17 best recipes for grape harvesting for the winter at home
For many cultures and peoples, grapes symbolize well-being. Under Hippocrates, the berry was considered a medicine, used to heal and restore strength. Grapes are widely used in cooking. Blanks are made from bunches and leaves. Grapes for the winter period can be saved in the form of juice, jam, wine, jam, compote, marmalade, marshmallow. When processed, the fruits do not lose their usefulness, they have a sweet berry aroma and excellent taste.
The subtleties of harvesting grapes for the winter
Grape juice is rich in vitamins, organic acids, sugars, pectin, mineral salts. These substances contribute to the normalization of the gastrointestinal tract, recovery of strength after physical exertion. Grape fruits are consumed fresh, soaked, stewed, canned, dried.
Selection and preparation of products
Fruits are chosen fresh, ripe, without signs of damage, rot, spotting, cracks. Jam, jams, jam are made from unripe bunches, and juice, compote, wine are made from ripe or overripe berries.
Dust, cobwebs, debris are removed from clusters, twigs, leaves. When washing, the fruits are separated from the brush, filtered with a colander, and dried on a waffle or paper towel.
How to properly prepare containers
Containers for canning must be sterile, with no signs of damage, cracks or chips, especially on the neck. They are thoroughly washed in a soap or soda solution, rinsed 2-3 times. Jars with lids are subject to steam sterilization or in the oven.
How to prepare grapes at home
Grape berries have a pleasant taste, high content of sugar, minerals, organic acids, vitamins of different groups. For the preparation of any dish, not only bunches are used, but also young leaves. The best grape fruit recipes will be presented below.
Grape jam
Fragrant jam with seeds will not only cheer you up in cold winter time, but also nourish the body with vitamins and mineral compounds.
Components:
- 1 kg of bunches;
- 800 g granulated sugar;
- 300 ml of water;
- ½ tsp citric acid;
- a pinch of vanillin.
Step-by-step cooking:
- after sorting, the fruits are washed, dried, blanched, cooled in cold water, dried;
- water and sugar are boiled in a saucepan, fruits are added, removed from the stove, left for 5-6 hours;
- the mass is boiled, boiled for 10-15 minutes, stirring often, cooled again for 7-8 hours.
The liquid is re-boiled and cooled, after which it is finally boiled, mixed with citric acid, vanillin, and poured into sterilized bottles.
Canned grapes are stored for 2-3 years in a dark, dry, cool room like a basement, cellar. If you don't want to mess around with preserving, making "raw jam" without sterilization would be an excellent solution.
Such a twist is stored for up to 3 months in a refrigerator.
Grape juice
Juice from grapes can be obtained in different ways - using a juicer, hand pressing, blender. The resulting liquid is boiled, poured into jars, sterilized or immediately served to the table. Such conservation not only quenches thirst, but also strengthens the body, nourishes it with vitamins, macro- and microelements.
A grape drink is prepared in two ways:
- No cooking. The berries are washed, squeezed out the juice, insisted for 2-3 hours, filtered through a gauze piece. The liquid is poured into an enamel pan, heated to 95 ° C. Pouring the drink into sterilized bottles, it must be rolled up with plastic caps.
- With sugar and water. Sugar (800 g), berries (10 kg), water (3 l) are used for preparation. The washed fruits are crushed in a juicer or meat grinder, grind the mixture through a sieve, and poured into a container for boiling. From 10 kg of grapes, 5 kg of pulp will turn out, which is poured with 0.5 liters of water. Everything is mixed, boiled, boiled for another 15-20 minutes. After removing from the stove, the liquid is cooled for 2 hours. The mixture is boiled again, mixed with sugar (100 g per 2 kg of berries). After the sugar grains are completely dissolved, the mass must be poured into jars and tightly corked.
For juice, grape varieties like Isabella, Cabernet, Lydia are suitable.
Pickled grapes
You can prepare a dish from the following products:
- 3-4 peas of allspice;
- 2-3 pcs. carnations;
- 1 cinnamon stick;
- 3 kg of grapes;
- 800 ml of water;
- 300 g sugar;
- 1 tbsp. l. vinegar.
How to do:
- The bottom of the sterilized container is covered with spices, washed with berries. Water and sugar are boiled in a saucepan, boiled for 10-15 minutes, mixed with vinegar.
- Pour 150 ml of brine into jars, cover with lids.
After 10-15 minutes, the jar is rolled up, turned over, sent under a warm blanket.
Jelly
You can close the jelly for the winter from the following components:
- 1 kg of bunches;
- 400 ml of water;
- 750 g sugar.
Cooking technology:
- The washed, dried berries are poured with water, boiled, boiled for 15-20 minutes. After softening the fruits, the juice is filtered through cheesecloth, squeezed, the thick is squeezed out several times, filtered, mixed with the juice.
- The liquid is boiled, the juice should boil down, decrease in size by 2 times.
