Belevskaya marshmallow in Lequip D5 Eco dehydrator

I read about the modern synthesis of citric acid - well, nafig, shove third-party acid into apple candy -

Adding pectin to very ripe apples or apples of not very pectin varieties is yes, cool, very useful.

Read about modern pectin production 🔗

modern pectin production

How lovely. Especially inspired by ethanol.

Read about modern pectin production

thanks, I read.
Still, pectin has very few contraindications. 🔗

what is the laughter at me?

God save Irin ..

In this thread, outside opinion doesn't seem to be welcomed

Everyone is welcome.

[Irina]

Irina, yes, I myself just appeared here ...
I remove my laughter ... I will add the lemon ...

other technology for the production of granulated sugar

Yes, it is also possible that the content of sucrose in such unsweetened sugar is different, or the size of the crystals is different, and maybe b. and the form. Since, judging by the complaints in the network, alcoholic fermentation from unsweetened sugar takes much longer.
But, with us, sometimes, it happens exactly as I described: the solution, it seems, begins to thicken, slightly turns gray, and as the moisture evaporates, a bunch of sugar crystals again lies in the pan.

boil marmalade

M. b. here, first of all, is the problem caused by the banal low content of pectin in specific berries and fruits? As a test option, try to cook marmalade from obviously high-grade raw materials?

As a test option, try to cook marmalade from obviously high-grade raw materials?

Checking for the sake of checking. I have no use for it. I just described my unsuccessful experience, which was more than 15 years ago. I buy sugar with pectin and make marmalade in a very limited quantity. Literally, no more than three 250ml jars and we don't eat them.

Since, judging by the complaints in the network, alcoholic fermentation from unsweetened sugar takes much longer.

Do Austrians drive moonshine?

Austrians

Ukrainians

Guess, I bought this for a FAQ ??

Ukrainians

Ahh .. yeah. Gorilka ..

Guess, I bought this for a FAQ ??

I do not know. Maybe they sold you like Antonovka. Painfully they are light, for Antonovka.
I must say right away that I know perfectly well what Antonovka looks like. Mom Antonovka was planted in 1947. Not a hybrid, not crossed with nothing. Natural. Sour with a pronounced aroma, which only Antonovka has. There is nothing to confuse him with.

Galya, your description of Antonovka has already made my mouth sour! Temptress!

from your description of Antonovka already pleasantly sour in the mouth!

100 km towards the south and your Antonovka. Mom's whole tree has fallen, probably already ..

Going out !!! I'll finish by tomorrow ...

I'll finish by tomorrow ...

Come on ..

Maybe they sold you like Antonovka. Painfully they are light, for Antonovka

AND WHERE in my message at least a hint at least a squeak about Antonovka ?? !! Are you FAQ ??? I just asked ...

Guess, I bought this for a FAQ ??

I'm not a guessing grandmother. I wrote what I thought.

AND WHERE in my message at least a hint at least a squeak about Antonovka ?? !! Are you FAQ ??? I just asked ...

Why are you asking me then? That apples I see, that not oranges is also understandable.
What is the question for me? You just had to answer, they say, well, Olya, did you buy apples and further develop your thought?

not a guessing grandmother.

No?? What a cool name just shared ... otherwise you keep saying that I don’t do .. and who can sell me ?? Itself in the store I chose, with pens ..
Tell me, have you tried it with mango ?? I bought a pear again, bake it too? Right..

and who can sell me ??

Hmm .. something really bad in my head, I don't remember that. Okay..

have you tried with mango ?? I bought a pear again, bake it too?

No, I haven't tried it and I won't. Mango smells like a tree .. Real, fully ripe mangoes grow in Thailand, no one will bring them to me from there. I baked the pear. But the bones from the pulp, the grains, so to speak, are still felt in the marshmallow and I did not like the taste. The pear doesn’t give very much .. I haven’t done it again and will not.

The pear doesn't give off very well.

Obviously, I won’t then, and I don’t bkw with mango .. I can’t eat them here, only with my daughter, but in Thailand they say they’re insanely tasty .. I just grabbed some cheap frozen yesterday .. but I have where to attach ..

I just snapped some cheap frozen yesterday .. but I have where to attach ..

You can add mango puree to the smear, that's all. You bake the mango, punch it with a blender, boil it with pectin and sugar and then add it to the soufflé left for a shaving brush.

In mango, as in sea buckthorn, there are oils that are not friendly with protein and it will not work to beat such a mass.

And you can make a smear, you already have experience, read earlier messages

Painfully they are light, for Antonovka

Gal, here is also one hundred percent Antonovka, ripped off on Sunday. By the way, I have never seen her like this either. Usually, in mid-October, they no longer went there. I remember always being green. And those who were picked up from the ground even cracked from maturity. Tasty .

