Food products with medicinal properties. Sea buckthorn rubbed with pitted sugar

Sea buckthorn is a luxurious tree, from branches to fruits, filled with microelements and vitamins. It has been used as a medicinal plant since ancient times.

Especially valuable are the golden fruits that appear on the tree in the autumn. They are classified as multivitamins. In addition to vitamins, fruits contain a lot of sugar, acids, macro- and microelements, oils, and plant antibiotics. How not to take advantage of such wealth?

Picking berries and preparing for storage

Sea buckthorn fruits can be eaten fresh, rubbed with sugar, or prepared marmalade, jelly, liqueur, vitamin-rich juice, compote or jelly.

They are also frozen and dried. How exactly to process sea buckthorn depends on where it can be stored, what is the temperature and humidity of the room.

But first, the fruits must be harvested. It is impossible to be late with this, otherwise crop losses cannot be avoided. In addition, crumpled and overripe fruits cannot be stored for a long time.

Dry weather is suitable for removing sea buckthorn from a tree. Wet fruits spoil faster.

It is necessary to prepare the boxes and cover their bottom with a thin layer of paper. The container filled with sea buckthorn is transferred to the cellar or refrigerator.

It is advisable to use sealed plastic bags instead of boxes. In them, fresh berries will last longer, but not more than one month. Therefore, it is wiser to process the fruits in such a way as to preserve all their useful properties.

Storage of fresh sea buckthorn

Sea buckthorn does not contain enzymes that can destroy vitamin C. Therefore, it can be kept fresh for up to a month. The temperature should not exceed three degrees Celsius. You can store fresh sea buckthorn in two ways:

Cut branches with berries and place them in the fruit compartment of the refrigerator.

Gently move the sea buckthorn fruits into a glass or ceramic container, cover with a lid. Mandatory condition: the dishes must be opaque. The container is placed in the section of the refrigerator intended for fruits and vegetables.

Sea buckthorn will retain its beneficial properties for three to four weeks.

Cold has a beneficial effect on sea buckthorn. At low temperatures, it remains tasty and fragrant. Frozen, sea buckthorn retains its beneficial qualities for almost a year.

Fruit freezing must be carried out in the following sequence:

Peel the berries from leaves, debris, remove spoiled and unripe.
Place the fruits in a large bowl and fill with water. This method of washing the berries is preferable. It is more gentle, because raw materials can be wrinkled under the flow of water.
Spread clean sea buckthorn on cloth or paper towels and dry. Do not freeze raw berries. Drops of water will quickly turn into ice and damage their shell. Juice, along with useful substances, will flow out. Berries will be covered with snow and stick together.
Pour dry sea buckthorn in one layer on a board covered with cling film and send it to the freezer (12–17 degrees below zero) for a day.
Pour frozen berries into a container and store in the same freezer.

Berries can only be frozen once. The repeated procedure will destroy all the healing properties of sea buckthorn.

Sea buckthorn canning

Mix the washed berries with sugar and pass through a meat grinder. For one kilogram of sea buckthorn, 0.7 kg of sweet sand is required. Berries should be placed in sterilized jars, tightly closed and stored in a cool room.
Pour whole fruits into a clean glass container and pour hot syrup over. Seal tightly and turn over. After complete cooling, the glass container should be removed in the refrigerator or cellar.
Fill clean jars with sea buckthorn almost to the brim. Put in a container with hot water, reaching the shoulders of a glass container. Jars should be covered with lids and kept in boiling water until the sea buckthorn lets the juice out and settles. A quarter of an hour after this, the container must be removed from the water and hermetically sealed.

Sea buckthorn processed in this way will be perfectly preserved along with all the vitamins until the next harvest.

Storage of sea buckthorn in dried form

When there are no conditions for storing sea buckthorn in canned form, it can be dried. She will be warm and will not lose her qualities.

Not only fruits are dried, but also leaves with bark. This is done simply. Leaves and bark should be laid out on a flat surface in a dark and dry place that is well ventilated. After a few days, the raw materials can be poured into a canvas bag and placed in the pantry. It is stored without losing useful properties for up to five years.

To dry the fruits, you need to work a little more:

Sort the sea buckthorn, wash and dry.
Prepare a soda solution by dissolving a teaspoon of soda in a liter of water. Heat it up almost to a boil.
Dip the berries in the soda solution for a few seconds and immediately rinse in water.
After the fruits are slightly dry, lay them out on baking sheets covered with a fine mesh or paper.

It takes almost a month to bring sea buckthorn to full readiness, provided the weather is dry and hot.

Sea buckthorn dries quickly in the oven. But this must be done carefully, otherwise the beneficial properties will not be preserved. The oven must be heated to 35–40 degrees and the sea buckthorn should be kept in it for two or three hours. Then the temperature should be increased to 60 degrees. The oven door must not be closed.

Dried fruits should be kept open for a day or two, and then scattered in jars with lids or paper bags.

Store dried sea buckthorn in a dry and cool room with a temperature not exceeding 18 degrees.

How to store sea buckthorn at home in the winter in the freezer and recipes for delicious preparations

Sea buckthorn tops the list of the most healing and at the same time accessible to everyone berries. Its composition is unique in the amount of vitamins and minerals necessary for the normal functioning of the human body.

Already on the basis of the name, it can be assumed that the harvest is impressive, the berries stick around the branches of the tree, making them bright orange. Summer residents and gardeners every autumn have the question of how to save sea buckthorn for the winter in order to feast on long cold evenings.

Bright "sunny" fruits, abundantly covering tree branches in autumn, are known as a strong antitumor agent. Besides, sea buckthorn strengthens the immune system, effectively fights inflammatory processes, normalizes the work of the heart and gastrointestinal tract, has a calming effect.

The berry also helps with "female" problems, it is also part of the preparations for the treatment of infertility.

Sea buckthorn - doctor and cosmetologist. The oil from it has strong regenerating properties and has long been used both in official medicine and in the beauty industry.

How to collect sea buckthorn

Before starting the collection, it is necessary to decide on the method of using medicinal berries. If the fruits are going to be eaten fresh or prepared in the form of compotes and jams, harvesting should begin in late August - early September, in the early stages of ripening. During this period, sea buckthorn is especially rich in vitamin C, and its skin is dense and will not be damaged during cooking.

