Oatmeal. How to preserve the beneficial properties of oats

Many housewives are concerned about the question during the cooking process: “How to prepare food without losing its beneficial properties and vitamins?”

We comply with the following rules

Cooking in a saucepan. It is known that during the heat treatment of vegetables and fruits, a significant part of their vitamins and microelements is lost. For example, carrots and spinach lose about 70% of vitamin E during cooking, cabbage, rich in folic acid, loses it by almost half, and beans and green pea- 40% SA. Almost 70% of vitamin C is destroyed during cooking. And yet, if you do not neglect simple recommendations, then large losses of vitamins and nutrients during cooking can be avoided.

First you need to understand that vegetables prepared for cooking must be completely covered with water. The lid of the pan must be tightly closed to prevent oxygen from entering, which destroys vitamin C (during the high temperature).

Add a mixture of frozen vegetables to the soup, then plunge them into boiling water without defrosting. How less vegetables will be in the water, the more benefit they will have. Therefore, they should be placed not at the beginning of cooking, but at the end.

You should not put all the products in at the same time, since their readiness time is different for everyone. For example, meat takes longer to cook (about an hour) than vegetables.

In a steamer. This method Heat treatment is considered the healthiest and most gentle for preserving the beneficial properties of products, since the cooking process takes place at a temperature of about 100 degrees C. Distinctive feature This cooking procedure is that with minimal heat treatment, vitamins and beneficial features the product is preserved almost 4 times than when cooked.

The advantage of a double boiler is that the meat, fish or vegetables cooked in it are especially juicy, since the juice released does not boil away, and a large amount of fat is not released - the products are cooked in own juice.

Roasting. This method of culinary preparation of products helps to lose less nutrients by about 30% than during the cooking process.

“Healthy” roasting– this is when finely chopped products are fried for no more than 5 minutes. Deep-frying is considered “harmful” due to the large amount of oil. With all this, you need to remember that with each deep frying you need to use fresh vegetable oil, without bringing it to the point of “smoking”.

It has been established that if too long and frequent use Using the same portion of oil to prepare this type of frying produces carcinogens that can cause malignant tumors. It has been noticed that these dangerous substances are afraid sour marinades. Therefore, if you have a desire to grill meat, then soak it thoroughly in wine, vinegar or lemon juice, not forgetting to soak in spices.

Biochemical scientists have found that the use of spices, which are natural antioxidants, helps reduce the level of carcinogens in fried foods. Added to fresh chopped meat ground dried ginger or cumin helps reduce the release of carcinogens by 40%. Used in classic kitchens In Europe, rosemary extract accompanying fried lamb reduces this harmful substance by 70%.

Freezing. Most The best way preserve vitamins completely. In order not to subsequently lose the beneficial properties of the product, you should not wash frozen vegetables and fruits, as this will wash out a significant part of them. Scientists have determined that frozen vegetables (fruits) retain more beneficial properties if they were processed a few hours after they were collected. Comparing nutritional value frozen products and imported fresh products, you can be sure that frozen products are far superior to their competitors.

Canning. This method allows you to almost completely preserve all the microelements and vitamins contained in vegetables and fruits. Some canned food are more healthy than fresh. Thus, in sauerkraut, due to the fermentation process, lactic acid bacteria are released, allowing almost all vitamins to be preserved.

It will be much more useful soaked apples. In the open air, after a couple of weeks, almost a third of vitamin C is lost, but soaked apples retain this vitamin completely.

You should, of course, remember that you should not overuse pickles and marinades. Canned food contains a lot of salt and vinegar, which are contraindicated for people with diseases cardiovascular system, gastritis, peptic ulcer and hypertension.

Sea buckthorn is a luxurious tree, from branches to fruits filled with microelements and vitamins. As medicinal plant it has been used since ancient times.

Particularly valuable are the golden fruits that appear on the tree in the autumn. They are classified as multivitamins. In addition to vitamins, fruits contain a lot of sugar, acids, macro- and microelements, oils, and plant antibiotics. How can one not take advantage of such wealth?

Picking berries and preparing for storage

Sea buckthorn fruits can be eaten fresh, ground with sugar, or made into marmalade, jelly, liqueur, vitamin-rich juice, compote or jelly.

They are also frozen and dried. How exactly to process sea buckthorn depends on where it can be stored and what the temperature and humidity of the room are.

But first the fruits must be collected. You cannot be late with this, otherwise crop losses will not be avoided. In addition, crushed and overripe fruits cannot be preserved for a long time.

Dry weather is suitable for removing sea buckthorn from a tree. Wet fruits will spoil faster.

You need to prepare the boxes and cover their bottoms with a thin layer of paper. The container filled with sea buckthorn is transferred to the cellar or refrigerator.

It is advisable to use sealed boxes instead of boxes. plastic bags. In them fresh berries will last longer, but not more than one month. Therefore, it is wiser to process the fruits in such a way as to preserve all their beneficial properties.

Storing fresh sea buckthorn

Sea buckthorn does not contain enzymes that can destroy vitamin C. Therefore, it can be stored in fresh up to a month. The temperature should not exceed three degrees Celsius. There are two ways to store fresh sea buckthorn:

Cut branches with berries and place them in the fruit compartment of the refrigerator.

Carefully transfer the sea buckthorn fruits into a glass or ceramic container and cover with a lid. Mandatory condition: the dishes must be opaque. The container is placed in the section of the refrigerator intended for fruits and vegetables.

Sea buckthorn will retain its beneficial properties for three to four weeks.

Cold has a beneficial effect on sea buckthorn. At low temperatures it remains tasty and aromatic. When frozen, sea buckthorn retains its useful qualities almost a year.

Freezing fruits must be carried out in the following sequence:

Clean the berries from leaves, debris, and remove spoiled and unripe ones.
Place the fruits in a large basin and fill with water. This method of washing berries is preferable. It is more gentle, since the raw materials can be crushed under the flow of water.
Place clean sea buckthorn on cloth or paper towels and dry. Freeze raw berries it is forbidden. Drops of water will quickly turn into ice and damage their shell. Juice with useful substances will leak out. The berries will become covered with snow and stick together.
Pour dry sea buckthorn in one layer onto a board covered with cling film, and send to freezer(12–17 degrees below zero) for a day.
Pour frozen berries into a container and store them in the same freezer.

Berries can only be frozen once. Repeated procedure will destroy everything healing properties sea buckthorn.

