Urination for the winter is a unique way of home canning, which is used to preserve the beneficial properties of red rowan and viburnum for a long time. These healing, bitter taste, and at the same time unusually beautiful and bright autumn berries can become a spicy addition to meat and other dishes, used in traditional medicine recipes.
Soaking autumn berries
The latest gifts of nature, such as viburnum and red rowan, are the most valuable foods rich in many vitamins and minerals. For peeing for the winter, these berries are harvested with the first frost, because, when stuck in the frost, they lose their bitterness and become juicier. When picking, do not damage the pulp of the fruit!
Autumn berries are harvested without boiling; instead of sugar, it is recommended to use honey and spices, such as cinnamon. All recipes for peeing viburnum and mountain ash are simple and quick. Here is one of the most common.
Pour a kilogram of washed berries with clean water (a full three-liter jar) and keep at room temperature for 2 days. After that, drain the liquid, dissolve a glass of natural honey in it in a water bath and warm it up thoroughly. Place fruits in storage containers, pour over the resulting syrup and close tightly with lids.
The best place for storing urine has always been considered a wooden container and a cellar, but you can store them until spring in a city apartment, in glass jars in a dark, cool place. For example, it is permissible to keep soaked mountain ash and viburnum on the balcony, placing containers in a dark box.
Useful properties of viburnum and mountain ash
Before harvesting viburnum and mountain ash for the winter, it is recommended to find out the beneficial properties of viburnum and mountain ash, possible contraindications, because a natural drug cannot be taken uncontrollably in large doses. Kalina is given a place of honor in folk medicine, because it contains vitamins C, K, P, A, valeric acid, a complex of minerals, among which are phosphorus, manganese, zinc and iron. In addition, it contains a lot of esters and sugars. It has been proven that viburnum in reasonable doses helps with stress, restores a shrunken voice, reduces blood pressure, and helps digestion.
Red mountain ash is not as popular as its aronia relative, but it even surpasses it in the content of some valuable substances. So, this berry is a storehouse of vitamin A. In addition, it contains enough vitamins E, C, B, PP; calcium and potassium. The indisputable advantage of mountain ash is the ability to destroy fungi and some bacteria due to the phytoncides contained in the fruits. Rowan in folk medicine is often used as a natural laxative and diuretic.
The use of soaked viburnum and mountain ash should not be excessive, since, like any natural drug, they are contraindicated in some cases. Fruits should not be eaten with exacerbations of gastritis and ulcers; viburnum - for patients with gout, red rowan - with high blood clotting. Be wary of the use of autumn berries for pregnant women and allergy sufferers.
Since olden times, bitter soaked fruits were not only treated, but also used as an original appetizer for meat and other dishes. The pickled fruits are not only delicious on their own, but can also be used in a variety of recipes.
Viburnum and mountain ash recipes
Separate the soaked viburnum or mountain ash from the brushes and rub through a sieve. Fill the seeds with cold water, stir with half a glass of sugar or honey, boil. Keep the mixture on the stove for 3-4 minutes with regular stirring, then strain the broth and combine with the juice. Add honey or sugar to taste as needed. Refrigerate before use.
Turn a kilogram of soaked viburnum or mountain ash berries and 3 large bell peppers through a meat grinder. Mix with a glass of sugar, sweeten if necessary.
Hold the fruits in a colander so that the glass is liquid. Make a simple dough: dissolve 5 g of soda in two glasses of kefir and stand for 5 minutes. Add, with constant stirring, a glass of granulated sugar, 3 eggs, 3 cups of sifted flour and 100 g of melted margarine. Knead the dough, a little thicker than for the pancakes, mix with the soaked mountain ash. Pour into a baking dish and keep the pie in the oven at 180 ° C for half an hour.
