How to properly store sea buckthorn, the best ways and additional tips
In the fall, the branches of sea buckthorn are strewn with sunny orange fruits, the shrub at this time fully justifies its name. Berries contain many useful substances, are widely used in cosmetology, medicine and are valued for their pleasant taste. Consider how and where you can store sea buckthorn, what preparations to make so as not to lose valuable components of the composition and enjoy fresh berries for a long time.
Collection rules
The fact that the sea buckthorn is ripe is indicated by the bright, rich color of the fruits and the juiciness of the berries. Experts advise deciding in advance what storage and processing methods will be used. The collection time depends on this:
- Early collection - end of August-beginning of September. Berries are especially rich in vitamin C, the skin is dense, without damage. Compote, jam are prepared from such fruits, berries do not fall apart, retain their shape.
- Mid-autumn. The fruits gain in juiciness; when picking, it is easy to damage the skin.Later, the crop is harvested for cooking jellies, jams, honey and making butter.
The branches of the bush are dotted with sharp thorns; gloves are used on the job to help protect the hands. The berries sit firmly on the branches. Popular experience suggests the following harvesting methods:
- Cut off the branches from the berries, then the fruits are removed, sitting comfortably in a comfortable environment. The method is good if the bush needs to be thinned, otherwise the next year you may end up without a harvest.
- Manual fruit picking, starting from the upper branches of the bush. To facilitate collection, use stiff wire loops attached to the handle. A loop is used to cut (rip) the berries from the branch.
- Small portions of berries can be cut from the bush with small nail scissors or tweezers. For large yields, the method is very expensive.
- In late autumn, when the berries are ripe, a rag is laid under the bush, and the sea buckthorn is shaved from the branches.
It is usually convenient to combine these methods in order to prepare sea buckthorn for future use in different ways and harvest it within 1-1.5 months.
How to Choose Arrays for Long-Term Storage
Whole berries can be stored for a long time if supplied under the right conditions. If there is a dry cellar, it is convenient to keep the fruits directly on the branches, hang them on ropes or spread them on clean paper. At the same time, it is important to cut the branches in dry weather, carefully remove spoiled fruits and shake off debris. After that, the sea buckthorn is transferred to the cellar, laid loosely in a single layer on paper or fixed on ropes for ventilation.At a constant cellar temperature of 0-4°, the fruits keep for 4-7 weeks (with good ventilation and longer).
Only fruit whose skin is intact and shows no signs of spoilage may be kept. Berries picked from the branch are not washed, sorted and dried. Small batches are placed in plastic bags. If it is possible to seal the container, pump out the air, the sea buckthorn will last longer. In the refrigerator, you can prolong the freshness of ripe berries by placing them unwashed in glass or ceramic containers and keeping them on the lower shelf.
Storage methods and periods
Fresh berries do not keep for the whole winter. Other means come to the aid of gardeners that help to preserve a significant part of the valuable substances and taste of sea buckthorn.
Frozen
If you have large freezers, the best way to store sea buckthorn is to freeze it quickly. Basic rules:
- freezing freshly harvested berries (up to 2 hours after harvest);
- sort, remove garbage, damaged fruits;
- washed in basins, not under the tap;
- dried by spreading on fabrics until complete evaporation of water;
- put in the freezer on the boards in a thin layer, covered with a film.
After freezing, the parts are poured into containers and tightly closed. Shelf life at a temperature of -18 ° - 6-9 months.
Important: repeated freezing leads to the loss of beneficial properties, deoxidation and deformation of sea buckthorn berries.
Drying
It will take more than 2 weeks for sea buckthorn to air dry. Therefore, it is better to use ovens. How to dry in the oven, dryer:
- the harvest is harvested at an early date, berries with solid shells, whole, without defects are chosen;
- selected fruits are scattered on a baking sheet in a single layer;
- start drying at 40-45°;
- one hour later, the temperature is brought to 60-65°, then to 80°;
- check the condition of the berries, shake the baking sheet, often ventilate the oven so that the water vapor comes out;
- towards the end, the temperature is gradually lowered.