I've never seen her like this.

She, when completely ripe, then becomes yellowish, and very fragrant.

quite ripe

I eat as if not in myself. And baked, and just cut and eat. I really haven't seen so mature. All the time before they shaken.

I really haven't seen so mature.

Antnovka is the tastiest now, it has gathered sugars, aroma .. Chew, chew, everything is useful.

add mango puree to the smear

That's exactly what I meant!

That's exactly what I meant!

Add. Any additives will go, at least seriously ..

What have I got?




They are yellow like Tanya in the photo.

What have I got?

You have to try ..

[Light]

Light, you will not believe, but these are apples

but these are apples

Come on...

What have I got?

Maybe you need to sniff? Smells - Antonovka, does not smell - clone ...

It is necessary to try

Tasty.
Not sour.
They don't smell to me.
Ours are under the window

Smells - Antonovka, does not smell - clone

Someone said Antonovka long ago.
I was told that she was.

Smells - Antonovka, does not smell - clone ...

Antovoka, fragrant and characteristic, only in the Middle Lane, in the South, unfortunately, no.

ANTONOVKA
Antoni. Antonowka. King of the steppe. Pos-sarts Moskauer Nalivia. Possarts Nalivia
Synonyms: Antonovka ordinary, Antonovka simple, Antonovskoe apple, Duhovoe

Antonovka is a classic variety of Russian fruit growing and its pride. It is ubiquitous in our country and enjoys indisputable general sympathy, partly like a table apple, but
mainly as a technical grade, suitable for lobe and all other culinary and household purposes, as well as for the confectionery industry. Antonovka is bred especially on a wide scale in the middle provinces, but it also succeeds well to the north - in Moscow, Ryazan, Petrograd. The fruits of Antonovka of northern origin are perfectly preserved in storage, and, for example, in Moscow they are in trade even in May. But the further south you go, the more it loses its properties.
a cold winter variety and turns into a fragile autumn apple. In the French special literature, it is noted that in Tunisia, harvesting began from Antonovka on July 10. It is interesting that there, at the same time, a few days later, Borovinka was harvested.Under the influence of climatic and soil characteristics and culture conditions, as well as by sowing and fixing randomly arising botanical varieties, a number of Antonovka varieties have been bred, which, to a greater or lesser extent, bear the specific characteristics characteristic of this variety.
The fruit is beautiful, medium-sized, sometimes large, not always symmetrically folded and more or less variable in shape: it can be either relatively high-built (glassy), then flatter and lumpy (onion). The surface of the fruit is somewhat angular, and this ribbing is especially characteristic in its upper half in the toe area. The fruits stick firmly to the tree, often suffer from the moth, and in a very rainy summer they are affected by scab. The saucer is deep, spacious, with folds and ribs: the cup is closed or half-closed. The peduncle is short, slender and rarely protrudes beyond the spacious, irregular and deep funnel; its walls are always lined with a layer of rust, which sometimes clearly protrudes beyond its boundaries.
The peel is characteristic and strongly fragrant, somewhat greasy to the touch, shiny, light straw-yellow, dotted with large, weakly depressed white dots and shaded with a delicate matte bloom. The sunny side of the fruit sometimes takes on a golden hue.
The pulp is very fragrant, a kind of specific aroma, which is not repeated in any other variety. It is yellowish-white in color, more or less dense, grainy, juicy, tartaric in taste, sometimes slightly spicy. Bulk specimens are sweeter and juicier than non-bulk ones, but they do not last very long. As the fruits ripen, their flesh becomes dry and mealy.
Ripening: in our conditions Antonovka is an early autumn variety, since often in early September these fruits are already ripe; sometimes, in hot and dry summers, they begin to fill up in the second half of August, but such fruits are even less suitable for any kind of long-term storage.
It should be noted that Antonovka achieves the highest taste qualities characteristic of this variety, provided that the harvest is timely, which should not be done before the skin turns yellow. But since not all fruits ripen at the same time, then the shooting should be done not in one, but in several stages, picking first of all the more ripe specimens.