Marmalade, jam, jelly or sea buckthorn honey do not require the integrity of the berries, but here it is important that the fruits are soft and juicy, and they reach this state only by mid-autumn.

Collection starts from the top of a bush or tree, gradually descending.

It is better to wear thick gloves on your hands to protect the skin from painful thorns. dotting the branches.

There are several popular methods for collecting sea buckthorn:

The fastest is to cut the branches along with the fruits, and then send them to the freezer. Lying in the cold, the berries will be separated from the stalks much easier. Of course, the method is somewhat barbaric and is not reflected in the best way on trees, but it allows you to make impressive stocks of healing raw materials in a short time.
It is much more delicate to pick berries by hand. To speed up the process, there are several devices, of which the so-called “cobra” is considered the most effective - a curved wire loop fixed in a wooden handle. The device is passed along the branch, as if "cleansing" it from a generous harvest.
By cutting the fruits with nail scissors or removing them with tongs, you can preserve their integrity as much as possible without damaging the tree itself, which will further increase fruiting. Berries are harvested for a very long time, so when the harvest is large, this method is hardly suitable.
Industrial method: after the first frosts (approximately at the end of autumn - the beginning of winter), a tarpaulin or polyethylene is spread under the trees, after which the sea buckthorn is shaken off strongly and often by hitting the trunk.
If only juice is needed, a hand in a thick rubber glove is carefully drawn along the branch, from the trunk to the end, while squeezing the liquid from the berries into the substituted container.

How to keep sea buckthorn fresh at home

If the harvest of "golden berries" turned out to be quite plentiful, it is best to keep some of it fresh.

In the presence of a cellar or other premises with an air temperature of 0? C to 4? C, you can simply store sea buckthorn on branches, hanging them or laying them out in one layer on lined paper sheets. From time to time, the branches are turned over and checked for spoiled berries. The product is thus stored for several months.

For the winter, sea buckthorn is best frozen.

So the useful substances will be perfectly preserved, and you will not have to perform complex culinary manipulations.

However, this seemingly simple method has its own secrets:

It is better to freeze the berries within two hours after picking, then they will be the most healing. The longer the plucked fruits stay in the light, the more actively the vitamins contained in them are destroyed.
Before storing, the berries are sorted out, cleaned of debris, rotten and immature specimens and washed in a basin. It is not recommended to do this under running water, so that the delicate skin is not damaged and the juice does not flow out.
Raw materials must be dried with a paper towel. Otherwise, from the cold, wet berries will stick together, and when thawed, they can become deformed or burst.
The prepared raw materials are packaged in plastic bags or containers and subjected to quick freezing. It is more correct to divide the berries into small portions in order to consume them at a time. Re-freezing sea buckthorn does not make sense - the benefits and appearance of the product are lost.

Prepared sea buckthorn is sprinkled with sugar in a ratio of 1: 1.

Place the blank in glass jars and store in the refrigerator.

In winter, you can cook compotes from it, preferably with the addition of “bright” fruits to taste, or make cold drinks.

Berries - always freshly picked (not washed), placed in sterilized jars, poured with boiled water at room temperature and, after closing with a plastic lid, put in storage in a cellar or refrigerator.

Sweet culinary masterpieces from sea buckthorn

1 kg sea buckthorn
1 kg sugar

Cooking method

Fresh berries are sorted out, carefully washed in a large container with water, allowed to drain.
Place in an enamel pan and heat over low heat, without adding liquid, stirring constantly.
Bring the fruits to a boil and cook for 10 minutes until they are completely soft. Throughout the whole process, you need to stir the sea buckthorn, helping the bursting berries to actively release the juice, as a result of which the contents of the pan do not burn.
Then the hot mass is transferred to a nylon sieve with medium cells and quickly rubbed.
Add sugar and stir well, not trying to achieve complete dissolution.
Then the mass is left to cool and thicken for 7-10 hours.
The finished jelly is poured into sterilized jars, covered with polyethylene lids and stored at room temperature.

There are several recipes for this dessert. However, the most beautiful and fragrant jam is obtained with whole berries, which become transparent during cooking and resemble pieces of precious amber.

1.5 kg sugar
0.5 liters of water

Sea buckthorn juice prepared according to this recipe is recommended to be consumed with honey, which greatly increases the benefits of the miraculous drink.

In winter cold and with spring beriberi, sea buckthorn is the best way to maintain the health of the whole family, from small to large. It is worth paying attention to this amazing "golden berry", which, moreover, does not require complex cooking methods and diversifies our table with many delicious delicacies.

Sea buckthorn with sugar is a healthy preparation for the whole family!

Sea buckthorn with sugar is incredibly useful, but not everyone knows how to cook for the winter without cooking. The benefits of such a delicacy are enormous, including for children, but proportions must be observed. And how to cook, including in a blender, how to grind, make pitted and how to store, read on ...

Sea buckthorn with sugar - useful properties

You can save as many useful substances in the berry as possible without resorting to heat treatment of the product. An excellent preservative is ordinary sugar, which will prevent the workpiece from playing, protect against mold and retain all the vitamins during the long winter. Sea buckthorn, useful properties and contraindications are not known to everyone, so you should familiarize yourself with what vitamins are contained in the plant, what is the healing effect of the application, who should not get carried away with the berry ... But. Now let's talk about how to save valuable berries along with vitamins.

Sea buckthorn with sugar is a vitamin bomb that can protect and support the body in the winter, it is in this form that it retains the greatest amount of nutrients. A mandatory criterion for choosing berries is that the fruits must be ripe, but with a hard skin so as not to damage the integrity. The time when to collect sea buckthorn depends on the plant variety, the region of cultivation.

The crop must be thoroughly washed, dried and sorted out - one spoiled berry can ruin the entire harvest
Any recipe must be done quickly - direct sunlight kills healing trace elements, in particular vitamin C. Also, a long stay of berries without processing leads to a decrease in useful properties
After a week or two, the workpiece will delaminate into oily syrup, puree and jelly. This is normal. Layers are used individually or mixed before use.
You need to store candied fruits in a dark, darkened place, it is better - in a cellar or refrigerator.

The easiest recipe for sea buckthorn with sugar for the winter is to mix the ingredients in a 1: 1 ratio and cork in jars. The syrup formed during storage is an excellent tool in the fight against infections and bacteria, and the berries can be used for baking, desserts, added to various sea buckthorn teas and simply eaten with a spoon. But, this is not the only way to harvest sunny fruits.

