Winter blanks from sea-buckthorn - compotes, juice, jam, sea buckthorn oil - irreplaceable help to your body during a difficult period of beriberi in the winter and spring months.
Billets from sea-buckthorn are known in folk medicine, and are also widely used in modern traditional medicine. Sea-buckthorn, possessing antibacterial, anti-inflammatory properties is an excellent tool in the treatment of wounds, injuries, burns. Juice from the leaves and berries of sea-buckthorn is an excellent means of preventing and treating beriberi, as well as diseases of the gastrointestinal tract. Juice from sea-buckthorn in a mixture with honey - a very good tool for gargling with a cough, sore throat: used. Broth of the grains of sea-buckthorn berries is used as a laxative.
Keep in mind that when preparing billets from sea buckthorn, you can not use aluminum utensils, since the sea-buckthorn contains a large amount of acid, interacting with aluminum. Suitable dishes - enameled, plastic, ceramic, glass, stainless steel.
There are many methods of harvesting and preserving sea buckthorn juice - raw juice, boiled juice; juice with pulp, transparent juice; juice with sugar and sugar-free. Often sour sea buckthorn juice is mixed with other juices, less acidic.
Recipes for making juice from sea-buckthorn.
1. Fruits of sea buckthorn should be washed, dried, crushed, poured with water from the calculation of 200 g per 1 kg of berries, heated to a temperature of 60 ° C. After that, in a hot form, wipe through a stainless or hair sieve. Sugar add to taste (you can not add it at all). Pour the juice into hot jars; can put in a pot filled with hot water, after which the water temperature is brought to 80-85 ° C. Pasteurize, cans for 5 minutes. Banks roll, turn, put upside down under the blanket to cool.
To facilitate the process of grinding through a sieve, use a plastic colander and a wooden fleece. In this case, the juice remains a little pulp. If this does not suit you, you can strain the juice through gauze.
2. Seabuckthorn berries load in a juicer, collect the juice in an enamel cup, then strain, squeeze. In the juice, gradually add sugar, stirring with a wooden spoon until the sugar dissolves completely. The finalized juice is poured into sterilized jars. It is desirable to store the juice in a cool place. If you store juice at room temperature, to make juice, sugar is taken in the proportion of 1.5 cups of sugar to a glass of juice. If it is supposed to store winter blanks of juice in a cellar or a refrigerator, sugar is taken in the proportion of 1: 1.
3. To prepare the juice with the pulp, dip the berries in boiling water for 1-2 minutes, then rub through a sieve or colander. Add here sugar syrup, cooked from the calculation of 2 cups of water for 400 g of sugar. The resulting mixture is thoroughly stirred and poured into cans. Banks pasteurize for 10 minutes, roll up, put under the blanket to cool.
Recipes for cooking sea buckthorn oil.
1. Berries of sea-buckthorn or cake, left after the preparation of the juice (or both), put in enameled dishes, pour vegetable oil, heated to 60 ° C, withstand at least 2 hours (oil is taken from the calculation of 10 volumes of oil on one volume of sea-buckthorn). Thoroughly mix everything and place the dishes with the mixture in a large container with water, heat on low heat to 60 ° C, stirring constantly. Remove from heat, allow to cool, then mix, then heat again. Repeat procedure 5-6 times. The resulting mass strain, squeeze. Oil is bottled and clogged.
2. The washed and dried fruits of sea-buckthorn are rubbed with a wooden pestle, the juice is squeezed out of them, which is drained into a glass jar. After a day, the oil is collected from the surface of the juice. From 1 kg of sea-buckthorn leaves on the average 80 g of oil.