How to prepare vegetable physalis for the winter: freezing, preservation and drying, is it possible

Unfortunately, physalis in our country is not the most popular plant for growing on the site. Many do not even know what it is and what Physalis berries are for. Although this is a very tasty and he althy plant. Well, those who know what physalis is, prepare it for the winter.

How to choose physalis for harvesting for the winter?

In agriculture, it is customary to distinguish two varieties of plants - vegetable and ornamental. For harvesting for the winter, only vegetable physalis is suitable. Before you start harvesting vegetables for the winter, you need to choose the right fruits.

Only ripe and he althy berries are suitable for harvesting. There should be no signs of damage and insects. The fruits are harvested after the "flashlight" in which the berry is located begins to dry out and becomes light yellow.

In most varieties, the berries hanging on the lower branches ripen first, and then all the rest. You can collect fruits that have fallen to the ground. They just need to be looked at carefully. If it has rained recently and the soil is damp, they will hatch into grubs.

Methods of harvesting Physalis

Vegetable varieties of plants are harvested for the winter in various ways. You can harvest using conservation, freezing in the freezer or drying. Each method has its own characteristics. You need to choose a method for harvesting a plant based on the purpose of using the fruit.

Freeze

The easiest way to harvest for the winter is to simply freeze it in the freezer. To do this, you need to collect the berries, peel them from the "lanterns" and rinse in cool water. Spread on a towel and wait until the peel is dry.

Then put the berries in a bag or container and put in the freezer. You need to get only the amount of workpiece that will be used. Repeated freezing of fruits is undesirable.

Preservation

The second way to prepare for the winter is to preserve them. For pickling, you will need the following ingredients:

• ripe physalis berries;
• water (1-2 liters);
• a few clove seeds;
• lavrushka;
• black peppercorns;
• 500g sugar;
• 300 ml 6% vinegar.

Pour water into a pot, peel the fruits and wash them. Banks are sterilized. Spices are laid out at the bottom of the glass container. The second stage is the preparation of the brine. To do this, sugar is dissolved in water and vinegar is added. Transfer the fruits to jars and pour hot brine. Cover with a metal lid and screw on. Turn jars upside down, wrap and let cool completely.

Another recipe for physalis - with s alt. For cooking, you need the following ingredients:

• physalis;
• 1.5 liters of water;
• tablespoon of s alt;
• fresh currant leaves;
• lavrushka;
• dill;
• a few garlic cloves;
• capsicum;
• two sprigs of mint.

Put spices, herbs, garlic and pepper on the bottom of the jars. Then lay out the fruits. Fill jars with brine. Turn over the finished preservation, put it on the floor and wait for them to cool. After the jars become cold, they are lowered into the cellar until winter.

Fruits are also canned with other vegetables. They even make delicious jams. Berry jam is prepared in the same way as any other.

Drying

Dried fruits taste like raisins. You can dry the berries in the oven or under the open sun. First you need to select the berries. Then preheat the oven to 40 degrees. Arrange the fruit on a baking sheet and put it in the oven.

Dry for several hours, periodically turning the fruit.

You can also dry the berries in the sun. To do this, the berries are laid out on a baking sheet or newspaper and placed in the sun.You need to constantly move the blanks in the sun during the day. This method of drying takes more than one day. And the taste of fruits dried in different ways is no different.

Store dried physalis in glass containers or containers away from sunlight. If the house has an electric dryer for fruits and berries, you can use it.

Candied fruits are made from berries. To do this, the berries are poured with hot sugar syrup, covered with a lid and left in this form for six hours. After 6 hours, the fruits are put on fire, brought to a boil. Throw in a colander.

When the syrup drains, the candied fruits are laid out on a baking sheet and dried in the oven at a temperature of 40 degrees. Ready-made sweets are stored in glass containers.

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