc.). The peeled fruits are poured with boiling water, boiled, and then the juice is filtered.

Compotes are prepared from almost all types of fruits. As a filling, you can use natural juices, water with a small amount of sugar or no sugar at all.

When making jam, preserves, preserves with a reduced amount of sugar, the finished canned food is pasteurized.

Pickled, salted and pickled fruits and vegetables are also prepared without sugar or with a small amount of it.

No sugar required for drying and freezing.

Pickling is based on the use of a widely used preservative - acetic acid. Most pathogenic microorganisms die in a 2% acetic acid solution:

Marinades can be slightly acidic, moderately sour, sour and spicy (savory). Weakly acidic marinades usually contain 0.2-0.6% acid, moderately acidic - 0.6-0.9%, and acidic - 1-2% or more. Spicy (savory) marinades are most typical for the cuisine of Hungary, Bulgaria, Romania, Georgian and Moldavian cuisine. However, it should be borne in mind that acetic acid in large quantities has a negative effect on the body, so at home it is better to prepare weakly acidic marinades using wine or fruit vinegar, which can also be prepared at home.

For pickling, fruits and vegetables of the best quality, fresh and healthy, are selected. Thoroughly wash, sort, remove the stalks. Sometimes they are pre-blanched. One container must contain fruits or vegetables of the same degree of maturity.

The prepared fruits are placed in jars. Herbs and spices are usually placed at the bottom of the jar, but are sometimes used to make the filling.

Marinade filling usually consists of sugar, salt and vinegar dissolved in water. For each type of marinade, the quantities of these ingredients are given in the corresponding recipes. Salt and sugar are dissolved in water when heated. The solution is boiled for 15 minutes, after which vinegar is added to it. Sometimes vinegar is added directly to the jars. In this case, you need to keep in mind that a jar filled with fruits or vegetables contains approximately 35-40% of the filling. This means that in a liter jar you need to add 2.5-3 times less vinegar than indicated in the corresponding recipes per 1 liter of filling.

After placing the fruits or vegetables in jars, marinade is poured over them. Weakly acidic canned food is filled with marinade, without adding 2 cm to the edges of the neck, and sour and spicy ones - flush with the edges. Weakly acidic marinades are pasteurized and sealed.

Pasteurized marinades are immediately cooled with water so that the fruits and vegetables do not soften too much.

When sealing, only varnished lids are used, since acetic acid is very active towards iron.

The optimal temperature for storing pasteurized marinades is 0-20 °C. They are stored in a dry and dark place. Spicy marinades are stored in a cool place. During storage, the so-called maturation of marinades occurs. Marinades from blanched raw materials ripen in 20-30 days, from unblanched ones - in 40-50 days.

Pickling, salting and soaking are methods of preserving vegetables and fruits using lactic acid formed during the fermentation of sugars. There is no fundamental difference between these three methods, the only difference is in the form of canned raw materials. If watermelons, cucumbers, tomatoes and other vegetables are preserved in this way, it is called pickling, if fruits (apples, pears, plums) are called pickling. Cabbage is fermented.

All these processes involve lactic acid bacteria, which are widespread in nature. Under the influence of these bacteria, sugar, which is found in all fruits and vegetables, is converted into lactic acid. As it accumulates, lactic acid stops the development of other microorganisms and has a preservative effect on fruits and vegetables. The action of lactic acid bacteria stops when 1-2% lactic acid accumulates in the product.

During the fermentation process, in addition to lactic acid, another 0.5-0.7% is formed ethyl alcohol, a small amount of acetic acid, carbon dioxide etc. These substances do not interfere with the process of lactic acid fermentation, but they significantly improve the taste of the finished product.

When pickling and fermenting vegetables, salt is also used, which affects not only the taste of the product. Salt causes plasmolysis plant cells, which releases sugar-rich cell sap. Salt It is usually added in an amount of 2-3% either directly to chopped vegetables (cabbage), or in the form of 4-8% brine when salting whole vegetables. At this concentration, salt inhibits the development of many microorganisms, almost without affecting the process of lactic acid fermentation. A higher salt concentration inhibits the activity of lactic acid bacteria and worsens the taste of the finished product.

Aromatic additives such as dill, cumin, horseradish, mustard, garlic, savory, tarragon, etc. give products a pleasant smell and improve their taste. Some of these supplements contain essential oils or phytoncides. Both suppress the development of molds and yeasts. When pickling cucumbers and tomatoes, oak, black currant, and cherry leaves are added - they contain tannins, thanks to which the good consistency of vegetables or, for example, the crunchy properties of cucumbers is maintained. Many additives enrich the finished product with vitamins. For example, adding carrots to cabbage enriches it with carotene.