Whole fruits without cooking. For a kilogram of selected berries, 1400 grams of sugar will be needed. Rinse and dry the fruits, make sure that all the berries are intact. Sterilize the container, dry, lay the fruits, sprinkling with sugar. Cork with a nylon lid and send to the cellar. Such a spin of sea buckthorn is stored for up to two years. If you use a blank for compote, there is no need to add sugar - it will be enough. Sea buckthorn tea will go well with sugar preparation.

Sea buckthorn twisted with sugar - the main recipe

Pass one kilogram of selected, washed and dried sea buckthorn berries through a meat grinder or blender, mixed with 1.25 kg of sugar. Alternatively, grind the ingredients in a mortar. Cover the grated mass with gauze or a linen towel and set aside to infuse for several hours in a cool place. After the allotted time, spread the mass into sterilized jars, add 2 cm of granulated sugar on top and cork. The twist can be sent to the cellar or to the refrigerator shelf.

For sea buckthorn with sugar, you will need equal proportions of sugar and fruits. Make a puree by twisting the berry in a meat grinder twice or use a blender, grind the mass through a sieve. For 1 kg of puree, take 1 kg of sugar, mix and set aside in a cool place for 4 hours. Arrange the mixture in the prepared container, pour 2 cm of granulated sugar on top and cork. Keep the same.

Sea buckthorn mashed with sugar for the winter - simple and healthy recipes

There are many benefits in the seeds of fruits, but not everyone loves their specific taste, and in order to get rid of them, the berry must be rubbed through a sieve.

Sea buckthorn rubbed with pitted sugar

Sort through the crop from twigs, leaves and spoiled specimens, rinse and dry on a towel. Next, scald with boiling water and wipe the mass through a sieve. Add sugar there (per 1 kg - 800 g) and defend for two to three hours. We seal in jars and put away for storage. Such sea buckthorn for the winter without cooking is stored for 6 months.

Harvest sort, wash and dry, squeeze the juice with a juicer. Mix juice with sugar (per 100 ml of juice - 150 g of sand), bring to a boil. Make the fire quieter, boil for about 30-40 minutes more and pour hot into a storage container. Such a delicacy perfectly helps in the treatment of the gastrointestinal tract, is used to calm the nervous system, and has a tonic property.

Healthy sea buckthorn with sugar for children

Sea buckthorn should definitely be introduced into the child's diet - it will not let the baby get sick in winter and will be a good helper to the baby's immune system. Not all children are happy to eat sunny berries because of their specific taste, so mothers can go for a little trick and cook a wonderful dessert from sea buckthorn, kefir or fermented baked milk. To do this, sea buckthorn with sugar is driven in a blender and mixed with drinks. A similar puree can be used as a topping for ice cream and jelly.

Oddly enough, the orange healing berry is rarely included in the children's menu. Sea buckthorn recipes for the winter are available for every taste, try to diversify the table with a rich selection. A simple recipe, but no less useful, is sea buckthorn in sugar. By consuming a delicious berry, you will strengthen the health of the whole family, insure yourself against winter viral and colds, and simply delight your loved ones with delicious preparations.

How can you save sea buckthorn for the winter without losing its beneficial properties

Sea buckthorn is valuable for a large amount of vitamins, minerals, oils and acids, due to which it is used in folk medicine. All the medicinal qualities of the berry will remain with it if it is properly prepared and stored.

Sea buckthorn can be dried, frozen, boiled, squeezed juice out of it, canned. Recycling methods at home are selected depending on the storage location, room temperature, humidity.

Before you send sea buckthorn for storage, you need to prepare it. The berries are harvested when they are set a bright yellow-orange color. The shelf life of fresh berries will be extended if harvested in dry weather. Pure berries are laid out in boxes covered with a thin layer of paper and put in a cellar or refrigerator. The berries will lie even longer in sealed plastic bags.

Fresh berries, in the absence of oxygen and moisture, are stored better, but they still need to be processed for the winter, and the sooner the better. Sea buckthorn is separated, cleaned of debris, spoiled or unripe berries are removed, washed with water. Raw materials are not washed under running water so as not to wrinkle it - it is better to do this in a large basin.

Many berries, including sea buckthorn, can be stored without sugar by filling with water. Clean, washed berries are poured into glass jars without damage and poured with cold water, the jars are tightly closed with lids and stored in a dark, cold place for the whole winter.

You can’t prepare fresh sea buckthorn for the winter, but you can freeze it. At low temperatures, it retains all the beneficial properties, taste and smell, and after slow defrosting at room temperature, it will look like fresh. Before sending the berries to the refrigerator, they must be washed and dried by pouring them onto a paper or cloth towel. If you freeze the berries raw, then the drops of water will expand during freezing, and the ice will damage the shell of the berries, which, when thawed, will make them lethargic, and all the juice will flow out. In addition, high humidity will give a large amount of snow in the container, and the berries will stick together. To avoid this, you need to freeze stocks quickly, dividing them into small portions. After a day, they can be poured into large containers.

Dried berries are stored in plastic food containers with tight lids, but you can use glass jars, plastic bags - any container that can be tightly closed. Berries can be frozen only once, otherwise they will lose their appearance and best properties.

Fresh sea buckthorn can be preserved if crushed berries mixed with sugar are poured into sterilized jars. Per kilogram of berries take 700 grams of granulated sugar. Another option: whole berries are poured with hot syrup and hermetically sealed. After cooling, the jars are put in the refrigerator. It is important to use carefully sorted berries, not damaged by rot, well dried. Sea buckthorn preserved by this method will stay in the refrigerator or cellar all winter.

Berries can be prepared hot in their own juice and without sugar. For blanks, you will need to sterilize the jars, put the sea buckthorn in them to the edges of the container and put in hot water, bringing it to a boil. Banks should be covered with lids and stand in water up to their shoulders. Berries with such heat treatment will settle and give juice. After settling, the containers are filled again, and after the sea buckthorn stops decreasing, the jars are kept in boiling water for another 10-15 minutes, removed and rolled under tin lids.

Sea buckthorn jam is prepared by adding sugar to the berries in a ratio of 1:0.7 kg. Cook on medium heat for 5-7 minutes, removing the foam and let it brew. After that, boil again for 5-10 minutes, cool and pour into jars. Jam is stored in the basement or in the refrigerator all winter. Jars must first be sterilized, and filled with jam, tightly closed.

