Every season gives us a variety of juicy fruits and aromatic berries. Summer raspberries, spring strawberries and cherries, autumn apples and pears - all this reminds of the wealth of nature and gives unique taste impressions. But what to do when the cold period comes, and natural reserves come to an end? How to preserve all the benefits, freshness and bright taste of your favorite fruits and berries until next spring? The answer is hidden in competent preparation, choosing the optimal processing method and proper storage. In this article, we will talk in detail about freezing, drying, packaging and other techniques that allow you to enjoy vitamins all year round, without losing a gram of benefit.

Freezing: Save taste and benefit

Freezing is one of the most affordable and effective ways to preserve vitamins and natural antioxidants. The best result is obtained with fast shock freezing: fruits retain shape, juiciness and practically do not lose beneficial substances. Start with the selection of ripe, whole berries and fruits without spots and damage. Rinse them thoroughly with cool water and dry them on a clean towel.

For medium -sized berries - raspberries, pigeons, black currants - you can use the “one to one” method: pour the berries in one layer on a baking sheet, send it to the freezer until freezing (2-3 hours), and then pour into hermetic bags or special trays with lids. So the berries do not stick together, and at any time you can get the right amount.

For large fruits - apples, pears, peaches - prepare them as follows: peel (if desired), remove the seeds, cut with slices 1-1.5 cm thick. To prevent darkening, you can lower the sliced ​​into acidified (citric juice or ascorbic acid) solution for several minutes, then dry it out well. After that, lay out on the tray and freeze according to the same scheme. Store in the freezer at a temperature not exceeding –18 ° C, and numb the packages and sign the date of the package.

Drying: natural sweets concentrate

Drying is not just a reserve method, but also a real treat for those who value concentrated taste and aroma. It is convenient to take dried fruits and berries with you on trips, add to morning cereals or tea. There are several drying methods:

• Solar drying. It is suitable for warm climate and dry weather: apples, apricots and cherries sliced ​​in circles are laid out on clean pallets, covered with gauze and left under a straight sun. It is important to turn the pieces every 2-3 hours so that they dry out evenly.
• Oven. Heat the oven to +60 ... +70 ° C, put the fruit slices on the grille or a baking sheet with parchment so that they do not come into contact. Tire the door for air circulation and dry 4-8 hours, checking readiness periodically.
• Electric dryer. The best option for those who regularly engage in workpieces. Set the temperature of +55 ... +65 ° C, the drying time depends on the thickness of the slices and moisture of the original product (usually 6-12 hours).

Ready dried fruits should be elastic, without a sticky center and signs of mold. Put them into glass jars or paper bags and store them in dry, dark place at a temperature of +15 ... +20 ° C. For additional freshness, you can put inside a small bag of rice or silica gel.

Storage of fresh fruits outside the season

Some types of apples, pears, kiwi and even grenades under correct conditions can remain crunch and juiciness for several months. Key factors - temperature, humidity and lack of light. The cellar, a basement or equipped refrigerator with the possibility of adjusting the regime are considered ideal.

Recommended storage parameters of fresh fruits:

• Temperature +0 ... +2 ° C (for apples and pears). For exotic fruits - slightly higher, about +4 ... +6 ° C.
• Humidity is 85–90 %. With too dry air, fruits wrinkle and lose moisture.
• Cleanliness and ventilation. Spend the condition regularly and remove the spoiled specimens in time so as not to distribute “putrefactive” disputes.

For storage, it is convenient to use boxes with sawdust or sand: put the fruits in one layer, sprinkle with dry sawdust on top, this will help regulate humidity and protect against mechanical damage. Do not forget to periodically ventilate the room and monitor the indicators of the thermometer and hygrometer.

Packaging and containers: the key to reliability

Suitable container protects fruits and berries from external factors and retains their texture and color. Consider several options:

• Polyethylene bags with ZIP castle. Ideal for freezing portions and vacuum packaging. It is convenient to “squeeze out” excess air from the package, and then mark the date and content.
• Glass jars with hermetic lids. Great for drying and short -term storage of fresh fruits in the cold. Glass does not absorb odors and provides tightness.
• Paper bags and cardboard boxes. Suitable for root crops and apples, if you need to provide air circulation.
• Vacuum containers and packages. Removing air reduces oxidative processes and risk of mold.

Before packaging, make sure that the container is clean and dry. Mark each portion - indicate the date of the workpiece, fruit variety and processing method. This will help to avoid confusion and use the most “fresh” reserves in time.

Conclusion

Five simple but effective methods - freezing, drying, proper storage of fresh fruits, competent packaging and conditions control - will allow you to maintain natural benefits and unique taste of fruits and berries outside the season. Experiment with combinations, change the recipes of marinades or light syrups, evaluate the appearance and aroma of your workpieces. And let your winter and spring dishes be no less bright and rich than summer goodies - after all, vitamins can be “caught” for the future, observing simple rules and enjoying natural gifts all year round.