To receive the finished product good quality and stable in storage, several conditions must be met.

Firstly, fermented and pickled vegetables must contain a sufficient amount of sugars. If vegetables contain few sugars, then an insufficient amount of lactic acid is formed during the fermentation process and, accordingly, the finished product will not be shelf stable. Therefore, vegetables need to be fermented when they contain greatest number Sakharov. Some fans add a small amount of sugar to vegetables (for example, 0.5-1% by weight of raw materials in cucumbers).

The second condition is the removal of oxygen from the mass of raw materials, since without oxygen many unwanted microorganisms cannot develop. In addition, the absence of oxygen favors the preservation of vitamin C. When sauerkraut is sauerkraut, the removal of oxygen from the cabbage mass is achieved by careful compaction. The cell sap released during this process displaces air from the free space between the particles of the raw material. Whole fruits and vegetables are completely filled with brine, which also protects vitamin C from destruction. During the fermentation process and during storage, make sure that the products are covered with brine on top, and, if necessary, add a freshly prepared 3-4% saline solution.

Proper fermentation process is also facilitated by appropriate temperature. The favorable temperature for the fermentation process is from 15 to 22 °C. With more high temperature undesirable microorganisms develop, such as butyric acid bacteria, which impart bad taste. To speed up the fermentation process, dishes with prepared and seasoned fruits and vegetables are usually kept at room temperature (18-20 °C), and then transferred to a cooler place (8-12 °C) until the end of the fermentation process. Finished products must be stored at zero temperature. Under these conditions, microbiological processes almost completely stop.

Without proper sanitary conditions, it is impossible to obtain good quality products. Vegetables and fruits should be fresh, healthy, and well washed. Containers, equipment and supplies are also thoroughly washed and disinfected. Serious attention is not always paid to this, but quality deterioration and even damage finished products are often the result of negligence during preparatory operations.

Some vegetables are preserved by strong salting. With this method, the preservative is salt. The tissues of the product are saturated with a strong salt solution, which inhibits or delays the development of microorganisms. Salted vegetables are consumed in the same cases as fresh ones, but before consumption, such vegetables are soaked to remove excess salt. Culinary dishes to which salted vegetables are added are not pre-salted.

This canning method is simple. Dry salting is most often used. Prepared vegetables are thoroughly washed, cut or chopped and mixed with dry salt in a ratio of 2 parts salt to 8 parts vegetables. The mixture is placed in the prepared container and compacted until the vegetable mass is covered with juice. First, the container with pickled vegetables is kept for 2-3 days at room temperature, and when the mass settles, the container is supplemented with salted mass from a spare jar and sealed.

To prevent intrusion atmospheric air in a salted product, its surface is often poured with a thin layer vegetable oil. If little juice has been released, cover the surface of the salted product. parchment paper, and sprinkle salt on top.

Canning without sugar - time to go to jars

Canning without sugar - it's time to go to jars Today we will look at the simplest and most ancient way of home-preparing vegetables and fruits - canning without sugar.

Berries for the winter without sugar

Every housewife strives to preserve vitamins and supplies for the winter. Some limit themselves to a small amount of frozen fruit, while others prepare juices and compotes. But often a situation arises when one of the family members needs to stop consuming sugar. This means that you just need to choose suitable recipes for canning berries without sugar. Vitamins in this preparation are stored for a long time.

Canning cranberries

Summer berries are rich in vitamins. In winter, a jar of cranberries will fill your diet with useful substances. The absence of sugar will allow open canning to remain in the refrigerator for a long time. It is recommended to take small containers so that the berries do not sit open for a long time.

The only ingredients you need are cranberries.

Conservation involves the following actions:

Prepare the berries. Sort them out of debris and leaves. Immediately set aside spoiled cranberries.
Rinse and dry on a waffle towel.
Place the berries in jars prepared after sterilization.
Pour boiling water over the cranberries and place the containers themselves in a wide saucepan.
Sterilize over low heat for 10–15 minutes. If the berries settle, you can add boiled water.
Roll up with sterile lids. The jars need to be turned upside down. It is advisable to leave them in this state for a day, and then put them in a cool, dark place.

White currant jam without sugar

White currant is unique in its composition. It has more vitamin C than citrus fruits, and the potassium content is higher than bananas. Berries have a beneficial effect on vision, containing vitamin A.

