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How to store and process sea buckthorn at home


Sea buckthorn fruits contain a large amount of vitamins, organic acids and essential for the human body oils.

For all the time of shrub cultivation, a person has carefully studied the possibility of using fruits all year round with maximum preservation of beneficial properties.

As a result, today gardeners can take advantage of ways to process and store sea buckthornthat are brought to perfection.

How can you save sea buckthorn berries at home: methods

Features of sea buckthorn - intensive release of ethylene in the cells of the fruit after harvest. This plant hormone leads to the rapid ripening of the pulp cells, and it quickly deteriorates.

Therefore, harvesting activities are combined with the processing of fruits, which is recommended to be held within 1-2 hours.

Sea buckthorn fruits are harvested as they mature, prerequisite - dry weather. Harvest should be folded in spacious baskets lined with thin paper.

Before processing or laying for temporary storage fruits need to go through. This removes all damaged, rotted, small, dry, overripe or immature fruits.

The basis of each storage method - preventing the development of microorganisms, which together with the natural enzymes of the fruit lead to rapid deterioration of the product.

The highest quality storage is considered, in which the chemical composition and taste of the product remains close to the original.

This can Achieve methods of freezing, drying, preservation, placing the fruit in water or sugar. Each option has its advantages and when choosing a method you need to focus on the individual possibilities of the storage room.

Sea buckthorn can be preserved by freezing, drying, preserving, placing the fruit in water or sugar

In the cold

This method of storage is important in the absence of time for thorough processing of sea buckthorn. For this fruits are placed in a refrigerator or cellar at a temperature of 0 ° C-5 ° C.

If you follow all the recommended rules, the quality of the fruit can be maintained up to 7 weeks.

The shelf life will increase if the product put in sealed plastic bags. In such a package, as a result of the respiration of the fruit, a large concentration of carbon dioxide is formed, which displaces oxygen.

In such an environment, the metabolism and respiration rate of the fruit slows down, which stops the rapid disintegration and over-ripening.


A reliable way to store sea buckthorn is freezing. The basis of this method is quick exposure to low temperature fruitwhich contributes to the death of microorganisms destroying the fetus.

When the fruit is frozen slowly, ice crystals form in the pulp, which, when defrosted, lead to rupture of the shell and leakage of juice.

With rapid freezing, ice in the pulp is formed in small quantities., which allows you to keep the consistency of the fruit in the best possible way.

Sea buckthorn frost:

  • washing and drying of selected fruits;
  • distribution of fruits on a flat container with a small layer;
  • placing the fruit in the freezer at -30 ° C for 1 day;
  • product distribution in convenient containers for long-term storage.
Reliable way to store sea buckthorn - freezing

Sea buckthorn storage it is better to choose glass, plastic or heavy paper no more than 1 kg. This is convenient for planning costs for future use and prevents the defrosting of excess product.

Fruit storage in water

The quality of the sea buckthorn fruit is perfectly preserved in the aquatic environment. For this sorted fruits are placed in pasteurized glass jar. The container is poured with cold boiled water and covered with a plastic cap.

In this form, sea buckthorn is stored in a dark room at a temperature of + 4 ° C.

Strong fruits are selected for storage without any signs of mechanical damage. The dense shell of the fruit protects the pulp from the decay of organic substances.

To avoid additional damage fruits should not be washed before storing.

Drying fresh berries

This method of preparing sea buckthorn has an advantage when there are no conditions for storing preserved or frozen foods.

Under the influence of high temperatures, the destructive activity of enzymes in the pulp of the fetus is inhibited, and the product saves the greatest amount of nutrients.

At home, the most acceptable is drying sea buckthorn in special dryers or in the oven.

Despite existing recommendations, it is better to refrain from prolonged drying in the sun. Under the influence of ultraviolet, the main useful component of sea buckthorn - carotene - is destroyed.

Before the drying process, the fruits are washed under running cold water. This should be done with light movements, any pressure can lead to damage to the structure of the fruit, which later will result in the rapid decomposition of valuable substances.

Stages of drying in the oven:

  1. At the first stage, the temperature is maintained at 35 ° C-40 ° C for 2 hours. The initial effect on the fruits of high temperature leads to the formation of dense crusts on the upper layers of the pulp, which complicates the evaporation of water from the product.
  2. After that, the temperature is raised to 60 ° C-80 ° C. At this stage, you need to constantly monitor the formation of condensate and periodically ventilate the oven.
  3. At the final stage, the temperature is lowered to 40 ° C. At this time, the evaporation of moisture from the fruit practically stops, and they can burn.
When drying in the oven or dryer, sea buckthorn fruits retain the most nutrients

Properly dried sea buckthorn - fruits that retain their natural color, with a wrinkled surface, elastic and not fragile. They do not form lumps and do not paint hands.

Dried sea buckthorn should not be immediately removed to the place of storage. They are first sorted out, removing the burnt and undrained fruit.

