Types of compote

Types of compoteCompote types: Apricots are a very valuable crop in terms of fruit quality and drought tolerance. Fruits should be large, fleshy, with a diameter of at least 30 mm, bright orange or yellow without planting, with a small stone. Apricots should be removed two days before the onset of consumer maturity. Recommended varieties: Red-cheeked, Pineapple Tusu, Red guerrilla, Komsomolets, Nikitsky, Isfarak, Cannery late, Soviet, Subhony, etc.

 

Compotes of unsurpassed quality are made from peaches. Peaches should be medium or large (with a diameter of at least 35 mm), with a smooth surface, with dense orange-yellow or white flesh, and have a small bone. It is undesirable to allow fruits with a bright blush to be processed, since after chemical cleaning of the skin on the surface of such fruits remains a dark spot. Recommended varieties: Golden Jubilee, Nikitsky, Kremlin, Elbert, Domestic, Lebedev, Lola, Farhad, Laureate, etc.

 

Plums should be at least 25 mm in diameter for green carpet and 20 mm for mirabel. There are many groups of varieties of plums.Recommended for canning are: Renclode, Altana, Renklod green, Anna Schlet, Hungarian Italian, Hungarian Azhanska, Berthon, Kirke, Edinburgh, Peach. Compotes with a good harmonious taste are obtained from the varieties of tkemali and large-fruited cherry plums, which are of great interest for the canning industry.

 

Apples to produce compotes use the correct form with good taste and aroma. Unsuitable varieties of raw materials, boiled soft during sterilization, mealy or change their color to reddish or yellowish. The apple pickup period is quite long, over three months, which makes it possible to increase the season of the plant. Recommended varieties: Melba, Calville snow, Antonovka vulgaris, Renet Simirenko, Meintosh, Jonathan, Autumn striped, Boyken, Rosemary white, Pepin saffron, Welsey and others.

 

Pears for canning are recommended the following grades: Villamé, Cure, Ber Giffar, Saint-Germain, Lubimica Clappa and others.

 

From quince make compotes, characterized by a delicate aroma and excellent taste. Quince processing season is long. For canning, the following varieties are used: Kuban, Excellent, Compote, Izobilnaya, Muscat, Large-fruited Samarkand, and others for the full fruit of maturity.

 

The grapes for making compotes are used mainly white table varieties with dense berries of large sizes, containing few seeds. The best compotes are obtained from the Muscat grape variety.

 

For the production of compotes they use medium-sized strawberries with dense flesh colored in dark red. The following varieties are recommended: Beauty Zagoria, Komsomolskaya Pravda, Coralloy 100, Nida, Zeng-Zengana, etc.

 

Raspberry berries are used for compotes intensely colored, large, with dense flesh. Recommended cultivated raspberry varieties: Novost Kuzmina, Novokitaevskaya, Rubin, Kaliningrad, Kostinbrodskaya, Prize, etc.

 

Black currant is an extremely valuable type of berry raw material due to its high content of vitamin C (over 200 mg per 100 g of berries), which is well preserved in canned compote. Recommended varieties: Lia fertile, Goliath, Dove, Victory, Luxton, Memory of Michurin, Minay Shmyrev, Altai dessert, Belarusian sweet, Poltava 800, Cherkashchanka, etc.

 

Gooseberries are used for making compotes of medium size, with a dense consistency in the immature form.Recommended varieties of gooseberries for canning: Korsun-Shevchenkovsky, Mysovskiy 37, Finik, Smena and others.

 

For the production of compotes in the south of the country, subtropical fruits are used: tangerines and figs.

 

Mandarins must be ripe, fresh, with a diameter of not ’less than 30 mm.

 

For compotes apply figs of such varieties, which have fleshy copulations with a small seed pulp and thin skin.

 

For the preparation of rhubarb compotes, young fresh stalks of leaves with a diameter of 10 to 22 mm without coarse fibers, spots and mechanical damage, bright green color of Victoria, Orgsky 13 varieties, etc. are used.

 

Melons for making compotes use such varieties that have a juicy, but not loose skin.

 

Fruits and berries that have arrived at the plant are stored on open commodity areas from a few hours (berries no more than 8 hours) to 2 days, tangerines - up to 5 days. Pears and apples of winter varieties, quince can be ’stored for up to 7 days.



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