Sea buckthorn fruits contain a large amount of vitamins, organic acids and essential oils for the human body.
For the entire time of cultivation of the shrub, a person carefully studied the possibilities of using the fruits all year round with the maximum preservation of useful properties.
As a result, gardeners today can use the methods of processing and storage of sea buckthornthat are brought to perfection.
How can you save sea buckthorn berries at home: methods
Features of sea buckthorn - intensive release of ethylene in fruit cells after harvest. This plant hormone causes the pulp cells to overripe quickly, and it quickly deteriorates.
Therefore, harvesting activities are combined with fruit processing, which is recommended to be carried out within 1-2 hours.
Sea buckthorn fruits are harvested as they ripen, a prerequisite is dry weather... Harvest should be placed in spacious baskets lined with tissue paper.
Before processing or temporary storage fruits need to be sorted out... This removes all damaged, rotten, small, dry, overripe or unripe fruits.
The backbone of every storage method - prevention of the development of microorganisms, which, in combination with the natural enzymes of the fruit, lead to rapid spoilage of the product.
Storage is considered to be of the highest quality, in which the chemical composition and taste of the product remains close to the original.
This can achieve by freezing, drying, preserving, placing the fruit in water or sugar... Each option has its own advantages and when choosing a method, you need to focus on the individual capabilities of the storage room.
In the cold
This storage method is important in the absence of time for a thorough processing of sea buckthorn. For this the fruits are placed in a refrigerator or cellar at a temperature of 0 ° C-5 ° C.
If you adhere to all the recommended rules, the quality of the fruit can be maintained for up to 7 weeks.
Shelf life will increase if the product put in sealed plastic bags... In such packaging, as a result of the respiration of the fruit, a large concentration of carbon dioxide is formed, which displaces oxygen.
In such an environment, the metabolism and respiration rate of the fruit slows down, which stops rapid decay and overripening.
A reliable way to store sea buckthorn is freezing. The basis of this method is - fast impact on fruits with low temperature, which contributes to the death of microorganisms that destroy the fetus.
When the fruit is frozen slowly, ice crystals form in the pulp, which, when thawed, rupture the shell and drain the juice.
Fast freezing produces small amounts of ice in the pulp, which allows you to keep the consistency of the fruit in the best possible way.
Freezing sea buckthorn:
- washing and drying, selected fruits;
- distribution of fruits on a flat container in a small layer;
- placing fruits in a freezer at a temperature of -30 ° C for 1 day;
- distribution of the product into convenient containers for long-term storage.
For storing sea buckthorn it is better to choose containers made of glass, plastic or thick paper with a volume of no more than 1 kg. This is convenient for planning expenses for future use and prevents excess food from thawing.
Storing fruits in water
The quality of sea buckthorn fruits is perfectly preserved in the aquatic environment. For this sorted the fruits are placed in a pasteurized glass jar... The container is poured with cold boiled water and covered with a plastic lid.
In this form, sea buckthorn is stored in a dark room at a temperature of + 4 ° C.
Strong fruits without traces of mechanical damage are selected for storage. The dense shell of the fruit protects the pulp from the decay of organic matter.
To avoid additional damage, fruits should not be washed before storage.
Drying fresh berries
This method of preparing sea buckthorn has an advantage when there are no conditions for storing canned or frozen products.
Under the influence of high temperatures, the destructive activity of enzymes in the pulp of the fruit is suppressed, and the product retains the greatest amount of nutrients.
At home, drying sea buckthorn is the most acceptable. in special dryers or in an oven.
Despite the existing recommendations, it is better to refrain from prolonged sun-drying. Under the influence of ultraviolet radiation, the main useful component of sea buckthorn is destroyed - carotene.
Before the drying procedure, the fruits are washed under running cool water. This should be done with light movements, any pressure can lead to damage to the structure of the fruit, which will subsequently result in the rapid decomposition of valuable substances.
Oven drying steps:
- At the first stage, the temperature is maintained at 35 ° C-40 ° C for 2 hours. The initial exposure of the fruit to a high temperature leads to the formation of dense crusts on the upper layers of the pulp, which makes it difficult for the water to evaporate from the product.