Canning sea buckthorn

Mix the washed berries with sugar and pass through a meat grinder. One kilogram of sea buckthorn will require 0.7 kg of sweet sand. The berries should be placed in sterilized jars, closed tightly and stored in a cool room.
Pour whole fruits into a clean glass container and pour hot syrup over them. Seal tightly and turn over. After complete cooling, the glass container should be placed in the refrigerator or cellar.
Fill clean jars with sea buckthorn almost to the brim. Place in a container with hot water reaching to the shoulders glass containers. The jars should be covered with lids and kept in boiling water until the sea buckthorn releases juice and settles. A quarter of an hour after this, the container must be removed from the water and hermetically sealed.

Sea buckthorn processed in this way will be perfectly preserved along with all the vitamins until the next harvest.

Storing dried sea buckthorn

When there are no conditions for storing sea buckthorn in canned form, it can be dried. It will be warm and will not lose its qualities.

Not only the fruits are dried, but also the leaves and bark. This is done simply. Leaves and bark should be laid out on a flat surface in a dark, dry place that is well ventilated. After a few days, the raw materials can be poured into a canvas bag and placed in the pantry. It can be stored without losing its beneficial properties for up to five years.

To dry the fruits, you need to work a little more:

Sort out the sea buckthorn, wash and dry.
Prepare a soda solution by dissolving a teaspoon of soda in a liter of water. Heat it until almost boiling.
Dip the berries in the soda solution for a few seconds and immediately rinse in water.
After the fruits have dried slightly, place them on baking sheets covered with a fine mesh or paper.

It takes almost a month to bring sea buckthorn to full readiness, subject to dry and hot weather.

Sea buckthorn dries quickly in the oven. But this must be done carefully, otherwise the beneficial properties will not be preserved. The oven must be preheated to 35–40 degrees and the sea buckthorn kept in it for two or three hours. Then the temperature should be increased to 60 degrees. The oven door must not be closed.

Dried fruits should be kept open for a day or two, and then scattered into jars with lids or paper bags.

Dried sea buckthorn should be stored in a dry and cool room with a temperature no higher than 18 degrees.

How to store sea buckthorn at home in the freezer in winter and recipes for delicious preparations

Sea buckthorn tops the list of the most healing and at the same time accessible to everyone berries. Its composition is unique in the amount of vitamins and minerals necessary for normal functioning human body.

Already based on the name, one can assume that the harvest can be impressive; the berries stick to the branches of the tree, turning them bright orange. Every autumn, summer residents and gardeners are faced with the question of how to preserve sea buckthorn for the winter so that they can enjoy it on long cold evenings.

Bright “sunny” fruits, abundantly strewn with tree branches in autumn, are known as a powerful antitumor agent. Besides, sea buckthorn strengthens the immune system and effectively fights inflammatory processes, normalizes the functioning of the heart and gastrointestinal tract, has a calming effect.

The berry also helps with “female” problems; it is also included in drugs for the treatment of infertility.

Sea buckthorn – healer and cosmetologist. The oil from it has strong regenerating properties and has long been used both in official medicine and in the beauty industry.

How to properly collect sea buckthorn

Before you start collecting, you need to decide on how to use the medicinal berries. If you are going to eat the fruits fresh or make them in the form of compotes and jams, you should start preparing them in late August - early September, in the early stages of ripening. During this period, sea buckthorn is especially rich in vitamin C, and its skin is dense and will not be damaged during cooking.

Marmalade, jam, jelly or sea buckthorn honey do not require the integrity of the berries, but it is important that the fruits are soft and juicy, and they reach this state only by mid-autumn.

Collection begins from the top of a bush or tree, gradually moving down.

It is better to wear thick gloves on your hands to protect your skin from painful thorns., dotting the branches.

There are several popular methods for collecting sea buckthorn:

The fastest way is to cut off the branches along with the fruits and then put them in the freezer. After lying in the cold, the berries will be separated from the stalks much easier. Of course, the method is somewhat barbaric and does not have the best effect on the trees, but it allows you to make impressive reserves of medicinal raw materials in a short time.
It is much more delicate to pick berries by hand. To speed up the process, there are several devices, of which the so-called “cobra” is considered the most effective - a curved wire loop fixed in a wooden handle. The device is passed over the branch, as if “cleansing” it of a generous harvest.
By cutting the fruits with nail scissors or removing them with tongs, you can preserve their integrity as much as possible without damaging the tree itself, which will further increase fruiting. It takes a very long time to pick berries, so when the harvest is large, this method is hardly suitable.
Industrial method: after the first frost (approximately at the end of autumn - beginning of winter), a tarpaulin or polyethylene is spread under the trees, after which, hitting the trunk hard and often, the sea buckthorn is shaken off.
If you only need juice, use a tight hand rubber glove carefully move along the branch, from the trunk to the end, while squeezing the liquid from the berries into a substitute container.

How to store sea buckthorn fresh at home

If the harvest of “golden berries” turns out to be quite abundant, it is best to keep some of it fresh.

If you have a cellar or other rooms with an air temperature from 0? C to 4? C, you can simply store sea buckthorn on branches, hanging them or laying them out in one layer on sheets of paper. From time to time, the branches are turned over and checked for spoiled berries. The product is thus stored for several months.

It is best to freeze sea buckthorn for the winter.

This way, the beneficial substances will be perfectly preserved, and there will be no need to perform complex culinary manipulations.

However, this seemingly simple method has its own secrets:

It is better to freeze berries within two hours after picking, then they will be most healing. The longer the picked fruits are exposed to light, the more actively the vitamins they contain are destroyed.
Before storing, the berries are sorted, cleaned of debris, rotten and unripe specimens and washed in a basin. It is not recommended to do this under running water, so as not to damage the delicate skin and prevent juice from leaking out.
The raw materials must be dried with a paper towel. Otherwise, the cold will cause the wet berries to stick together, and when thawed they may become deformed or burst.
The prepared raw materials are packaged in plastic bags or containers and subjected to quick freezing. It is better to divide the berries into small portions so that you can consume them at a time. Repeated freezing of sea buckthorn does not make sense - the benefits are lost and appearance product.

The prepared sea buckthorn is sprinkled with sugar in a 1:1 ratio.

Place the workpiece in glass jars and stored in the refrigerator.

In winter, you can cook compotes from it, preferably with the addition of “bright” tasting fruits, or make cold drinks.

Berries - always freshly picked (not washed), placed in sterilized jars, poured boiled water at room temperature and, covered with a plastic lid, stored in a cellar or refrigerator.

