With the onset of cold weather, bright and juicy persimmon reaches maximum ripeness. It is simply impossible to pass by her in the store! Of course, persimmons are tasty in their natural form, but if you experiment a little in the kitchen, you can create many interesting blanks for the winter.
Cut the persimmon into cold water and add lemon juice. This will help relieve the viscosity. Boil the fruit for 5 minutes in the same liquid. We dilute the gelatin as it is written in the instructions: it will swell for about an hour.
Grind the boiled persimmon in a blender and add the gelatinous mixture. Beat again until the dessert begins to lighten. Pour into cups and refrigerate for 5 minutes. The mousse is ready!
Classic persimmon jam is made without sugar. It is important to use natural spices, not powdered ones. When peeling the fruit, you need to remove not only the stalk, but also the skin.
Pass the pulp through a meat grinder. In a heavy-bottomed saucepan, mix the water and freshly squeezed citrus juice. After boiling, throw in the spices, zest and keep everything on fire for 15 minutes. Add persimmon and cook for another 20 minutes. To prevent the delicacy from sticking to the walls, you need to stir it all the time during the cooking process.
It is necessary to store ready-made jam in the refrigerator, spreading it out in glass jars with a tightly screwed lid.
In this recipe, the main thing is to choose the right fruits: they must be ripe and not firm enough. The presence of a stem with a tail is important.
Carefully cut off the peel from the washed fruit. We tie the fruits by the tails with a strong thread. We make sure that the fruits do not come into contact with each other, otherwise there is a risk that they will deteriorate. We hang the persimmon on wooden struts and wait for the appearance of a white bloom. This is a normal and natural process - this is how sugar is released. For two months, we periodically massage the persimmon with our hand so that the sugar does not begin to harden.
Withered fruit is best stored in a paper bag or wooden container with a lid.
It is customary to dry persimmons using a special technology. In the old days, this was done in the fresh air, in warm and dry weather. The fruit should not lie on the surface, but be suspended. Before the procedure, the fruits do not need to be washed - this can provoke rotting processes. Prepare sturdy rope, fishing line, or dental floss for hanging.
We wrap the tails of the fruit with a thread and tie it to the rope with a knot. Cover the persimmon with gauze to protect it from insects.
Drying in the sun can take 1.5 months. The more light there is around, the faster the process will go.
Dried persimmon is stored in the same way as dried.
Grind pumpkin and persimmon in a food processor, grate peeled ginger. Combine everything with water and sugar and cook over medium heat for an hour. To do this, you can use a multicooker.
The finished jam should be stored in glass jars in a cool place.
Even a novice hostess can handle the classic version of this recipe.
Boil the syrup from water and sugar over low heat. Cut the persimmon into arbitrary pieces and send it to the pan along with the juice that has come out. Cook for a few minutes and then chill the drink. It is very beneficial for the functioning of the gastrointestinal tract.
Peel and seed the fruits and pass them through a juicer. We mix the juice, boil and pour into clean jars. Sterilize for 20 minutes, roll up with metal lids and store in a cellar or closet.
By analogy with the previous recipe, persimmon juice is prepared with the addition of apples. They need to be peeled and passed through a meat grinder - so you get juice with pulp. Then you need to mix it with persimmon juice, boil it and roll it up in sterilized jars.
If the persimmon fruits have not yet fully ripened, then the tart pulp will knit in the mouth. During freezing, this unpleasant property disappears completely, and the fruit will become sweeter.
To freeze, wash the persimmon and dry it with paper towels. We wrap each fruit in a separate bag and send it to the freezer for 12 hours.
You can also do this: cut the fruit into 6 parts and remove the seeds from it. Cover the bottom of the food container with cellophane and lay out the fruit slices. We put it in freeze.
For any sweet dessert, frozen persimmon puree comes in handy. Pre-grind the fruit pulp in a blender and freeze it in ice cube trays.
Grind the persimmon pieces together with the peel and put them in a non-metallic container with a wide neck. Stir the sugar in cold water and pour the persimmon with the resulting syrup. Add the leaven and mix thoroughly. Cover with gauze and put in a dark place for 3 days. After some time, foam and a characteristic odor will appear. This is a natural process.
Filter the wort through several layers of cheesecloth. Add sugar and citric acid to pure juice. Stir and remove to a dark room. Homemade persimmon wine can ferment for one to two months.