For the winter at home, you can prepare sea buckthorn juice. To do this, take a kilogram of berries, knead them with a crush and heat them up to 60 degrees, adding a glass of water. The cooled mass is insisted for 3-4 hours, filtered, bottled and closed. Juice must be pasteurized at a temperature of 95 degrees. Liter bottles boil for 20-25 minutes, three-liter bottles - 35-40.

Cooled bottles are cleaned in a cold dark place. Over time, a layer of red oil will appear on the surface of the liquid. It is not necessary to drain it, since it protects the juice from spoilage and is itself a valuable product for the treatment of many diseases. Since the juice and oil do not boil, all the vitamins in it are completely preserved. Sea buckthorn juice can be mixed with pumpkin, honey, mint.

You can also get juice from frozen berries. Thawed berries need to be crushed, add a glass of water per kilogram of sea buckthorn and bring to a boil, but boiling the juice is not required, it must be removed from the heat, cooled and rubbed through a sieve. Then it is bottled and put away for storage, sediment may appear at the bottom during storage.

For all canned sea buckthorn, the following rules must be observed:

The storage temperature should remain at + 2-6 degrees Celsius. With a small minus, the quality of the workpiece will also not change. If you keep canned food warm, then their color and taste will deteriorate, the food will begin to ferment or mold. In very cold weather, the expansion of the lids can cause the lids to fall off the jars or the jars themselves to burst, especially if they are overfilled. If there is little water in canned food, then even after defrosting, their quality, taste and texture will not change.
Containers with berries should be stored in a dark place, otherwise the syrup will begin to lose color, and the taste of the blanks will change.
Humidity will not affect the product hermetically sealed in jars, but lids, especially tin lids, may rust. It is best to keep jars dry and cool.

Oil collected from juice or obtained specially is the most valuable product that can be taken from sea buckthorn. The skins and seeds remaining from the processing of berries into juice are crushed, placed in glass jars and topped with vegetable oil. The composition is heated to 50 degrees. The oil is insisted for a week, stirring occasionally, then filtered, and the better, the longer it will stay. The oil should be stored in the refrigerator, hermetically sealed.

Berries can be dried for the winter. This method is convenient if there is no place and suitable conditions for storing canned berries. Dried sea buckthorn will lie in the heat without affecting the quality, and besides, it takes up much less space. You can dry not only berries, but bark and leaves - they are also actively used for medicinal purposes. It is easy to dry the bark and leaves - in a dark, well-ventilated and dry place they are scattered on paper and kept for several days. Store up to 5 years, provided that the packaging with raw materials will lie in a dry, dark room.

Berries are more difficult to dry. To begin with, they are washed, allowed to dry, rotten and damaged are removed. After that, sea buckthorn should be lowered for a few seconds into a soda solution in the ratio of a teaspoon of soda per liter of water. The composition must be heated to 97 degrees. This process allows you to dry the berries faster. After removing them from the hot solution, you should immediately rinse the sea buckthorn in clean water, let the water drain and spread out on baking sheets covered with paper or a fine mesh. Drying will take 3-4 weeks, if the weather is dry and hot, at this time the berries need to be turned over, spoiled.

You can dry sea buckthorn faster in the oven or oven. The main thing here is not to overdry the raw material so that it does not become brittle, does not lose its taste and color, and useful properties. They begin to dry the berries at a temperature of 35-40 degrees, after 2-3 hours it is increased to 60 degrees. The oven must be kept ajar so that condensation does not accumulate.

The finished berries are cooled and kept for several days in an open container to even out the moisture content of the product, and scattered into bags or jars with lids. Cardboard boxes will also work if the bottom is lined with newspaper. To keep dried sea buckthorn in boxes or bags, you need to place them in dry, cool rooms, a change in humidity will damage the product - the berries will become moldy. There should not be strong-smelling foods and spices nearby. From time to time, you need to check the fruits so that pests do not start in them. Sea buckthorn in glass or plastic containers are not afraid of bugs.

Sea buckthorn: useful properties of berries, sea buckthorn oil, branches and leaves. Harvesting and recipes from sea buckthorn

Everyone knows that sea buckthorn and sea buckthorn oil are a natural remedy for health and beauty, its beneficial properties have long been used by healers, and today they are confirmed by official medicine.

what can be cooked from sea buckthorn:

few people know that there are many recipes from sea buckthorn, not only in medicine, but also in cooking.

jam is made from sea buckthorn berries

Such frozen sea buckthorn berries are convenient to get out of the freezer in winter, even if you do not need to use the full package of sea buckthorn happiness. My daughter dives into it with her hand, scoops up orange beads, just enough to put in her cup and drinks tea with them.

This is how my mom puts these sea buckthorn freezer bags in the freezer.

On a cold winter evening, you can make compote, tea, fruit drink, liqueur or sbiten from frozen sea buckthorn.

Chef and confectioner Alexander Seleznev in this video recipe will talk about an old Russian recipe for a warming drink - sea buckthorn sbitnya, which he prepares from water, honey, sea buckthorn jam, cinnamon and spices

Other Beneficial Uses for Sea Buckthorn

Sea buckthorn berries, sea buckthorn fruit oil, leaves and twigs have healing properties.

Application of sea buckthorn oil

Sea buckthorn oil contained in the pulp of the fruit also has very useful and healing properties due to the fact that the fruits of sea buckthorn have a very harmonious balanced combination of vitamin E, multivitamin A, in other words, carotene and polyunsaturated fatty acids.

Sea buckthorn oil is taken orally for:

prevention and treatment of atherosclerosis
with metabolic disorders
in the complex treatment of infertility
with hormonal failure as a leveling agent

It should be noted that sea buckthorn oil, like any medicine, has contraindications.

Sea buckthorn oil should not be used for diseases such as pancreatitis, cholecystitis, liver diseases, as well as people with high stomach acidity. In this case, doctors advise using other beneficial substances of sea buckthorn contained in sea buckthorn leaves.

Sea buckthorn oil is used as an external remedy for

burns, cuts for wound healing
prevention of skin aging as masks and creams based on sea buckthorn oil
The benefits of sea buckthorn oil are known to improve vision
it is used to strengthen the scalp

Branches, leaves of sea buckthorn and their useful properties.

