Dried grapes

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Dried grapes

Ingredients

fresh grapes

Cooking method

  • Admin, good morning! Hey!
  • Do you have a recipe for making raisins and grape confiture? Or consult me, please, based on your experience.
  • Now my seedless grapes are ripening, I want to make confiture and raisins.
  • I have never cooked raisins, perhaps there are some tricks here, or can you just dry them in a dryer? It is not yet ripe, but in 2-3 weeks it will be ready.
  • I tried to make confiture from grapes with seeds, but it didn't work out. If you pass the grapes through a juicer, you get a juice with gray pulp (white grapes), which then solidifies into unappetizing flakes. The second option passed the grapes through a juicer, resulting in juice without pulp. The juice is tasty, very sweet, but to make the jam, you need to add a lot of Zhelfix, as a result, the mass turns out to be sour and you need to add a lot of sugar, which is undesirable
  • I will try more from black grapes, it is not yet ripe.
  • But I want to make part of the jam from seedless grapes. I want there to be whole berries and frozen jelly. Maybe then you need to cook like jam for five minutes, boil it several times, set it aside, and then boil it for 5 minutes?
  • I look forward to your advice.
  • And a similar question about persimmon, although it will ripen somewhere else in October, but a lot of it hangs on the branches.
  • Now the report on the raisins.
  • My grapes turned out to be not a fleshy variety, but more wine, when there is a lot of juice, I think that because of this, dried grapes with heat treatment are not very suitable for him.
  • As I wrote in the topic about grape jam, it gives off a lot of juice during heat treatment, and it turns out badly to collect this juice from the syrup in sufficient quantities. As a result, there are a lot of dry skins and at the end the finished raisins are very sticky. It will go into the dough, although I do not know how it will be distributed there, so that it is not just one piece.
  • Therefore, if someone repeats my experience, be sure to decide what kind of grape you have, and depending on this, make raisins with or without heat treatment.
  • Now I just dry my grapes in a dryer without any problems in the form of heat treatment, it turns out Excellent !.
  • Learn more about cooking with heat.
  • As Admin advised, she sprinkled the grapes with sugar, 200 grams per kg of berries and left for a day. He gave very little juice, so he had to cook syrup from sugar 300 g per 1 kg of berries with the addition of grape juice (I made juice separately on a juicer), I did not measure the amount, but figured it out so that the berries were covered with syrup.
  • I put berries in the 85 * syrup, and then left it on the fire and kept it at 85 * 20 minutes using a thermometer and gas regulation.
  • Then I put the berries on the grates of the dryer (the first time immediately after 20 minutes, the second time in the morning, there was no difference)
  • Dried grapes
  • Dried grapes
  • Then the dryer worked. A heat-treated raisin from my grapes, the variety is not suitable for this.
  • Dried grapes
  • Dried grapes
  • These are raisins dried in a dryer without heat treatment, that is, just raw grapes, scattered over the grates of the dryer.
  • Dried grapes
  • By the way, a little to the question of the quality of dryers. I have 2. One "Diva", heated fan from 20 * to 70 *. The second "Dachnitsa-4m" with infrared heating. Both are good, but if we take it in comparison, then "Dachnitsa" is much better in everything, starting from the output of finished products: it dries 4 times faster and, accordingly, the drying quality is much better, ending with the fact that it costs quietly, nowhere is anything does not make noise or clicks.
  • Good luck to all.I want to say that it is not difficult to make your own raisins, the main thing is to determine what it is and how best to make it, with or without heat treatment.

Similar recipes


Grape pie (Omela)

Dried grapes

Admin

Dried grapes recipe from the book
For drying, fruits of all grape varieties are used, but it is best to take seeds without seeds.
After washing, the fruits must be dried and chopped.
Sprinkle with granulated sugar at the rate of 320 grams per 1 kg. berries., stand for 22 hours at a temperature of 24 * C and drain the juice.
Hot syrup is poured into the remaining mass, at the rate of 300 grams of sugar and 350 grams of water and kept for 6 minutes at a temperature of 85 * C.
Drain the syrup.
Then we dry, first at a high temperature, then we reduce it.

