Useful Tips

Fruit juices

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You eat broth in the soup. The same thing - a dish, although canned, and everything is edible in it. It would be strange if edible fruits floated and soaked in inedible juice-brine-syrup. Pulled, washed, soaked, boiled, drained the broth, then give the animal and wait half a day, will remain alive or not.

All that you have listed, I drink and drink with pleasure.
While alive and conditionally healthy. Yes, I also sometimes drink pickled cabbage pickle)).

Is it possible to drink pickle and syrup from canned vegetables and fruits?

Pickle from canned cucumbers is a well-known and beloved by the people antipohmelin. Nobody has died from it. Naturally, all syrups, whether apricots, pineapples, strawberries, etc., are edible. And you can drink liquid from canned peas, but it’s better to use it when cooking soup for a variety of tastes of this dish, as well as for reasons of economy (all in business!) Or for making sauces and gravy.

In this case, the soup can be salted with less salt.

As for the brine, I would not answer "yes" definitely.

So from under the purchased cucumbers, the brine is often oversaturated with pepper and vinegar. Too sharp brines can harm the digestive tract, and a large amount of the salt they contain will hit the kidneys.

The sweetest thing is sour cabbage juice. It invigorates almost like coffee. It does not contain any preservatives, except salt. But from under the purchased cabbage, the brine is still better not to drink.

As for fruit syrups - they are stewed fruit. Drink on health. Cook jelly based on them, tinting creams.

It all depends on the individual reaction. Someone, as they say, has a tinned stomach, someone has a tender one. Someone has a weak liver, while someone has a weak blast furnace. But abusing acute, still should not be.

Is it possible to drink pickle and syrup from canned vegetables and fruits?
If someone is interested in my personal opinion, I’ll say that apparently not all pickles should be drunk.
Pickled cabbage was drunk from ancient times and not only in villages.
But, on the other hand, sauerkraut, pickles and soaked apples were not cooked in cans, but in large containers, more precisely in barrels - the principle of preparation is natural fermentation!
And no additives other than salt and sugar were used.

Canned jars are still a different cooking process in which sometimes, under unfavorable conditions, a spore-forming bacillus, botulinum toxin, can form and develop. Which can lead to a dangerous disease - Botulism!

- Do not use long-stored canned jars with your billets!
- Do not use bomb / bloated canned jars!

I love pouring peas and corn, I have never experienced any health problems.

* As for the pickle from under the canned cucumbers, most likely in my opinion, should not be abused. There is a lot of vinegar and salt.

* If tomatoes are in tomato, it can be used in the preparation of soups, as a dressing for borscht and cabbage soup - instead of tomato paste.

* Canned fruit syrups can be used as bottle syrups for making alcoholic and non-alcoholic drinks, as an addition to homemade yogurts.

* I’m cooking manic from peach or apricot syrup, I think that the recipe can be found on the Internet.

* I prepare sweet and sour dressing for meat from pineapple syrup.

If you do not drink pure syrups from canned fruits, then you can use it to prepare various sweet pastries and other dishes.
Including muffins with pineapple syrup and sliced ​​pineapples with raisins.

Is it possible to drink pickle and syrup from canned vegetables and fruits?

If someone is interested in my personal opinion, I’ll say that apparently not all pickles should be drunk.
Pickled cabbage was drunk from ancient times and not only in villages.
But, on the other hand, sauerkraut, pickles and soaked apples were not cooked in cans, but in large containers, more precisely in barrels - the principle of preparation is natural fermentation!
And no additives other than salt and sugar were used.

Canned jars are still a different cooking process in which sometimes, under unfavorable conditions, a spore-forming bacillus, botulinum toxin, can form and develop. Which can lead to a dangerous disease - Botulism!

- Do not use long-stored canned jars with your billets!
- Do not use bomb / bloated canned jars!

I love pouring peas and corn, I have never experienced any health problems.

* As for the pickle from under the canned cucumbers, most likely in my opinion, should not be abused. There is a lot of vinegar and salt.

* If tomatoes are in tomato, it can be used in the preparation of soups, as a dressing for borscht and cabbage soup - instead of tomato paste.

* Canned fruit syrups can be used as bottle syrups for making alcoholic and non-alcoholic drinks, as an addition to homemade yogurts.

* I’m cooking manic from peach or apricot syrup, I think that the recipe can be found on the Internet.

* I prepare sweet and sour dressing for meat from pineapple syrup.

If you do not drink pure syrups from canned fruits, then you can use various syrups to prepare various sweet pastries and other dishes.
Including - muffins with pineapple syrup and sliced ​​pineapples with raisins.

