A large number of very unusual and different gooseberry recipes provide for the proper preparation of the berries. There are recipes for which you can use "illiquid", slightly over-ripe or crumpled berries. But most recipes require a good look and ripeness, because not only the appearance of the final product depends on it, but also its shelf life. After all, most likely, tainted berries will cause fermentation faster.
It is good when the gooseberry grows at the dacha, when at any time you can come and collect. here you need to look so that the berries do not overslept, do not become soft. Sometimes in extreme heat, in the sun, they quickly “bake”.
If you buy berries in the market, you should try to choose the berries of the same size and ripeness as possible. Some simply interfere with several varieties, large and small-fruited. The time required for heat treatment is different, the small ones will already be melted, and the larger ones will still be whole.
Collect gooseberries is difficult if you have varieties with prickles, but now more and more abandon them. To sort through the gooseberry should be carefully and carefully. There are berries with a worm inside, looking closely you can see the hole-entrance. Going through the berries need to clean and tails, and inflorescences. I always use scissors for this, it turns out quickly and conveniently.
What to cook from the gooseberry for the winter
Many people know the royal or royal gooseberry jam. More from the berries are excellent compotes, her, like the other, you can freeze.
Jelly, jams, jam for home baking lovers do not remain "behind the scenes". Someone likes original recipes, for example, pickled gooseberries. recipes of meat sauces from this amazing berry are also known to many.
And still the gooseberry can be added as an addition to pickles, to tomatoes, cucumbers, even to cook delicious adjika out of it. so that the berry is almost indispensable and it’s not long to think how to prepare gooseberries for the winter.