How To Cook Sokovarke | Food




How to cook sokovarke

Fresh fruit and berry or vegetable juice - a real storehouse of vitamins and other nutrients. To prepare for dinner glass or two of delicious drink, to have enough on hand modern juicer. It is quite another - processing a large harvest of fruits from the suburban area. There will sokovarka from which the juice is enough to pour into sterile dishes - and for winter harvesting ready.

How to cook sokovarke

You will need:

sokovarka; fruits or berries; knife; water; sugar; glass jars.

Instruction how to cook sokovarke

Step 1:

Check out the instructions for use of your sokovarki to understand its structure. Typically, this device is composed of three "floors"-capacities. The lower reservoir is poured water; in the middle (sokopriemnik) receives steam from the bottom and liquid flows from the top; the top (grill) laid raw materials. An important detail - hose, which is attached to the tube at the middle level. Through it poured the finished drink.

Step 2:

Prepare fresh choice fruit for juicing. Thoroughly wash them if necessary, remove the bones. Edible peel should not be removed - it contains a large amount of nutrients and has a special taste and aroma. Raw lay in pan grid entirely, and large fruit or vegetable slice.

Step 3:

Add the sugar in the berries and fruits, and vegetables - a little salt. You can rely on your taste, or use ready-made recipes. For 4 liters of strawberries, you will need 300 g of sugar; 4 l drain - 400 g; 3 l of cut apples or pears - 400 g; 4 l cherry - 350 g; 4 liters of black and red currants, raspberries - a pound.

Step 4:

Fill the bottom pan with water according sokovarki volume (usually ranges from 2 to 3 L). Close the heat-resistant cover, replace the hose clamp and leave raw materials soared. At a temperature of about 70 degrees sokopriemnike fluid begins to accumulate. Typically, cooking juice lasts between half an hour to an hour, depending on the hardness and juiciness of fruit ripeness. If you have purchased an expensive modern device with a temperature sensor, it will facilitate the monitoring of the process.

Step 5:

When the juice will fill an average tank, hose substitute under warm sterilized jars. They should be placed below the bottom level sokovarki. Remove clamp and drain the drink. It is recommended not to use the first 2 cups of fluid for long term storage - it is not sufficiently sterile. The rest of the juice can be rolled up for the winter. Typically, 2 kg of raw material is obtained 1-1.5 liters of juice.