Sweet culinary masterpieces from sea buckthorn

1 kg sea buckthorn
1 kg sugar

Cooking method

Fresh berries are sorted, carefully washed in a large container with water, and allowed to drain.
Placed in enamel pan and heat over low heat, without adding liquid, stirring constantly.
Bring the fruits to a boil and cook for 10 minutes until they become completely soft. Throughout the entire process, you need to stir the sea buckthorn, helping the bursting berries to actively release juice, as a result of which the contents of the pan do not burn.
Then transfer the hot mass into a nylon sieve with medium cells and quickly wipe.
Add sugar and stir well, without trying to achieve complete dissolution.
Next, the mass is left to cool and thicken for 7 – 10 hours.
The finished jelly is poured into sterilized jars, covered with plastic lids and stored at room temperature.

There are several recipes for this dessert. However, the most beautiful and aromatic jam is made with whole berries, which during the cooking process become transparent and resemble pieces of precious amber.

1.5 kg sugar
0.5 liters of water

Prepared according to this recipe sea buckthorn juice It is recommended to use it with honey, which greatly increases the benefits of the miraculous drink.

IN winter cold and with spring vitamin deficiency, sea buckthorn is the best remedy for maintaining the health of the whole family, from small to large. It is worth paying attention to this amazing “golden berry”, which, moreover, does not require complex preparation methods and diversifies our table with many delicious delicacies.

Sea buckthorn with sugar is a healthy preparation for the whole family!

Sea buckthorn with sugar is incredibly healthy, but not everyone knows how to prepare it for the winter without cooking. The benefits of such a delicacy are enormous, including for children, but proportions must be observed. And how to prepare it correctly, including in a blender, how to grind it, make it pitted and how to store it, read on...

Sea buckthorn with sugar - beneficial properties

You can preserve as many useful substances as possible in the berry without resorting to heat treatment product. An excellent preservative is ordinary sugar, which will prevent the product from sparkling, protect it from mold and preserve all the vitamins during the long winter. Sea buckthorn, its beneficial properties and contraindications are not known to everyone, so it is worth familiarizing yourself with what vitamins are contained in the plant, what the healing effect of use is, who should not get carried away with the berry... But. Now let's talk about how to preserve valuable berries along with vitamins.

Sea buckthorn with sugar is a vitamin bomb that can protect and support the body in winter period, it is in this form that it preserves greatest number useful substances. A mandatory criterion for choosing berries is that the fruits must be ripe, but with a hard skin so as not to damage the integrity. The time to collect sea buckthorn depends on the plant variety and growing region.

The harvest must be thoroughly washed, dried and sorted - one spoiled berry can ruin the entire harvest
Any recipe must be made quickly - direct sunlight kills healing microelements, in particular vitamin C. Also, leaving berries for a long time without processing leads to a decrease in beneficial properties
After a week or two, the workpiece will separate into oily syrup, puree and jelly. This is normal. The layers are used separately or mixed before use.
You need to store candied fruits in a dark, shaded place, preferably in a cellar or refrigerator.

The simplest recipe for sea buckthorn with sugar for the winter is to mix the ingredients in a 1:1 ratio and seal them in jars. Syrup formed during storage - excellent remedy in the fight against infections and bacteria, and the berries can be used for baking, desserts, and added to various teas from sea buckthorn and simply eat with a spoon. But this is not the only way to prepare sunny fruits.

Whole fruits without cooking. Per kilogram of selected berries you will need 1400 grams of sugar. Wash and dry the fruits, making sure that all the berries are intact. Sterilize the container, dry it, place the fruits, sprinkle with granulated sugar. Cork nylon cover and send it to the cellar. This sea buckthorn twist can be stored for up to two years. If you use compote preparation, there is no need to add sugar - it will be enough. Sea buckthorn tea will go perfectly with sugar preparation.

Sea buckthorn twisted with sugar - basic recipe

Pass one kilogram of selected, washed and dried sea buckthorn berries through a meat grinder or blender, mixed with 1.25 kg of sugar. Alternatively, grind the ingredients in a mortar. Cover the ground mixture with gauze or a linen towel and set aside to steep for several hours in a cool place. After the allotted time, place the mixture into sterilized jars, add 2 cm of granulated sugar on top and seal. The twist can be sent to the cellar or to the refrigerator shelf.

For sea buckthorn with sugar, you will need equal proportions of sugar and fruit. Make a puree by grinding the berries twice in a meat grinder or using a blender and grinding the mixture through a sieve. For 1 kg of puree, take 1 kg of sugar, mix and set aside in a cool place for 4 hours. Spread the mixture into the prepared container, pour 2 cm of granulated sugar on top and seal. Store it the same way.

Sea buckthorn pureed with sugar for the winter - simple and healthy recipes

There are many benefits in fruit seeds, but not everyone likes their specific taste and, in order to get rid of them, the berries must be ground through a sieve.

Sea buckthorn, pureed with seedless sugar

Sort the harvest from twigs, leaves and spoiled specimens, rinse and dry on a towel. Next, scald with boiling water and rub the mixture through a sieve. Add sugar there (800 g per 1 kg) and leave for two to three hours. We seal them in jars and put them away for storage. This sea buckthorn can be stored for the winter for 6 months without cooking.

Sort the harvest, wash and dry, squeeze out the juice using a juicer. Mix juice with sugar (per 100 ml of juice - 150 grams of sand), bring to a boil. Turn the heat down, simmer for another 30-40 minutes and pour hot into a storage container. This delicacy perfectly helps in the treatment of the gastrointestinal tract and is used to calm nervous system, has a general strengthening property.

Healthy sea buckthorn with sugar for children

Sea buckthorn should definitely be included in a child’s diet - it will prevent the baby from getting sick in winter and will be a good helper immune system baby. Not all children are happy to eat sunny berries because of their specific taste, so mothers can use a little trick and prepare a wonderful dessert from sea buckthorn, kefir or fermented baked milk. To do this, sea buckthorn and sugar are distilled in a blender and mixed with drinks. This puree can be used as a topping for ice cream and jelly.

Oddly enough, the orange healing berry is rarely included in children's menu. There are sea buckthorn recipes for the winter to suit every taste; try to diversify your table with a rich selection. A simple recipe, but no less useful, is sea buckthorn in sugar. Consuming delicious berry, you will strengthen the health of the whole family, insure yourself against winter viral and colds, and simply delight your loved ones with delicious preparations.

How can you preserve sea buckthorn for the winter without losing its beneficial properties?

Sea buckthorn is valuable big amount vitamins, minerals, oils and acids, which is why it is used in folk medicine. All medicinal qualities the berries will remain with it if it is properly prepared and stored.

Sea buckthorn can be dried, frozen, boiled, juiced, or canned. Recycling methods at home are selected depending on the storage location, room temperature, and humidity.