- Thereafter, the temperature is raised to 60 ° C-80 ° C. At this stage, you need to constantly monitor the formation of condensation and periodically ventilate the oven.
- At the final stage, the temperature is lowered to 40 ° C. At this time, the evaporation of moisture from the fruits practically stops, and they can burn.
Properly dried sea buckthorn - fruits that have retained their natural color, with a wrinkled surface, firm and not brittle. They do not clump or stain your hands.
Dried sea buckthorn should not be immediately removed to storage. They are first sorted out, removing burnt and underdried fruits.
Thereafter sea buckthorn is placed in a wooden box for 2 days for aging... During this time, the moisture remaining inside the product will equalize due to its absorption by drier fruits from undried areas.
Ideal for storing dried sea buckthorn dark glass containers with tight corks or canvas bags... They should be placed in a dry, cool and ventilated area.
In the absence of ventilation, the fruits are often affected by spores of mold, fungi and become attractive for the development of berry moths.
Taste and useful qualities of sea buckthorn keep well for 3-4 months when stored in sugar.
This is possible due to the significant content of organic acids in the fruits, which, despite the absence of heat treatment, allow maintaining the quality of the product.
For this storage option need pasteurized jars... Ideal for a container with a volume of 0.5-1 liters. In such containers, the fruits will be rationally consumed, without having time to be sugared.
The fruits are mixed with sugar in a 1: 1 ratio, put in jars and put away for 24 hours in a dark, cool place.
During this time, the product will thicken and the resulting void can be supplemented with fresh fruits. A 1 cm layer of granulated sugar should be poured onto the surface.
Sea buckthorn jars can be closed with plastic lids or just parchment. The best storage place is a refrigerator or cellar, where the temperature is maintained between 0 ° C and 4 ° C.
This version of the product is ideal for making fruit drinks, jelly or using it unchanged as a dessert.
How to store canned
Long shelf life of sea buckthorn achieved by sterilizing the product... This is a heat treatment of fruits hermetically packed in containers, during which all microorganisms that lead to product spoilage are killed.
Heat-treated jellies, jams, preserves, marmalades and compotes in glass containers are removed in a dark room for two weeks.
This period is needed so that the fruits are saturated with sugar, and a possible marriage is revealed. Outwardly, this is manifested by the clouding of the contents, the formation of foam, the tearing off or swelling of the lids.
Product spoilage most often occurs due to improper concentration of sugar, which leads to the formation of ethyl alcohol.
With the rapid detection of defects, culinary preparations can be saved, a prolonged state of fermentation radically changes the taste and quality of the products. To correct the problem, jam or jam unfit for storage is digested by adding sugar 100g / 1kg.
It is important to know the freezing point of conservation:
- compotes -5 ° С-7 ° С;
- preserves, jams, marmalades -20 ° С-30 ° С.
When the volume of the formed ice is greater than the liquid, the jar cracks. It is important to take this into account when filling containers, do not overfill them and adhere to the recommended conservation rules.
Basically, this criterion is important for compotes. Jams, preserves and jams can withstand low temperatures without significant quality changes.
Therefore, if the area of the house does not allow storing the product in the recommended conditions, workpieces can be placed in a cooler room.
Preparation for processing and storage
Before harvest and fruit processing it is important to prepare the optimal storage space in advance... To do this, in the cellar or in another utility room, the walls and shelves are disinfected with a 10% solution of copper sulfate.
This suppresses the development of spores of fungi, mold and the activity of harmful insects. After processing, the room is ventilated during the day.
Ventilation is of great importance... Stagnant air leads to the formation of moisture, and as a result of mold and mildew. Therefore, there should be vents in the room, in the absence of which you can use a split system.
An important condition for storing sea buckthorn in containers is the absence of exposure to light, which leads to the destruction of the vitamin composition.
Increased dampness provokes the development of rust on the metal lids of the cans. In this case, the smallest holes appear through which air with pathogenic microorganisms penetrates into the container.