The benefits of sea buckthorn leaves are high in vitamin C, tannin, serotonin and tannins. A decoction of sea buckthorn leaves and shoots is used to wash the eyes for eye diseases, it is used for dermatitis, pneumonia, atherosclerosis, coronary heart disease, tonsillitis, intestinal poisoning, hormonal failure, diabetes mellitus, since sea buckthorn decoction has a beneficial effect on the pancreas.

For a recipe for tea or a decoction of sea buckthorn leaves and shoots, we need:

fresh or dried crushed leaves and sprigs of sea buckthorn - 1 tablespoon
boiling water - one glass

Sea buckthorn tea or decoction will be infused for 15 minutes, for tea you can add sugar or honey to taste. Honey in tea from sea buckthorn leaves will only enhance its healing properties and spread throughout the body as intended. It should be remembered that honey should be added already to warm tea, when heated, carcinogens begin to be released from honey, just like from vegetable oil during frying.

Lyudmila Grigoryevna Puchko, academician, author of the Multidimensional Medicine methodology, gives simple advice on how to protect yourself from infections, especially tuberculosis, fungus and respiratory viral diseases with the help of sea buckthorn. Everything is very simple, for this you need to stock up on sprigs of female sea buckthorn, this will be your protection against infections, especially if you live in a metropolis or a large city. As you know, almost all infections are transmitted from person to person within walking distance, and you can protect yourself from them with the help of a sea buckthorn twig, always keeping it with you in your pocket or purse, here is her video advice:

Live sea buckthorn with sugar for the winter

sea buckthorn jam without cooking.

Vitamins: C - 200 mg (as in blackcurrant)

E - 5 mg (here sea buckthorn surpasses all other products)

Beta-carotene 10 mg (almost twice as much as rose hips)

also vitamins P, K, other trace elements (manganese, aluminum, iron, titanium.) fats (about 6%), organic acids, alkaloids, phospholipids, flavonoids, leucoanthocyanins, phenolic acids, serotonin, inosid, pectin substances ...

And there are legends about sea buckthorn oil. Whether there is “living water” is a question, but there is definitely “living oil”.

The whole problem is that before enjoying this miracle berry, IT SHOULD BE COLLECTED, but a completely different story.

Sea buckthorn juice - it is necessary to sterilize (heat), a lot of useful remains in the skins and bones.

The absence of heating preserves the maximum amount of vitamins.

Sea buckthorn jam recipe:

Preparation of sea buckthorn jam:

Using a blender or meat grinder.

With the help of a special nozzle of the combine for mashing.

With a juicer.

A special nozzle very carefully separates and squeezes the pulp from the skins and seeds - very tasty, but a lot of vitamins remain in the cake from the seeds / skins.

A good juicer not only squeezes out the liquid component. With the right mode, a large amount of crushed skins and very small particles of seeds get into the juice - healthy and tasty.

I tried all three units and settled on a juicer. The cake obtained after the first pressing is crushed with a pusher and run through the juicer again.

This is what the cake looks like after all these manipulations. But the photo shows supposedly seeds. But these are only empty skins, almost all the pulp from them was crushed into a squeezed puree.

Waste by weight is only 15% - this is a hollow husk from seeds and a small amount of almost dry skins from berries.

Due to the squeezed pulp of sea buckthorn seeds, this jam acquires a soft, slightly mealy taste - I really like it.

Then you just need to add sugar, stir until completely dissolved (this happens very quickly). Divide into jars and store in the refrigerator. You should not keep the pureed sea buckthorn in an open container in the light for a long time - this leads to a decrease in the amount of many vitamins.

At the bottom is a little clear light cream syrup.

In the middle there is a large amount of bright orange tender jelly-like puree.

And on top is a small layer of light jelly with a clear oily taste.

Sea buckthorn prepared in this way can be used to make fruit drinks or cocktails, as ice cream tops, casseroles, cheesecakes, carrot vegetable cutlets.

It can be used for making impregnations for cakes and pies.

Or just for hot tea on a cold winter evening...

Another way to prepare for the winter: sea buckthorn freezing . Wash the berries, dry them, lay them out in a thin layer on pallets and put them in the freezer (turn on the quick freeze mode), after a few hours pour the berries into special bags. Of the vitamins, vitamin C tolerates such processing the worst, the rest are preserved almost in the original amount.

To preserve the maximum amount of useful properties of sea buckthorn, it is advisable to process it immediately after it has been harvested.

More detailed recipes for jams and preserves, step by step with a photo:

Sea buckthorn for the winter - recipes for cooking real housewives!

Everyone knows that sea buckthorn for the winter, whose recipes are not complicated, is so healthy and tasty. You can make jam, jam, jelly, juice, compote, fruit drink, wine, also make preparations with lemon, honey, nuts, and roll up without cooking or not, it's up to you. To get all the goodies on your table, read the article in full, because there are a lot of secrets ...

Sea buckthorn for the winter - whole berry recipes

What can be made from solar fruits? There are a lot of sea buckthorn recipes for winter preparations - compotes, juices, preserves and jams, fruit drinks, butter and even wine! To preserve all the beneficial properties of sea buckthorn to the maximum, it is better to harvest sunny berries as a whole. Here are a few ways to do this:

Storing fruits in the cold- this method does not take much time, and the sea buckthorn berry will last until spring, without losing its useful qualities. Cut tree shoots are laid out in one layer or hung in a room with a temperature of 0 to +4 ° C. Shoots are young twigs sprinkled with fruits and having a few leaves at the tip, and not whole healthy branches;

Freeze- solar droplets are perfectly preserved in cold conditions, and in order to preserve the integrity of the berries and the beneficial properties of sea buckthorn, place the sorted fruits in bags or plastic containers and put them in the freezer. If necessary, simply remove the package and use it for its intended purpose;

in sugar- in order to enjoy the taste of a fresh harvest in winter, sprinkle sea buckthorn with sugar in a ratio of one to one and refrigerate. In this form, the berry will stand until spring. From sea buckthorn, jams, jellies, fruit drinks, compotes turn out to be simply delicious, or you can make jam, marmalade, add to pastries or just eat with a spoon;

Dried fruits- whole berries are needed for harvesting, but when to collect sea buckthorn with the maximum amount of useful substances? Of course, at the beginning of maturation, before the onset of frost. Drying in a natural way - the fruits are washed, dried and laid out on a horizontal surface in a dark place. If possible, harvest the crop using electric drying, setting the temperature to +40 ° ... + 45 ° С;

flooded with water- unwashed (!) sea buckthorn fruits are laid out in a sterilized container and poured with cooled boiling water, the bottles are rolled up and put in the refrigerator. A prerequisite is that the berry must be harvested no more than 24 hours ago;

Sea buckthorn for the winter without cooking - save vitamins

Cooking sea buckthorn jam without cooking, we need 1 kg of sea buckthorn puree and 800 g of sugar. To grind sea buckthorn for mashed jam, you can use a meat grinder, blender, food processor or juicer. In a blender and a meat grinder, the raw materials are processed as a whole, it comes out very useful, but not very tasty. Using a nozzle for squeezing juice, most of the useful elements are thrown out with the cake - the result is the opposite.

