Seabuckthorn is known for its beneficial properties and excellent taste. It contains a huge amount of vitamins, which are very necessary for the person. From these wonderful berries make excellent vitamin juice, drink it with pleasure to both children and adults. Prepare the juice of sea buckthorn!
Ingredients for juice of sea buckthorn:
- Sea buckthorn 1 kg
- Sugar 1 kg
- Distilled water is clean 300-400 grams
Deep pot with lid - 2 pieces
Strainer with fine mesh
Sterile gauze - 60 centimeters
Sterilized liter jar - 2 pieces
Sterilized metal cover for preservation - 2 pieces
Grasping for conservation
Step 1: Prepare the berries.
For a start, disconnect from the berries of sea-buckthorn branches with scissors, skinte buckthorn in a large colander and rinse thoroughly under cold running water from all sorts of dirt and dust. Leave the berries in a colander to glass excess fluid and after perekin'te them in a deep bowl.
Step 2: buckthorn grind and strain off the juice.
Then, on the kitchen table, set the food processor and grind it with the help of all the berries in a deep enamel pot. Pressed leave, he would make an excellent sea buckthorn oil, which is also very useful. In a deep pan, set the sieve with fine mesh and lay on his bed cheesecloth, folded 2 - 3 layers. Strain through a filter resulting juice. Fold the ends of the cheesecloth so that turned out the bag and squeeze the pulp in a deep pan with the juice so as not to lose not one drop of the precious liquid, and from the remaining pulp can cook the jam or bake a cake.
Step 3: cook syrup and canning juice of sea buckthorn.
Turn the stove on average in a deep pan, pour the pure distilled water and bring it to a boil. Then add water right amount of sugar and boil for a mass 10 - 12 minutes until sugar is dissolved. Afford a syrup pour the juice of sea buckthorn, mix the ingredients until smooth and put a tablespoon in a cool place for 1.5 - 2 h. While advocates buckthorn sterilize jars and lids for conservation. Pour the juice into the currently sterilized jars, using a ladle, cover and place in a deep pan. Pour it in running water, so that it did not reach the neck of the cans on 2 - 3 fingers. Pot set on the stove, turn on the strong level, bring the water to a boil, screw the plate to the middle level and cover the pan with a lid. Sterilize half-liter cans 10 minutes, 15 minutes liter, three-liter and 25 minutes. Then, remove the jars using forceps for preserving and close the key to conservation. Juice turn it upside down and put on the floor, under a blanket so that the blanket between the floor and did not have gaps. Allow the juice of sea buckthorn cool for 2 - 3 days without sharp changes in temperature. Then place the jars in a cool, dark, well-ventilated area, such as the pantry, basement or cellar.
Step 4: Post the juice of sea buckthorn.
Buckthorn juice is served in cups, in the cold for adults or for children room temperature. Juice of sea buckthorn need to drink very carefully and in small doses, diluting 200 grams of juice to 50 mL of distilled pure water, since this beverage contains a large concentration of carotene and vitamins which may cause allergic reactions. One glass of diluted juice is quite enough for one day! This type of juice promotes healing of wounds, is an analgesic, anti-inflammatory agent. He also helps with inflammation of the gastrointestinal tract. Very often, it is used in gynecology. By itself, the sea buckthorn has a bitter taste, but during the heat treatment and in combination with the juice of sugar it turns out very tasty, sweet and fragrant. From sea buckthorn juice can be boiled pudding, juice, jelly making. Seabuckthorn berry useful, stocked it for future use!
Tips to the recipe:
- - The taste of sea buckthorn juice can be supplemented with lemon juice, pineapple or orange.
- - If you want to acidify the juice from sea buckthorn can be used to taste citric acid.
- - Note that while preserving the entire inventory, which you'll work should be thoroughly washed and treated with hot water.