2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
In the last article, I talked about when and where it is best to collect rose hips so that its berries bring maximum benefits and contain as many vitamins as possible. In this article I want to tell you what methods there are for harvesting and storing this berry. There are 3 ways in total (a little, of course, but for now this is all they have come up with): natural drying, thermal drying and freezing
Before any of the above operations, the rose hips must be sorted out, removing all the spoiled berries, and weeding out extraneous debris: twigs, leaves and other unnecessary things. It is not worth washing the rose hips. Now let's move on to the procurement process. Let's start with the simplest thing - natural drying.
Natural drying
Despite all its simplicity and affordability, this method allows you to preserve the maximum amount of vitamins and other nutrients contained in rose hips. We will dry the rose hips on any smooth surface: on a table, on a piece of plywood, on a bench, and so on. The main thing is that this surface is in a dry and dark place. It is desirable that the room be at least slightly ventilated.
On a flat surface we cover cardboard, paper, non-woven material or any other material that allows air to pass through well and slightly absorbs excess moisture. Then sprinkle the rose hips with a thin layer. We level it so that the berries do not lay in hills, one on top of the other. Rose hips must be placed in one layer! And we dry for three to three and a half weeks, stirring the fruits from time to time. The exact drying time depends on the temperature at which the process takes place. The warmer, the faster the berries dry out.
To speed up the process, you can try to cut the fruits in half, but it must be borne in mind that there will be a loss of nutrients and vitamins. Therefore, you should not rush and interfere with the natural course of events.
Thermal drying
If for some reason you cannot dry the rose hips in a natural way (there is no room, no time, there is a desire to cope with this matter as soon as possible, and so on), then you can use thermal drying. This is drying in devices that maintain and maintain a high temperature, most often a gas or electric oven. Pour the prepared berries in an even layer on a baking sheet, carefully level. Heat the oven to a temperature of about 100 degrees and put a tray with prepared rose hips there, hold them there at this temperature for ten to fifteen minutes, often turning it over. Then reduce heat or power so that the temperature drops to 60-65 degrees, and leave the rose hips, stirring often, to dry completely for 7-8 hours.
As soon as the skin becomes springy to the touch, and the berries acquire a rich color, the rose hips can be taken out. Let them “rest” for four to five days at room temperature before storing.
Important! Do not overdry the berries! Firstly, they become very fragile and easily crumble, and secondly, they will lose most of the nutrients.
Freezing
Well, the last type of workpiece is freezing. It seems that lately it is the Sámi a widespread way of harvesting greens, fruits and vegetables for the winter. Therefore, I do not seek to clog the freezer with rose hips. But I still put a bag or two there.
You can freeze both whole berries and chopped in a blender. If you are freezing whole, then simply sprinkle in bags - and into the chamber. If you decide to chop, then "scroll" well in a blender, arrange in small containers and freeze.
Personally, I don't like crushed berries, because I just don't know what to do with them later. If as a jam, then peel the fruit for too long before chopping, because you need to remove the seeds as well. Therefore, I freeze whole berries, and then, as needed, add to tea or compote.
What to store?
The freezer can be stored in a bag or container. Dried rose hips - in a container with ventilation holes in the lid (you can simply tie it with a piece of gauze or cloth instead of a lid) or in a canvas bag.
How much to store?
Frozen rose hips are stored for 2 years, and dried - no more than three years.
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