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The best recipes for cooking Physalis for the winter

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Physalis or, as it is called in everyday life, “earth cranberry” is a perennial plant, the peculiarity of which is the fruit enclosed in a box of leaves. This plant has not only a beautiful appearance, but also used in cooking, thanks to its taste. Let's see what is Physalis, and what delicious recipes for its preparation for the winter there.

Features of the preparation of Physalis for the winter

On the territory of Russia grow two edible varieties:

They have completely different tastes, and this is worth considering.

  • vegetable variety is usually used in processed form,
  • berry, thanks to a pronounced taste, consumed raw and added to various desserts. The fruit contains more sugars and ascorbic acid,
  • Before use, the product is carefully prepared by removing the leaf box and washing off the sticky substance that covers the fruit-berry,
  • Physalis is a dietary product. Its use will not adversely affect your figure.

Requirements for the selection of the main ingredient

The main factor influencing the preparation of any people is the high-quality selection of ingredients. Physalis is no exception, and before it is prepared, each hostess should pay attention to the following things:

  1. The berries used as the main ingredient must be ripe and fresh.
  2. Pay attention to the integrity of the berries. If you find traces of damage - this fruit is not needed.
  3. When self-harvesting, first of all, collect the fruits hanging on the lower branches, as they ripen before the others.
  4. If you pick berries that have fallen to the ground, pay attention to their skin. If it is damaged, it is possible that an insect has got into the fruit and the larvae have been laid there. Accordingly, such berries in the blanks should not be consumed.

Note! You can understand whether a berry has ripened or not, by the box in which it is located. If the "flashlight" begins to change color to yellow and dry - the harvest is ready.

Recipes for Physalis

Due to its properties, Physalis is used in a large number of various dishes and preparations. It can be a dessert, compote, and even a meat dish. Below we give the most popular recipes associated with the preparation of the product for the winter:

  • pickled with garlic,
  • with pepper
  • halves,
  • with spices and cloves
  • with tomatoes,
  • jam and candied fruit
  • plum mix,
  • compote,
  • cooking raisins
  • caviar from physalis.

Classic way

In this recipe, blanks for winter are obtained even for inexperienced housewives. Ingredients:

  • ripe berries - 2 kg,
  • garlic - 3 cloves,
  • garden horseradish - a piece of root weighing 15-25 g,
  • fresh dill (leaves) - 20 g,
  • currant leaf - 3 pcs.,
  • separated water - 1.5 l,
  • salt - 2 tbsp. l.,
  • sugar - 2 tbsp. l.,
  • pepper - 3 pcs.,
  • Lavrushka - 2 pcs.,
  • celery rhizome - 30 g

Cooking

  1. Fruits are peeled, washed in cold water, put in boiling water for 3 minutes.
  2. Glass jars are washed, boiled over and dried.
  3. Spices are put on the bottom of the container.
  4. Each can is filled to the top with Physalis.
  5. Top put on a sprig of dill.

Marinate must be immediately.

Recipe by Halves

This is one of the best recipes for Physalis for the winter. It is good because you do not need to drain the liquid from the cans and do sterilization. The main thing is to prepare everything in advance, keep the proportions and roll the container until the marinade is cold.

  • 1 kg of ripe vegetable Physalis.
  • 1000 ml of water
  • 20 grams of salt
  • 60 grams of sugar,
  • 20 ml of sunflower oil (preferably unrefined),
  • 60 ml of 3% table vinegar,
  • 6 pieces peppercorns,
  • 3-4 pieces bay leaf

Canning

  1. Washed and peeled physalis is placed in a colander, which is dipped in boiling water for 2-3 minutes. Fruits should be completely in the water.
  2. They take out, each fruit is cut in two halves.
  3. Lay out the Physalis in the prepared container so that the space is filled to the neck.
  4. Pepper, laurel, sugar, salt are added to the water, everything is mixed.
  5. Put the dishes on high heat, bring to a boil.
  6. Boil for 5 minutes on low heat.
  7. Hot liquid is poured into cans.
  8. Canned tin lids, put the banks upside down, wrapped with a thick cloth or blanket and kept at room temperature until the canned food has cooled.
  9. Carried out in storage in the basement or put in the refrigerator.