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In this topic, we want to bring to your attention the most unusual winter preparations, which you will surely like, and you will take note of their recipes.
1. Pickled garlic in jars.
Required ingredients: Garlic. For the marinade: 200 g vinegar, 200 g water, 20 g salt, 50 g sugar, water.
Method of preparation: Divide the garlic into cloves and peel them completely. Next, it must be scalded with boiling water and immediately cooled by placing it in cold water. After that, the prepared garlic must be placed in clean, dry jars prepared in advance. Then you should prepare the marina, and pour the contents of the cans hot to the very top, cover with a cloth or gauze and leave to cool in the open air naturally. Such a blank is stored under a regular lid in the refrigerator.
2. Another recipe from the category of unusual winter preparations - Hot ketchup.
Required ingredients: 500 g tomatoes, 500 g onions, 1 kg of colorful bell peppers, 2 large hot pepper pods, 100 ml of vegetable oil, 1 cup of 9% vinegar,? glasses of sugar, 1 tsp. salt, 7 cloves of garlic, 7 black peppercorns, 7 allspice peas.
Method of preparation: wash all vegetables well, peel the onion and garlic. Then chop the onion, tomatoes, sweet and hot peppers together with the seeds using a meat grinder or blender. After that, the resulting vegetable mass must be poured into an enamel bowl, such as is usually used to make apricot jam, or any other, and put on medium heat, bringing to a boil. After everything boils, the fire must be reduced to a minimum and, after boiling for 30 minutes, add vegetable oil, salt, sugar, vinegar, spices and chopped garlic there. Cook until desired thick consistency. Ready hot ketchup should be placed in pre-prepared clean dry hot sterilized jars and rolled up.
Required ingredients per one liter jar: quince - 500 g, red bell pepper - 2 pcs, cloves - 2-3 pcs, cinnamon. For pouring syrup: water - 500 ml, sugar - 150 g, citric acid - 1 tsp.
Method of preparation: Wash the quince well, cut into slices and remove the core with seeds. Wash the pepper, free it from the core and seeds and cut into small boats, as for the preparation of ordinary canned peppers. Next, you need to put all the prepared ingredients in clean dry jars and pour the pre-prepared boiling syrup to the very top. Cover the cans with tin lids and send them to a container for sterilization. Sterilize for 40 minutes, then roll up immediately.
Store everything winter preparations, better in a cool, dark place - a pantry, basement or cellar.
Hello dear friends!
Today my story will be about winter saladswhich I usually enjoy doing.
First, I rinse the fresh cucumbers and cut them into thin semicircles.
Next, I cut the onions into thin half rings. It tastes better when you use red varieties.
Then finely chopped dill and mix everything.
I put everything in jars and fill it with boiling brine.
Then I cover the jars with lids and sterilize them in boiling water: half-liter - 15 minutes, liter - 20 minutes.
After that, I seal the cans and refrigerate.
For 1.5 kilograms of cucumbers, I take 750 grams of onions and 120 grams of dill.
For brine: for one and a half cups of vegetable oil, I take 2 tablespoons of vinegar, 1.5 tablespoons of salt and 1.5 tablespoons of sugar.
2. Green Tomato Salad - This salad takes more of my time, but it's worth it:
First, I chop the green tomatoes and onions.
Then I rub the carrots on a coarse grater.
I mix everything, salt and leave for 12 hours (usually overnight)
Then I drain the resulting juice.
In this juice I add vegetable oil, vinegar, sugar, salt to taste, peppercorns and bay leaves.
Next, I bring the juice to a boil and put chopped tomatoes and onions in it.
I boil for 30 minutes, and then put it in the banks.
For 3 kilograms of tomatoes, I take:
3. Pepper salad with green tomatoes - a simple and delicious salad:
First, I rinse the pepper and blanch it for 2 minutes in boiling water, then cool it in cold.
Next, I remove the seeds and cut the pulp into strips.
The next step is to chop the prepared tomatoes and onions, and chop the greens.
Then I mix vegetables and add black pepper, vinegar, salt and sugar.
Then I put everything tightly in jars and sterilize them in boiling water: half-liter - 15 minutes, and liter - 20 minutes.
For 1 kilogram of sweet pepper, I usually take:
I personally have a lot of green, unripe tomatoes left by the fall, and I think that preparing these salads is an excellent method of using these wonderful vegetables for health.