Before you send sea buckthorn for storage, you need to prepare it. The berries are harvested when they are bright yellow-orange in color. The shelf life of fresh berries will be extended if they are picked in dry weather. Clean berries are placed in boxes covered with a thin layer of paper and stored in a cellar or refrigerator. The berries will last even longer in sealed plastic bags.

Fresh berries, in the absence of oxygen and maintaining moisture, are stored better, but they still need to be processed for the winter, and the sooner the better. The sea buckthorn is separated, cleared of debris, spoiled or unripe berries are removed, and washed with water. The raw materials are not washed under running water, so as not to crush them - it is better to do this in a large basin.

Many berries, including sea buckthorn, can be stored without sugar by filling with water. Clean, washed berries without damage are poured into glass jars and poured cold water, tightly close the jars with lids and store them in a dark, cold place for the whole winter.

You cannot prepare fresh sea buckthorn for the winter, but you can freeze it. At low temperatures it retains all its beneficial properties, taste and smell, and after slow defrosting at room temperature it will look fresh. Before putting the berries in the refrigerator, they need to be washed and dried, poured onto a paper or cloth towel. If you freeze the berries raw, then the drops of water will expand during freezing, and the ice will damage the shell of the berries, which will make them sluggish when thawed, and all the juice will flow out. In addition, high humidity will produce a large amount of snow in the container, and the berries will stick together. To avoid this, you need to freeze supplies quickly, dividing them into small portions. After a day they can be poured into large containers.

Dried berries are stored in plastic food containers with tight lids, but you can use glass jars, plastic bags - any container that can be tightly closed. Berries can only be frozen once, otherwise they will lose their appearance and best properties.

Fresh sea buckthorn can be preserved by adding crushed berries mixed with sugar into sterilized jars. Per kilogram of berries take 700 grams of granulated sugar. Another option: whole berries are poured with hot syrup and hermetically sealed. After cooling, the jars are put in the refrigerator. It is important to use carefully selected berries, not damaged by rot, and well dried. Sea buckthorn preserved using this method will last in the refrigerator or cellar all winter.

You can prepare the berries using the hot method in their own juice and without sugar. For the preparations, you will need to sterilize the jars, spread the sea buckthorn in them to the edges of the container and place them in hot water, bringing it to a boil. The jars should be covered with lids and stand in water up to their shoulders. During this heat treatment, the berries will settle and produce juice. After settling, the containers are filled again, and after the sea buckthorn stops decreasing, the jars are kept in boiling water for another 10-15 minutes, taken out and rolled up under tin lids.

Sea buckthorn jam is prepared by adding sugar to the berries in a ratio of 1:0.7 kg. Cook over medium heat for 5-7 minutes, skimming off the foam and let it brew. After this, cook again for 5-10 minutes, cool and pour into jars. The jam is stored in the basement or in the refrigerator all winter. Jam jars must first be sterilized, and once filled with jam, close tightly.

For the winter, you can prepare sea buckthorn juice at home. To do this, take a kilogram of berries, mash them with a masher and heat them to 60 degrees, adding a glass of water. The cooled mass is infused for 3-4 hours, filtered, bottled and sealed. The juice must be pasteurized at a temperature of 95 degrees. Liter bottles boil for 20-25 minutes, three-liter ones - 35-40.

Cooled bottles are stored in a cool, dark place. Over time, a layer of red oil will appear on the surface of the liquid. There is no need to drain it, since it protects the juice from spoilage and is itself a valuable product for the treatment of many diseases. Since the juice and oil are not boiled, all the vitamins in it are completely preserved. Sea buckthorn juice can be mixed with pumpkin, honey, and mint.

You can also get juice from frozen berries. Thawed berries need to be crushed, add a glass of water per kilogram of sea buckthorn and bring to a boil, but there is no need to boil the juice, it needs to be removed from the heat, cooled and rubbed through a sieve. Then it is bottled and stored; sediment may appear at the bottom during storage.

For all canned sea buckthorn, the following rules must be followed:

The storage temperature should remain at +2-6 degrees Celsius. With a slight minus, the quality of the workpiece will not change either. If you keep canned food warm, its color and taste will deteriorate, and the food will begin to ferment or become moldy. When frozen very hard, expansion may cause the lids to come off the jars or the jars themselves to burst, especially if they are overfilled. If there is little water in canned food, then even after defrosting, its quality, taste and consistency will not change.
Containers with berries must be stored in a dark place, otherwise the syrup will begin to lose color and the taste of the preparations will change.
Humidity will not affect product sealed in jars, but lids, especially tin lids, may rust. It is optimal to store jars dry and cool.

Oil collected from juice or obtained specially is the most valuable product that can be taken from sea buckthorn. The skins and seeds remaining from processing the berries into juice are crushed, placed in glass jars and topped with vegetable oil. The composition is heated to 50 degrees. The oil is infused for a week, stirring occasionally, then filtered, and the better, the longer it will last. The oil should be stored in the refrigerator, hermetically sealed.

The berries can be dried for the winter. This method is convenient if there is no space or suitable conditions for storing canned berries. Dried sea buckthorn will remain warm without affecting quality, and it takes up much less space. You can dry not only berries, but bark and leaves - in medicinal purposes they are also actively used. It is easy to dry the bark and leaves - in a dark, well-ventilated and dry place, they are scattered on paper and kept for several days. They can be stored for up to 5 years, provided that the packages with raw materials are stored in a dry, dark room.

Drying berries is more difficult. To begin with, they are washed, allowed to dry, and rotten and damaged ones are removed. After this, the sea buckthorn should be dipped in a soda solution for a few seconds in the ratio of a teaspoon of soda per liter of water. The composition must be heated to 97 degrees. This process allows the berries to dry faster. Having removed them from the hot solution, you need to immediately rinse the sea buckthorn in clean water, let the water drain and place it on baking sheets covered with paper or fine mesh. Drying will take 3-4 weeks, if the weather is dry and hot, at this time the berries need to be turned over and the spoiled ones removed.

You can dry sea buckthorn faster in an oven or oven. The main thing here is not to overdry the raw material so that it does not become brittle, lose its taste, color, and beneficial properties. They begin to dry the berries at a temperature of 35-40 degrees, after 2-3 hours it is increased to 60 degrees. The oven should be kept slightly open to prevent condensation from accumulating.

The finished berries are cooled and kept for several days in an open container to equalize the moisture content of the product, and scattered into bags or jars with lids. Cardboard boxes will also work if you line the bottom with newspaper. To store dried sea buckthorn in boxes or bags, you need to place them in cool, dry rooms; changes in humidity will lead to spoilage of the product - the berries will become moldy. There should be no strong-smelling foods or spices nearby. From time to time you need to check the fruits so that pests do not infest them. Sea buckthorn in glass or plastic containers is not afraid of bugs.