They struggle with dampness in summer, when the weather is stable, dry, during the period of autumn rains, this is difficult to do. To do this, dry the room with a brazier and apply antiseptic makeup to the wooden elements of the room.
Optimum storage temperature sea buckthorn blanks 0 ° С- + 15 ° С. An increase in temperature leads to complex processes in sugars and fruit cells. As a result, the useful composition and taste of the product change.
For the convenience of controlling the temperature in the room, you need to hang a thermometer on the wall. The workpieces are periodically inspected, if damaged, they must be removed from the room.
It is necessary to constantly ventilate the room... Subject to all the rules of processing and storage, canned sea buckthorn can be consumed throughout the year.
How to prepare sea buckthorn for the winter, canning for raw foodists:
Sea buckthorn fans consider it a source of longevity. The basis of this statement is the wide range of medicinal properties of the plant's fruits.
With the help of herbal remedies from sea buckthorn, they treat vascular diseases, hemodynamic and metabolic disorders, skin, eye diseases and disorders of vital organs.
To strengthen the immune system, it is enough to introduce sea buckthorn berries into the daily diet. This will protect against viral and bacterial diseases throughout the year and will become a worthy substitute for vitamin complexes.
The berries must be washed and dried slightly.
We cook classic sugar syrup from sugar and water.
After cooling down, mix the syrup with berries in a transparent container and leave for 10-12 days in a warm place or on a "sunny" windowsill.
Then the sea buckthorn syrup must be drained and mixed with an alcohol base.
We pour the finished liquor into glass bottles.
We keep in the refrigerator for one week before tasting.
Methods and duration of berry storage
Several methods have been developed that allow you to preserve sea buckthorn berries at home without losing their beneficial properties.
True, there are certain storage rules that must be observed when choosing one or another option for preparing a vitamin product for the winter.
Fresh sea buckthorn
To keep the sea buckthorn fresh longer, it is better to collect it directly on the branch. Vitamin C in berries is not destroyed, therefore the harvested crop can be stored for about 30 days, provided that the air temperature in the storage does not exceed +3 C. Fruits on branches can be sent to the refrigerator compartment for storing fruits.
In the freezer, sea buckthorn does not lose its valuable qualities throughout the year. Before sending the berries to the chamber, it is necessary to clean them of debris, sort them out, and gently rinse them in a bowl of cold water. Spread clean fruits on a napkin, let dry well. Cover the board with cling film, sprinkle sea buckthorn on it in one layer and send it to the freezer for a day. Then transfer it to the food container and put it back in the chamber. In no case should the fruits be re-frozen.
If there are no conditions for freezing or storing fresh berries, then they can simply be dried. True, this requires some effort. The fruits must be sorted out, rinsed and allowed to dry. After that, dilute 1 tsp in a liter of water. soda and heat to almost boiling point. For a few seconds, throw sea buckthorn into this liquid and immediately rinse with water, allow to dry and spread on baking sheets pre-lined with paper. In sunny and hot weather, the berries will be ready in about a month.
Sea buckthorn can be preserved in different ways. The easiest way is to pour the fruits, sorted out and poured into glass containers, with hot syrup, close the lid, allow to cool and send for storage in a cool room. You can also arrange the berries in the jars without adding a little to the brim. Put the container in hot water up to the shoulders and keep it there until the sea buckthorn lets out the juice and sits down. After about 20 min. cans are taken out, hermetically sealed and sent to storage.
For sugaring sea buckthorn, you will need to take the same amount of fruits and granulated sugar (you can add even a little more sugar). The fruits are sorted out and washed in a bowl of cool water, laid out on a towel and allowed to dry. After that, the berries are carefully mixed with sugar (part) and laid out in the jars, filling them by three quarters. The remaining volume is filled with granulated sugar, covered with a lid and sent to the refrigerator.
Soaked sea buckthorn
Soaked sea buckthorn is made from freshly harvested berries. To do this, they are laid out in glass jars, poured with boiled water cooled to room temperature, hermetically sealed and sent to the refrigerator or to the basement.
