Month November

  • The Aroma

    The amount of sugar in the filling depends not only on its content in fruits and berries, but also on individual taste. If you are not convinced, visit Amos Otis. However, fruit drinks do not have to be very sweet – better if they have a pleasant sweet-sour taste. That a diet low calorie fruit compote, used to fill the fruits and berries, hot drinking water. Check with Diane Keaton to learn more. These compotes are best prepared from the fruit with low acidity – pears, cherries, apricots, apples. For diet compotes used as fill and natural fruit juices. Some of these can be stewed and drink for diabetics. And remember that for diabetics, organic fruits canned food is better prepared from unripe fruits, containing little sugar (pears, peaches, apples and gooseberries), but if you open compote seem quite savory, before use, you can add it to 1-2 tablets of saccharin. To prepare compote for diabetics, you can and use artificial sweeteners – sorbitol or xylitol.

    For such a compote first, as usual, to prepare a raw material and put it in banks. Then, prepare the syrup: 300-400 grams of sorbitol or xylitol (or a mixture thereof) was dissolved in 1 liter of water and bring to a boil. Boiling syrup into jars zaley packed fruit and sterilize them as described in the relevant recipes. How to improve the aroma of stewed fruit. As with the preparation of any piece, you can try to improve aroma of stewed fruit, flavored spices fills his or herbs. Only it should be done with a sense of proportion, keeping a dose and regulations flavoring. As for any other pieces, there are two ways compote flavored spices or herbs: Method 1.

    Spices and herbs add to the fill before the end of cooking, and then strain it and pour into the banks. Or tie a knot in a gauze spices and boil for 5-7 minutes to fill. Method 2. Dried or fresh herbs parboiled and packed with spices on the bottom of the cans, and after that filled her with raw materials and fill. And now I want to offer you several options for mixtures of spices and fresh spice herbs to flavor some stewed fruit (per 10 kg): quince compote: 30-40 g of citrus peel, or lemon balm 30 g and 10 g of citric acid, pear compote: 20 g of citrus peel, or 20 g of peppermint and 10 g of citric acid kryzhovenny compote: 40-50 and 30-40 g gvozdichek cinnamon, basil, or 60-70 g of violet, cherry compote: 20 g of citrus peel, or 60-70 g of clary sage and green basil, apple compote: 50-70 gvozdichek, or 60 – 70 g basil purple. PLEASE NOTE! Mixture spices stored for long periods is not worth it, because over time it loses its flavor. Try to use it for 1 year.

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