Pectin in the home can easily be extracted from ordinary apples.As is well known, widely used substance represented by the establishment of various foods, particularly confectionery.With moderate use of sweets with natural pectin in humans improves metabolism, peripheral circulation and increases the useful microflora in the intestine and peristalsis.In addition, the polysaccharide rapidly binds and removes the human body from pesticides, heavy metals, herbicides, and other complex chemical compounds.In this regard, it is important to know how to extract the pectin in the home.After using it at any time to make not only tasty, sweet, but also useful goodies for all his family.
How to cook apple pectin at home
required components and equipment:
- fresh apples - 1 kg or 5-6 large pieces .;
- purified drinking water - a full glass;
- pan with a thick bottom;
- thick gauze or nylon stocking;
- cutting board, knife, a large spoon, slotted spoon.
correct choice of fruit pectin
at home, it is desirable to produce fresh and hard apples.Also fit the damaged and fallen fruit from the tree.Important to create pectin - a fact that the main component was to own garden, not store-bought.After the apples in supermarkets can contain nitrates.
Processing main ingredient
Before extract the pectin in the home should be a good process each plucked fruit.To this product is required to wash with warm water and then cut into 4 or 8 thick slices.At the same time clean the apples from the seed boxes and peel is not recommended, as they contain the maximum amount of extracted substances.
Thermal processing fruits
By following all the instructions, you are sure will extract pectin.Cook at home it is quite easy.This requires to take a large pot with a thick bottom, and then put it all chopped apples and pour drinking water.The contents of dishes should be brought to a boil and cook for 25 minutes, stirring frequently.When you have formed a thick homogeneous paste of fruit, pan needed remove from heat and cool slightly.Then get a puree of apples should be put in a tight gauze bag or nylon stocking, which subsequently need to be hung on a clean saucepan.That juice, that will accumulate over the next 5-6 hours, and is a pure solution of pectin.
Drying agents
If polysaccharide produced minutely you do not need, it is better to dry and clean the cooling chamber.To do this requires juice pour into clean containers (shape for baking, frying and so on.) To cover the surface of about 2-3 cm.Further, the solution should be put in the oven and kept at a temperature of 80-90 degrees for a long time (as long as the substance does not solidify).The finished and cooled pectin must be cut, put in containers and refrigerate.
