How to Preserve Different Types of Fruit

How to Preserve Different Types of Fruit

In the previous article, we introduced various types of vegetables suitable for processing, now we will focus on fruit. Fruit is a much richer material for processing. Who wouldn't enjoy apple juice or strawberry jam? Now we will describe individual types of fruit and basic ingredients for preservation.

Ingredients for Preservation

Necessary ingredients for preservation. Always keep them on hand and have sufficient supplies.

Sugar - is the main ingredient used for fruit preservation. It is used as a preservative especially for jams, marmalades and syrups. Sugar is very high in calories. We use it to adjust the taste of processed fruit. It is also suitable for freezing fruit. One kilogram of sugar is approximately 0.62l of volume of the prepared mixture for preservation.

Jam sugar - sugar that is already mixed with apple pectin. Jam sugar for diabetics is also available on the market. Or jam sugar made from cane sugar.

Artificial sweetener - is mainly used in syrups for diabetics. Also in vegetable syrups, where sugar is unnecessary. The use of artificial sweeteners is not suitable for patients being treated for digestive system issues. Artificial sweeteners have several times higher sweetness than regular sugar. Therefore, be careful with their use. Artificial sweeteners cannot be used as a preservative (like sugar).

Vinegar - is the most important ingredient when pickling vegetables. We use it to adjust the taste. Always check its concentration. Most often we use vinegar when pickling vegetables. In ketchups, sauces, chutneys and also when pickling mushrooms.

Citric acid - is not used so much for preserving fruit and vegetables as for whitening them. It is mainly used in cases when we want to increase the acidity of fruit products. It has a milder taste than acetic acid.

Sorbic acid - prevents the growth of mould and yeast. We can treat jams and marmalades against mould on the surface by placing paper soaked in this acid (0.4% alcohol solution) on it.

Pectin - is contained in every fruit. However, sometimes there is not enough of it to create a jelly-like consistency. Technical pectin exists, obtained from apple pomace or from citrus peel.

Types of Fruit Suitable for Preservation

Gooseberry - is rich in pectin content. We add it to jams and marmalades. Green and yellow varieties are suitable for compotes. With firm skin, without hairs. So that the jars don't crack. For jams, use varieties with soft skin. From ripe gooseberries we can also make juice and wine.

Blueberries - are amazing berries. Versatile in use. Both classic wild and Canadian blueberries. Use only high-quality, ripe berries. You can process them and make compotes, jams, marmalades, juices and wines. They are also used for coloring products made from less colorful fruit. Blueberries are delicious when dried. Blueberries can be frozen.

Peaches - are excellent for homemade breakfast preparations for children. They have a pleasant aroma. From ripe fruits we can create fragrant compotes. Cloves can be added. Peeled ones can be used for making jams and marmalades.

Pears - can be preserved as compote. Pear marmalade is delicious with the addition of rum. It is suitable for spreading on pancakes and in cakes. Pears are excellent dried. Ground dried pears serve as jam for traditional cakes-frgáls.

Apples - are the most rewarding fruit from your garden. You can process them into almost anything. Excellent compotes and even better juices. Delicious breakfast snacks for children. Apples can be stored in the cellar. You can dry them as apple rings, or sliced into rounds. Depending on the apple tree variety, process its apples accordingly. Store winter varieties, use aromatic fruits for making compotes and juices. You can also grate apples into bags, sprinkle with sugar, squeeze out excess air and freeze. They can be used in strudel. Delicious is also a quick warm winter compote consisting of apples, pears, cloves and whole cinnamon. Have you tried baking apples on a baking sheet? With lemon juice and spices? (cloves, star anise, cinnamon). Preserve this mixture and dose it by the spoonful as a base for delicious winter tea? Apple syrup can also be a novelty in your kitchen. Apple juice is left to settle together with sugar and citric acid, then heated and filled into jars.

Strawberries - can you remember yourself how many uses strawberries have? How do you process them yourself? The most common is probably freezing, whether whole pieces or purees. (mashing). Children love them. So why not stock up on them. They will disappear from the fridge anyway before the first snowflake falls. Strawberry jam is also a staple in our repertoire. Try adding blackcurrants, bananas or lime juice to it. Interesting flavors will please and inspire you. Most delicious for breakfast on fresh Christmas bread or pancakes. From very ripe strawberries you can make liqueur. Preserving strawberries in compote is a difficult task. Strawberries always change color. Strawberries can be briefly boiled in dissolved sugar before preserving.

Rowanberries - unconventional, but coming back into "fashion". Definitely do not consume rowanberries raw, they are slightly toxic, and symptoms of mild poisoning may appear. By drying and cooking, their toxicity completely disappears. For compotes, use the fruits of Sweet Rowan (Latin Sorbus aucuparia var. dulcis). Preserved rowan is similar to cranberries. It has diuretic and mildly laxative effects.

Quinces - quince fruits have a wonderful aroma and ripe fruits have a beautiful yellow color. These fruits contain a large amount of pectin and are therefore suitable for preparing jams.

Raspberries - mixed with sugar and frozen, they compete with frozen strawberries. Raspberry syrup is a delicacy. Raspberry jam as well. They are definitely worth trying and worth the patience during cultivation and regular harvesting. Wild raspberries are not suitable for freezing. For raspberry purees, use only full and clean fruits.

Apricots - harvest only ripe fruits. Try apricot jam with the addition of an herb - mint. For a kilogram of pitted apricots, 6 leaves of fresh mint are sufficient. Apricots can be halved, pitted and preserved. They are also excellent dried.

Mirabelle plums - for marmalades and jams, choose varieties with yellow fruits. They are also suitable for drying.

Black currant is rich in vitamin C. Try making currant preserve and use it on cold winter evenings to make tea. Use red currant for marmalade - Linzer cookies cannot be missing from any Christmas table without real homemade red currant marmalade. Red currant is also tasty when preserved together with gooseberries and white currants. Red currant compote can serve as a quick substitute for cranberry compote with beef sirloin sauce. White currant is suitable for wine making.

Plums, sloes and prunes - we preserve or freeze them and use them in winter for delicious bubble cakes. We recommend freezing them spread out on a baking sheet and then pouring them into a bag or box. Plums, sloes and prunes are best distilled into plum brandy or cooked into plum butter.

Candied Fruit

Do you love stollen and macaroons and would you like to bake this treat for Christmas with your own candied fruit? Then try candying. The most suitable fruits to candy are orange peel, sour cherries, sweet cherries, plums, and possibly others. You can try adding nuts. It depends on you which fruit flavor you would like to taste in the confections.

Candied fruit is made by letting cooked fruit soak for several days (6-10) in a sugar solution. Gradually thicken this solution with additional sugar. This process gradually reduces the water content in the fruit. The growth of microorganisms stops and the candied fruit does not spoil. Candied fruit is very sweet, very caloric and without all nutritional components.

Try making delicious homemade jams. Share new findings with friends on Facebook!

Author: Hana Michalíková