Rus Articles Journal

Early preparations of

at the beginning of summer on a garden site and even beyond its limits the harvest which can be overworked and reserved for the winter ripens.

Here some recipes of early summer preparations.

rhubarb Jam

First way: a rhubarb - 5 kg, sugar - 2,5 kg, a dried peel -

Young fleshy scapes to clear 100 g of rough long fibers and a thin skin, to cut small pieces (about 2 cm), to fill up with sugar, to put on small fire and to cook until the rhubarb changes color. Then to spread out hot weight in glass jars, to add a grated dried peel of a lemon or orange and to sterilize in the boiling water of 20 - 30 minutes.

Second way: a rhubarb - 5 kg, sugar - 4,5 kg.

Scapes of a rhubarb to clear

of leaves, rough long fibers and a thin skin, to cut small pieces (about 1 cm). In 2 - x liters of water to dissolve sugar, to bring to boiling. To fill in with syrup the prepared rhubarb and to leave on 2 - 4 hours. Then again to boil and cook on small fire of 15 - 20 minutes. Jam will be ready when syrup becomes transparent and will cease to foam.

Third way: a rhubarb - 5 kg, sugar - 5 kg.

Scapes of a rhubarb to clear

of leaves, rough long fibers and a thin skin, to slice small, to fill up with a half of the prepared sugar and to leave on 10 - 12 hours (at the same time sugar has to be dissolved in the emitted rhubarb juice). Syrup to merge, bring to boiling, to dissolve in it the remained sugar, to connect to a rhubarb, to put on small fire and to cook when boiling of 5 - 7 minutes. Then to pour in the steamed glass jars, to roll up covers, to turn upside down before full cooling. To store in the dark place.

Fruit jelly from a rhubarb with a lemon

the Rhubarb - 2 kg, sugar - 1,2 kg, a lemon - 2 pieces, juice berry - 400 ml.

Fleshy scapes of a rhubarb to clear

of leaves and a thin skin, to cut small pieces, to add 100 ml of water and to cook on weak fire before solidification. When the spoon leaves a mark on a fruit jelly surface, to pour sugar and to pour in lemon and any berry juice. Then to cook to readiness. Ready fruit jelly we heat to pour in forms and to cool.

rhubarb Jam

the Rhubarb - 5 kg, sugar - 7,5 kg.

Young scapes of a rhubarb to clear

of rough long fibers and a thin skin, to slice small, to lower in the boiling water and to cook of 7 - 10 minutes. Then a rhubarb to filter, pass via the meat grinder, to mix with sugar, to add a small amount of water (750 ml) and to cook on weak fire to readiness. To pour ready jam hot in the steamed glass jars, to close polyethylene covers and to place to the cool dark place in storage.

rhubarb Compote with spices

the Rhubarb - 5 kg, sugar - 7 kg.

Fleshy scapes of a rhubarb to clear

of leaves, rough long fibers and a thin skin, to slice small, to fill in with cold water and to leave on of 10 - 15 hours.

Then a rhubarb to filter, spread out in banks, to fill in with hot sugar syrup (on 1 liter of water - 1 kg of sugar), to add cinnamon, vanillin, a carnation. To sterilize the jars to 20 - 30 minutes at 100 ° With to roll up covers, to turn upside down before full cooling.

Young fleshy scapes of a rhubarb to clear

of Mashed potatoes from a rhubarb of leaves, rough long fibers and a thin skin, to cut small pieces (about 2 cm), to lay out in the enameled pan, to add a small amount of water and to cook to softness. Then to wipe a rhubarb before formation of homogeneous mass, to fill with hot mashed potatoes banks and to pasteurize at 90 ° With of 25 - 30 minutes. after that to roll up covers and to place to the cool dark place in storage. It is possible to use it as seasoning to meat dishes.

the Tinned ramson

In two pans pour water, add some salt to it. In one pan cook a ramson - only several minutes as soon as onions begin to bend - take out it on a dish. Densely stack a ramson in banks (simplest hands, trampling down a spoon - the less free space - the better, but it is important not to go too far).

prepare for

In other pan a brine (spices except salt are not necessary, salt to taste), and then fill in this brine in bank with a ramson to the very top, add vinegar or essence (on 700 - gram to bank - 1 teaspoon of 70% essence). Twist, put to the secluded place and cover with a blanket.

Powder from a nettle

Dry leaves crush

in a fabric bag and sift through a sieve. Powder is stored in the closed banks and used for soups, sauces, fritters, salads and omelets.

Powder for appetite from a dandelion

Prepares from the dried-up root and leaves. Accept powder on of 1 - 2 g in 30 minutes to food 2 - 3 time in day during of 2 - 3 weeks.

Infusion at rheumatism from a dandelion

of 300 heads (inflorescences of flowers) to fill in

with alcohol and to insist 7 days in the dark place (refrigerator). To grease with this structure sick sites.

Syrup from a dandelion

Almost blossomed flowers of a dandelion stack

layers in a glass jar and pour sugar in the ratio about 1:2. Put in the refrigerator. The turned-out syrup is accepted in the medical purposes during the winter on 1 - 2 by teaspoons in 30 minutes prior to food.

dandelion Buds in marinade

the Washed-out and touched flower buds stack

in the enameled pan, fill in with hot marinade and maintain on weak fire of 5 - 10 minutes. Marinade is prepared so: add to 1 l of 6% vinegar 50 g of sugar, 50 g of salt, bay leaf and pepper. Mix is brought to boiling and cooled. Marinated flower buds use as snack to hot dishes or add to salads. On 500 g of buds 0,5 l of marinade are necessary.

Dandelion honey

of 400 flowers quickly to wash, add 2 cut lemons together with a dried peel. To lower mix in 1 l of the boiling water and to boil hour. To filter, wring out the received stewed fruit (to throw out flower heads), to add 1 kg of sugar and to cook until on color and density the structure reminds honey (liquid from green has to turn in yellow and viscous). In 15 min. prior to the end of cooking in broth squeeze out lemon juice. Eat curative dandelion honey on 1 teaspoon 3 times a day.

the Frozen spinach and a sorrel

Freeze, naturally, the juicy and fleshy leaves collected before emergence of flower arrows. Then they are carefully washed out and cut large pieces. By rules then lower in a pan with the boiling water and blanch during of 1 - 1,5 minutes. Waters has to be a little that it only slightly covered spinach or a sorrel. After that quickly spread leaves on a colander, allow to flow down to water, and after cooling freeze. However it is possible to freeze spinach and a sorrel and without scalding. In the winter they use at preparation of green Russian cabbage soup.