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When is chokeberry harvested? Chokeberry: when to pick the tart berry? When does the rowan ripen?

Chokeberry, better known in America as chokeberry, is widely used for medicinal purposes. In addition, jam, pie fillings and wine are often made from the berries. Chokeberry is very beneficial for the human body. It contains a huge amount of various vitamins and chemical elements beneficial to the body. Substances contained in chokeberry can improve the functioning of the immune system, eliminate headaches, stabilize heart function and more.

Chokeberry fruits can be harvested throughout the fall, with September and October considered the main harvest peak. It is during these months that the berry fully ripens and is considered ready for consumption. It is preferable to store the berry in a cool place; it retains its properties perfectly at temperatures up to 5 degrees.

When to collect chokeberries for drying

In order to dry chokeberries, it is recommended to collect them after the primary frost. With proper care, the berry will retain all its medicinal components and will continue to be beneficial to humans. Also, the berries will be able to be stored at temperatures up to 50 degrees if proper ventilation is provided.

When to collect chokeberries for wine

To make chokeberry wine, you need to start collecting it in late October. The berry should be completely blackened and soft. It is worth noting that the correct approach would be to harvest after rain, at which time all natural dust will be washed away from the berries and all berries that are not ready for consumption will fall off.

How to collect chokeberry

The berry ripening period occurs at the end of summer and end of autumn. It is during this time that the berry comes to full readiness. Before actually harvesting, you need to decide what exactly you need the berry for and collect it in accordance with the instructions.

In order to determine at what stage of maturity the chokeberry is, take one berry and gently press it to extract juice. Light-colored juice indicates that the rowan is not yet fully ripe and is not ready for consumption, while dark-purple juice is proof that the berry is completely ready for consumption.

Due to its wide distribution, rowan is perceived by many as a low-value and not very healthy berry. Meanwhile, its unsurpassed healing properties were well known to our ancestors, who paid great attention to the preparation of this berry. Today we will learn some simple recipes.

Since ancient times, magicians and sorcerers have used rowan to perform various rituals. Rowan groves were considered a sacred place, and damaging them was considered an unthinkable blasphemy. Sorcerers used rowan to cure many ailments, and housewives did not miss the opportunity to pamper their households with a variety of delicacies made from this berry.

How to collect rowan?

There are two stages of collection – consumer and collection. The harvesting stage begins in September, when the berries acquire the color and size characteristic of the variety. Without being exposed to cold, they have low taste (the fruits are quite bitter), but they are excellent for long-term fresh storage (mountan ash shields are hung in a cool room). The consumer stage begins in November, after the first frost. By this time, the bitterness has mostly gone away, and the berries acquire a pleasant sweetish taste. During this period of time, rowan is very easily separated from the stalks and becomes more juicy. Unfortunately, berries collected at this time cannot be stored fresh - they quickly lose their juice and spoil. But you can make various preparations from frozen rowan.

During the picking process, they try to protect the berries from mechanical damage. During the harvesting period, rowan trees are plucked along with shields, on which the berries are located (with the exception of chokeberry), but in November the most justified is to collect the berries themselves (they are easily separated from the mother plant and fall off).

Rowan is harvested in dry weather, preferably in the morning (at this time the berries are of greatest value). The harvest is stored in shallow baskets and boxes.

Dried rowan

The rowan is sorted, washed, allowed to dry, laid out on baking sheets in one layer and placed in the oven, heated to a temperature of 70-75º C (some housewives reduce the drying temperature to 40-60 º C). The rowan is carefully mixed and the process is completed at the moment when the berries stop sticking together when squeezed in the palm of your hand. Flour is often made from dry berries, adding it to various dishes and baked goods.

Dried rowan

For the syrup:

Sugar – 400 g
Water – 350 ml

Berries that have been exposed to cold are most suitable for this harvesting method. They are poured with boiling water for 3-4 minutes, after which soak in cold water for 12 hours (changing it several times). The dried berries are sprinkled with sugar (250 g), kept at room temperature for 20 hours, the resulting juice is drained and sugar is added again(250 g). After 20 hours, the juice is drained and the berries are poured hot sugar syrup, heat to 85 º C and leave on fire for exactly 7 minutes. The cooled mass is filtered, the berries are placed on a baking sheet and dried at a temperature of 65-70°C (twice for 25-30 minutes). The cooled berries are placed in a sieve and dried for about six hours at a temperature of 30°C. The finished product is stored in glass containers.

Frozen rowan

The rowan is washed, allowed to dry from moisture, placed in containers or bags, closed (sealed, tied) and frozen. After freezing, the taste of the berries noticeably improves, and the amount of carotene even increases slightly.