My suggestions:
I would still make raisins from sweet, raisin grape varieties, the "raisin" variety, it is seedless, sweet, just for these purposes.
You can make white and black raisins.

It is better to pierce the grapes with a metal "comb", more grip, and will not crush the berries.
Admin

I don't have jam, but there is a recipe for grape jam - will it work?
Lyi
Quote: Admin

Dried grapes recipe from the book

My suggestions:
I would still make raisins from sweet, raisin grape varieties, the "raisin" variety, it is seedless, sweet, just for these purposes.
You can make white and black raisins.

It is better to pierce the grapes with a metal "comb", more grip, and will not crush the berries.
Admin, thanks for the recipe!
I have a variety of white raisins. I'll probably start before he ripens. Wasps fly in and grapes burst, and then start to deteriorate.
I will try, since I still have to add sugar.
Does it make sense to prick? After all, it is small and when it comes off the brush, a hole is already formed. Well, most likely the "scientific poke" method is needed, I will experiment.
Arrange a grape jam. I think that all the same it will turn out to be something like a coffee, since the grapes gel well.
Admin

To your health!

It is recommended to prick, so that the juice comes out better and faster, and when drying it will dry faster through the holes.
It seems so, in fact, the skin of the grapes is very strong!

Grape jam
Cooked from seedless berries or remove them.
Preparation of fruits and masses with separation of juice are the same as for drying grapes.
The syrup is prepared at the rate of 650 grams of sugar and 800 grams of water per 1 kg. mass without juice.
The mass is poured with hot syrup, kept in it for 2-2.5 hours, after which it is boiled in the same way as jam, with the addition of 100 grams of lemon juice.

Cook for health, only the ready-made recipe will be placed in the section Sweet blanks.

Success

Lyi
Admin, thanks!
I'll do it as the grapes ripen a little more.
addresat
And how and in what do you dry grapes?
Admin
Quote: addresat

And how and in what do you dry grapes?

We dry grapes and all other fruits in an electric dryer.
Now Lyi will make a portion and show us what she does.
Figs turned out beautiful!
Admin

Lyi, just great! THANK YOU!

Thank you for the details and processing of berries, and for drying methods, and analysis of dryers!

I will try to take a raisin grape and prick it with a fork - so I will dry it. Then the moisture will leave it faster!
Lyi
[quote author = Adminlink = topic = 140686.0 date = 1316066090
I will try to take a raisin grape and prick it with a fork - so I will dry it. Then the moisture will leave it faster!
[/ quote]
Admin, Firstly THANK YOU To you for your advice.
Without them, I would not have any raisins and, as always, I would be tormented and did not know what to do with the grapes. We do not drink homemade wine, and I made 70 liters of juice without it. And so the jam turned out, and now there is no need to buy raisins for baking.
If you yourself will make the raisins, it is better IMHO to prick with a toothpick, and even try both options with pricking and without. It was somewhere subconsciously deposited in me that the raisins are very tender and the less we pull (puncture) it, the better, a hole is enough after tearing it off in the groove.
With my large volumes, it is difficult to check, a bucket of berries is 8 kg of weight, but with small volumes, everything will be much more correct.
Everyone can and should dry their raisins, because now seedless grapes are brought, in my opinion, to all cities. It is not difficult and much cheaper than the purchased one. I'm not even talking about those who have grapes growing on plots, when there is so much of it that you don't know where to put it.
Admin

I use such a comb (it was supposed to be used for slicing onions), the teeth of the comb are sharp and well, they quickly prick fruit

I recommend buying everything for use

Put berries, grapes and other fruit trifles in one layer on a baking sheet, a saucepan and go over it with a comb, and we will have holes and the raisins will be happy

