Pastila - how to cook?

Tanya, and I already do not control the time, I just periodically look at the pallets, I look at the condition of the product. The first two weeks I had a slight "psychosis", then the dryer does not keep my temperature, then it dries for a long time, then it sticks ... Now everything is fine, I set it to dry mainly at night, sometimes there is a short break in the morning and dryness.

I read all your recommendations in the comments in the topic, they help me a lot. Thank you so much. I have already dried a lot of things, thanks to everyone who shares their work.

I wanted to insert my boasts, but from the phone it does not work, the gallery button does not work, or maybe I'm doing something wrong .... I'll definitely insert it from the computer later.

[Natasha]

and I no longer control the time

Natashaand you do everything right according to your own feelings

Thank you for the kind words We will wait for your beautiful photos

Here is a little of what has already dried up.
A little, because I did not have time to take a picture, everything was swept away very quickly
apricot candy

there was also peach, apple, strawberry, plum and even cornelian cherry, but unfortunately there are no pictures.
Cornelian cherry turned out like marmalade.

Here's a little more:
strawberry chips


Chicken breast


And some plums, melons and watermelon

[Natalia]

Natalia, excellent collection of dried products

Thank you

Well, I made a grape marshmallow.
My grapes are the most simple, its main purpose is to serve as a canopy for the site,
for food so - for a very undemanding lover.
The pulp of pure grapes turned out to be pale, the color of a dead kiwi, so I added a couple of spoons of blackberries
and sugar - 100 grams per 1 kg of gross berries.
And the taste in the marshmallow turned out to be very nothing: a sweet, piquant and obvious nutmeg aftertaste.

[Svetlana]

Svetlana, looks great marshmallow! I have never done grape. The color surprised me. It turned out so colorful. And what color are the grapes?

[Tatalo4ka]

Tatalo4ka, beauty!
Zeamays, Svetlana, tell us more about grape marshmallow: raw grapes? chop, wipe from the bone how?

Tatalo4ka, beauties!

Elya, thanks!

[Elya,]

Hmmm, now I looked at my photos - it turned out to be some kind of radically caustic color
and the shooting was late at night with a lamp.
I will make the next batch in its pure form, I will show it.
My grapes are Lydia, during heat treatment it turns pink anyway, and an interesting chemical reaction came out with blackberry juice)))))
Elya, I make marshmallow from berries like this.
First I extract the excess juice. With grapes - slightly crushed berries, crushed,
added sugar (100-200 grams per kilo of berries)
, left for a couple of hours, stirring to dissolve the sugar.
I left cherries and blackberries with sugar longer, up to a day, but the grapes quickly begin to ferment.
Then I put the bowl with berries on the fire and heat it up not to a boil, range 60 - 80 degrees, 15-30 minutes in time.
The sugar dissolves, the juice is separated from the berries.
All this mass in a colander.
We get two products: pure juice without water (boil and roll up)
and the pulp, we wipe it, there will be a good puree, and dry it.
I have a sieve for a Bosch cube.
All operations are carried out between times, without stress, with interruptions.

Using this technology, I do not add any fillers in the form of apples, bananas, etc. to juicy berries.
I like the pure taste, without impurities, all the same ripe berries are self-sufficient.

[Zeamays]

added sugar (100-200 grams per kilo of berries)

Zeamays, Light, and sour grapes? Or even sugar is needed for sweet?
I have Isabella grapes, it is sweet ripe. I’m thinking, will it be necessary or not to add sugar? and how many?

Thanks to everyone who shares their experience!
Sometimes I make apple marshmallow in the oven, from stewed apples. Yesterday was the first experience with raw fruits: grapes + apple and plum + apple. It dried out at 50 ° С for almost a day, with a couple of breaks. Delicious, of course ...
I also want to put peach and pumpkin

And my favorite marshmallow is the autumn one: From Antonovka and melon. Everyone eats :))

Not fresh? And without a banana?
And then I wanted to add a banana ... And without sugar?



In what proportions?
Melons for 30 are sold cracked, just on the marshmallow you can start up

[M @ rtochka]

M @ rtochkaUntil the oven was covered, I did the following: I baked Antonovka in the oven to make it softer, then put it in the combine, cut the melon there in a ratio of about 1: 1 and chop it with a universal knife, chop the chopped mass on a pallet and dry it. When dried, the pastille is brittle, but tasty, does not roll up into a tube.
This year I do not have an oven, so I usually cut apples in a 6 liter saucepan, add a little water and steam them on the stove or in a multicooker until soft. The apples settle, and I cut a whole melon right into the same pan. Grind with a blender and into pallets. The proportions depend on the size of the melon, approximately 2: 1 or 3: 1 apples: melon. In past years, the collective farmer always took the melon, but this year they come across some kind of dry, cottony and spoiled inside, so the choice fell on a torpedo. What my husband brings from Dixie, I use it.




In the second way, the marshmallow is folded, although some pallets were in brittle marshmallow, I did not understand what the brittleness depends on. I have already made at least 5 receptions of such marshmallow, 10 pallets each, but so far there are only 2 one and a half-liter jars of marshmallow in stock for the winter.
Tomorrow I can take a picture and show how it looks.