Sea buckthorn: beneficial properties of berries, sea buckthorn oil, branches and leaves. Sea buckthorn preparation and recipes

Everyone knows that sea buckthorn and sea buckthorn oil are a natural remedy for health and beauty; its beneficial properties have long been used by healers, and today they are confirmed by official medicine.

what can be prepared from sea buckthorn:

Few people know that there are many recipes made from sea buckthorn not only in medicine, but also in cooking.

jam is made from sea buckthorn berries

These frozen sea buckthorn berries are convenient to take out of the freezer in winter, even if you don’t need to use the entire bag of sea buckthorn happiness. My daughter dips her hand into it, scoops up just enough orange beads to put in her cup and drinks tea with them.

This is how my mom puts these sea buckthorn freezer bags in the freezer.

On a cold winter evening, you can make compote, tea, fruit drink, liqueur or sbiten from frozen sea buckthorn.

Chef and pastry chef Alexander Seleznev in this video recipe will talk about an old Russian recipe for a warming drink - sea buckthorn sbiten, which he prepares from water, honey, sea buckthorn jam, cinnamon and spices

Other useful uses of sea buckthorn

Sea buckthorn berries, oil from sea buckthorn fruits, leaves and twigs have healing properties.

Application of sea buckthorn oil

Sea buckthorn oil, contained in the pulp of the fruit, also has very useful and healing properties due to the fact that sea buckthorn fruits have a very harmonious, balanced combination of vitamin E, multivitamin A, in other words, carotene and polyunsaturated fatty acids.

Sea buckthorn oil is taken orally for:

prevention and treatment of atherosclerosis
for metabolic disorders
in complex treatment of infertility
in case of hormonal imbalance as a leveling agent

Please note that sea buckthorn oil, like any medicine, has contraindications.

Sea buckthorn oil should not be used for diseases such as pancreatitis, cholecystitis, liver diseases, as well as for people with increased acidity stomach. In this case, doctors advise using other beneficial substances of sea buckthorn contained in sea buckthorn leaves.

Sea buckthorn oil is used as an external remedy for

burns, cuts for wound healing
prevention of skin aging as masks and creams based on sea buckthorn oil
The benefits of sea buckthorn oil are known to strengthen vision
it is used to strengthen scalp hair

Branches, leaves of sea buckthorn and their beneficial properties.

Benefits of sea buckthorn leaves high content vitamin C, tannin, serotonin and tannins. A decoction of sea buckthorn leaves and shoots is used to wash the eyes for eye diseases; it is used for dermatitis, pneumonia, atherosclerosis, coronary heart disease, sore throat, intestinal poisoning, hormonal imbalance, diabetes mellitus, since sea buckthorn decoction has a beneficial effect on the pancreas.

For a recipe for tea or decoction of sea buckthorn leaves and shoots we will need:

fresh or dried crushed leaves and twigs of sea buckthorn - 1 tablespoon
boiling water - one glass

Sea buckthorn tea or decoction will infuse for 15 minutes; for tea, you can add sugar or honey to taste. Honey in tea from sea buckthorn leaves will only enhance its healing properties and distribute throughout the body for its intended purpose. It should be remembered that honey should be added to warm tea; when heated, carcinogens begin to be released from honey, just like from vegetable oil when frying.

Lyudmila Grigorievna Puchko, academician, author of the “Multidimensional Medicine” method, gives simple advice on how to protect yourself from infections, especially tuberculosis, fungi and respiratory viral diseases with the help of sea buckthorn. Everything is very simple, for this you need to stock up on branches of female sea buckthorn, this will be your protection against infections, especially if you live in a metropolis or a large city. As you know, almost all infections are transmitted from person to person within walking distance, and you can protect yourself from them with the help of a sea buckthorn branch, keeping it always with you in your pocket or purse, here is her video advice:

Live sea buckthorn with sugar for the winter

sea buckthorn jam without cooking.

Vitamins: C - 200 mg (as in black currant)

E – 5 mg (here sea buckthorn is superior to all other products)

Betta-carotene 10 mg (almost twice as much as in rose hips)

also vitamins P, K, other microelements (manganese, aluminum, iron, titanium), fats (about 6%), organic acids, alkaloids, phospholipids, flavonoids, leukoanthocyanins, phenolic acids, serotonin, inoside, pectin substances...

And there are legends about sea buckthorn oil. Whether “living water” exists is a question, but “living oil” definitely exists.

The whole problem is that before enjoying this miracle berry, IT MUST BE COLLECTED, but that’s a completely different story.

Sea buckthorn juice – it is necessary to sterilize (heat), a lot of useful remains in the skins and seeds.

Lack of heating preserves the maximum amount of vitamins.

Sea buckthorn jam recipe:

Making sea buckthorn jam:

Using a blender or meat grinder.

Using a special processor attachment for making puree.

Using a juicer.

A special attachment very carefully separates and squeezes the pulp from the skins and seeds - it’s very tasty, but a lot of vitamins remain in the pulp from the seeds/skins.

A good juicer does more than just squeeze out the liquid component. At correct mode A large amount of crushed skin and very small particles of seeds get into the juice - healthy and tasty.

I tried all three units and settled on the juicer. I crush the cake obtained after the first extraction with a masher and pass it through the juicer again.

This is what the cake looks like after all these manipulations. But the photo shows supposedly seeds. But these are only empty skins; almost all of the pulp has been crushed into pressed puree.

Waste by weight is only 15% - these are hollow seed husks and a small amount of almost dry skins from berries.

Due to the squeezed pulp of sea buckthorn seeds, this jam acquires a soft, slightly mealy taste - I really like it.

Next you just need to add sugar and stir until completely dissolved (this happens very quickly). Divide into jars and store in the refrigerator. You should not keep pureed sea buckthorn in an open container in the light for a long time - this leads to a decrease in the amount of many vitamins.

At the bottom is a little clear light cream syrup.

In the middle there is a large amount of bright orange soft jelly-like puree.

And on top is a small layer of light jelly with a distinct buttery taste.

Sea buckthorn prepared in this way can be used to prepare fruit drinks or cocktails, as toppings for ice cream, casseroles, cheesecakes, vegetable cutlets from carrots.

Can be used to prepare impregnations for cakes and pies.

Or just with hot, cold tea winter evening…

Another way to prepare for the winter: freezing sea buckthorn . Wash the berries, dry them, spread them in a thin layer on trays and place them in the freezer (turn on the fast freezing mode), after a few hours pour the berries into special bags. Of the vitamins, vitamin C tolerates this treatment the worst; the rest are retained almost in their original quantities.

