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Vitamins directly from the garden are great. However, berries and fruits are seasonal products and, in addition to pears, apples and citrus fruits, are not suitable for long-term storage. Therefore, in order to ensure a supply of vitamins in the winter, housewives make blanks. How to process the gifts of summer in order to preserve their useful qualities, MedAboutMe will tell.

Vitamins in the winter: processing berries and fruits

The most common ways to process berries and fruits, as well as preserve vitamins in food, are jam or raw jam.

Jam is very tasty, but not as useful as is commonly believed. By caloric content, such a sweet treat is not inferior to a chocolate dessert, and as a result of heat treatment, the content of vitamins is also reduced in it. Therefore, in order to preserve as many useful substances as possible in the finished product, the following rules should be followed:

Heat treatment has a detrimental effect on vitamins, so in the finished jam they contain less than in fresh fruits and berries. Short boiling allows you to save more vitamins, so a five-minute jam will be more useful. In addition, it is recommended to use the method of multiple cooking, which is 4-5 boiling for 5 minutes. at intervals of 3-4 hours. In jam, prepared in this way, up to 50% of the beneficial substances contained in the raw product are stored.
The content of vitamins is also reduced when the product is ground, so it’s better to take whole berries to prepare goodies. For the same reason, jam from whole berries is healthier than jam and jam.
Cooking jam is best in dishes made of an inert material – for example, stainless steel. Copper and aluminum alone do not come into contact with the product, however, at present they are unlikely to make dishes from pure metals – there will be foreign impurities in it. Therefore, such dishes, if there is no non-stick coating on it, it is better not to use it.

Vitamins in winter can also be obtained from raw jam. For this, crushed raw berries are mixed with sugar in a ratio of one to one. To preserve more vitamins, it is better to mash berries with a wooden crush or grind in a blender with stainless knives. It is not recommended to use a meat grinder, since the cutting parts in it are in most cases made of ordinary metal.

Vitamins in winter are well preserved in raw jams if the jars are tightly closed and the surface of the jam is covered with sugar. And do not forget that vitamin C is destroyed in the light, so after cooking the jars should be removed in a dark cool place.

Quick freeze: an effective way to preserve vitamins in food

Quick freeze: an effective way to preserve vitamins in food

An effective way to preserve vitamins in food is quick (shock) freezing. This method allows you to save not only the taste and appearance of the product, but also all its useful properties.

In the process of freezing, delay is not welcome – this can disrupt the structure of plant fibers. As a result, the palatability of vegetables and fruits decreases, the appearance becomes unattractive, and vitamins in food are destroyed.

When room temperature products are placed in the freezer, the latter rises in it. Therefore, the more you load the freezer, the slower the freezing process will be. And although in modern refrigerators the temperature in the freezer reaches 18 degrees, the products placed in it do not immediately cool to this level. They are for some time in the stage of maximum crystallization at a temperature of about five degrees below zero. At this time, ice crystals form that damage the cellular structure of the fiber. The higher the temperature in the chamber, the slower the freezing process. And the more water there is in the product, the larger the size of the formed ice crystals, which means there is a greater likelihood of loss of taste and color of the product.

So, in order to preserve the vitamins in the product, you need to follow these rules:

the freezing process should be quick;
products must be put dry in the freezer;
in order to avoid the so-called superficial burns of products, packaging is necessary, it is better if it is vacuum – this will minimize the crystallization process.

Almost all modern freezers have a quick freeze mode, which provides for a temporary decrease in temperature to 24 degrees. This helps to quickly pass the stage of maximum crystallization and preserve the structure of the product and its beneficial qualities. The method of quick freezing is especially relevant for berries with a delicate structure, as well as sliced ​​fruits.

Vitamins and medicine: the healing properties of jam

Vitamins and medicine: the healing properties of jam

Treatment for any disease involves taking medication. But some types of jam can be used as an aid in this process, namely:

raspberry, which has an antipyretic and inflammatory effect;
lingonberry, which is recommended for patients with tuberculosis;
quince – for diseases of the cardiovascular system and thyroid gland;
dogwood, used in the treatment of indigestion and urolithiasis;
nut – helps in improving the functioning of the heart and normalizing blood circulation, it is recommended for diseases of the thyroid gland and for the prevention of atherosclerosis;
hawthorn – help in the treatment of poisoning and indigestion;
blackcurrant jam is a good remedy for vitamin deficiency, diseases of the cardiovascular system, bronchitis, laryngitis;
cranberry – due to the high content of tannin, it promotes the adsorption of pathogenic bacteria and their removal from the body;
Sea buckthorn jam is a natural biostimulant that helps to normalize digestion and lower cholesterol.

On the shelves of supermarkets you can find jam for every taste. However, when harvesting it on an industrial scale, preservatives and flavorings are usually used. Therefore, a sweet medicine prepared at home is much more healthy.

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