Fruits in brine

In the recipes for the preparation of vegetable Physalis for the winter in the brine berries need to take the same size, without defects.

  • 1 kg of ripe fruit
  • 3 cloves of garlic,
  • a small slice of horseradish rhizome,
  • 30 grams of ripe dill umbrellas,
  • small pod of bitter pepper,
  • tarragon - 50 g,
  • mint - 1 bunch,
  • salt - 60 g,
  • fresh leaves of black currant - 50 pcs.

Berries free from covers and blanched in boiling water for 3-4 minutes. Salt is dissolved in water and heated, but not brought to a boil. Spices are placed on the bottom of the cans, the remaining space is filled with berries to the top and the brine is poured. From above each container is covered with a piece of gauze. Yes, this is not the easiest option for harvesting Physalis for the winter, but the result is worth the time and effort spent.

Physalis is left in brine for 7 or 10 days for fermentation. During this time, several times remove the mold that appears and taste the liquid.

When the pot becomes acidic, it is poured into a saucepan, boiled and poured back into the container. Sealed canned plastic or metal lids and put in the basement. Berries are stored in brine all winter.

For those who love sharper

To cook pickled Physalis with garlic, you need to cook such products and spices:

  • 1 kg of ripe berries,
  • 10 pieces. black peppercorns,
  • 10 pieces. allspice,
  • 5 cloves of garlic,
  • 1000 ml of water
  • 4 cherry leaves
  • 4 currant leaves,
  • 1 large sheet of horseradish,
  • 4 lavrushki,
  • 15 pcs. fragrant cloves,
  • fennel seeds with umbrellas - 30 g,
  • 2 tbsp. l salt,
  • 4 tbsp. l sugar with a slide.

Canning process

At the bottom of each container put chopped garlic, celery and dill sprigs, currant leaves, horseradish root, cut into circles. Fill jars with berries and pour hot marinade. It will be very tasty if you put the same spices on top of the fruit as on the bottom and decorate all with greens.

Banks immediately roll, turn over and put in rows, then covered with a thick blanket and left for a day or two, and then transferred to the cellar. Due to the sweet taste of the fruit, it can be used as a dessert dish.

Canned ground fruits

This preservation is known as physalis caviar. It looks much more beautiful than squash or aubergine, and the taste is softer.

You will need the following products:

  • Physalis - 600 g,
  • citric acid - 15 g,
  • large bay leaf - 6 pcs.,
  • pepper - 10 peas,
  • table salt and granulated sugar - 25 g each,
  • parsley - 1 bunch,
  • garlic - 1 big head,
  • onion turnips - 1 pc.,
  • carrots - 1 pc. (large)
  • Unrefined oil - 120 ml.

Peeled, washed Physalis cut into pieces, fried in a pan in oil. They also put shredded onions and carrots there. Add chopped garlic, herbs, salt, sugar. At the stage of semi-ready, when Physalis becomes soft, put a leaf of laurel and pepper.

Stew until cooked over low heat. This is about 30-40 minutes. At the end, add citric acid, mix and keep on fire for a few minutes, then put into sterilized jars and roll.

If the caviar is intended for current use, you can simply close it with plastic covers and keep it in the refrigerator.

Candied fruits and jam

Sweet preparations from Physalis tastes no worse than the best fruit desserts. The easiest way to pamper your home sweet and high-calorie dish - cook jam. Its preparation boils down to the fact that for 1 kg of selected berries take 1.2 kg of granulated sugar and 500 ml of water. Half of the norm of sugar is dissolved in water and boiled for 6-7 minutes. Berries are filled with syrup, left to stand for 4 hours, then half a pound of sugar is poured, boiled until it dissolves, and another 10 minutes.