To preserve the maximum amount of beneficial properties of sea buckthorn, it is advisable to process it immediately after it has been collected.

More detailed recipes jams and preserves, step by step with photos:

Sea buckthorn for the winter - recipes for real housewives!

Everyone knows that sea buckthorn for the winter, the recipes for which are not complicated, is so healthy and tasty. You can make jam, jam, jelly, juice, compote, fruit drink, wine, and also make preparations with lemon, honey, nuts, and it’s up to you to roll it up without cooking or not. To ensure that all the goodies end up on your table, read the entire article, because there are a lot of secrets...

Sea buckthorn for the winter - recipes for preparing whole berries

What can be made from sunny fruits? Sea buckthorn recipes for winter preparations mass - compotes, juices, preserves and jams, fruit drinks, butter and even wine! To preserve all the beneficial properties of sea buckthorn to the maximum, it is better to harvest the sunny berries whole. Here are a few ways you can do this:

Storing fruits in the cold– this method does not require much time, and the sea buckthorn berry will remain until spring without losing its beneficial qualities. Trimmed tree shoots are laid out in one layer or hung in a room with a temperature of 0 to +4 ° C. Shoots are young branches covered with fruits and having several leaves at the tip, rather than whole healthy branches;

Freezing– sun droplets are perfectly preserved in cold conditions, and in order to preserve the integrity of the berries and the beneficial properties of sea buckthorn, place the sorted fruits in bags or plastic container and put it in the freezer. If necessary, simply remove the package and use it for its intended purpose;

In sugar– to enjoy the taste of a fresh harvest in winter, sprinkle sea buckthorn with sugar in a one-to-one ratio and put it in the refrigerator. In this form, the berry will last until spring. Sea buckthorn makes jams, jellies, fruit drinks, and compotes simply delicious, or you can make preserves, marmalade, add them to baked goods, or simply eat them with a spoon;

Dried fruits– whole berries are needed for harvesting, but when to collect sea buckthorn with the maximum amount of useful substances? Of course, at the beginning of ripening, before the onset of frost. Drying in a natural way - the fruits are washed, dried and laid out on a horizontal surface in a dark place. If possible, harvest the crop using electric drying, setting the temperature to +40 °...+45 °C;

Flooded with water– unwashed (!) sea buckthorn fruits are placed in sterilized containers and poured with cooled boiling water, the bottles are rolled up and placed in the refrigerator. A prerequisite is that the berry must be picked no more than 24 hours ago;

Sea buckthorn for the winter without cooking - we save vitamins

We prepare sea buckthorn jam without cooking, we will need 1 kg of sea buckthorn puree and 800 grams of sugar. To grind sea buckthorn into puree for jam, you can use a meat grinder, blender, food processor or juicer. In a blender and meat grinder, the raw materials are processed entirely, which turns out to be very healthy, but not very tasty. Using a nozzle for squeezing juice, most of the useful elements are thrown out with the pulp - the result is the opposite.

It is best to use an electric juicer and set the program for juice with pulp. The remaining cake must be ground and processed again. Thus, the amount of waste is significantly reduced and the taste is excellent.

Mix sea buckthorn puree with sugar and stir until completely dissolved. We put the mass in a storage container and put it in the refrigerator or cellar until winter. The berry does not like direct sunlight. After some time, the jam will separate into syrup, puree and butter jelly. Before preparing fruit drinks, ice cream, casseroles or baked goods, you simply need to stir the mixture. A good way to preserve all the useful elements is sea buckthorn recipes with sugar.

There are four types of sea buckthorn juice - with and without pulp, with or without granulated sugar, let's look at each recipe.

Without adding sugar - sea buckthorn, washed and cleared of debris, is passed through a juicer and pasteurized at a temperature of +85 °C. Next, the container is turned upside down and wrapped. After a few days, the sea buckthorn juice can be stored in the pantry for the winter.

Sweet sea buckthorn juice – 600 grams of selected and washed sundrops, put through a meat grinder. Make syrup - you will need 400 grams of sugar per liter of water, bring to a boil. Mix the fruits with the prepared sugar syrup and pour into liter jar, pasteurize over low heat for 20 minutes.

Without pulp - grind the sea buckthorn harvest using a convenient method and squeeze out all the juice. Place the resulting liquid in the refrigerator. Scroll the cake again in a meat grinder or put it through a blender, add a small amount of water and leave for 20-30 minutes, after which you need to squeeze the mass again. The process should be repeated 2-3 times. Combine the resulting juice with the juice in the refrigerator and bring to a boil. Pour into jars while hot, pasteurize for 20 minutes. After all the manipulations, the twist can be put away in the cellar.

Sea buckthorn juice with pulp - 3 kg of the harvest is blanched for 2-3 minutes, syrup is prepared from 1 liter of water and 750 grams of sugar. Boiling syrup is poured into the ground berries and screwed into bottles.

To diversify sea buckthorn recipes for the winter, you can add any other berries to the proposed options - blackberries, strawberries, currants.

Basic recipe for sea buckthorn jam

The most sustainable way to store sea buckthorn jam is pasteurization. Thanks to it, the delicacy does not become sugary, does not become moldy and does not explode. For preparation you need berries and sugar in a 1:1 ratio. Place clean, dry fruits, cleared of debris and spoilage, into an enamel or copper pan, cover with sugar and leave for 5-6 hours. After the expiration date, we put on slow fire and stir constantly. After a while, the sea buckthorn will begin to release juice; if this does not happen, add a little water. Boil the mixture until thick, cool and pour into prepared containers. The jam can be stored in a cool place.

Quick sea buckthorn jam – Five minutes – required for preparation following ingredients: 1 kg of fruit, 1.2 sugar, 300 ml of water. Pour clean berries into a basin, add water, bring to a boil and cook for 5 minutes. Strain the mixture, add sugar and boil again for 5 minutes. Cool the jam and distribute it into prepared containers and seal it hermetically for the winter.

Sea buckthorn jam - the ingredients are taken in proportions 1:1:1, the harvest is mixed with liquid and sugar, simmered over fire until completely dissolved. Then, over high heat, the mass is brought to readiness. During cooking, the foam is constantly removed. The finished jam is poured into clean, dry jars and pasteurized for 15 minutes for half-liter jars and 20 for liter jars.

Sea buckthorn jam in a multicooker - place 1 kg of washed raw materials in the multicooker bowl, pour in 150 ml of water and 1300 grams of granulated sugar, cook in the “Stew” mode for about an hour. The jam should be stirred occasionally and any foam that has appeared on the surface should be removed; the cooled mass should be packed into storage containers and sealed for the winter.