When preserving such jam, housewives add red or black currants to enhance the color.

white currant.

To stock up on vitamins for the winter, you need:

Pick the berries from the stems and sort out the spoiled ones. Make sure that leaves, grass and other debris do not get into the jam.
Wash the currants and dry on paper or a towel.
Prepared berries should be placed in jars and covered with lids.
Choose the widest enamel pan in the house, put the preserves in and pour water up to the neck. Sterilize jars over low heat.
Over time, the berries will begin to release juices and settle. You can transfer currants and liquid from one jar to another.
Heat the water to 90 degrees and pasteurize for half an hour.
Roll up the jars, turn them over and let cool.

You can do it another way: put the berries in an enamel container. For every kg of currants pour 50 g of water. Bring the mixture to a boil and pour into sterile jars. Any method will provide an additional portion of vitamins in winter.

Fresh currants in winter

Canned fruits and berries are suitable heat treatment and cooking, and sometimes in winter you want to enjoy fresh vitamins. Our grandmothers also knew how to preserve the taste of fresh fruits and fruits, using various tricks. Surely, many have heard about preserving the properties of berries using paraffin.

Wash the berries on the bushes in sunny weather. Give them time to dry completely.
Using clean scissors, cut off the currant clusters. It is better not to touch with your hands to prevent various bacteria from penetrating into the preserved food. It is better to immediately remove spoiled berries from the bush before washing them.
Place dry bunches in previously prepared sterile jars, seal the container and pour paraffin over them.
Such homemade products should be stored in a cool place away from sunlight.

A cellar or basement is ideal for storage.

Sweet strawberry jam without sugar

If your goal is to prepare for the winter delicious jam, but sugar is contraindicated; you can replace it with honey. Such a sweet dessert will be tasty, healthy and rich in vitamins. Berry jam is served with any baked goods: pancakes, buns, pancakes. The strawberry season does not last long, so preserving vitamins in a jar is necessary for any housewife. You can substitute strawberries for strawberries in this recipe. Everyone knows that these berries are very healthy.

For strawberry jam for 1 kg of berries you need:

lemon juice (replaced with citric acid);
2 tbsp. l. honey;
1 medium-sized apple.

Sort out strawberries from debris and spoiled or rotten berries. It is necessary to ensure that the green tops do not fall into the preservation.
Wash it in a colander and let it drain for a while.
Grind strawberries (strawberries) in a blender until smooth.
Peel the apple and remove seeds and grate it on a fine grater.
Mix the resulting berry mass and applesauce in one container with honey and lemon juice in the required proportions.
Bring the mixture to a boil and let it simmer for another 15 minutes.
Place the jam in prepared sterile jars, immediately roll up and let cool.
It is better to store preserved food in a cool and dry place.

Unsweetened fruits need to be poured with the same boiling water three times, and berries with a lot of sugar in the composition need to be sterilized in their own juice.

Raspberries in their own juice

Raspberries are the No. 1 cure for colds. Open a jar of vitamins in winter and improve your condition immune system those who have taken care of this since the summer will be able to. The key to delicious jam is proper harvesting and preparation of berries for preservation.

To preserve raspberries, you need:

Harvest in dry, sunny weather. At this time, the berries are juicy and ripe. After rain, raspberries become watery and unattractive.
Rinse the berries as needed. Often, those who harvest from their own gardens do not wash raspberries abundantly. To get rid of bugs, you can put it in lightly salted water for 5 minutes. Per liter of water - 1 tbsp. l. salt.
Pass fresh berries through a sieve.
For cooking, you need to use enameled deep dishes. Raspberry puree is placed in a saucepan and placed on low heat.
Bring the mixture to a boil and, stirring, leave on the fire for several minutes.
Pour the raspberries into previously prepared sterile jars.
Roll up the lids, place the neck up and wrap in a warm blanket.

Preparing gooseberries without sugar

Gooseberries contain pectin. It is this that helps remove radiation from the body. IN populated areas where there is an increased background radiation, these berries will be beneficial at any time of the year. Gooseberries make an excellent filling for baked goods. And every family member should add vitamins P, A, C, and B to their body.

Stages of gooseberry preservation:

Choose large ripe berries. Rinse thoroughly and dry on a towel. It is not necessary to remove the stems from the gooseberries.
Place the berries in a saucepan (it is recommended to use an enamel one). Turn on low heat. The dishes must be shaken periodically so that the gooseberries do not burn to the bottom of the pan. It is recommended to add half a glass of boiled water per 1 kg of berries.
When the berries release juice, remove the pan from the heat.
Place gooseberries and juice in sterile jars. Pasteurize in a large container for about half an hour.
Roll up the jars, turn them over and wrap them in a blanket.