Sea buckthorn juice
To prepare a vitamin drink, sea buckthorn is sorted out, passed through a juicer. The squeezed juice is removed to a cold place, and the waste is poured with water so that it covers them a little, and left to infuse for an hour. After that, the cake is squeezed out, and the infusion is poured into the cooled juice, after which everything is filtered through cheesecloth and heated to 75 C. The pure drink is poured into a glass container, pasteurized at 80 C, corked and placed in the basement.
To prepare a beautiful and tasty jam, you will need:
- ripe sea buckthorn fruits - 1000 g
- granulated sugar - 1500 g
- water - 0.5 l.
The berries are sorted, washed and allowed to dry. You can blanch them for 3 minutes to get rid of the bitterness. Water is mixed with sugar and a thick syrup is boiled, after which it is filtered and sea buckthorn is poured.The poured fruits are left to infuse for 4 hours, after which the syrup is poured into a saucepan, put on fire and boiled for 15 minutes, then the berries are poured there and simmered over low heat for 30 minutes. When the jam is ready, they will become almost transparent, and the liquid will become thick. The caramel syrup should not spread when it hits the plate. Dessert is poured into jars and canned.
How to store sea buckthorn for the winter
There are many ways to harvest sea buckthorn for the winter. The simplest and most affordable of them is to pour the grated berries with sugar syrup. With this method of storage, all the beneficial properties of the fruit are preserved until spring.
But it must be borne in mind that such a mixture should be buried in sterilized jars and stored in a cool place.
If it is not possible to place the processed berry in a cool place, then you can use sterilization - put sealed jars with sea buckthorn in water or in a water bath and heat it for 30-40 minutes.
It can be made from sea buckthorn and preserves or jams, such canned food does not require special storage conditions, and will stand safely until the next harvest.
How to keep sea buckthorn for the winter at home
Already based on the name, it can be assumed that the harvest is impressive, the berries stick around the branches of the tree, making them bright orange. Every autumn summer residents and gardeners have a question of how to preserve sea buckthorn for the winter in order to feast on long cold evenings. Bright "sunny" fruits, abundantly strewn with branches of trees in autumn, are known as a powerful anticancer agent. In addition, sea buckthorn strengthens the immune system, effectively fights inflammatory processes, normalizes the functioning of the heart and gastrointestinal tract, and has a calming effect.
How to keep sea buckthorn for the winter
Before starting work, be sure to wear an apron and thick gloves. It is difficult to predict in advance how the skin will react to fresh juice. It is almost impossible to wash the sea buckthorn that has got on your clothes, so dressing is easier.
When picking berries from branches, adhere to the direction from top to bottom.
There is a little trick in how to harvest sea buckthorn very quickly. You need to place the entire branch in the freezer, and then just knock it on the table - the berries will fall off by themselves, and the thorns will remain in place. But this method is only suitable if the fruits were originally supposed to be stored in a refrigerator.
Novice gardeners know about the beneficial properties of sea buckthorn and grow it with love all summer, but not everyone knows how to harvest sea buckthorn correctly. When the berries are fully ripe, they take on a bright orange color. They stick tightly to the branch and it becomes not so easy to harvest the sea buckthorn. As a rule, sea buckthorn fully ripens by the end of August.
Before you start collecting sea buckthorn, decide on its future use. To prepare jam or compotes, collect sea buckthorn as early as possible, in late August - early September. It is during this period of ripeness that the berry is still dense in texture and will not give much juice. It is useful to use it fresh, because the content of ascorbic acid during this period is the highest. For making jams or marmalades, the time for harvesting sea buckthorn comes a little later. After a couple of weeks, the juice in the berries becomes much more, this is the most favorable period for making sea buckthorn oil.
Freezing sea buckthorn for the winter
It is better to freeze the berries within two hours after picking, then they will be the most healing. The longer the plucked fruits stay in the light, the more actively the vitamins they contain are destroyed.