[Tatyana]

Tatyana, very interesting, it turns out that the apple is not raw, but the melon is fresh! And at what temperature do you dry?
Need to try. Thank you!

Dark - with plum. Light grapes with an apple. Both are sooo tasty

[M @ rtochka, Dasha]

M @ rtochka, Dasha, yes, the melon must be raw! And then, if you cook, such a smell will be
And I have antonovka pastilles + isabella (grapes) - just lovely! The taste is incredible.

And how to get the bones from the isabella?)
Through a sieve? Is it rubbing?)

I bake it separately in a cauldron in the oven, grind it through a sieve. Soooo smell worth the effort! And Antonovka - separately, because I let the skins in other dishes. Then I mix apple and grape puree, evaporate a little.

By the way, I dry some of the cake from isabella, grind it into flour and put it into scrubs - the smell is divine.

[Tricia]

Aha, the melon is raw! To be honest, I did not know that if you boil a melon, there will be a terrible smell. I steam only so that the apples become soft and they can be broken with a blender, and the melon is already soft)))
When I made marshmallows from berries, I did not cook them, they are already soft :)



Tricia, Nastya, do you have a completely waste-free production?



M @ rtochka, I forgot to add, land in Isidri at the maximum. I don't know what the temperature is

[Tatyana]

Tatyana, oh, and yummy came out! Approximately halved apple and melon, all raw, passed with a blender. Poured into 2 baking sheets, dried at 50 ° C.
Brittle but sweet !! No sugar needed for tea))
The son refused to eat, said "too much !!" sweetly

Eyes fell on corn, I eat it every day in the season. Will she make a marshmallow?

[M @ rtochka]

M @ rtochka, so that the melon is not so sweet can be reduced. I just make a dried melon. It turns out sooooo sweet :)

I'll write a few words about storing pastilles from the dryer. I made a comparison. She kept some of the marshmallows in the refrigerator in a closed container. I put some in a dry jar and rolled up the lid tightly, today I opened it.
I liked the result more than from the refrigerator - absolutely dry. This storage method suits me, since there is not enough space in the refrigerator.

[Zeamays]

Zeamays, I also store in jars, you can close the vacuum lid both with the usual twist-off and in the closet. I made a lot of pastilles, it was an apple year. It's just that dried apples are already eaten a little, compotes and jams are no longer eaten by anyone. But let it start slowly ending. Will not live until spring

[Venera007]

Venera007, Tatyana, and I have been playing for the first year ...
I have no vacuum lids, I decided not to start, I read a lot of reviews here that they can open themselves.
The main thing is to find a place for the cans.

[Zeamays]

Zeamays, I have been playing for 4 years, and have not played enough yet))) a very good way to attach the harvest.
And yes, the lids can be opened, so I can't take such cans far into the basement of the garage or anywhere else. I also opened a couple of lids, but there was nothing in the product inside)) I only close the dried products with them. My children love to work with a pump :)

Girls, dear, but tell me please, if there is no sugar with pectin, but there is pure pectin, how much pectin should be added per 1 kg of sugar?

As far as I remember, the ratio of pectin: sugar should be 1: 5. You can have more sugar, but less is not recommended .. but no one will forbid us))

[Tanechka]

As far as I remember, the ratio of pectin: sugar should be 1: 5.

Tanechka, thank you very much for the information.

[olpe]

olpe, good, how do you dry watermelon peels?

Good morning!
Tell me what I'm doing wrong.
I'm drying the marshmallow.
And it seems to have dried up already. Plastic. Doesn't stick like
But sweat comes from above
It’s enough to push her further. And how to keep it so "wet"

Blackcurrant pastila with banana. Well, sugar

Dried vsera all day (7-17, 20-24). And the day before yesterday 4 o'clock

The "dough" was rather thick when pouring

I also have perspiration on the marshmallow, I don't know why, it's sweet, it's syrup. Perhaps because of the sugar. Stored fine with her. Do not worry

Thank you!
Then I will shoot))

And with red currants it stuck tightly. Barely tore off the pallet

I also tore off some with difficulty. Heavy raspberry with black currant juice was removed. When the apple was making such problems did not arise, and with the apricot too)
If not removed, still dry))

Girls, good afternoon! I'm in trouble. Can someone tell me what. Dryer Isidri 500 for about 5 years. Now the marshmallow began to stick tightly to the pallets. Any. I tried to lubricate with oil harder. No result. All five pallets. Is it really a waste?

For ease of removing the pastille from the paper, I have already given advice - after the dryer, put the pastille on paper in the refrigerator for a couple of minutes. The paper is then easier to remove.

caught my eye. Will not help?

Daria, thanks. Of course you can try, but it seems to me that something happened to the pallets. Everything was great before. And now there is one new one, so the same marshmallow can be removed well from it, but from five old ones ... alas ...

[nati910]

nati910, I remember Isidri's instructions were that you shouldn't wash the marshmallow trays with detergent. I, you bastard, immediately washed new ones with faeries, so I can't compare before and after.
How was it with you?