Using various tricks, for example, filling canned food ascorbic acid, you can slow down the oxidation process in berries. In a large Food Industry Stearic acid is used for preservation. Paraffin is used to preserve fresh fruits and berries. But after this method of sealing, it is necessary to properly store the preservation. The proposed recipes for preparations for the winter will fill the body with vitamins and nutrients. Sugar-free canning is suitable for both diabetics and small children.

Canning berries without sugar: recipes for fruits for the winter, with stearic acid, berry juice, frozen compote

Sometimes one of the family members needs to stop consuming sugar. This means that you just need to choose suitable recipes for canning berries without sugar. Vitamins in this preparation are stored for a long time.

Canning without salt and sugar

There are thousands of delicacies, but health is one

Indian proverb

D For normal life, the human body needs food containing more than 600 substances, 96% of which have a therapeutic effect. Most of them are found in berries, fruits and vegetables, and some are found only in them. In addition, the biologically active components of gardening products are not contained in other food groups, so their absence in a person’s diet can sooner or later affect his health. That is why it is very important to save the maximum of useful components contained in vegetables and fruits for our table.

D ah, needed. It's time to think: are canned food prepared according to traditional recipes good and healthy? Are the most popular preservatives - sugar and salt - so harmless?

IN At the end of the 20th century, nutritionists became convinced that excessive human consumption of sweet and salty foods causes diseases in the body. They strongly recommend limiting your intake of these food components. After all, all fruits, berries and vegetables are, first of all, a source of structured water, purified by nature itself and close in structure to the water of the human body. So why poison it with sugar and salt? Agree, none of you will just drink sweet or salty water!

L It's easy to say: limit it! What about pickled cucumbers, sauerkraut and your favorite cherry jam? And other sweets and spices that we have become accustomed to since childhood?

TO How to preserve without sugar and salt?

N Several centuries ago, sugar and salt were not widespread on the planet and were not used by people to preserve food. Our ancestors preserved their reserves using other natural preservatives.

P The canned food obtained in this way will be equally useful both for diabetics, since they contain only the sugar that was in natural fresh fruits, and for older people, since their total calorie content is sharply reduced. Before eating, such canned food can be sweetened to taste (with honey, saccharin, etc.) or used as prepared.

The simplest is canning whole fruits, berries and vegetables without sugar.

B You can also preserve natural pureed fruits and vegetables without sugar. In terms of chemical composition, they are not much inferior to fresh ones, but they are completely suitable for use, since they are cleared of inedible parts - seeds, seed nests, and skin. Such canned food is prepared from both fresh and boiled fruits and vegetables, rubbing them through a sieve or a special device.

AND From all types of cultivated and wild fruits, berries and vegetables, natural juices can be prepared in various ways:

using a juicer (for example, from apples, carrots, etc.)
by pressing crushed pulp (say, from berries)
using a juicer (in particular, from berries, stone fruits, chopped tomatoes)
by obtaining an aqueous extract from hard fruits (rose hips, hawthorn, etc.) - the peeled fruits are poured with boiling water, boiled, and then the juice is filtered.

P Sugar-free compotes can be prepared from almost all types of fruits. As already mentioned, you can use natural juices or water as a filling for them.

N Does not require sugar and salt when drying and freezing.

Nutrition for diabetes mellitus must be given Special attention. This does not apply to recommendations, but is prerequisite For effective treatment. At the same time, the diabetic takes medications prescribed by a doctor. Depending on the type of diabetes, these may be drugs that lower blood glucose levels or insulin.

When diagnosing type 1 or type 2 diabetes, the doctor determines the necessary diet for the patient. Sugar is found in many foods and dishes. It is used for canning vegetables and fruits for the winter. Cucumbers can be preserved according to a recipe suitable for diabetics. They will be just as crispy and delicious as after preparing the marinade with sugar. Canning for diabetics recommends its own recipes.

You can make preparations for type 1 and type 2 diabetics yourself or buy them in stores. When purchasing canned food from retail outlets information about the presence of sugar in the jar is indicated on the labels. They may note that the composition contains not only sugar, but also its substitutes. But how true this is can only be determined through examination. Very often, manufacturers indicate that the composition contains sugar substitutes. It can be:

syrup;
dextrose;
dextrin;
fructose;
corn syrup.

