Useful properties of vegetables and fruit are invaluable to a human body. But, to saturate an organism with vitamins, the person lacks fruitful season. Preservation and preparations for the winter will help to enjoy summer goodies and advantage of fruit including pomegranates.
Who doesn't know about useful properties of pomegranate. These fruits - a well of vitamins B, With, calcium, iron, phosphorus, folic, ascorbic acids and many other useful substances. Many pomegranates are at once it is impossible, the overdose of acids is harmful too. Therefore it is worth thinking of preparing fruits for the future. The best option - in the form of juice.
It is the best of all to subject pomegranate juice to hot preservation, so in it the maximum of useful substances will remain. But at first it needs to be prepared.
For quality juice choose ripe grenades, they will give more saturated color and sweet at an extraction, fruits with dents, sun burns are also suitable if they don't contain signs of a mold. On 1 liter of juice about 3.5 kg of pomegranates will be required.
Properly wash out fruits and cut in half. After that, depending on existence or lack of special household appliances (the juice extractor, the blender and so forth), wring out juice from pomegranate seeds in any available way. And it is necessary to do it very quickly as slow pressing promotes juice saturation by tannins, which astringent flavor on temper not all. Further filter everything through a rare gauze. Then juice is usually poured in the enameled pan and heated to 85 degrees.
Sweet teeth of juice can add sugar as even ripe pomegranate all the same will be with sourness.
Remove juice from a plate and spill in the sterilized banks or bottles, a zakuporta their boiled covers and to put in the big container with hot water for pasteurization, for example, in a bathtub. Water temperature has to be 80 degrees. Depending on capacity banks or bottles with juice, time of pasteurization will be: - 40 minutes for a 3-liter jar, - 20 minutes - for liter, - 15 minutes - for half liter. After pasteurization the corked banks need to be turned upside down and to leave for cooling. As option for preparation - pomegranate juice with spicery which will decorate with taste of a dish from meat and fish. At preparation of this seasoning, juice is heated to temperature of 70-80 degrees and add some spice to a pan. On 1 liter of juice 6 grated garlic gloves, small cut cilantro (coriander) - 75 grams, 2.5 grams of chili powder and 15 grams of salt will be required. After addition of spices to boil 2-3 more minutes then to pour hot in the prepared sterile banks and to roll up. Pomegranate juice at storage will give a brown deposit which doesn't need to be drunk. Before the use the container with juice doesn't need to be shaken up, on the contrary, accurately opening, slowly pour juice. The huge amount of acids which is contained in pomegranate juice except useful properties can have also negative consequences for an organism, for example, irritation of a mucous membrane of a stomach therefore it is recommended to dilute before the use it water.