I always wash the pallets with water. First I soak, then mine. Raspberry also stuck, I haven't checked the other one yet

I, too, always washed with just water, but once the household helped ... but what about without a feri
But I don't remember when it was and did it stick after that or not?

Our pear is growing. The fruits are big, beautiful, like it blooms every year! But it is impossible to eat. Sour and tart. It spins unexpectedly and very quickly. For two or three days it manages to deteriorate ((but even ripe - kiiiislaya ... So now I collected two buckets - what to do with it? It's a pity to throw it away. Sugar for jam should be 2.5: 1 ... I decided to make a marshmallow. pressure cooker 15 minutes peeled pears, ranetki and pumpkin (it was substandard), drained, went through with a blender and already mashed potatoes, also drained a little. Added sugar. We have an old Severin dryer. Cut out a circle from baking paper to the size of the pallet, laid out the mashed potatoes ... Iiii ... In the morning, the first experience was eaten right away)) the marshmallow cracks. That is, you cannot roll up a tube. Yes, somehow and not really necessary. I cut the pieces so as not to bite off)) the pumpkin is not felt at all. The sour is pleasant. You can dissolve instead of candy.
I have already done ... a lot! Sooooo delicious!
For 6 liters of a pressure cooker (I have an ARC) I take a peeled pear and pumpkin or zucchini about 1: 2 or 1: 1.5, plus a large apple or a handful of ranetki, with a peel. I load it to the top, pour a little water, about 0.5l. 15 minutes under pressure. You can then bleed off steam or wait until it opens itself. For the mass received after expressing from 0.5 to 1 tbsp. Sahara. It turns out three pallets of 0.5 cm each. I repeat again, it cracks a lot. Maybe more apples or add pectin.Maybe the dryer heats up a lot - there is no regulator, the temperature is not measured. It dries for 12-14 hours with breaks. Then I take it off the paper - sprinkle it with some water and wait.
All in all, very tasty!
P.s. I cleaned the pears, went through with a blender, put them in containers in the freezer. Gradually I get it for the next batch

Girls, there are a lot of apples, I feel sorry for them ... She cooked puree. Now I made a marshmallow from apple cider puree with the addition of grated carrots (grated on a fine grater and added raw carrots).
Everything would be fine, the marshmallow is tasty, but as soon as it stopped sticking to the fingers, it became dense. How to make it softer? To make it generally soft, initially.

[Galina]

How to make it softer? To be soft at all

Galina, and did not go to this Temko? Belevskaya marshmallow... Lies in my kitchen, and remained soft, despite the fact that the first batches were dried more than a month ago.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=504609.0

Once again, it cracks a lot. Maybe more apples or add pectin.

yes, it cracks precisely because of a lack of pectin or starch ... So that the finished layer does not crack, you need to add to the mashed potatoes prepared for pouring, either baked apples, or a banana, or pectin (boil according to the instructions for it), or pectin containing a blank or any fruit rich in pectin (pectin manifests itself after baking or boiling)

[OgneLo]

OgneLo, apples are not ugly these days ... But somehow I don't really want to buy. We've already eaten a lot of chips. No one realizes that there is a pumpkin))

[Alenka578]

Alenka578, this is for understanding "why it is cracking" and what solutions are available. The same, currants, gooseberries, plums, cranberries or ... beets, carrots, including their oilcakes, as well as peeling apples (peel and seed chambers). But, in order to release pectin, the raw materials used must be heat treated above 80 ° C, then the content of the so-called. soluble pectin will become higher than in raw materials.

[Galina]

Galina, and did not go to this Temko? Belevskaya marshmallow... Thank you Lanna. This, of course, is an interesting option, but there should be some usual ways to soften not Belyov's pastille, but the usual one, which we twist in tubes! Maybe I have it too thick? So, it seems, all the same, the water will evaporate - well, it will take longer to evaporate ... Will this make the pastille softer?




I wrote something wrong from the phone ...
In general, it is very tasty with finely grated carrots.

[Astrologina]

Astrologina, Galina! I'm not a big marshmallow specialist. Yes, I did it. And I'm pretty sure it's a solid product by definition. It will be soft if you do not dry it out. But then it will not be stored. If there are a lot of apples and you want to use them somewhere, you can try to make apple cheese, or marmalade, or marshmallows.

[Astrologina]

Astrologina, Galina! If there are a lot of apples and you want to use them somewhere, you can try to make apple cheese, or marmalade, or marshmallows.

Marmalade and marshmallows are interesting! Thank you, Oroma. But maybe there are still some "additives" for softness? Everything is soft from black currant (unless, of course, it is overdried). Made "cockerels" from the liquid that remained from "marmalade" zucchini - according to Admin's recipe. It was called "Dried zucchini". A sweet liquid remained. Here it is absolutely soft ...
I add this liquid when I make applesauce puree.
In general, I think ...

We did not heat for a long time, it was humid and cool in the apartment. The very dry marshmallow softened, lay unpacked just in the room.