Is it possible to drink pickle and syrup from canned vegetables and fruits?

Many people like pickles and syrups from canned fruits and vegetables. In addition, doctors are not prohibited from using such products. And in some cases, and not only as a remedy for a hangover, they are recommended.

Indeed, when cooking stewed fruit, useful substances are stored in syrups. It is important that the percentage of vinegar in such canned food is within reasonable limits. And it’s natural not to use such preservation if the lids of the cans were “swollen”. It is dangerous to health

Grape juice.

This is the most common and popular type of juice. It is prepared by pressing fresh grapes. Sometimes they make the so-called vintage juice from a certain grape juice. Such juice is specially labeled, indicating which grape variety it is prepared from (for example, Aligote, Riesling).

Grape juice contains 16-17% sugar, and all sugar is in an easily digestible form (glucose and fructose), its calorie content is 80 kcal / 100 g, and the juice acidity is about 0.5%. Contains minerals and trace elements, including iodine. Vitamin C in it is small and in this case not vitamins, namely sugars are a valuable component of grape juice.

The production of grape juice is quite long. In grape juice, in addition to all important and valuable substances for us, insoluble potassium tartrate is contained.

In freshly squeezed juice, it is still in a dissolved state in the form of a supersaturated solution. When the juice is standing, excess potassium tartrate precipitates in the form of turbidity or even in the form of large clusters of crystals (tartar). Tartar is completely harmless to humans, but this is not known to everyone, and it is generally undesirable for such inclusions to be in the juice. To avoid this, grape juice is kept in large bottles or in the cold in large stainless or enameled tanks (with a capacity of up to 30 tons) until all tartar falls out (up to 3 months). After aging, the juice is filtered, bottled, pasteurized and put on sale. Currently, industry has invented new methods for removing tartar - using electricity, ultrasound. This greatly reduces the aging time of the juice.

If such a small “pebble” is accidentally spotted at the bottom in a bottle of grape juice you bought, this means that even tartar did not have time to precipitate in the juice even by the end of the aging.

Apple juice.

To produce apple juice, good varieties of apples are used (not too sour, not tart, but not fresh). The best juice is obtained from a mixture of several varieties of apples.

Apples are washed, sorted, and damaged and decaying fruits are selected (the juice is especially “sensitive”, and if at least a few pieces of such fruits are found, the whole juice gets an unpleasant “moldy” or other flavor).

Raw apples are then crushed and pressed immediately. The resulting juice is filtered through a cloth, after which it is bottled and pasteurized. Thus, “unclarified” apple juice is produced. This is a very good, pleasant, refreshing drink and can be found in any store. But part of the apple juice is clarified and put on sale completely transparent. To do this, the juice obtained after filtration is subjected to complex “gluing” processing using tannin or special enzyme preparations, special types of clay, etc. The result is a completely pure transparent juice. By taste, this juice is no better than unlit. On the contrary, it is currently believed that by removing suspended particles from the juice, we impoverish its taste and aroma.

Apple juice contains 10-11% sugar, its caloric content is 50-55 kcal / 100 g, acidity is 0.5%, it contains salts of phosphorus, iron, calcium and others, it has little vitamin C.

Apple juice is a ready-to-drink drink. Sugar is added to taste if it is too acidic, and, conversely, a little citric acid is added if it is too sweet. Pleasant drinks are obtained when blending apple juice with cherry or berry.

Cherry juice.

Fresh cherries are crushed on rollers and immediately pressed. The resulting juice is filtered, bottled in an unclarified form or pre-clarified. Then pasteurization follows and the juice is ready for consumption or long-term storage. In the finished juice, 12-13% sugar, its calorie content is 60 kcal / 100 g, acidity is 1.5%. Due to the increased acidity, it is recommended to dilute it with water and sweeten it with sugar before use, or mix it with some other sweeter juice.

Jelly can be made from diluted and sweetened cherry juice. Take 3-4 glasses of juice, soak 20-25 g of gelatin or 15-20 g of agar-agar separately in water and, after swelling, heat together with the juice until completely dissolved, then pour into molds and cool. Jelly can be made from any juice.

Blackcurrant juice.

Berries crush, warm and squeeze juice.

Ready canned juice contains sugar 8%, its calorie content is 45 kcal / 100 g, acidity 2.5%. It must also be sweetened and diluted with water before use. Juice contains a lot of minerals and up to 120 mg% vitamin C. It should be borne in mind that blackcurrant in the content of vitamin C among fruits and berries takes the first place. Blackcurrant juice is therefore one of the best sources of vitamin C and should be recommended for adults and children.

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