Before being stored, the berries are sorted out, cleaned of debris, rotten and unripe specimens and washed in a basin. It is not recommended to do this under running water, so that the delicate skin is not damaged and the juice does not leak.
Raw materials must be dried with a paper towel. Otherwise, moist berries will stick together from the cold, and when thawed, they may deform or burst.
Prepared raw materials are packed in plastic bags or containers and quickly frozen. It is more correct to divide the berries into small portions so that they can be consumed at one time. Re-freezing sea buckthorn does not make sense - the benefits and appearance of the product are lost.
To dry sea buckthorn fruits at home, the berry must be harvested no earlier than the end of August, in September, October, until the first frost. After freezing, the peel of the berries often bursts and it becomes difficult to collect the fruits for further processing, although they do not lose their healing properties even after severe frosts. The berries are shaken off the tree onto a clean cloth prepared in advance. Since the skin of the sea buckthorn is very delicate, the berry should be washed very gently under slight pressure. Then the fruits are sorted out, throwing out the bad ones and slightly air-dried until the water is completely dry. After that, the sea buckthorn in one layer should be put on baking sheets and dried in the air. Drying sea buckthorn at home must be carried out in the shade, in order to avoid the destruction of the valuable carotene of berries in the sun. Dry in the oven at 50 ° C. The fruits should not burn.
Drying the cake at home is the most expedient. In this way, the maximum utilization of the berries can be achieved: for juice and oil, and only then the seeds. Moreover, dried cake has absolutely the same properties as whole, already dried berries. The cake is placed in small gauze bags and dried in the shade. Then the sea buckthorn berry cake is dried in the same way as the berries in the oven. The dried cake is scrolled in a meat grinder or ground on a coffee grinder together with the seeds and then used to prepare 80% sea buckthorn oil by adding vegetable oil and insisting for 3 weeks in triple extraction. To prepare the second and third extracts, the old cake is squeezed out and removed, and a new cake is added to the resulting oil, repeating the infusion procedure. Then, the resulting oil is thoroughly filtered.
How to keep sea buckthorn fresh
To do this, the twigs with them are hung in a dry place with a temperature of about 0 ° C. In this state, they can be kept until spring.
Sea buckthorn sprinkled with sugar is also well stored. To do this, it is sorted out and covered with sugar at the rate of 1 kg of berry raw materials 1 kg of granulated sugar. This blank is stored in the refrigerator. It can be used to make compote or fruit drink.
Another way to preserve sea buckthorn without the use of heat treatment is to store berries in water. For this, freshly picked berries are poured with cold boiled water and placed in the refrigerator.
Quick freezing is another option for preserving berries. For such storage, they are washed, laid out in plastic bags and placed in the freezer.
Mashed sea buckthorn for the winter
Wash 1 kg of dried fruit. Rotate them through a juicer. Pour 1 kg of granulated sugar into the resulting juice, let stand for 8 hours, stirring from time to time, so that the sugar crystals gradually dissolve. The liquid will quickly become gelatinous and the workpiece can be dispensed into the processed containers.
Many berries, including sea buckthorn, can be stored without sugar by filling with water. Clean washed berries are poured into glass jars without damage and poured with cold water, the jars are tightly closed with lids and stored in a dark, cold place for the whole winter.
Sea buckthorn jam for the winter
Ingredients: 900 g of sea buckthorn, 1200 g of sugar.
We wash the sea buckthorn, removing spoiled, crumpled berries, inedible parts, twigs and other debris in the process. We soak in a colander until all the water drains from the surface of the sea buckthorn, or we spread it on napkins for quick drying. We transfer the sea buckthorn to a wide pan or enamelled basin. Fill with sugar, stir gently. We set aside the container with the candied sea buckthorn for 5.5 hours. We place it on the stove, warm it up slowly, stirring. If the sea buckthorn juice does not separate well so that the sugar does not burn, you can pour in a little water. However, a ripe berry usually boils well with sugar and no liquid added. Boil until the syrup thickens and the sea buckthorn is transparent. Let the jam cool. Pour into clean sterile jars. Store in the cold.