The tree in the nursery develops slowly, forming at first a thin, sometimes curved cranked trunk; in the second year of life, like such varieties as Anis, Titovka, Kostelya, etc., the variety gives a significant percentage of incomplete specimens. In the future, it becomes large, sometimes large, healthy, strong, durable, in our conditions, certainly frost-resistant, not at all suffering from frosts at 30 ° C. According to VV Pashkevich [15], in the Kazan province, it is already poorly successful, chilly and sick. The crown is large, not very branched, spherical and spreading; the wood is so strong that the branches do not break either from storms or from the severity of large crops. Prefers somewhat fresh soil, although tolerates dry soil.
At the time of fruiting begins to enter at the age of 5-8 years, but more or less significant yields, reaching at least 10 years. Blooms late; the pure white flowers of Antonovka are not sensitive to unfavorable weather conditions. Usually a tree has a crop in a row for two to three years, followed by a year without a crop, in which it regains its strength. In general, Antonovka will give birth regularly and gratefully, although cases of the exceptional generosity of this variety are known, but there are many others, even more productive. And yet, in the appropriate climatic conditions, the industrial culture of Antonovka gives the most uniform and correct income.
Recently IV Michurin reported that, according to his observations, in very large continuous single-sorted plantings of Antonovka, the yield of these trees is very low.According to his research, in this variety, self-pollination leads to negative results, while in mixed plantings, its yield increases. The proximity of the trees of the plum apple tree conditions the particularly successful pollination of Antonovka; it is enough to have three Kitayka trees per tithe of a garden planted only by Antonovka for this variety to become fruitful [13].
Note. The variety is zoned in the RSFSR - Amur, Belgorod, Bryansk, Vladimir, Volgograd, Vologda, Voronezh, Gorkovsk, Ivanovsk, Irkutsk, Kaliningrad, Kalinin, Kaluga, Kirov, Kostroma, Kuibyshev, Kursk, Leningrad, Lipetsk, Omsk, Omsk , Oryol, Penza, Pskov, Ryazan, Saratov, Smolensk, Tambov, Tula, Ulyanovsk, Chelyabinsk, Yaroslavl regions and Dagestan, Karelian, Mari, Mordovian, North Ossetian, Tatar, Udmurt, Chuvash autonomous republics; in the Ukrainian SSR - Volyn, Zhitomir, Kiev, Poltava, Rivne, Sumy, Kharkov, Khmelnytsky, Chernigov regions; in the Byelorussian SSR - Brest, Vitebsk, Gomel, Grodno, Minsk, Mogilev regions; in the Latvian SSR, Lithuanian SSR, Estonian SSR.

The ratio of Reaumur degrees (P or R) and Celsius (C or C):
1 ° C = 0.8 ° R and, accordingly, 1 ° R = 1.25 ° C

Antonovka.
I was told that she was.

Svetul, Antonovka does not grow here, do not believe ...

We also grow in few places, they consider it an old variety, orchards are laid with new promising varieties. Antonovka real where apple 400-500 grams is rare, more hybrids

Svetul, Antonovka doesn't grow here

Olya, 50 years ago from Kharkov they sent us a real Antonovka. The scent in the pantry, while they were there, was simply mind-blowing. No other apple, except Antonovka, smells like that. I remembered it all my life.
In Lipetsk, in the abandoned, former estates, you can still find the real Antonovka. Yeah, by the smell, the presentation is lost.

[marika33]

marika33, Marina, Kharkiv - perhaps, but Donetsk - is not growing ... I mean, even if seedlings were planted, then in single quantities. And so it is not zoned for our places. My relative was an agronomist and gave whole lectures about Antonovka, why she did not land with us. In addition, in our city there was an experimental gardening station, from there, too, such information.



As written above
the further south you go, the more it loses its properties
a cold winter variety and turns into a fragile autumn apple
Therefore, it was not zoned for South-Eastern Ukraine.

properties
cold winter variety

Antonovka was never a shelf-stable variety, at most, until the new year in the cellar ... to keep it longer - soaked it, put it in cabbage - until spring.

[Smile]

Smile, I just quoted a quote from the textbook ... Here you can argue with Simirenko LP, the author of the textbook.
I saw Antonovka for the first time in the suburbs ... And where I lived before, she is not there, maybe in an isolated case they planted saplings brought from more northern regions, but it was no longer Antonovka, with its inherent aroma and taste.

Real Antonovka where the apple is 400-500 grams

No. Such fruits are the norm for Antonovka One and a half pounds, which was brought out by I. V. Michurin:

Antonovka one and a half pounds (six hundred grams)

29. Section of Antonovka's fruit one and a half pounds.


30. Antonovka's sheet one and a half pounds.

This variety appeared as a "sport" (bud variation) in 1888 on one of the branches of a 5-year-old tree of the well-known old Antonovka variety, Mo-Gilevskaya Belaya, and after various tests for four years in 1892, I put it on sale for its extremely large fruit size and good quality.

It should be noted here that any sports evasion requires special techniques for its reproduction in order to preserve its merits and, in particular, the size of the fruits. These techniques consist in the fact that for reproduction when cutting cuttings for budding, you should choose only double shoots that have grown together, otherwise, when using cuttings from the usual form of shoots, trees are obtained that give fruits of various sizes, mostly of medium size.

There are usually from 5 to 10 such double shoots on an adult tree. Then, when budding, it is necessary to give preference to double, sitting close to each other eyes. For rootstocks, seedlings of cultivated varieties should be preferred, mainly Tablet and its varieties.

