In modern cookery cherry takes not the last place. With it it is possible to cook milk soup, cream, vareniki, sauces, compotes and many other dishes. Cherry is used and as the dietary product improving digestion, satisfying thirst. It possesses also expectorant, antiseptic and light poslablyayushchy action. How to prepare it for the winter as much as possible to keep all useful properties? An optimal solution – freezing.
It is required to you
- cherry;
- plastic containers;
- colander;
- towel;
- knife;
Instruction
1. Buy cherry or collect it on the site.
2. Touch the picked berries. Cherry for freezing has to be ripe. Remove all damaged, rotten and overripe berries. Put away all garbage and fruit stems.
3. Put berries in a big pan, completely fill in them with cold water. Wash up berries, carefully fraying them hands.
4. Pull out cherry from water hands and shift it in a colander. At the same time all dirt which is washed away from cherries and accumulated on a bottom will remain in a pan. Let's flow down to the water which remained on berries.
5. Spread out cherry in one layer on a clean terry towel. Wait for full drying of berries.
6. Put cherry in a plastic container. Consider that repeated freezing of berries is inadmissible. Freeze them in such portions which you will be able to use for once in the winter.
7. If pitted cherries is required, remove them from the washed-up and dried berries by means of a knife or special adaptation. Spread out pitted cherries in containers.
8. Close a container a cover and put in the freezer at a temperature from minus 18 to minus 25 degrees.
9. Freezing of berries in bulk is possible. For this purpose scatter clean dry berries in a special pallet, leaving between them distance of 0.5 cm. Put a pallet in the freezer and turn on it on the maximum power. Leave berries for freezing for 3-4 hours. After that pour berries into a package or a container and put in the freezer on storage.
10. Pitted cherries can be frozen, having powdered it with granulated sugar (to lay in a container layer-by-layer).