To be sure that you are in a closed jar, you need to prepare it at home. This will completely eliminate the possibility of consuming unwanted sugar if you have diabetes. Diabetics can eat canned cucumbers, tomatoes or fruits.

One way to prepare vegetables and fruits for the winter is to freeze them. In this case, you need to wash the fruits, dry them a little and divide them into parts and place them in freezer. In this case, all products will have a natural taste and will retain useful material. This method is suitable not only for people with diabetes mellitus.

The second way to preserve vegetables, fruits and herbs is drying. Dill or parsley, any berries, and mushrooms are ideal for this.

Preparing for the winter in this way can be done by drying the food in the sun, in a drying cabinet or in a conventional oven.

Another way to preserve berries is by canning them in their own juice. The recipe is simple and can be made at home. To do this, you need to steam the berries in a water bath in a glass jar. You need to keep it in a water bath so that the berries settle and then add more until it is completely filled. The jar must first be sterilized, and the lid must be boiled separately. You need to close the jar with a special key for canning. Closed containers should be stored in a cool place. Berry preparations can be useful if prepared according to the recommendations of a specialist.

Winter preparations of vegetables and fruits for diabetics are simple recipes. You can make jam or preserves without using sugar. These recipes are available to everyone. To do this you will need fruits or berries of different ripeness. Some should ripen well, while others will be a little underripe.

Various winter preparations without sugar can be prepared for diabetics. You can collect assorted items and make jam from it. It can be:

currant;
apples;
Rowan;
quince;
gooseberry.

All berries need to be washed, peeled and softened. To do this, you can use a microwave or add a little water to a saucepan and simmer over low heat. To make the jam homogeneous, rub the resulting mixture through a sieve. Then boil until a thick mass is obtained. Jam recipes can be varied and you can combine different fruits.

For long-term storage, the jam is sealed in glass jars, which are pre-sterilized. In this case, the jam will taste like natural fruit, but diabetics also want sweet jam.

In this case, you need to use jam recipes with the addition of a sugar substitute. If you have diabetes, you can use jam to which xylitol or sorbitol is added. These ingredients are added in different quantities.

1 kilogram of ripe fruits will require 350 grams of sugar substitutes. If the berries have noticeable sourness, you need to increase the amount of sweet substance. Then add in proportion 1/1.

But there is one peculiarity of such sweets. Sugar substitutes will add a certain flavor to the prepared jam. There are restrictions when diabetics eat such jam or jam. Many patients claim that xylitol is more suitable for them and use it in food. But in any case, there are restrictions for diabetic patients on eating any sugar substitutes.

You can include about 40 grams of sugar replacement products in your diet per day. This is approximately 3 tablespoons of jam. In case of overdose, they may appear side effects. A person may experience intestinal dysfunction and nausea. All patients diagnosed with diabetes should consult a doctor before using jam containing xylitol or sorbitol.

By the same principle, you can use recipes for preparing compotes for canning for the winter. prepared for the winter, prepared with the addition of a sugar substitute. To do this, you need to follow the proportions per 1 liter of water, no more than 400 grams artificial sugar. Fructose can be used in the preparation of drinks, but it is not suitable for canning.

Cucumbers and tomatoes are canned for the winter for diabetics; recipes will differ in the absence of sugar.

Not only people with diabetes can use a sugar substitute, but also healthy people or those who have a tendency to high sugar in blood. It is called stevia or honey herb. This plant has no contraindications.

Stevia has a sweet taste, but does not increase glucose levels, but, on the contrary, is able to normalize it.

When preparing jam with the addition of honey herb, one drawback will be noticeable - the cooked jam will not be thick.

You can buy this plant at the pharmacy. It can be syrup, dried herb or tablets. It can be added to drinks and various dishes.

Recipes using stevia leaves will allow you to preserve cucumbers or tomatoes without sugar. You need to put 5 leaves of honey herb in the bottle; when canning berry or fruit compote, the norm will be from 5 to 10 leaves. Cucumbers will be tasty without the specific taste from sugar substitutes.

Recipes for canning vegetables and fruits using stevia:
Raspberry compote;
(You need to fill the jar with raspberries and add 5 grams of stevia infusion per 250 milliliters of liquid. Then sterilize for 10 - 15 minutes and close with a lid and a canning key.)
Strawberry compote;

(The recipe will be similar to the previous one. By following the recommendations when choosing food and preparing supplies for the winter using special recipes, patients with type 1 and 2 diabetes will be able to improve the quality of treatment and eliminate the occurrence of complications and sharp fluctuations in sugar levels.)