Leave on for 6 hours, add remaining sugar, boil for 20-23 minutes. They check it so: if the jam does not flow down from the edge of the saucer, it is ready. Lay out on the banks, roll up, open in the winter or whenever you want.

The recipe of pickled Physalis

To prepare pickled Physalis, you need to take Physalis, clean it from lanterns, rinse thoroughly in hot water so that the berries do not have a coating.

In a half-liter sterilized jars put 2-3 cloves, a little allspice and cinnamon sticks. After that, lay on the bottom of greenery, currant leaves and cherries. Then, put Physalis in jars and add one teaspoon of salt and two spoons of sugar. In a jar of Physalis you need to pour boiling water, cover with a lid and wait 10 minutes.

After this, the brine must be poured into a saucepan and boiled. Then, repeat the fill. For the third time, add a teaspoon of vinegar to the brine, boil it, pour it into the jar and close with a sterile cap.

In two weeks physalis will marinate and be ready for use.

For the preparation we need

  • 8 g cloves
  • 8 pieces sweet peppers
  • 50 g of spice mixture for vegetables
  • 10 ml of table vinegar
  • 2 cinnamon sticks
  • 30 g sugar
  • 20 grams of salt
  • 500 g of Physalis vegetable
  • cherry leaves, currants, cloves, horseradish

The recipe of pickled Physalis

To prepare pickled Physalis, you need to take Physalis, clean it from lanterns, rinse thoroughly in hot water so that the berries do not have a coating.

In a half-liter sterilized jars put 2-3 cloves, a little allspice and cinnamon sticks. After that, lay on the bottom of greenery, currant leaves and cherries. Then, put Physalis in jars and add one teaspoon of salt and two spoons of sugar. In a jar of Physalis you need to pour boiling water, cover with a lid and wait 10 minutes.

After this, the brine must be poured into a saucepan and boiled. Then, repeat the fill. For the third time, add a teaspoon of vinegar to the brine, boil it, pour it into the jar and close with a sterile cap.

In two weeks physalis will marinate and be ready for use.

Physalis jam with lemon for the winter

For the preparation we need

  • 1 kg of Physalis
  • 1 kg of granulated sugar
  • 1 PC. lemon
  • 200 g of water

The recipe for making strawberry Physalis jam with lemon

Strawberry Physalis berries need to be peeled from the cap, then put into boiling water for a few seconds and dried on a towel.

The washed lemon should be cut into thin slices along with the peel, and then boiled in 200 ml of water for 5 minutes. Then you need to cook the syrup. To do this, in a decoction of lemon, add 500 g of granulated sugar and cook for 5-10 minutes until the sugar is completely dissolved.

The cooled fruits of Physalis pour syrup and put on a slow fire for 10 minutes. To preserve the jam, it needs to be stirred from time to time. Then jam should be covered with gauze and allowed to stand. After 3-4 hours, you can add lemon juice or citric acid, vanilla, cinnamon, lemon or lime zest, ginger, cardamom, etc. to the jam. After that, boil another 10 minutes at a low boil and allow to cool for 5-6 hours. Physalis berries will acquire a pleasant honey shade and become transparent.

After 8-10 hours, you need to add 500 g of granulated sugar and stirring slowly, boil for 10 minutes. After the sugar is completely dissolved, the jam will be ready.

Instead of lemon, you can add lime, grapefruit (it must be peeled) or orange. The recipe will be the same.

Candied physalis

From Physalis can be cooked candied fruit - candied berries. To do this, you first need to cook the jam, and then boil it for 7-12 minutes over medium heat. Then you need to carefully pour the syrup through a sieve. Then, choose Physalis fruits and put them on a baking sheet covered with foil or parchment paper, and physalis should also be covered with paper or foil. Put the baking tray in the oven at a temperature of 35-40 ° C and wait until the fruit dries.