The finished berries are removed from the baking sheet, poured into a container for 1-2 days and kept in the room. Then they are stored in closed jars with tightly crushed lids. Stored for up to one year.
In water
You can extend the life of fresh sea buckthorn by filling it with cold boiled water. Whole unwashed berries are placed in glass jars, water is poured to the top. Store in the refrigerator for 1-2 months, sea buckthorn soaked in the cellar will last up to six months.
In sugar
Sea buckthorn will stay in sugar for up to 3-4 months. Choose small jars (0.5-0.7 liters), sterilize the container. For one kilogram of berries, one kilogram of sugar is taken. The fruits are sprinkled with sand directly into containers, gently shaken to compact. Leave in a dark place for a day. After decanting, the sea buckthorn-sugar mixture is poured to the top. Close with lids, store in a cellar or in the refrigerator.
For winter
Fresh sea buckthorn is stored for 1-2 months, the following harvesting methods are used for the winter:
- drying - with proper storage up to a year;
- freezing - 6-9 months;
- oil - 1-2 years;
- canning of juices, jams, preserves.
After long-term storage, the usefulness of sea buckthorn is somewhat reduced, it is important to observe the recommended conditions.
Juice
To obtain juice, the washed berries are passed through a juicer. The cake is poured with a small amount of boiled water (to cover the grounds a little), held for 60 minutes. Filter, pour into the juice and heat to 70-75°. Poured into sterilized jars, pasteurized at 80°. They are sealed, isolated for a day. Stored in the basement.
Soaked sea buckthorn
When urinated, organic acids from sea buckthorn berries pass into the water and serve as a preservative. The fruits are poured with boiled water, stored in the dark in cellars with a constant temperature of 0-4° or in the refrigerator (the period is reduced).
Jam
Sugar and sea buckthorn are taken in equal proportions. In a basin, the ingredients are mixed and left for 6-7 hours to release the juice. Boil over low heat (after the start of boiling - 10 minutes). They are arranged in banks and rolled up.
Butter
For the preparation of the oil, ripe (possibly overripe) fruits are used. The juice is extracted from it. The remaining pulp is ground in a meat grinder, coffee grinder. Pour in the meal (corn, olive, sunflower) and set aside in the dark for a week, stirring regularly. Then the oil is drained, stored in the refrigerator in a container filled to the brim and tightly closed.
Tip: As the juice settles, a layer of oil builds up on the surface, which can be removed.
Juices and other recipes
Many canned products are made on the basis of sea buckthorn, other ingredients are added to give the dishes a special smell and taste. If the sea buckthorn is not boiled, but only heated (pasteurized), sterility must be observed, canned foods should be kept in a cool place so that fermentation does not start.After heat treatment, sea buckthorn only partially retains its beneficial properties, but for the winter period this is a big plus.
With sugar
Juice is extracted from sea buckthorn berries. Sugar syrup is prepared - 0.4 kilograms of granulated sugar per liter of water. Mix - 3 parts juice to 2 parts syrup. The mixture is heated to 70°. Pasteurized and rolled up.
Sugar free
The berries are pressed with a pestle until smooth. Pour boiled water, heated to 70-80 °. Stir and let stand 50-60 minutes. Squeeze out the liquid with a press or with your hands. The extracted juice is slowly heated over a fire at 70°, filtered through 2 layers of gauze and poured into sterile containers. Pasteurized in boiling water for 5-7 minutes. Per kilogram of sea buckthorn - 200 milliliters of water. Preparation for jelly, jelly, fortification of any dishes.
With pulp
Juice with pulp is much healthier than filtered juice, it is more aromatic and tastier. Ingredients:
- sea buckthorn - 5 kilograms;
- water - 1.5 liters;
- sugar - 1.2 kilograms.
The berries are washed and drained. The water is brought to an active boil and the sea buckthorn is lowered. Kept on the fire for 2-3 minutes, the fruits are removed and rubbed hot through a sieve. Boil the syrup in sea buckthorn water for 5 minutes. Mix the syrup with the mashed potatoes, knead. Warmed over low heat to 60-70 °, poured into jars, pasteurized for 3-5 minutes, sealed.
