♦ compotes, jellies and kissels must be stored in a refrigerator at a temperature of 2-14 C.
♦ Taste compote can be improved if it pour some grape juice, or put a lemon or orange zest.
♦ Fruit compote (jam) is better to cut uniform slices, then when they reach boiling time.
♦ For the compote of fresh fruit, we must first prepare the syrup, and then he found fruit. Boil vegetables for a long time can not, they can seethe.
♦ vitamins when cooking compote better preserved if the fruits found in the rapidly boiling water with the addition of citric acid.
♦ If the compote is brewed from a mixture of dried fruit, you should separate the pears and apples. They cook much longer, so they should be fed in the first place.
♦ Quickly cool the hot fruit compote, you can put it in a large pot in which to pour cold water and put a little salt.
♦ If the compote is brewed from the dried fruit, the sugar and fruit are put together.
♦ Apple juice with pulp is best done from a well-boiled soft sour apples.
♦ If the fruit compote and syrup surfaced remained at the bottom, then must be carefully sterilized jars.
♦ If the top layer of berries in a compote darker, the banks need to disclose, blackened fruit discarded, the rest sterilize and re-clog.
♦ Before you remove pets canned food (stewed fruit, pickles and marinades), observe them for several weeks. If they pomutneyut, or bubbles appear, such preserves have perezakryt.
♦ peaches and apricots compote easy to peel. To do this, the fruit soak for 3-5 minutes in boiling water and then remove the skin. I peeled fruit compote less likely to spoil.
♦ compote of berries and stone fruits can be stored more than a year, as they eventually accumulate prussic acid.
♦ compote of cherries, black currants and blueberries can acquire over time, purplish hue. They are suitable for consumption, but at other times close them painted lids.
♦ Often stewed grapes and in grape juice appears tartar (the small specks of gray color). They are quite suitable for use, you only need to filter.
♦ Fruit and berries with spots and blemishes can be used only for cooking compotes. In the jam better select the whole and undamaged.
♦ If you do collect some fruit before cooking them to wash as possible. If you buy in the store, you need to wash as carefully as possible. Strawberries and raspberries are not taking peduncles, when it should lay out on paper to dry and then go bust.
♦ Taste compote can be improved if it pour some grape juice, or put a lemon or orange zest.
♦ Fruit compote (jam) is better to cut uniform slices, then when they reach boiling time.
♦ For the compote of fresh fruit, we must first prepare the syrup, and then he found fruit. Boil vegetables for a long time can not, they can seethe.
♦ vitamins when cooking compote better preserved if the fruits found in the rapidly boiling water with the addition of citric acid.
♦ If the compote is brewed from a mixture of dried fruit, you should separate the pears and apples. They cook much longer, so they should be fed in the first place.
♦ Quickly cool the hot fruit compote, you can put it in a large pot in which to pour cold water and put a little salt.
♦ If the compote is brewed from the dried fruit, the sugar and fruit are put together.
♦ Apple juice with pulp is best done from a well-boiled soft sour apples.
♦ If the fruit compote and syrup surfaced remained at the bottom, then must be carefully sterilized jars.
♦ If the top layer of berries in a compote darker, the banks need to disclose, blackened fruit discarded, the rest sterilize and re-clog.
♦ Before you remove pets canned food (stewed fruit, pickles and marinades), observe them for several weeks. If they pomutneyut, or bubbles appear, such preserves have perezakryt.
♦ peaches and apricots compote easy to peel. To do this, the fruit soak for 3-5 minutes in boiling water and then remove the skin. I peeled fruit compote less likely to spoil.
♦ compote of berries and stone fruits can be stored more than a year, as they eventually accumulate prussic acid.
♦ compote of cherries, black currants and blueberries can acquire over time, purplish hue. They are suitable for consumption, but at other times close them painted lids.
♦ Often stewed grapes and in grape juice appears tartar (the small specks of gray color). They are quite suitable for use, you only need to filter.
♦ Fruit and berries with spots and blemishes can be used only for cooking compotes. In the jam better select the whole and undamaged.
♦ If you do collect some fruit before cooking them to wash as possible. If you buy in the store, you need to wash as carefully as possible. Strawberries and raspberries are not taking peduncles, when it should lay out on paper to dry and then go bust.
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