It is best to use an electric juicer and set the program for juice with pulp. The remaining cake must be crushed and driven again. Thus, the amount of waste is greatly reduced and the taste is excellent.

Mix sea buckthorn puree with sugar and stir until completely dissolved. We put the mass in a container for storage and send it to the refrigerator or cellar until winter. The berry does not like direct sunlight. After some time, the jam will separate into syrup, mashed potatoes and butter jelly. Before preparing fruit drinks, ice cream, casseroles or baking, you just need to mix the mass. A good way to preserve all the useful elements are sea buckthorn recipes with sugar.

There are four varieties of sea buckthorn juice - with and without pulp, with sugar or without granulated sugar, we will consider each cooking recipe.

Without added sugar - sea buckthorn, washed and cleaned of debris, is driven through a juicer and pasteurized at a temperature of +85 ° C. Then the container is turned upside down and wrapped. After a few days, sea buckthorn juice can be sent to the pantry for the winter.

Sweet juice from sea buckthorn - 600 g of selected and washed solar droplets pass through a meat grinder. Make syrup - per liter of water you need 400 grams of sugar, bring to a boil. Mix the fruits with the prepared sugar syrup and pour into a liter jar, pasteurize over low heat for 20 minutes.

Pulp-free – Grind the sea buckthorn crop in a convenient way and squeeze out all the juice. Set aside the resulting liquid in the refrigerator. Scroll the cake again in a meat grinder or pass through a blender, pour a small amount of water and leave for 20-30 minutes, after which it is necessary to squeeze the mass again. The process should be repeated 2-3 times. Combine the resulting juice with the one in the refrigerator and bring to a boil. Pour into hot jars, pasteurize for 20 minutes. After all the manipulations, the twist can be removed to the cellar.

Sea buckthorn juice with pulp - 3 kg of the crop is blanched for 2-3 minutes, a syrup is prepared from 1 liter of water and 750 g of sugar. Boiling syrup is poured into the grated berry and rolled into bottles.

To diversify sea buckthorn recipes for the winter, you can add any other berries to the proposed options - blackberries, strawberries, currants.

Basic recipe for sea buckthorn jam

The most sustainable way to store sea buckthorn jam is pasteurization. Thanks to her, the delicacy is not candied, moldy and does not explode. For cooking, berries and sugar are needed in a 1: 1 ratio. Clean, dry, sorted from debris and spoilage, put the fruits in an enameled or copper saucepan, cover with sugar and leave for 5-6 hours. After the expiration of the period, put on a slow fire and stir constantly. After a while, the sea buckthorn will begin to release juice, if this does not happen, add a little water. Boil the mass until thick, cool and pour into prepared containers. Jam can be removed in a cool place.

Quick sea buckthorn jam - Five minutes - the following ingredients are needed for cooking: 1 kg of fruit, 1.2 sugar, 300 ml of water. Pour a clean berry into a basin, add water, bring to a boil and cook for 5 minutes. Strain the mass, add sugar and boil again for 5 minutes. We cool the jam and distribute it into prepared containers and roll it up hermetically for the winter.

Sea buckthorn jam - the components are taken in proportions 1: 1: 1, the crop is mixed with liquid and sugar, simmered on fire until completely dissolved. After high heat, the mass is brought to readiness. During cooking, the foam is constantly removed. The finished jam is poured into clean, dry jars and pasteurized for 15 minutes for half-liter jars and 20 for liter jars.

Sea buckthorn jam in a multicooker - put 1 kg of washed raw materials in a multicooker bowl, pour 150 ml of water and 1300 g of granulated sugar, cook in the "Quenching" mode for about an hour. The jam needs to be mixed occasionally and the foam that appears from the surface is removed, the cooled mass is packed in a storage container and twisted for the winter.

Frozen sea buckthorn jam - rinse 1 kg of frozen berries and drain. Leave for a couple of hours until completely defrosted. Separately, prepare sugar syrup (for 1.5 kg of sand - 800 ml of water). We shift the fruits into a liquid and leave for 4 hours. Bring the mass to a boil, cook until transparent, twist. We store in a closet or cellar.

Sea buckthorn jam with honey and nuts - pour 1 cm of water into the container and pour the prepared raw materials (about 1 kg of berries), bring to a boil and wipe the mass through a sieve. Add 400 g of sugar to the resulting mixture and leave for 60 minutes. At this time, clean and coarsely chop the nuts. We mix all the ingredients, add 100 g of honey, cook until the sugar is completely dissolved and seal tightly.

To improve the taste and replenish vitamins, you can prepare sea buckthorn for the winter with honey and lemon, the recipe is the same, only lemon juice is taken instead of nuts. The ratio of water to juice is 2: 1, this recipe for sea buckthorn for the winter is great for colds. Sea buckthorn with honey is preserved throughout the year.

From sea buckthorn for the winter, you can make compotes, juices, or you can make wine, it turns out to be a beautiful sunny color, original in taste and can decorate any table. We need 15 kg of fruit, 5 kg of sugar and 1.5 liters of water.

Grind unwashed berries with the help of improvised means: a mixer, a meat grinder, a blender. Grind through a fine sieve or gauze, add liquid if necessary (according to the principle of sweet juice). We pour the liquid into five-liter canisters, pour 250 g of granulated sugar into each, cover the neck with gauze for 3-4 days, depending on the temperature in the room. We remove the foam twice a day.