September compote
For compote, sea buckthorn is harvested early so that the shell is dense and does not burst when heated. Some products:
- sea buckthorn, sugar - 1 kilogram each;
- water - 3 liters.
The berries are washed and placed in sterile jars. Pour the fruit with boiling water to the top of the jar. Allow to warm through and cool slightly.Water is drained, sugar is added, kept boiling for 3-5 minutes. Pour sea buckthorn into jars to the top, roll it up.
Compote concentrate
Washed sea buckthorn is placed in sterile jars up to the shoulders. The sugar syrup is boiled: 400 grams of sugar per liter of water. Pour berries into jars with boiling syrup, cover with prepared lids, pasteurize for 10-15 minutes, depending on the size of the jars. The compote liquid has a rich taste and smell, it is diluted with water when consumed and added to tea.
Goo
For one liter of sea buckthorn juice, 0.6-0.8 kilograms of sugar are taken. The mixture is slowly heated, boiled after boiling for 25-30 minutes until thickened and reduced by a third. The finished jelly is rolled up in sterile jars.
Butter
Oil preparation technology is described above. The product can be made richer and more concentrated if you pour 2-4 times more new portions of sea buckthorn cake into it. As a result, the medicinal properties of the oil will become higher, the taste and smell will be more pronounced.
Soap
Making sea buckthorn soap is easy. In a water bath or microwave, melt the soap mass (200 grams), add 2 tablespoons of sea buckthorn oil and milk. Mix well, pour into molds to harden.
With carrots
Carrot and sea buckthorn juice contains a double portion of valuable substances. Ingredients:
- carrots - 0.75 kilograms;
- sea buckthorn - 0.8 kilograms;
Carrot and sea buckthorn juice is obtained using a juicer or another method. Carrots can be sliced and steamed, then pressed through a sieve and cheesecloth.The components are mixed, heated to 75-85°, pasteurized for 5 minutes, without boiling. Sealed in sterile jars.
Apple
To make juice you will need:
- apples - 2 kilograms;
- sea buckthorn - 0.5 kilograms;
- sugar to taste.
Juice is obtained using a juicer or press. Combine both types in one container, add sugar to taste. Bring to a boil and roll.
Mash potatoes
For the preparation of mashed potatoes, fully ripened fruits are taken. Sea buckthorn is washed and crushed. One kilogram of sugar is added to 0.8 kilograms of the finished mass. In a bowl over low heat, heat the mixture to 70°, stirring constantly to dissolve the sugar crystals. Do not bring to a boil, otherwise the benefits of mashed potatoes will diminish.
Poured into sterile jars, pasteurized: half-liter cans - 15 minutes, one-liter cans - 25 minutes. Store in the refrigerator or cellar.
Additional tips
A few tips for harvesting, processing and storing sea buckthorn:
- Sea buckthorn is harvested at different times as it matures and depending on the method of processing.
- The container for the fruit is prepared before harvesting sea buckthorn, in order to store it for 1-2 hours. Better to use wooden crates covered with clean paper.
- Before storing fresh berries, the cellar is thoroughly dried, the walls, ceiling and floor are treated with copper sulfate, and ventilation is provided.
- If the room has not been boiled (pasteurized), it is better to store the jars in the dark at a temperature of 0-15 °. Jams, compotes can be stored at room temperature without access to the sun.
- When freezing berries in the freezer, set the minimum temperature to -30°. Also stored at -18°.
- Canned sea buckthorn is regularly checked for cap integrity, shelliness and cloudiness.
- Fermented jam (foam, gas bubbles) can be digested by adding sugar (50-100 grams per kilogram).
- It is convenient to prepare juice in a juicer: a kilogram of berries - a glass of sugar. The juice is rolled immediately after release.
Sea buckthorn is famous for its high yield. If you work hard in the fall, prepare the berries in different ways, you can get tasty and healthy provisions until the next harvest. The healing and taste qualities of sea buckthorn are preserved for a long time, preparations help to cure many diseases, gain strength and diversify the map.