Lingonberry has been known to mankind for a long time as a source of vitamins, useful organic acids and trace elements. Its healing properties are mentioned by the ancient Greeks and Romans. Russian herbalists of the 17th century recommend the use of lingonberry berries and leaves for diseases of the eyes, genitourinary system, gastrointestinal tract and heart. Our ancestors learned to store lingonberries without losing their medicinal and taste qualities. These methods are still relevant today.
Soaked lingonberry
This is the easiest and most common way to store lingonberries. Sort out the berries, remove spoiled, as well as forest debris. Rinse under the tap and transfer to glass jars. Pour cold filtered water, or even better - key water, at the rate of 1 to 2 (1 part berries, 2 parts water). Close the plastic lid or wrap a cotton cloth around the neck of the can. Don't roll up! Store in a cool, dark place, although soaked lingonberries keep well at room temperature.
When stored for a long time, a transparent gelatinous film similar to kombucha may form on the surface of the water. You can get it out and throw it away, or you can leave it, it does not harm itself.
After about a week, the water in the jar will turn red, and the berries will become soft, while they will not lose their properties at all. Water can be consumed as a drink for colds, as a remedy for hangover and digestive disorders. If necessary, just add water to the jar. Lingonberries are ideal for making desserts, pie fillings, as part of a garnish for meat dishes. Help relieve early toxicosis in expectant mothers.
Frozen lingonberry
Sort the berries and, distributing them into containers or bags, place them in the freezer. If you decide to rinse the lingonberries before freezing, then after rinsing, sprinkle them between two layers of paper towels and blot. Or wait for the berries to dry. Remove from freezer before use and allow to defrost at room temperature. Defrosting in the microwave or using hot water will lead to the loss of nutrients, and, in addition, the berries will become very soft and lose their shape. For use as a filling or base for jelly (compote, fruit drink), they will fit, but for a side dish - no longer.
Steamed lingonberry
Sort out the berries, rinse, pour into a saucepan. Close the lid and place in an oven preheated to 160 ° C for one and a half to two hours. Then you can open the oven door and simmer the lingonberries. After an hour and a half, turn off the oven, close the door and leave the pan with berries until it cools completely. Then transfer to jars and close with plastic lids.
When soaring, the berries greatly decrease in volume, change color from red to unsightly gray, which does not mean at all that they are becoming less useful. Steamed lingonberries can be stored for a whole year, even at room temperature.
Steamed lingonberry tastes better than soaked, especially when honey or sugar is added. It can be used to make stewed fruit, jelly, preserves, pie filling, and also as one of the ingredients for dishes such as duck with sauerkraut or goose with apples.
Lingonberry pastila
Mix the sorted and washed berries with granulated sugar in a 2 to 1 ratio and cook with constant stirring until thickened. When the mass is completely cool, cut it with a knife or scissors into strips, sprinkle with sugar and store in cardboard boxes or wooden boxes with holes for ventilation.
Lingonberry marshmallow can be used as a natural delicacy, which also has medicinal properties, to cook compotes and jelly. Pastila helps cleanse the digestive tract, supplies the body with vitamins A, B, C, E and group B.
Canned lingonberry
Rinse the sorted lingonberries, pour 2 cups of berries into the jar, and 0.5 cups of granulated sugar on top. When the contents settle, add more berries and sand. And so on until the jar is full. Store in a cool, dark place.