Seedless sea buckthorn jam
Ingredients: 2 kg of sea buckthorn, 1200-1600 g of sugar.
We wash the sea buckthorn, extracting spoiled berries and twigs unsuitable for canning in the process. We load berries into a juicer. Squeeze the juice from the sea buckthorn. Pour sugar into it, which we take in a proportion of 150 g per 100 g of juice. We heat the juice in an enamel container, stirring it. For those who prefer a sweeter jam, you can add a little more sugar. After boiling for a couple of minutes, during which all the sugar should dissolve, we transfer the jam to sterilized jars. Store in the cold. During storage, seedless sea buckthorn jam is stratified, which in no way affects its taste characteristics.
Sea buckthorn juice for the winter without sugar
The preparation of a drink for the winter begins with the harvest, but you need to know when and how to harvest the sea buckthorn. There are many ways, the simplest is to knock the frozen berries off the tree during the first frost, the most interesting is to squeeze the juice from the sea buckthorn directly from the branch.
A sun drop is a storehouse of vitamins and minerals, the beneficial properties of sea buckthorn will not let you catch a cold in rainy autumn and will support immunity in winter, and nectar is absorbed by the body better than other twists. You can store sea buckthorn juice for half a year, so stock up on an orange vitamin for future use.
How to store sea buckthorn oil
Sea buckthorn oil can also be made at home. There are several ways to prepare this oil.
You can squeeze the juice from the sea buckthorn berries, and let it settle for a day. Then carefully remove the oil from the surface of the juice, which will float on the surface and have a lighter color.
Another way is to dry the sea buckthorn cake until brown, pass it through a coffee grinder and add vegetable oil (sunflower, soybean, olive, etc.) when the oil becomes transparent, it must be filtered.
Sea buckthorn jam for the winter
Sort the berries and rinse well
In a heavy-bottomed saucepan, mix the sugar with a glass of water
Boil a thick syrup over low heat for 10 minutes. The required syrup consistency is achieved when the syrup drop on the plate retains its shape and does not spread
When the syrup is ready, bring it to a boil and throw the prepared berries into it. It is important to dry the berries slightly before dipping into the syrup with a napkin or towel.
Boil sea buckthorn over high heat for 5 minutes
Prepare jars: wash, sterilize and dry
Arrange the jam in containers and close the lids
It is not necessary to roll up the jars with nylon lids, you can use polyethylene ones, since such jam is stored only in the refrigerator.
Dry storage of sea buckthorn
Suitable for drying crops harvested before frost, with a strong shell.
Before heat treatment, it is advisable to dry the sea buckthorn in the air, in the shade, under a layer of gauze. Then spread in one layer on the rack of the dryer or oven.
Drying is carried out in three stages:
- The first 2 hours are heated to + 35 ... + 40 0С.
- The temperature is raised to + 60 ... + 80 ° C, the formation of condensate is constantly monitored.
- Bring to +40 0С, make sure that the berry does not burn.
The degree of drying is assessed by their appearance: ready-made berries are firm, light brown in color. They are kept in a wooden box or cotton bag in a well-ventilated area.
Advice! Before using compotes, jams and similar canned food, evaluate the quality of the product: check for turbidity, lid swelling, mold or foam formation. When the first signs of deterioration of the product appear, boil it additionally, adding 100 g of sugar per 1 kg of mass or 1 liter of volume.
Sea buckthorn jam for the winter
- Sort the berries and rinse well
- In a heavy-bottomed saucepan, mix the sugar with a glass of water
- Boil a thick syrup over low heat for 10 minutes. The required syrup consistency is achieved when the syrup drop on the plate retains its shape and does not spread
- When the syrup is ready, bring it to a boil and throw the prepared berries into it. It is important to dry the berries slightly before dipping into the syrup with a napkin or towel.
- Boil sea buckthorn over high heat for 5 minutes
- Prepare jars: wash, sterilize and dry
- Arrange the jam in containers and close the lids
- It is not necessary to roll up the jars with nylon lids, you can use polyethylene ones, since such jam is stored only in the refrigerator.