- Sugar is gradually introduced into the mass, boiled until thickened.
The thickened jelly is poured into a jar, rolled tightly.
Grape vinegar
Meat or fish marinated in grape vinegar turns out to be amazingly tasty, just lick your fingers.
Components:
- 1.5 kg of grape pulp;
- 1.5 liters of water;
- 250 g granulated sugar.
Cooking method:
- The pulp is poured into a sterilized container. Boil water with sugar in a saucepan, pour into the pulp.
- The bottle is tied with a dense gauze piece, insisted for 3 months in a warm place.
- The finished vinegar must be filtered through cheesecloth.
The liquid is poured into a bottle and stored in a dark, cold room.
Jam
You can preserve jam from:
- 4 kg of fruits;
- 2 kg of sugar;
- 1.5 tsp. ground ginger;
- 1.5 tsp. ground cinnamon;
- 4-5 pcs. carnations;
- 0.5 tsp ground nutmeg;
- 1 liter of water.
How to do:
- washed grapes are dipped in boiling water for 10-15 minutes, strained with a colander, rubbed through a sieve;
- the mass is mixed with granulated sugar, boiled until thickened for 20-25 minutes;
- thick puree is mixed with spices, stirred, boiled for 5 minutes, removed from the stove.
The finished dish is poured into a sterilized container, rolled up with a key for preservation.
Jam
Required products:
- 1.8 kg of grapes;
- 1 kg of sugar;
- 6 tbsp. l. lemon juice;
- zest of half a lemon.
Cooking methodology:
- Juice is squeezed out of washed grapes, peel off. The juice is boiled, boiled for 5-7 minutes, rubbed through a sieve, mixed with zest and lemon juice.
- Stir the contents of the pan, boil, cook for half an hour.
The dish is checked with a cold spoon - it is passed over the contents of the pan. The finished jam will return to its original position after 1 minute. The mass is transferred to jars, corked.
Marmalade
What do you need:
- grapes 2 kg;
- homemade wine 1 glass;
- sugar 1 kg.
The fruits are washed, put in a saucepan. Wine is poured on top, boiled for 20 minutes. The boiled mass is rubbed through a sieve, mixed with sugar, boiled, transferred to containers. The seam is stored for up to 1 year in a cold room.
Paste
Components:
- grape puree 1 kg;
- starch 1 tbsp. l .;
- water 2 tsp.
Crushed berries are wiped with a sieve, boiled for half an hour. The starch is dissolved with water, stirred, added to the grape mass. The hot mixture is poured onto a baking sheet lined with parchment. The berry layer thickness should be 2-3 mm. The baking sheet is placed in a heated oven, the marshmallow is dried for 6 hours.
It is customary to roll the workpiece in sugar, serve or roll up.
Soaked grapes
The twist is made from berries (1 kg), water (1 l), sugar (1 tbsp.), Salt (1 tsp.), Mustard (1 tsp.). Washed sweet and sour fruits are transferred to a saucepan, brine from water, salt, sugar, mustard is boiled in a separate container. Pour grapes with hot marinade, cover with a lid, press down with a press.
Freezing grapes
Whole fruits are suitable for freezing, without signs of damage or rot. The berries are washed, dried, laid out on a flat surface, sent to the freezer for 2-3 hours. Frozen grapes are laid out in a plastic container or bag, put back in the freezer. You can make compote, jam, juice, jam from frozen grapes.
Grape syrup
The syrup is boiled from 1.5 kg of fruits, 1.5 kg of sugar, 0.5 tsp. citric acid. The washed berries are crushed, insisted for 2-3 hours, then wrapped with gauze, squeezed. The juice is mixed with sugar, citric acid, boiled. The hot liquid must be closed immediately after pouring into the container.
Compote
The berries are mixed with sugar, poured over with water, boiled on low heat for 45 minutes. After readiness, the liquid must be poured into jars, tighten with lids.
Beckmes
Beckmes is a boiled grape juice. After boiling, the liquid is poured into sterilized bottles, rolled up. After cooking, it is customary to cover the twist with a warm blanket.
Canning in clusters
For spinning, you need 700 g of fruit, 1 glass of sugar, 2 liters of water. The water is boiled, the bottom of the sterilized jar is covered with berries. The container is poured with boiling water, insisted, and then poured into a saucepan, boiled, poured into a bottle, rolled up. Preserving the whole bunches gives the berries an unusual taste and aroma.
Kishmish
For the preparation of raisins, sweet, mature seedless grapes are needed. The berries are blanched in a soda solution for 5 seconds, then rinsed with water and allowed to drain. The grapes are dried in the open sun for 21 days.
Grapes mashed with sugar
For canning, you need 1 kg of grapes. They are washed, chopped in a meat grinder, mixed with sugar, insisted for 6 hours. "Raw jam" is packed in a sterilized bottle and corked.