Dried grapes
Alim
Today I dried quiche-mish, having processed the berries in different ways:

one pallet of whole berries with a few pre-cut knives
Dried grapes

the second pallet with berries, cut in half (and at the same time watching a movie, fortunately, the work is mechanical and visual control does not require. Just a bowl of berries was enough for one movie)
Dried grapes

In 18 hours (while the dryer was periodically turned off), the halves were already ready, and the whole berries were still drying ... so if you need to dry small number of grapes, then you can cut the berries in half, while saving on electricity.
Admin

Alim, a good way to divide the berries - thanks for the offer!
kokos11
I also tried to cut it in half it dries very well
Dried grapes Dried grapes Dried grapes Dried grapes
Crumb
Today I bought my favorite grape variety, Isabella ...

The thought of raisins robbed me of my appetite ...

Girls, none of "Isabella" dried?

If I understood correctly, I will have to prick in any way ...

While I washed the grapes, almost all the berries are cracked, can we ride without pricking?

tysia
Crumb, I dried Isabella, though my own, from the dacha, I did not prick (there was also a lot of bursting) and I did not do heat treatment ... I dried at 70 degrees at night for a week (I have Sukhovey-M) ...
Admin
Quote: Krosh


While I washed the grapes, almost all the berries are cracked, can we ride without pricking?

Inna, Isabella has a very thick peel, it will not know how much to dry. It is better to cut the poplam. As for me, pricking Isabella will not help.
Crumb
Quote: tysia
dried at night for a week



Quote: Admin
it will not be known how long it will dry



I'm better off with my fresh Isabella ...

GirlsThank you so much for saving you from a rash act !!!
Irgata
Quote: tysia
dried at night for a week at 70 degrees (I have Sukhovey-M
IN SUKHOVEE-M it's better to dry it all the same, somehow it dries for a long time, but it dries well. I dry in simple dryers (ROTOR DIVA AND WONDERFUL), there t and the blowing speed is higher, on the lower grate it dries faster. Kishmish dry white for at least a day, if without a break, but usually I turn it off periodically = 6 hours dry, 2 hours drying with the upper pallets removed. Isabella cut grapes are also halved like Alim , dries well, it also comes in a day - it does not stick, it is poured easily. I do not prick the kishmish, because the pricked grapes have to be removed from the comb - my hands are wet from the juice, sticky. I sit in front of the computer and stupidly cut each berry with a thin toothed knife = fast and there is no juice, does not have time to drain, I first put it in a row, like kokos11, when it is almost dry, I pour all the berries into one pallet - usually from three pallets, I don’t drip anymore, because it dries badly higher anyway. Empty pallets serve as lids for me, condensation is collecting on the original cover of the dryer, I think this increases the drying time. I asked my husband to drill holes along the edge of the lids for better air outlet, but still there is condensation, it should be, but it bothers me, I only cover the first 2-3 hours for better heating of berries, fruits and vegetables, and then cover with empty pallets = and the ventilation is good and the shallow holes keep the heat well enough. Now I dream of a complete IZIDRI-1000, like Crumb and at Admin ... During the winter I will buy = there is no benefit from the cheapness of dryers if the volumes of workpieces are large. I came to this obvious conclusion after rereading a bunch of topics about the flour of choosing dryers
Mirabel
Virgin, what are the reasons for homemade raisins? Big harvest or better homemade taste?
Admin
Quote: Mirabel

Virgin, what are the reasons for homemade raisins? Big harvest or better homemade taste?