Ready sweets need to pour powdered sugar or sand.

Recipe for Physalis Compote

To make compote you need to take only ripe, soft, well-ripened berries, then the compote will be sweet and you will need quite a bit of sugar.

Physalis fruits cleaned from the cap and washed under running water.

Peeled and washed fruits need to be scalded with boiling water in a skillet for a few seconds to descend, then cool.

Prepared Physalis berries should be put into sterilized jars about half, then pour boiling water into the jars, cover the jars with lids and allow to cool for 1-2 hours.

After that, the water from the cans must be drained into a saucepan, sugar is poured into the water, the syrup is brought to a boil and boiled for 5-7 minutes. Prepared syrup should be poured into jars with Physalis and rolled up with sterile caps.

For aroma, you can add lemon or lime zest, cinnamon, ginger, cardamom, mint and so on.

Banks with compote need to be turned, wrapped with a blanket and allowed to cool. Compote ready!

How to freeze Physalis for the winter?

Physalis fruits should be thoroughly washed in warm running water, then dried on a clean towel. It is not recommended to freeze wet fruits, as they stick together and cannot be separated.

After that, you need to take a small baking sheet or tray and put a sheet of parchment paper on it. Place the Physalis fruit on a baking tray and place it in the freezer. After about 4-5 hours, you can get frozen Physalis out of the chamber and decompose it into hermetic bags. In this form, the fruit can be stored in the freezer for a very long time.

We wish you bon appetit and successful preparations for the winter!

Harvesting for winter storage

Depending on the characteristics of the variety, Physalis fruits appear on the 80th - 100th day after seed germination. Ripe specimens can self-crumble and remain intact on the ground for about ten days. Harvesting takes place in stages: every week you need to collect the fallen boxes and pluck those that matured.

It is important that before the onset of frosts all the berries are removed from the bush, because they will soon begin to deteriorate in frozen form. Try not to damage them in order to keep as much useful elements and acids as possible in the pulp. In rainy or wet weather, it is better not to plan fruit picking. Wait for the sepals to dry up.

Vegetable and berry Physalis: what is the difference

All Physalis belong to the family of the nightshade. Externally, they are ornamental shrubs 50–100 cm high with very branched strong roots, straight stems and thin oval leaves with slightly toothed edges. Botanists counted about 117 species of these plants and only ten of them are fit for human consumption. Among the edible varieties distinguish vegetable and berry group.

All varieties of vegetable Physalis or, as it is also called, Mexican unite large orange fruit weighing up to 150 g with a low content of dry substances. Most often in private homesteads are cultivated "King", "Confectioner", "Gribovsky soil", "Tomatillo".

Sweet Physalis Recipes

Fruits of pubescent form, as a rule, are consumed fresh, as well as for the preparation of compotes, jelly, jam and other sweets. We offer you a selection of the best and affordable blanks from Physalis berry.

For the preparation of this delicacy you will need 1 kg of florid type Physalis.

It must be cleaned from sepals, rinsed in warm water and each needle pierced with a needle. Then prepare the syrup from a pound of sugar and half a liter of water. After the mixture boils, stand on the fire for another five minutes. Pour the finished liquid berries and leave for four hours. Then add another pound of sugar, stir everything and, stirring constantly, boil for about ten minutes. After the specified time, set aside again. After six hours, pour another pound of sugar into the saucepan and, stirring, put on the fire, cook until ready. Then pour the finished product into clean jars and roll metal lids.

This dish is made from fresh Physalis jam. It is necessary to remove the whole fruit from the syrup and dry it.

To do this, some housewives simply overturn the container with the jam in a sieve, drain the berries and spread them on a pre-heated baking sheet. Top cover with cardboard sheet or other thick paper and sent to languish in the oven at a temperature of 40 degrees.

Prepare a delicious compote of exotic fruits is possible only by choosing ripe specimens with soft skin.

