[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.vaint.cz\/moznosti-zpracovani-ovoce\/#Article","mainEntityOfPage":"https:\/\/www.vaint.cz\/moznosti-zpracovani-ovoce\/","headline":"Mo\u017enosti zpracov\u00e1n\u00ed ovoce","name":"Mo\u017enosti zpracov\u00e1n\u00ed ovoce","description":"Mo\u017enosti zpracov\u00e1n\u00ed ovoce Pokud m\u00e1te zahr\u00e1dku, kter\u00e1 v\u00e1m ka\u017ed\u00fd rok vyd\u00e1v\u00e1 velk\u00e9 mno\u017estv\u00ed chutn\u00fdch, \u0161\u0165avnat\u00fdch a sladk\u00fdch plod\u016f, pak mo\u017en\u00e1 \u010dasto \u0159e\u0161\u00edte ot\u00e1zku, jak takov\u00e9 dom\u00e1c\u00ed ovoce co nejl\u00e9pe zpracovat. Co nestihnete zkonzumovat \u010derstv\u00e9, m\u016f\u017eete vyu\u017e\u00edt t\u0159eba pro pe\u010den\u00ed, v\u00fdrobu kompot\u016f, \u0161\u0165\u00e1v, marmel\u00e1d \u010di na su\u0161en\u00ed. V\u00fdborn\u00e9 je tak\u00e9 ovocn\u00e9 v\u00edno \u010di r\u016fzn\u00e9 druhy sirup\u016f. […]","datePublished":"2021-09-01","dateModified":"2021-09-01","author":{"@type":"Person","@id":"https:\/\/www.vaint.cz\/author\/#Person","name":"","url":"https:\/\/www.vaint.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/325464d7e09ffe52889ba6983accc5cdb65d0a54acd9a25cd7e409bd3eba713a?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/325464d7e09ffe52889ba6983accc5cdb65d0a54acd9a25cd7e409bd3eba713a?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"vaint.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.vaint.cz\/wp-content\/uploads\/raspberries-g7b56cd5f7_640.jpg","url":"https:\/\/www.vaint.cz\/wp-content\/uploads\/raspberries-g7b56cd5f7_640.jpg","height":0,"width":0},"url":"https:\/\/www.vaint.cz\/moznosti-zpracovani-ovoce\/","about":["Kultura"],"wordCount":407,"articleBody":"       Mo\u017enosti zpracov\u00e1n\u00ed ovocePokud m\u00e1te zahr\u00e1dku, kter\u00e1 v\u00e1m ka\u017ed\u00fd rok vyd\u00e1v\u00e1 velk\u00e9 mno\u017estv\u00ed chutn\u00fdch, \u0161\u0165avnat\u00fdch a sladk\u00fdch plod\u016f, pak mo\u017en\u00e1 \u010dasto \u0159e\u0161\u00edte ot\u00e1zku, jak takov\u00e9 dom\u00e1c\u00ed ovoce co nejl\u00e9pe zpracovat. Co nestihnete zkonzumovat \u010derstv\u00e9, m\u016f\u017eete vyu\u017e\u00edt t\u0159eba pro pe\u010den\u00ed, v\u00fdrobu kompot\u016f, \u0161\u0165\u00e1v, marmel\u00e1d \u010di na su\u0161en\u00ed. V\u00fdborn\u00e9 je tak\u00e9 ovocn\u00e9 v\u00edno \u010di r\u016fzn\u00e9 druhy sirup\u016f.Mo\u0161tPokud m\u00e1te tradi\u010dn\u011b velkou \u00farodu jablek, m\u016f\u017eete zkusit p\u0159ipravit v\u00fdborn\u00fd jable\u010dn\u00fd mo\u0161t. Jablka se omyj\u00ed a rozkroj\u00ed nap\u016fl. Nen\u00ed pot\u0159eba vykrajovat jad\u0159ince, zato je ale pot\u0159eba plody zbavit stopek. A pak u\u017e jen zb\u00fdv\u00e1 nah\u00e1zet v\u0161e do lisu na ovoce. Pokud jej nem\u00e1te, pak v\u00e1m posta\u010d\u00ed i norm\u00e1ln\u00ed od\u0161\u0165avova\u010d, jen je pot\u0159eba upravit velikost plod\u016f, kter\u00e9 do n\u011bj d\u00e1v\u00e1te. A chutn\u00fd mo\u0161t je na sv\u011bt\u011b. Nebu\u010fte p\u0159ekvapen\u00ed, pokud se bude v mo\u0161tu tvo\u0159it p\u011bna. Nejl\u00e9pe je p\u00edt \u010derstv\u00fd mo\u0161t. Z jednoho kilogramu jablek vznikne asi 0,7 litru mo\u0161tu. Pokud chcete mo\u0161t zava\u0159it a uchovat na pozd\u011bj\u0161\u00ed dobu, pak je vhodn\u00e9 ho nechat den ule\u017eet. Drobn\u00e9 pevn\u00e9 \u010d\u00e1ste\u010dky se usad\u00ed na dno. Nejl\u00e9pe je zava\u0159ovat jen \u010distou \u0161\u0165\u00e1vu. Mo\u0161t d\u00e1me do zava\u0159ovac\u00edch sklenic, zav\u00ed\u010dkujeme a zah\u0159ejeme. Sklenice by se m\u011bly sterilovat asi 25 minut p\u0159i teplot\u011b 85\u00b0C.SirupyDoma si lze p\u0159ipravit chutn\u00fd ovocn\u00fd sirup. Je k tomu pot\u0159eba zral\u00e9 ovoce, kter\u00e9 poma\u010dk\u00e1me a zalijeme p\u0159eva\u0159enou zchladlou vodou tak, aby bylo pono\u0159en\u00e9. Nech\u00e1me odst\u00e1t asi jeden den. \u0160\u0165\u00e1vu p\u0159elijeme p\u0159es g\u00e1zu. Pak se p\u0159id\u00e1 cukr, jeho mno\u017estv\u00ed z\u00e1le\u017e\u00ed na sladkosti \u010di kyselosti ovoce. U sladk\u00e9ho posta\u010d\u00ed 0,8 kg cukru, u kyselej\u0161\u00edch druh\u016f m\u016f\u017eeme p\u0159idat v\u00edce. A pak u\u017e jen p\u0159ilijeme \u0161\u0165\u00e1vu z citronu. Na jeden litr \u0161\u0165\u00e1vy si p\u0159ipravte asi dva citrony. Pokud spot\u0159ebujete ihned, nen\u00ed t\u0159eba p\u0159id\u00e1vat konzervant. Jinak se p\u0159id\u00e1 na 1 litr \u0161\u0165\u00e1vy asi 10g kyseliny citronov\u00e9 a d\u00e1le zah\u0159ejeme na 85\u00b0C. Nikdy nesm\u00edme va\u0159it a sb\u00edr\u00e1me p\u011bnu. Pln\u00edme do \u010dist\u00fdch lahv\u00ed.                                                                                                                                                                                                                                                                                                                                                                                                  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