Thereafter Sea buckthorn is placed in a wooden box for 2 days for aging. During this time, the remaining moisture inside the product equals due to its absorption by drier fruits from the underdried areas.

Ideal for storing dried sea buckthorn dark glass containers with tight stoppers or canvas bags. They should be placed in a dry, cool and ventilated room.

In the absence of ventilation, fruits are often affected by mold spores, fungi and become attractive for the development of berry moth.

In sugar

Taste and healthy qualities of sea buckthorn keep well for 3-4 months when stored in sugar.

This is possible due to the significant content of organic acids in fruits, which, despite the absence of heat treatment, allow to preserve the quality of the product.

For this storage option need pasteurized jars. The ideal version of the tank with a volume of 0.5-1 liters. In such containers, the fruits will be rationally consumed, not having time to sugar.

The fruits are mixed with sugar in a ratio of 1: 1, laid out in jars and removed for 24 hours in a dark, cool place.

During this time, the product will be compacted and the resulting void can be supplemented with fresh fruits. On the surface you need to fill a layer of sugar 1 cm.

Sea-buckthorn cans can be closed with plastic covers or just parchment. The best place to store a refrigerator or cellar, where the temperature is maintained at 0 ° C-4 ° C.

This version of the product is ideal for preparing fruit juice, jelly, or using it unchanged as a dessert.

Sea buckthorn in sugar retains its properties for 3-4 months

How to store in canned form

Long shelf life of sea buckthorn achieved by sterilizing the product. This is a heat treatment of hermetically packed fruits in a container, in which all microorganisms die, leading to deterioration of the product.

Heat-treated jellies, jams, preserves, marmalades and compotes in glass containers are removed in a dark room for two weeks.

This period is needed so that the fruits are soaked with sugar, and a possible marriage is revealed. Outwardly, this is manifested by clouding the contents, the formation of foam, the disruption or swelling of the covers.

Damage to the product most often occurs due to improper concentration of sugar, which leads to the formation of ethyl alcohol.

With the rapid detection of marriage, culinary preparations can be saved, a long state of fermentation drastically change the taste and quality of products. To correct the problem, unsuitable for storage, jam or jam is digested by adding sugar 100g / 1kg.

It is important to know the freezing temperature of the preservation:

  • compotes -5 ° C-7 ° C;
  • jam, jam, jam -20 ° C-30 ° C.

When the volume of ice formed is greater than the liquid, the can cracks. This is important to consider when filling containers do not overfill them and adhere to the recommended conservation rules.

Long shelf life of sea buckthorn is achieved by sterilizing the product, preparing compotes, jellies, jams, etc.

Basically, this criterion is important for compotes. Jam, preserves and jams withstand low temperatures without significant changes in quality.

Therefore, if the area of ​​the house does not allow to store the product in the recommended conditions, blanks can be placed in a cooler room.

Preparation for processing and storage

Before harvesting and processing fruit It is important to prepare in advance the optimal storage space.. To this end, walls and shelves are disinfected in the cellar or in another utility room with a 10% solution of blue vitriol.

This suppresses the development of spores of fungi, mold and the activity of harmful insects. After treatment, the room is ventilated for 24 hours.

Ventilation is very important.. The stagnation of air leads to the formation of moisture, and as a result of mold and fungi. Therefore, the room should be vented, in the absence of which you can use a split system.

An important condition for the storage of sea buckthorn in containers is the lack of exposure to light, which leads to the destruction of the vitamin composition.

Increased dampness provokes the development of rust on metal lids of cans. At the same time, tiny holes appear through which air with pathogenic microorganisms penetrates into the container.

They fight with dampness in the summer, when the weather is stable and dry, during the autumn rains it is difficult to do. To do this, you need to dry the room with the help of a roaster and apply antiseptic water to the wooden elements of the room.

One of the conditions for the storage of sea buckthorn banks is the lack of exposure to light, which leads to the destruction of vitamins.

Optimum storage temperature sea-buckthorn blanks 0 ° С- + 15 ° С. An increase in temperature leads to complex processes in sugars and fruit cells. As a result, the useful composition and taste of the product changes.

For the convenience of monitoring the temperature in the room on the wall you need to hang a thermometer. Billets are periodically inspected, if they are damaged, they must be removed from the premises.

It is necessary to constantly air the room.. Subject to all rules of processing and storage, canned sea buckthorn can be consumed throughout the year.

How to prepare sea buckthorn for the winter, canning for raw foodists:

Fans of sea buckthorn consider it a source of longevity. The basis of this statement is a wide range of medicinal properties of the fruit of the plant.

With the help of herbal remedies sea buckthorn treated vascular diseases, impaired hemodynamics and metabolism, skin, eye diseases and disorders of vital organs.

To strengthen the immune system, it is enough to introduce sea buckthorn berries into the daily diet. This will protect against viral and bacterial diseases for a year and will be a worthy replacement for vitamin complexes.