Frozen sea buckthorn jam - rinse 1 kg of frozen berries and let drain. Leave for a couple of hours until completely defrosted. Prepare separately sugar syrup(for 1.5 kg of sand - 800 ml of water). Transfer the fruits to the liquid and leave for 4 hours. Bring the mixture to a boil, cook until transparent, swirl. We store it in a pantry or cellar.

Sea buckthorn jam with honey and nuts - pour 1 cm of water into a container and add the prepared raw materials (about 1 kg of berries), bring to a boil and rub the mixture through a sieve. Add 400g of sugar to the resulting mixture and leave for 60 minutes. At this time, clean and coarsely chop the nuts. Mix all the ingredients, add 100 g of honey, cook until the sugar is completely dissolved and seal tightly.

To improve the taste and replenish vitamins, you can prepare sea buckthorn for the winter with honey and lemon; the recipe is the same, only lemon juice is used instead of nuts. The ratio of water to juice is 2:1, this recipe for sea buckthorn for the winter is a great help for colds. Sea buckthorn with honey lasts throughout the year.

You can make compotes, juices, or wine from sea buckthorn for the winter; it turns out to be a beautiful sunny color, has an original taste and can decorate any table. We will need 15 kg of fruit, 5 kg of sugar and 1.5 liters of water.

Grind the unwashed berries using available means: mixer, meat grinder, blender. Grind through a fine sieve or cheesecloth, add liquid if necessary (based on the principle of sweet juice). Pour the liquid into five-liter canisters, pour 250 g of granulated sugar into each, cover the neck with gauze for 3-4 days, depending on the room temperature. We remove the foam twice a day.

Pour the resulting mixture into one container, dissolve 1 kg of sugar in 1.5 liters of water and pour it there. The preparation should infuse for 12 days. During this period, the remainder of the granulated sugar is added to the container in small portions. After the required period, remove the oil from the surface and filter the wine at least 3 times. Install the shutter and place the bottle in a room where the air temperature is within +15 °C for 4 months. The sediment must be removed twice.

Pack the finished sea buckthorn wine into bottles, seal them, and store in a dark place. Original sea buckthorn wine will warm your soul and body on long winter evenings and will decorate any holiday table.

Sea buckthorn recipes for the winter are quite diverse; they can be supplemented with various components and adjusted to your taste preferences. Preserves, jams, juices, fruit drinks, excellent sea buckthorn tea, marmalade and pastilles... One thing remains constant: the undoubted benefits of the sunny berry, be healthy!

How to preserve the beneficial properties of raspberries?

Raspberries are a well-known and beloved berry. This berry is mentioned in red in epics, tales, songs and legends.

Raspberry jam is the best help against colds. It acts as a diaphoretic and antipyretic. But raspberries are not only popular for this; they are recommended for improving digestion and increasing appetite. Raspberry fruits are used in the treatment of anemia and strengthening the immune system.

There are several reasons why you should eat raspberries by the handful.

1. Raspberries preserve youth: they contain vitamins such as A, E, PP, B2, B1, which are responsible for vitality, skin elasticity and an even complexion.

2. It contains a lot of copper, and as you know, copper is included in most antidepressants. Therefore, eating raspberries by the handful is useful for those who are on the verge of stress.

3. Raspberries are needed by those people who have weak blood vessels; they have a large amount of substances with P-vitamin activity.

4. It is very useful for pregnant women and for those who are just planning to have a child, as it contains folic acid.

5. Raspberries improve kidney function and relieve swelling, since an infusion or decoction of raspberry leaves has a mild diuretic effect, has an astringent, anti-inflammatory, antiseptic and blood purifying effect.

Unfortunately, the raspberry season is so short, so before it’s too late, enjoy this delicious and healthy berries. And of course, don’t forget to prepare supplies for next winter. Raspberries can be stored dried or frozen or made into aromatic jam.

However, when raspberries are cooked, some of the beneficial properties are lost, and fresh berries are available only during the season. But there is a way out - freeze and store raspberries in this form. all year round. What is it in taste qualities, and in terms of healing effects, frozen raspberries are in no way inferior to fresh ones.

I would like to share with you, dear friends, two ways to preserve raspberries for the winter.

Frozen raspberries

To do this, grind freshly picked or purchased raspberries with sugar using a wooden spoon or pass through a meat grinder. For one kilogram of berries we put 400 - 500 grams. Sahara. After grinding the raspberries and sugar well, transfer them to jars. It’s convenient to use small jars, maybe someone has some left over? baby food. But if there are no such jars, any other jars will do, but only glass ones. I'm not keen on plastic utensils. Laying it down
just up to the shoulders, cover with a lid and put in the freezer. The next day, when the raspberries are completely frozen, screw the lids on completely.

Raspberries in the refrigerator

Raspberries can be stored in the refrigerator all winter, and to do this you need to do the following. We prepare the berries, put them in a basin and cover them with sugar; take one kilogram of berries for one and a half kilograms of sugar. Grind the berries thoroughly with sugar. We put the grated raspberries into jars and put them in the refrigerator on the top shelf, preferably further away. Since she is unlikely to survive until winter.

How nice it will be winter time take some raspberries out of the freezer or refrigerator, put them in a plate and add a couple of tablespoons of sour cream, there you have it homemade yogurt. The kids gobble it up on both cheeks!!!

Be healthy and see you again!!!

What is canning, thanks to what methods can you preserve the freshness and vitamins in vegetables and fruits as much as possible, and why, if improperly sterilized, products can become life-threatening, read right now...

Summer is time fresh vegetables and fruits! I want to enjoy all this delicious abundance not only in the summer, but also in the chilly autumn and cold winter. It’s so nice to open a jar on a winter evening fragrant jam and drink a glass of homemade compote. Certainly, food industry Today there is an abundance of different names of this or that canned food, but still nothing can compare with the taste of homemade preparations! And the danger of eating a couple of “yes” along with the seams when canning at home is reduced to zero. That is why we suggest taking a closer look at home canning issues!

By the way, the canning process is by no means new and has been known since 1795. It was then that the resourceful chef from France Nicolas François Appert immortalized his name in the history of cooking by winning a competition for the best method long-term storage products. For his invention, he was awarded the honorary title “Benefactor of Humanity” and even awarded a gold medal. The French cook's canning technology was more than simple: he filled jars with meat, broth and jam, sealed them and then boiled them for a long time. After eight months, the contents of the jars turned out to be of excellent quality. Since then, canning has turned from a miracle into an everyday concept; you can preserve vegetables and fruits in various ways.

