| 摘要 |
The procedure consists of adding about 5.25 grams of natural juices from cherries, elderberries, chokeberries and lemons to every 100 grams of preserving syrup, with the lemon juice added as an acidity regulator. The added juices are in the following proportions: 78 per cent cherry juice, 12 per cent lemon juice, 9 per cent elderberry juice and 1 per cent chokeberry juice, mixed together and added to the juice used to fill the can or jar in which the cherries are preserved. The cherries themselves are blanched by cooking in water to plump up their flesh and then plunged in a very light syrup (10 - 15 degrees on the Brix scale) with chokeberry, lemon and elderberry juice. The syrup, which is hot, is changed daily, with the sugar content increased each day by 5 degrees, and with morello cherry juice added after the third day. |
