Drying is one of the oldest and easiest ways to harvest food and herbs. Most fruits, berries, vegetables, mushrooms, herbs, greens can be dried. In dried vegetables and fruits, which is especially important, all vitamins and minerals are preserved. The main thing with this method of canning is the correct processing of products.
Drying of mushrooms, herbs, raspberries, apples, blueberries, mountain ash, rose hips, vegetables, cooking churchkhela, preparation and drying of raw materials for herbal teas.
Almost any edible mushroom can be dried. First, they need to be sorted out, discarded spoiled, damaged by mold, thoroughly cleaned of debris, needles, earth, sticky leaves, but not washed. On a pallet or baking sheet, place clean paper and peeled mushrooms on it..
at the end of September, before frosts. Before drying the berries in the oven, let them lie for several hours at room temperature. Rosehip is dried on a baking sheet, at a temperature of 90-100 degrees, five to six hours, periodically mixing the berries. Dried rosehip, as well as dried mountain ash, retains all its healing substances. And there are a lot of them in berries: rosehip is considered a storehouse of vitamin C. It improves metabolism, increases the body’s resistance to colds, viral diseases. To prepare the infusion, two tablespoons of chopped rosehips are poured with a glass of hot water, boiled for 10 minutes, insisted for half an hour and filtered. You can insist rosehip in a regular thermos. Keeping the infusion in a sealed container for more than two days is not recommended.
Drying herbs for herbal tea.
Very aromatic and healthy are linden, mint, lingonberry, raspberry tea, from rosehip, rose, and jasmine petals. For their preparation, you must first stock up on raw materials. Flowers, leaves, berries, stems, roots for herbal tea are harvested in dry, clear weather, when there is no dew on the plants. Dry in the shade, spread out on clean paper, preferably in a draft, or in a well-ventilated area. It is best to store raw materials in paper bags or cardboard boxes..
Herbal healing teas are prepared in different ways. Flowers and leaves are poured with boiling water and insist 15-20 minutes. The roots and stems are poured with cold water, brought to a boil over low heat, and then boiled for another 7-10 minutes. The taste of linden tea is famous. It is indispensable for colds. It is better to drink it with honey, while sugar kills the taste and aroma of tea. Tea made from herbs and leaves of raspberries and blackberries quenches thirst and regulates the activity of the gastrointestinal tract. It is good to add fresh or dry berries to it..
A fragrant drink made from wild strawberry leaves has a diuretic property, while from blueberry leaves it helps to reduce blood sugar and urine. A nice drink can be made from blackcurrant leaves. Dried currant berries are added to it. Combined teas possess a wide range of vitamins, a diverse bouquet of aromas. Plain black tea goes well with various additives from the green pantry. Inexpressible aroma of jasmine tea. You can add leaves of apple, cherry, blackcurrant, raspberry, rosehip petals to tea. Tea is mixed with various herbs thyme, mint, St. John’s wort, ivan da maria, fireweed.
Almost all vegetables can be dried. Only first they must undergo a special blanching treatment. Beets are blanched in boiling water for 30 minutes, then placed in cold water, peeled, cut into strips and dried at a temperature of 80 degrees. Carrots are also treated in the same way. Only blanch it in half less than 15 minutes. The same amount of time is treated with hot water and potatoes. Vegetables are dried in special dryers, which are installed over a Russian stove or a wood stove one hour after the end of the furnace.
But what if there are no such conditions for drying? An ordinary gas stove, or rather an oven, will do. Sliced vegetables are strung on threads or metal knitting needles and placed in a non-hot oven. Onions, white cabbage are dried on a baking sheet, after having previously laid a blank sheet of paper, at a temperature of 70 degrees. The onions are peeled and cut into rings 3-4 mm thick. Cabbage is finely chopped, a stump is cut out of a head of cabbage. Dried vegetables are stored in a cool, dry place in glass jars with tightly closed lids..
Churchkhela and its preparation.
Churchkhela is a favorite treat in Transcaucasia. This dessert is prepared like this. Thoroughly dilute wheat flour in a small amount of cold grape juice and carefully pour the resulting mash into boiling grape juice, constantly stirring so that no lumps form. The resulting jelly-like mass is given a good boil. Nuts (hazelnuts) or raisins are stringed in advance on a thread 30-40 cm long.
Finished threads are immersed several times in a cooled, but still quite warm wort and suspended for thickening. After drying, the threads are again immersed in the wort and again suspended. After churchkhela gains the desired thickness evenly over the entire length, it is left to hang for a week in the shade, in a draft. Ready-made churchkhela is perfectly stored wrapped in a linen towel or napkin. For three meters of general churchkhela (8-10 threads) you need to take 6 glasses of grape juice and a glass of wheat flour.
Based on Sugar Free Billets.