We merge the resulting mixture into one container, dissolve 1 kg of sugar in 1.5 liters of water and pour it in there. The preparation must be infused for 12 days. During this period, the remainder of granulated sugar is added to the container in small portions. After the prescribed period, remove the oil from the surface and filter the wine at least 3 times. Install the shutter, place the bottle in a room where the air temperature is within +15 ° C for 4 months. The sediment must be removed twice.

Ready-made wine from sea buckthorn is bottled and corked, stored in a dark place. The original sea buckthorn wine will warm the soul and body on long winter evenings and decorate any holiday table.

Sea buckthorn recipes for the winter are quite diverse, they can be supplemented with various components and customized to suit your taste preferences. Jams, jams, juices, fruit drinks, excellent sea buckthorn tea, marmalade and marshmallow ... One thing remains constant: the undoubted benefits of a sunny berry, be healthy!

Many housewives are concerned about the question in the process of cooking: “How to cook food without losing its beneficial properties and vitamins?”

We comply with the following rules

Cooking in a pot. It is known that during the heat treatment of vegetables and fruits, a significant part of their vitamins and microelements is lost. For example, carrots and spinach lose about 70% of vitamin E during cooking, cabbage, rich in folic acid, loses almost half of it, and beans and green peas lose 40% of CA. Vitamin C is destroyed by almost 70% during cooking. And yet, if you do not neglect the simple recommendations, then large losses of vitamins and nutrients during cooking can be avoided.

First you need to learn that the vegetables prepared for cooking must be completely covered with water. The lid of the pan must be tightly closed to prevent the entry of oxygen, which destroys vitamin C (during the high temperature process).

Add a mixture of frozen vegetables to the soup, then lower them into boiling water without defrosting. The less vegetables are in the water, the more useful they will be. Therefore, they should not be laid at the beginning of cooking, but at the end.

You should not lay all the products at the same time, since the time for their readiness is different for everyone. For example, meat takes longer to cook (about an hour) than vegetables.

In a double boiler. This method of heat treatment is considered the healthiest and most gentle for preserving the beneficial properties of products, since the cooking process takes place at a temperature of about 100 degrees C. A distinctive feature of this cooking procedure is that with minimal heat treatment, vitamins and beneficial properties of the product are preserved almost in 4 times than when boiling.

The advantage of a double boiler is that the meat, fish or vegetables cooked in it are especially juicy, since the juice released during this does not boil away, a large amount of fat is not released - the products are cooked in their own juice.

Roasting. This method of culinary preparation of products helps to lose less nutrients by about 30% than in the cooking process.

"Useful" frying- this is when finely chopped products are fried for no more than 5 minutes. Deep-frying is considered “harmful” due to the large amount of oil. For all that, you need to remember that with each deep-frying, you need to use fresh vegetable oil, not bringing it to the point of "smoking".

It has been established that with too long and frequent use of the same portion of oil for the preparation of this type of roast, carcinogens are formed, which can cause malignant tumors. It is noticed that these dangerous substances are afraid of sour marinades. Therefore, if you have a desire to cook meat on the grill, then soak it thoroughly in wine, vinegar or lemon juice, not forgetting to saturate it with spices.

Biochemists have found that the use of spices, which are natural antioxidants, helps to reduce the level of carcinogens in fried foods. Ground dried ginger or cumin added to fresh minced meat helps to reduce the release of carcinogens by 40%. Used in classic European cuisines, rosemary extract, which accompanies roast lamb, reduces this harmful substance by 70%.

Freeze. The best way to keep fully vitamins. In order not to subsequently lose the useful properties of the product, you should not wash frozen vegetables and fruits, as this will wash out a significant part of them. Research scientists have determined that frozen vegetables (fruits) retain more beneficial properties if they were processed a few hours after they were harvested. Comparing the nutritional value of frozen products and imported fresh products, one can be sure that frozen products are far superior to their competitors.

canning. This method allows you to almost completely preserve all the trace elements and vitamins contained in vegetables and fruits. Some canned foods are healthier than fresh ones. So in sauerkraut, due to the fermentation process, lactic acid bacteria are released, allowing almost all vitamins to be preserved.

Soaked apples will be much more useful. In the open air, after a couple of weeks, almost a third of vitamin C is lost in them, and soaked apples retain this vitamin completely.

It should, of course, be remembered that you should not abuse pickles and marinades. Canned food contains a lot of salt and vinegar, which are contraindicated for people with diseases of the cardiovascular system, gastritis, peptic ulcer and hypertension.

How to preserve the beneficial properties of raspberries?

Raspberries are a well-known and beloved berry. This berry is mentioned with a red line in epics, legends, songs and legends.

Raspberry jam is the best cold helper. It acts as a diaphoretic, antipyretic. But raspberries are not only popular for this, they are recommended to improve digestion and increase appetite. Raspberries are used in the treatment of anemia and strengthening the immune system.

There are several reasons why you should eat handfuls of raspberries.

1. Raspberry preserves youth: it contains vitamins such as A, E, PP, B2, B1, which are responsible for vitality, skin elasticity and even complexion.

2. It contains a lot of copper, and as you know, copper is part of most antidepressants. Therefore, eating raspberries in handfuls is useful for those who are on the verge of stress.

3. Raspberries are needed by those people who have weak blood vessels, have a large amount of substances with P-vitamin activity.

4. It is very useful for pregnant women and for those who are just about to have a baby, as it contains folic acid.

5. Raspberry improves kidney function and relieves swelling, as an infusion or decoction of raspberry leaves has a slight diuretic effect, has an astringent, anti-inflammatory, antiseptic and blood-purifying effect.

Unfortunately, the raspberry season is so short, so eat this tasty and healthy berry before it's too late. And of course, do not forget to prepare supplies for next winter. Raspberries can be stored dried or frozen or made into a fragrant jam.

However, when boiling raspberries, some of the useful properties are lost, and fresh berries are available only in season. But there is a way out - to freeze and store raspberries in this form all year round. Both in terms of taste and healing effect, frozen raspberries are in no way inferior to fresh ones.

I want to share with you, dear friends, in two ways how to save raspberries for the winter.

frozen raspberries

To do this, grind fresh, freshly picked or bought raspberries with sugar, with a wooden spoon or pass through a meat grinder. For one kilogram of berries we put 400 - 500 gr. Sahara. After the raspberries are well ground with sugar, we transfer them to jars. It is convenient to use small jars, maybe someone has left over from baby food. But if there are no such jars, any others will do, but only glass ones. I am not fond of plastic utensils. We stack
just to the shoulders, cover with a lid and in the freezer. The next day, when the raspberries are completely frozen, tighten the lids to the end.