The shape of the fruit is onion-oval, slightly ribbed (see Table I).

Coloring - white, with white subcutaneous dots, very beautiful.

Size - height 98 mm, width 125 mm, weight 608 g.

The peduncle is short; comes out of a deep, rust-covered funnel.

Calyx - closed, placed in a ribbed cavity.

The seed nest is wide with closed chambers.

Seeds are of medium size, pointed upwards, full, dark brown in color.

The pulp is white, juicy, fine-grained, sweet in taste, with delicate acidity and delicate aroma.

Ripening time is usually September - December33, but, depending on the composition of the soil, in some areas the fruits can persist even until March34, without losing their beauty and taste.
Table I. Antonovka one and a half pounds

The properties of the tree are full endurance, fat growth, thick shoots, broad leaf shape and abundant yield. An excellent variety, especially for making marshmallows and other canned food.

Due to its beautiful display type of fruit, the variety is especially good for gardens close to large industrial urban centers.

The fruits, due to their large size and their loose structure of the pulp, require careful packaging.

A source: 🔗

and a comment from VNIISPK to the description of Antonovka ordinary:

In central Russia, in addition to ordinary Antonovka, there are other Antonovka (Antonovka sweet, Antonovka white, Antonovka one and a half pounds). Let us dwell briefly on their origin and characteristics.
Antonovka is sweet. This variety has a common vegetative origin with Antonovka ordinary, that is, it is its clone. According to the morphological characteristics of the tree and fruits, in terms of winter hardiness and productivity, this variety practically does not differ from Antonovka ordinary. The variety, as well as Antonovka vulgaris, is prone to periodic fruiting. It does not differ in the keeping quality of fruits.
Analyzes carried out in the laboratory of biochemistry of VNIISPK showed that the fruits of Antonovka sweet contain slightly more sugar than the fruits of Antonovka ordinary, and a very small amount of organic acids. The fruits of Antonovka sweet do not taste at all that refreshing acid, which is so appreciated by Antonovka ordinary.
The fruits of Antonovka sweet are of little use for lobes. This variety, like some others, may only be of interest to individual gardeners who love freshly sweet fruits. Sweet Antonovka is of no value for wide industrial reproduction.
Antonovka white. This variety is found in small quantities in old gardens. White Antonovka is not a clone of ordinary Antonovka. Perhaps this is her seedling. White Antonovka bears very impressive large, white fruits, but in terms of the total number of useful features, it is significantly inferior to Antonovka ordinary. It is known that Antonovka white trees are less winter-hardy, and the fruits are more damaged by scab and fruit rot, contain more acid and are worse preserved. The taste of the fruit is lower than that of Antonovka ordinary.
Antonovka one and a half pounds in its production and biological qualities does not differ from Antonovka white. Both of these varieties are not of interest for commercial propagation.

A source: 🔗

but it was no longer Antonovka, with its characteristic aroma and taste

It was Antonovka, just the growing conditions in the South do not allow to collect the necessary complex of substances that form the characteristic taste and aroma.

Sometimes, I am so ashamed of my impenetrable denseness, this is something with something ..

[all]

so it is a shame for its impenetrable denseness

we all, in something, but dense. And this is normal! Relative know-it-alls, completely over by the 16th century.

I wonder how the marshmallow will turn out from Renet Simirenko?
Schaz Galya will say, take it and do it ...
No, I'm all now in drying vegetables, raked, I need to dry. And then I have mostly Antonovka puree from the products in the refrigerator.

Schaz Galya will say, take it and do it ...

No, Ol, alas. We don't have that kind. More precisely, not so. We, of course, had a very similar variety, well, very similar in taste. But it was a very old tree and it just broke from old age and wind.

[Ukka]

Ukka, so we did with Lena from simirenko, it turned out today I bought 10 kg, there is no Antonovka

Yesterday I went for a walk in the meadows. I look, and the apples are under the apple tree and on the apple tree. Urgently collect! Collected and made pastille, as expected, as the author writes .. With the addition of pectin. For 2700g -20g.
She whipped a little warm, did not interrupt, she was languidly lazily falling out of the bowl. Beat with sugar for 6 minutes at 6 speeds, with protein for 6 minutes at 4 speeds, one minute before the end of the beating, I changed it to 5, but very shortly, a few seconds. Dried for 13-14 hours. The first cake was ready in 13 hours, the last in 14.
Cakes after drying.


Before spreading


Before final drying 53/3



After 3 hours.



Powdered.


Incision.


Perfect marshmallow! (to the author bravo-bravissimo)

to the author bravo-bravissimo

Aerobatics!
Bravo to the master!

Get rid of this author ...

Get rid of this author ...