I wish you to make delicious winter salads and so that they please you in cold weather. See you!
Persimmon is a magnificent, beautiful, useful plant, but it's up to you whether to have it in your courtyard
Sure, persimmon - southern tree... But more and more often nurseries and garden centers offer us grow winter-hardy persimmon and bearing fruit even in the suburbs. Having rummaged on the Internet, having visited several dacha forums, you are convinced - yes, it grows and bears fruit, and even sometimes in the Moscow region.
But the smartest hobby gardeners want more information, they know what can be hidden behind promotional offers. But you can't get this information just like that. It is difficult for even an experienced person to quickly find grains of truth behind innuendo and omissions.
This article will not describe rules of care and features of wintering persimmons in the middle lane - you can easily find this information on websites and forums. We will give you information, guided by which you can determine whether you need a southern guest on the site - persimmon, whether you can create suitable conditions for it, and whether it will bear fruit. And will not it be necessary, in the end, having made a lot of effort, to remove the tree from the site.
Let's make a reservation right away that this article is not intended for gardeners in those regions where the temperature in winter does not fall below 0 degrees - there persimmon grows anyway, and for gardeners in the northern regions. The Moscow region is an extreme case, apparently, enthusiasts have grown persimmons there, for whom persimmon, if not the meaning of life, then certainly a light in the window - for sure. Do not worry, the breeding continues, apparently very successfully.
Highly briefly consider the varieties of persimmon, suitable for growing in cold regions (for persimmon, wherever the temperature can drop below 0 degrees is cold).
Korolkovy varieties and varieties of Eastern persimmon, the most familiar to us, the fruits reach 250 g for the Korolkovy varieties and 500 g for the Eastern. Only for southern latitudes, require solid cover. Even an occasional drop in temperature to -15 degrees can cause the death of the plant. They are of little interest to us.
Persimmon virgin (virgin) - the most winter hardy. Withstands frost down to -30, in some places up to 37 degrees of frost. The plant is dioecious (some specimens are monoecious), the fruits are very small (diameter 2-6 cm), the height of the tree is up to 25 meters. Considering that persimmon is a spreading tree, imagine that you have planted a species of virgin persimmon on your site. It is not used for cultural use, but is both a stock for seedlings and a source material for breeding varieties.
Russian woman - height 4-4.5 m, fruits up to 70 g, dioecious (rarely monoecious), fruits up to 70 g, winter hardiness up to -30 degrees.
Mount Hoverla - height 4-4.5 m, dioecious (rarely monoecious), fruits - up to 270 g, winter hardiness up to -24 degrees.
Mount Roman-Kosh - height 4-4.5 m, requires pollination, dioecious, fruits - up to 250 g, can withstand short-term frosts down to -27 degrees.
John Rick - height 3.5-4 m, self-fertile, fruits - 70-150 g, winter hardiness up to -27 degrees.
Meader - height 3.5-4 m, self-fertile, fruits - up to 80 g, winter hardiness up to -30 degrees.
Now let's read between the lines.
Sunny sheltered place... If you do not have a place on your site that is sunny and protected (necessarily.) From the winds for a plant with a height of 4 meters, do not waste your time, nerves and money. The persimmon will die.
Proper watering... Persimmons must be constantly moist, if you add to this that the soil must be drained. The plant will have to be watered throughout the season every month 1-2 times, taking into account the precipitation, in the summer - early in the morning by autumn - watering is stopped. For the entire season, it is imperative to make 5 abundant watering - this is: in early spring, before and after flowering, at the time of the formation of ovaries and autumn watering before the onset of cold weather. Moreover, watering an adult plant will require several buckets of water. If you do not have such an opportunity, you can forget about growing persimmons.
Those members of the forum who write how wonderfully a single copy of a Russian woman or Goverla Mountain bears fruit are the lucky ones. Yes, there are monoecious plants of these varieties, but rarely. Are you sure that you will be personally lucky? In addition, monoecious specimens of these varieties can produce only female flowers for one year, male flowers for another, and very few female flowers for the third. So, even if you are lucky, you may not have a harvest at all or several fruits will hang on a huge tree, or maybe the tree will burst from persimmon.