I did it for the sake of sports interest. The exit is very small - just try it once. Ovchinka is not worth the candle.
You can do it yourself if your garden and harvest is large - otherwise ... no, not worth it
Delicious raisins are obtained from the seedless KISHMISH variety
Mirabel
Admin, Thank you, Tanyusha! I will know for the future
Irgata
Quote: Mirabel
Virgin, what are the reasons for homemade raisins? Big harvest or better homemade taste?
for me - the second option - the taste of homemade is not only better, but also more useful - there is no processing of the grapes after drying = just drying, otherwise I read ==
You can often find yellow, shiny raisins in shops and markets. It is soft to the touch. Do you think these are the right raisins? Not at all. This type of raisins indicates a violation of its drying - this is at best. And at worst - these raisins are chemically processed to speed up the drying process!
and in autumn, fresh grapes are quite cheap, although there is, of course, no economic benefit = only that the raisins are your own, without chemicals, and this is worth a lot, why then do we need our drying machines, ham makers, bread makers ... after all, everything is sold ... go buy no problem.
Vio
Quote: Mirabel
Virgin, what are the reasons for homemade raisins? Big harvest or better homemade taste?
Mirabel, at least the difference is that having bought raisins, you have to wash them, soak them in water, even if they are not treated with chemistry, the water after them is
And you wash yours before drying. The result is a completely different taste - concentrated, full-bodied. Of course, if you cook compote, the difference is small, but I don't get my own compote. Delicious!
mmk
This year at the dacha turned out to be not quite a conditional Timur. I covered the berry in three sizes, approximately 1-2-3 cm. After the family and neighbors, I decided to transfer the remainder to raisins. The result exceeded all expectations. It was necessary to dry the given one myself. There was no time to bother, I used a simple recipe without bells and whistles from grape gurus.
I dried both whole berries 1-2 cm (which turned out without seeds, there were no rudiments in the raisins), and halves of 3 cm berries - with the extraction of seeds. The only subtlety, after treatment with soda, must be washed off with clean water. Have a bang with a bang already in the fall, when they finished late Italy. If I can find my wife’s hitch for Easter cakes, I’ll try to post a photo.
Tatka1
Admin, Tanyushenka, good day! Cherries, cherries, apricots piled, the expectation of grapes begins)))) I plan to dry the quiche: blanch for 30 seconds in a soda solution, then cool in cold water, dry and in a dryer. There have been no discussions in Temko for a long time. Do you have any new recommendations?
Admin
Vika, your raisins are cleaner, no preservatives or petroleum jelly on the surface.
In any case, in Russia, in Moscow, you have to "wash" raisins "with a detergent for washing children's dishes and products" in order to wash off the greasy film from it.

And to taste .... the taste is great, honey

Tanyusha, I found my recipe for raisins - the result is great - I dried it like that

Dried grapesDried grapes - raisins
(Admin)
Tatka1
Admin, thanks, Tanya! So I will do it. Our raisins are a little expensive, but I'll take it all the same. When I do kutya at Christmas, I try to make it out of all the best for my family and friends, since a bright holiday, as for me, is one of the most important. But whatever raisins I buy, sulfur diaxide is everywhere. And my goddaughter is small and very beloved by me)) I'll save it for her)))
Good night, Tanyusha! Thanks again for the advice!)))
Admin

Tanyusha, to your health! Thanks for the kind words!
Lyi
Finally I remembered and decided to write the most optimal recipe for making raisins, tried and tested for many years.
We collect the berries without twigs in a colander and put them in boiling water, stirring slightly, (do not crush them more carefully) wait until the berries change color (this is quick), then we put this colander in cold water, in another basin, or even under the tap. Cool and sprinkle on a towel (I have an old duvet cover), this is to remove drops of water, then all these berries are in the dryer and dry to the desired state.
No need for pricking. It is more convenient to boil water not in a saucepan, but in a large basin and a colander, preferably a large one. It takes longer to write than to do. It should be borne in mind that I have my own grapes and I dry from 2 buckets or more (these are only grapes, without twigs) seedless grapes.
The result is a real plump, shiny raisin. Unfortunately, all the raisins have already been rolled into jars, there is no photo. If I remember next year, I will take a picture.
Just came across a similar recipe Dried grapes - raisins # 17, but did not remove my post from me without soda and a little easier, which only confirms that it turns out present raisins.

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