Raspberries in the fridge

Raspberries can be stored in the refrigerator all winter, and for this you need to do the following. We prepare the berries, put them in a basin and fill them with sugar, based on one and a half kilograms of sugar, we take one kilogram of berries. Grind the berries carefully with sugar. We sort the grated raspberries into jars and put them in the refrigerator on the top shelf, and preferably away. Since it is unlikely to survive until the winter.

And how nice it will be in winter to get some raspberries from the freezer or from the refrigerator, put in a plate and a couple of tablespoons of sour cream there, here you have homemade yogurt. Babies gobble up both cheeks!!!

Stay healthy and see you soon!!!

The main source of vitamins for us will always be vegetables and fruits. And if in the summer it is not a problem to saturate your body with vitamins, then in winter we are waiting for beriberi. Not everyone has access to live vitamins in winter. Fruits and vegetables become more expensive, sometimes several times. Therefore, there is a great demand for frozen vegetables. Many are now arguing about the usefulness of "freezing". Basically, people are interested in: Do frozen vegetables retain their beneficial properties? How useful are they as a source of vitamins? Is it possible to fully replace fresh vegetables with frozen ones without loss of quality? How to choose the right quality "frozen vitamins"? Let's try to understand this issue.

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Photo gallery: Do frozen vegetables retain their beneficial properties?

Opponents of the use of preservatives of various kinds unequivocally state that fresh vegetables and fruits are much healthier than any freezing. And they are right! If you have your own garden and garden, then it is there that the most useful gifts of nature grow. But if you are a city dweller buying vegetables in a store. This statement is not so categorical. It is worth considering the conditions of transportation and storage of these products. Often the conditions are such that they reduce useful qualities to nothing.

How is the freshness of fruits and vegetables determined? It is determined by the amount of vitamin C in the product. This vitamin is so fragile that after a couple of days of storage, its amount drops significantly. For example, broccoli and asparagus lose up to 80% of vitamin C after two days of storage, while spinach loses up to 75%.

Today, deep freezing of vegetables, fruits and berries is the only 100% natural canning option. It allows you not to lose the taste and useful properties of products. The time between picking vegetables and freezing is very short, so frozen berries are a useful product.

How is freezing done?

The main principle of quick freezing of vegetables and fruits is to reduce the temperature of the product from its surface to the core. The juice of vegetables and fruits at some point turns into the smallest ice crystals. Modern technologies can bring the temperature inside the fetus to the desired -18 degrees in the shortest possible time. This temperature is the same during the entire freezing process. Therefore, in the cells of the fetus, ice crystals are formed uniformly, without disturbing the structure of plant fibers. The faster the vegetables are frozen, the less damage to the fibers. Such vegetables and fruits retain almost all useful properties, not much differing in the degree of usefulness from freshly picked ones.

If the freezing was not fast, then the ice crystals increased, destroying the structure of the fiber and, as it were, dehydrating the fruit. Such vegetables after defrosting are no good. Therefore, it is not recommended to defrost vegetables and fruits in advance.

If the package says "Instant Freeze", then this is a useful product. You can safely buy such “frozen vitamins”.

Any fresh fruit will benefit most from eating it when it is first harvested. These are seasonal products. Then they are frozen. So, choosing a “fresh” vegetable instead of a frozen one, we get fewer vitamins.

Another objection of opponents of frozen vegetables is its price. Frozen vegetables are more expensive than fresh ones. Especially when compared with prices during the harvest. But in winter, this difference is not so noticeable. Frozen vegetables have no waste, they are washed and cut. This saves us money and time.

There is an opinion that dyes are put in frozen vegetables and fruits. But in fact, their color is so bright because they are doused with steam or boiling water before freezing to preserve color and nutrients.

Thanks to the technology of high freezing, we can enjoy the gifts of nature all year round.

For whom is it beneficial?

For residents of the city who do not have their own gardens and orchards. Citizens also suffer from a lack of vitamins in summer, and even more so in winter.

For those who are on a diet. In 5-10 minutes you can cook a healthy dish.

People with weakened immune systems. After all, these vegetables are processed before freezing, and the rest of the bacteria are killed by cold.

For those who have no time to waste time fussing at the stove: businessmen, students, young mothers. And anyone who just doesn't like to cook.

And also for those who love to cook and create culinary masterpieces. After all, such vegetables can be added to stews, casseroles, soups, meat dishes, vegetable pilafs and other culinary delights.

Vegetarians. Now it is very fashionable to be vegetarians, but in our climatic conditions it is very difficult to get the right amount of nutrients for the body.

How to choose frozen vegetables?

Try to buy products from reputable manufacturers.

Be sure to read the preparation method and expiration date on the package.

Vegetables should crumble in the package. If there are frozen lumps, then they have already been thawed.

Now you know if frozen vegetables retain their beneficial properties.

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Not everyone knows how to eat avocados in order to preserve all the beneficial properties. To begin with, it is worth choosing the right fruit. The peel should not fit tightly, as happens with unripe vegetables. It should be wrinkled, mobile, rich dark green in color. There should be no brown blotches, indicating overripeness. Ripe fruits leave a dent when pressed, but the peel does not crack at the point of pressure.

How to eat an avocado to keep all its beneficial properties

You need to eat it uncooled, because this exotic natural gift grows in a hot climate, and low temperatures kill useful properties. It is not recommended to eat the bone and its filling, as it is an allergen. Only the pulp is useful for the body.

If it is not possible to try the avocado right away, then to prevent the process of oxidation and browning, you need to sprinkle the pulp with lemon juice.

Features of eating

It is desirable to use raw without heat treatment associated with cooling or heating. If you need to add it as an ingredient in dishes, then spread the pulp particles last to prevent rapid oxidation and deterioration of the appearance.

If it is not possible to eat everything at once and you need to store the dish in the refrigerator, then it is better to do this in a tightly sealed container and preferably mixed with lemon particles or lemon juice. This is an excellent tandem, and it is the lemon that allows you to save all the beneficial properties.

A good tandem is a vegetable with seafood, fish, chicken, ham, eggs, and other vegetables. It contains a lot of vitamins, antioxidants, it stimulates the gastrointestinal tract, promotes smooth weight loss, is saturated with vitamins, microelements.

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