2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Kalina is a guest of honor at our tables. It is good in any form: wonderful fruit drinks are prepared from it, amazing jam is made and excellent desserts are made. Moreover, viburnum is of great benefit to the human body, because it perfectly helps with stomach ulcers and gastritis, enhances heart contractions and is an excellent diaphoretic and diuretic. And daily washing with viburnum ice helps get rid of wrinkles and age spots! Such a miracle berry simply must be in the bins of every summer resident! How to store it correctly?
How to collect?
Kalina begins to be harvested with the onset of the first frost - this can be both in September and in October, and sometimes even in November. Berry brushes are cut from trees with a pruner. You should not pick the berries separately - they will quickly start to deteriorate. And in the hands, they are able to persist for quite a long time.
All collected berries are put in pre-prepared baskets - they will help protect the miraculous viburnum from extremely unwanted mechanical damage.
Storing fresh viburnum
Freshly cut berries in brushes are recommended to be stored in the refrigerator. However, you can put them in any other cool place like an attic or balcony. In such conditions, the juicy berry is easily stored for six months.
If the viburnum is stored in the refrigerator, it is placed in loosely closed jars or in saucepans - this approach allows the berries to breathe, and this is extremely important for them. If the berries are planned to be stored on the balcony or in the attic, it is quite enough just to hang bright brushes in a dark place.
Freeze viburnum
Kalina should be frozen, after distributing it in sachets. The berries intended for storage in the freezer can be torn off from the brushes, but this must be done in such a way that the stalks are preserved - this will help the viburnum not lose most of its useful properties during storage. By the way, under the influence of cold, the taste of viburnum is significantly improved!
Dry viburnum
Berry brushes are laid out on trays and dried in the oven at a temperature of fifty to sixty degrees. The maximum allowable temperature for drying viburnum is eighty degrees. After the berries are dry, they are freed from the stalks. And dried berries are usually stored in glass containers.
You can dry the viburnum in a natural way - for this, its brushes are hung in the fresh air. True, drying berries must be provided with a canopy.
Mashed viburnum with sugar
Freshly picked berries are thoroughly washed and dried, after which they are separated not only from the brushes, but also from the stalks. Then the viburnum is kneaded and combined with honey or sugar in a 1: 1 ratio. As for the seeds, it is not at all necessary to extract them - they secrete various useful substances. The resulting raw "jam" is distributed in sterilized jars and transferred to storage in a cool place.
Viburnum jam
Kalina is blanched for about five minutes (this period will help keep the berries intact), after which it is poured with hot enough, but not boiling sugar syrup. The resulting mass is allowed to stand for about ten to twelve hours, and then it is finally cooked, removing the foam formed during cooking. The finished jam is distributed in jars, which are then well sealed and, turning over, allow the delicacy to cool.
Kalina liqueur
Juice is squeezed out of fresh berries. Then, for every 100 ml of juice, take the same amount of water, half a liter of vodka and 100 g of sugar. All components are thoroughly mixed and kept in a cool place for a couple of days, after which the liqueur is poured into pre-prepared bottles and properly sealed. By the way, the finished product is perfectly stored at room temperature.
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