First of all, they must be cleaned, washed with running water from dust and dirt. There is no need to cut, because the healing juice and flavor must be preserved. Then put the prepared berries in a bowl and scald with boiling water, leaving for a few minutes in the same container.

Carefully remove the product from boiling water with a spoon or a slotted spoon and transfer it to another bowl of ice water. Blanching will relieve the product from mucus and a bitter aftertaste. Then sugar is dissolved to taste in water, berries are added and cooked over low heat. To improve the taste, you can add prunes, dried apricots or other dried fruits and citric acid at your discretion.

Ready compote is poured into jars and rolled.

Для приготовления изюма тоже нужны очень спелые плоды.

Как и во всех рецептах, их следует очистить, помыть и пробланшировать. Then on the berries it is necessary to remove the thin transparent skin and spread them in a thin layer on a baking sheet.

Dry in the oven at a temperature of 60 degrees, occasionally turning. You can put prepared Physalis on a piece of cloth or thick paper and dry under the sun. This delicacy is used for baking, stewed fruit and puddings.

How to procure vegetable Physalis for the winter

Vegetable species of this plant due to light bitterness in the taste are more suitable for pickling and pickles. But from their berries, you can also make amazing jam. Here are the recipes available to any cook from Physalis Vegetable for the winter.

At the bottom of each jar, place a clove of garlic, a piece of horseradish root and bitter red pepper, a sprig of dill, washed leaves of currants and cherries. You can also add tarragon, mint, basil, celery, fennel, parsley (count 50 g of spices for 1 kg of berries). Pour the peeled and washed physalis from above.

In the meantime, prepare the pickle. To do this, dissolve in 1 liter of hot water 60 g of salt, bring to a boil. Fill the contents of the cans with liquid and cover them with two-layer gauze or another not very thick cloth. Put in a warm place for fermentation for a week. Periodically remove the white foam that appears from above. The fruits will be ready when the pickle turns sour. Drain it and boil it, then pour it back into jars and roll it up with metal lids.

Marinated

For canning 1 kg of Physalis vegetable in the form of a marinade, you will need peeled and washed fruits.

While water will be drained from a colander, we will prepare a marinade. Boil 1 l of water, add 50 g of sugar, 40 g of salt, 10 g of vinegar, bay leaf, a pinch of ground cinnamon, 4 peas of allspice and 5 carnations.

We put berries in jars and fill them with prepared liquid. Top it with a lid and sterilize another 15 - 20 minutes. After that, you can close the jars with a sealer key and, wrapped in a warm blanket, put to cool.

Delicious caviar can be prepared from a pound of ripe fruit. They must be removed from the sepals, washed with warm water and cut into four pieces. Then heat the pan and fry in sunflower oil each piece separately from all sides. Salt, pepper, sprinkle with a pinch of sugar, add bay leaf, chopped 4-5 cloves of garlic, finely chopped dill and parsley, twisted onion and carrot in a meat grinder (200 g).

Washed fruits should be scalded with boiling water, then dipped in cold water. Then remove the transparent skin from each and pour into prepared jars. Content pour brine from 1 liter of water, 10 g of salt and 35 g of sugar.

Put oppression on top of each container, and remove it in a week and cover the cans with nylon covers. Keep refrigerated.

In contrast to the berry vegetable Physalis, you will need not only to rinse with warm water, but also to flush out the bitterness in the taste and mucous plaque. While the berries dry in a colander, prepare the syrup. To do this, 1 kg of fruit will need half a liter of boiling water, in which you need to dissolve 500 g of sugar and keep on fire for no more than five minutes. Pour the prepared liquid into a pan with Physalis and leave for four hours. Then add another pound of sugar, gently stir, boil on low heat after boiling for another ten minutes. We stand for about six hours and again add 200 g of sugar, bring to a boil and cook for 15 minutes. Vegetable Physalis jam is ready. Pour into cans and preserve.

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