In fact, at least 4 female (fruiting) plants can be planted on one male (non-fruiting) plant. Do you have a place on your plot, sunny and protected from the wind, for at least two plants 4 meters high and with a spreading crown, and one of them will not bear fruit? Maybe it's better to buy a persimmon in a store?
At least they say the truth about the Gora Roman-Kosh variety - “it requires pollination”.
A little more negativity. You may simply be deceived when buying a seedling - to sell the wrong variety, perhaps even Eastern persimmons, which will not winter even one winter with you.
You will have to cover the first years of the persimmon. It's easy to do, you can read it on any website.
Persimmon will begin to bear fruit, most likely 4-6 years after planting. If it blooms the next year after planting, you will have to cut the flowers yourself. In subsequent years, she herself will shed flowers, bringing more and more crops every year. The first harvest can be 10% of flowering. In a few years everything will be fine. For persimmons, this is normal.
And now a few pluses... Persimmon that can bear fruit in your area will most likely be small-fruited. Let it not be scary, it contains more nutrients, it is tasty, though it will differ from the usual Korolka, and you will be sure that it was not stuffed with any nasty things to increase the size of the fruit.
If you have a large non-planted area, feel free to plant any of the above varieties. Even if you do not get the fruits, you will not be disappointed. Persimmon is very decorative all year round and practically does not get sick. In 6-7 years you will receive a beautiful tree that does not require, except for abundant watering, maintenance, under which it is good to have a rest in summer.
And the last tip ... If you still decided to grow persimmons, find out where the nearest nurseries for growing seedlings of this plant are located. If all of them are located south of your site, it is better to refuse the purchase and pay attention to another plant. If there is a nursery located very close or to the north, give it a try. For successful cultivation of persimmon (and not only), it must move from north to south, and not vice versa. Do not buy seedlings either from hands or at exhibitions - there you can only meet people, and then come to the nursery, make sure that the seedlings grow exactly where you were told and buy on the spot. If you cannot check the origin of the seedlings in the online store or garden center, then refuse to purchase. Yes, the procedure is tedious and inconvenient, but so there is a high probability that you will not experience disappointment. Ask what the seedling is grafted on - this is also essential.
Persimmon is a magnificent, beautiful, useful plant, but it is up to you to decide whether to have it in your courtyard.
Use your time wisely! Having made several jars once, you will cook delicious soup in half an hour all winter. And a good autoclave will help you to shorten the preparation time of the dressings themselves.
Dressing for borscht for the winter... Dressing for borscht for the winter is a great help for every housewife and a great way to enjoy the excellent taste of borscht and recharge with vitamins even in winter, because beets and carrots are the basis of any winter dressing for borscht. If you have such a dressing, it will be enough just to boil the broth, add cabbage and potatoes to it, boil it a little, and then add the dressing and cook the borscht for another seven to ten minutes. Borscht with the addition of various dressings turns out to be very aromatic, incredibly beautiful and incredibly tasty!
In addition to the standard set of vegetables for preparing winter dressing for borscht (onions, beets and carrots), you can add celery or parsley root to the dressing, as well as a wide variety of greens (celery, parsley, dill, etc.). And such dressings are stored either in sterilized jars or frozen in the freezer. Some housewives allow themselves to go even further and roll up at least a few cans of ready-made borscht. They are prepared quite simply, in addition, it is quite permissible to use them not only in the preparation of classic borscht, but also in the preparation of other types of borscht, of which there are many in modern cooking. And these dressings are often eaten as a salad!
You can take almost any beet for making winter dressings for borscht. It is first cleaned and then passed through the appropriate nozzle of a meat grinder or grated. And in order not to splash the whole kitchen with bright beet juice, you can put a bulky plastic bag on a meat grinder or on a grater. Carrots are always grated, and as for the onion, it is better not to grate it, but chop it finely - the dressing in this case will be much tastier. If tomatoes are used to prepare winter dressing for borscht, then it is advisable to clean them of skins in advance - in order to make this much easier, a small cross-shaped incision is first made on each fruit, after which the tomatoes are poured with boiling water, and after a couple of minutes, the water is drained and the skin begins to peel off, which will separate without much difficulty.
The jars in which the winter borscht preparation will be stored must be sterilized, and after they are rolled up, they are turned upside down and well wrapped in a blanket. Well, after a day, you can safely send the gas station for storage to the pantry!