Let's talk in more detail about each of them:

Pasteurization is one of the most advanced methods of canning: the fact is that during the process the temperature of the liquid does not reach one hundred degrees and, thanks to this, the bulk of the vitamins and microelements in the products are preserved. However, we should not hope that even with such a careful method of canning, the products will retain all their beneficial properties: after pasteurization, we can count on a maximum of 60 or even less percent of vitamins. Therefore, if you want to preserve vitamins, try to reduce heat treatment to a minimum. But don’t forget about microbes: if the temperature does not rise to a level harmful to them, they will remain, and the seams will quickly deteriorate.

But a process such as fermentation allows us to preserve a much larger amount of vitamins and microelements that are valuable for our health. For example, vitamin C is preserved by more than 70% with this method of canning, since during fermentation the products are not subjected to heat treatment. Spices, garlic, horseradish and salt, which contain many phytoncides that kill putrefactive bacteria. The main role in this method of preparation is played by the sugar contained in the products. After all, it is he who blocks the appearance of bacteria. It is thanks to sugar sauerkraut does not mold or rot. By the way, pickled cucumbers and it is not recommended to wash cabbage, as the content of ascorbic acid in these products is reduced by 6-8 times. The only negative fermented products is that consuming them in large quantities inevitably leads to edema, because they retain fluid in the body.

If pickling is inferior to fermentation, it is not in many respects. The most significant disadvantage of this preparation process is the large amount in the marinade acetic acid, which irritates the gastric tract. Because of this, people suffering from gastritis, stomach and duodenal ulcers are strictly prohibited from consuming pickled foods. Many housewives, knowing this, try to add less vinegar to the marinade, and to destroy microbes, the products are subjected to heat treatment. Thus, 30% of the vitamins in the products remain, and most of them go into the marinade.

With a process such as sterilization of products, bacteria have a small chance of surviving, however, only if it is carried out according to all the rules. The fact is that at home you can heat food to a maximum of 100 degrees, and you know from school biology lessons that not all microbes die at this temperature. For an inept housewife, sterilization can easily become a dangerous process. For example, if the housewife sterilizes for eight minutes instead of ten, then, say, mushrooms eaten in winter can cause severe poisoning or, in the worst case, even death. However, in order not to exaggerate things too much, we note that preserves, jellies and jams are quite safe, although there is no need to talk about any vitamins in them.

Berries, ground with sugar, leave quite a lot of benefits. But due to mechanical impact, such dishes still lose about 30% of vitamins. The problem is that a large amount of sugar, which serves as a preservative, overloads the product with glucose. In addition, ground berries at room temperature spoil quickly, so they should only be stored in the refrigerator.

Sea buckthorn is a luxurious tree, from branches to fruits filled with microelements and vitamins. It has been used as a medicinal plant since ancient times.

Picking berries and preparing for storage

Sea buckthorn fruits can be eaten fresh, ground with sugar, or made into marmalade, jelly, liqueur, vitamin-rich juice, compote or jelly.

They are also frozen and dried. How exactly to process sea buckthorn depends on where it can be stored and what the temperature and humidity of the room are.

But first the fruits must be collected. You cannot be late with this, otherwise crop losses will not be avoided. In addition, crushed and overripe fruits cannot be preserved for a long time.

Dry weather is suitable for removing sea buckthorn from a tree. Wet fruits will spoil faster.

You need to prepare the boxes and cover their bottoms with a thin layer of paper. The container filled with sea buckthorn is transferred to the cellar or refrigerator.

It is advisable to use sealed plastic bags instead of boxes. They will keep fresh berries longer, but not more than one month. Therefore, it is wiser to process the fruits in such a way as to preserve all their beneficial properties.

Storing fresh sea buckthorn

Sea buckthorn does not contain enzymes that can destroy vitamin C. Therefore, it can be kept fresh for up to a month. The temperature should not exceed three degrees Celsius. There are two ways to store fresh sea buckthorn:

Cut branches with berries and place them in the fruit compartment of the refrigerator.
Carefully transfer the sea buckthorn fruits into a glass or ceramic container and cover with a lid. Mandatory condition: the dishes must be opaque. The container is placed in the section of the refrigerator intended for fruits and vegetables.

Sea buckthorn will retain its beneficial properties for three to four weeks.

Freezing sea buckthorn

Cold has a beneficial effect on sea buckthorn. At low temperatures it remains tasty and aromatic. When frozen, sea buckthorn retains its beneficial qualities for almost a year.

Freezing fruits must be carried out in the following sequence:

Clean the berries from leaves, debris, and remove spoiled and unripe ones.
Place the fruits in a large basin and fill with water. This method of washing berries is preferable. It is more gentle, since the raw materials can be crushed under the flow of water.
Place clean sea buckthorn on cloth or paper towels and dry. Raw berries cannot be frozen. Drops of water will quickly turn into ice and damage their shell. The juice along with useful substances will flow out. The berries will become covered with snow and stick together.
Pour dry sea buckthorn in one layer onto a board covered with cling film and place in the freezer (12–17 degrees below zero) for a day.
Pour frozen berries into a container and store them in the same freezer.

Berries can only be frozen once. A repeated procedure will destroy all the healing properties of sea buckthorn.

Canning sea buckthorn

Mix the washed berries with sugar and pass through a meat grinder. One kilogram of sea buckthorn will require 0.7 kg of sweet sand. The berries should be placed in sterilized jars, closed tightly and stored in a cool room.
Pour whole fruits into a clean glass container and pour hot syrup over them. Seal tightly and turn over. After complete cooling, the glass container should be placed in the refrigerator or cellar.
Fill clean jars with sea buckthorn almost to the brim. Place in a container with hot water reaching the hanger of the glass container. The jars should be covered with lids and kept in boiling water until the sea buckthorn releases juice and settles. A quarter of an hour after this, the container must be removed from the water and hermetically sealed.

Sea buckthorn processed in this way will be perfectly preserved along with all the vitamins until the next harvest.

Storing dried sea buckthorn

When there are no conditions for storing sea buckthorn in canned form, it can be dried. It will be warm and will not lose its qualities.

To dry the fruits, you need to work a little more:

Sort out the sea buckthorn, wash and dry.
Prepare a soda solution by dissolving a teaspoon of soda in a liter of water. Heat it until almost boiling.
Dip the berries in the soda solution for a few seconds and immediately rinse in water.
After the fruits have dried slightly, place them on baking sheets covered with a fine mesh or paper.

It takes almost a month to bring sea buckthorn to full readiness, subject to dry and hot weather.

Dried fruits should be kept open for a day or two, and then scattered into jars with lids or paper bags.

Dried sea buckthorn should be stored in a dry and cool room with a temperature no higher than 18 degrees.