The history of sugar begins more than 2300 years ago in India, where it was made from sugarcane juice, but sugar was first brought to Russia around the 11-12th centuries. Before the advent of sugar, the food here was mainly sweet honey and marshmallow. Today it is impossible to imagine your life without sugar. The beet sugar industry today is one of the strategically important branches of the food industry, but despite this, sugar can be prepared at home.
It is necessary
-
- Sugar beet
- pan
- plate
Instructions
Step 1
Beet tubers are peeled from the roots (without removing the skin) and washed under running water. The washed beets are placed in boiling water, while making the fire larger so that the boiling process does not stop. The tubers are boiled for about an hour, then the beets are removed, cooled and peeled.
Step 2
Prepared beets are cut into thin slices and placed in a canvas bag under a press. The juice obtained during the extraction process is collected only in an enamel bowl. In a metal container, the juice darkens, which means that the syrup will not turn out light.
Step 3
The squeezed beets are put back in the dishes where they were cooked and poured with water in a ratio of 1: 1/2. Infuse the beets for about 30-40 minutes. Then it is squeezed out again into the same enamel bowl. The collected juice is heated and filtered. A syrup is obtained by evaporation from the juice. You need to evaporate the juice in a flat enamel container, stirring constantly. The output from five kilograms of beets is a kilogram of syrup.
Step 4
If you want to get a syrup with a high sugar content, then the cooking process is slightly different. Wash the beet tubers, peel them off and steam the beets (or use an autoclave). During the cooking (steaming) process, you need to ensure that the water does not boil away. Then the tubers are finely chopped and squeezed out. The juice filtered through cheesecloth is evaporated to a syrup consistency.
