Food Alphabet
Juice from the fruits of red mountain ash
Rowan juice without pulp
Washed fruits of red mountain ash (2 kg) pour water (2 liters) and cook until softened, then rub through a sieve (you can use a juicer), squeeze the juice and pasteurize in a glass container at a temperature of 90°C (half-liter cans-15 minutes, liter cans-22 minutes). Rowan juice with pulp contains much more carotene than the juice obtained by pressing on the press.
The first option for making rowan juice with pulp
To prepare rowan juice with the pulp, select the undamaged fruits of red rowan (1 kg), then wash them, dry them on a towel and blanch them in boiling salted water for 4-5 minutes (1 tablespoon of salt per 1 liter of water). After blanching, the fruit is rinsed with cold boiled water and rubbed through a sieve or passed through a meat grinder. The resulting puree is mixed with hot syrup made from 2 cups of water and 200 g of sugar. Then the mass is transferred to clean glass jars, closed with lids and sterilized in boiling water (half-liter cans-10 minutes, liter cans-15 minutes).
The second option for making rowan juice with pulp
Rowan fruits are prepared in the above-described way (see "The first option for preparing rowan juice with pulp"). After blanching in brine, the fruits are rinsed with cold boiled water (see above "The first option for making rowan juice with pulp"), passed through a juicer. The resulting mass is mixed with 40% sugar syrup (600 ml of water per 400 g of sugar), heated with stirring to 70-80°C, transferred to heated glass jars, and then sterilized at 100°C (half-liter cans-15 minutes, liter cans-22 minutes, three-liter cans-50 minutes).