Rowan juice

Sugar – 500 g
Water – 1 l
Rowan – 1 kg

Clean berries are poured with water, boiled until softened, rubbed through a sieve, granulated sugar is added, boiled and poured into jars. The finished product is sealed and wrapped for self-sterilization.

Rowan jam

Sugar – 1.5 kg
Water – 2 tbsp.
Rowan – 1 kg

The sorted and thoroughly washed berries are placed in chilled syrup, let stand for 24 hours, after which they are strained. The syrup is brought to a boil, the berries are dipped into it again and cooked until fully cooked. The jam is placed in jars and sealed.

Rowan pastila

Sugar – 2 kg
Powdered sugar – 2 tbsp.
Rowan – 1 kg

The berries are boiled for 10 minutes, strain and grind through a sieve. Sugar is added to the puree, mixed well, boiled to the consistency of thick sour cream and spread on greased with vegetable oil. wooden planks. dried in the sun or in the oven, cut into pieces, sprinkled with powdered sugar and stored in a cardboard box.

Rowan jam

Sugar – 500 g
Water – 1 tbsp.
Rowan – 1 kg

Clean rowan berries are boiled in a small amount of water, wiped and boil with sugar until thick. The finished product is placed in prepared jars and rolled up.

Soaked rowan

Sugar – 1 tbsp.
Water – 1 l
Salt – 5 g
Cinnamon – 1 g
Cloves – 0.5 g

Prepared rowan berries are placed in an enamel container (bucket, jar, tub), poured with boiled and cooled filling and left for 2-3 days at room temperature for fermentation (some add apples cut in half and freed from the seed box to the rowan). The finished product is stored in the cellar and served with vegetable, cereal and meat dishes.

Pickled rowan

Sugar – 1 kg
Water – 1.5 l
Vinegar 9% (per 1 jar) – 25 ml

Rowan berries are blanched in boiling water for a couple of minutes, placed in jars, poured with syrup, vinegar and any spices are added. Pickled rowan must be pasteurized (0.5 and 1 liter - 20 and 25 minutes, respectively).

Rowan tincture

Vodka – 2 l
Rowan – 1 kg
Sugar - to taste

The rowan is placed in a bottle, filled with vodka, and allowed to stand for 3 months in a warm room or in the sun. After this, the tincture is filtered, diluted with syrup, poured into bottles and tightly capped.

Not everyone likes the taste of fresh rowan, but preparations containing this berry are always popular. We hope you will also like them.

Chokeberry berries are used to make homemade wine and liqueurs, they are dried for the winter for medicinal purposes, and jams, compotes and jams are prepared. But all this requires berries of different ripeness, so it is important to know under what conditions and when to collect chokeberries.

Chokeberry is a recognized medicinal product in folk and traditional medicine.

Chokeberry or chokeberry is not only an ornamental shrub in our gardens and plots. Closer to autumn, the harvest of berries begins to ripen, which, if not removed, can remain on the branches until spring. This is where the question arises: at what time are the berries considered ripe, and at what time should they be picked?

Exact recommendations for harvesting times depend on the purpose of the collected berries and the purposes for their use. Chokeberry does not have a delightful aroma or appetizing taste, but this berry is very healthy and even medicinal. It is effectively used in cooking in the preparation of desserts and baked goods, added to sauces, and included in fruit juices and jams. The slightly tart taste of rowan fruits adds refined notes to many dishes and drinks. In addition, chokeberry is a recognized medicinal product in folk and traditional medicine. It has anti-inflammatory, choleretic and diuretic effects, reduces allergic symptoms, and helps with high blood pressure. Its use helps remove radionuclides and heavy metals from the body. And in order to take full advantage of these taste and medicinal properties, you need to harvest the crop on time and use it correctly.

Advice! To collect berries, use only enamel, glass or plastic containers, since containers made of galvanized steel or aluminum negatively affect the taste of the fruit.

Aronia is harvested in the following way: using pruning shears or scissors, cut off the umbrella inflorescences as a whole branch, and then, if necessary, separate the berries from the stalks (you don’t have to sort them out if the raw materials are being prepared for wine). This method of harvesting is much more productive than if you remove each berry separately. In addition, a tree freed from brushes recovers faster, and berries missed during normal harvesting and left for the winter can become a breeding ground for infections in the spring. The harvested crop must be immediately processed in order to preserve maximum nutrients.

The harvested crop must be immediately processed

One-component jams and compotes are prepared from chokeberry or included in assorted fruits and berries. The berries begin to take on color already in August, but their taste is very tart and astringent. Ripening continues until the end of September and by this time the fruits become much juicier and sweeter, but still there is astringency in them. If you plan to add berries to add color, for example, to apple or pear compotes, then they can be collected in early autumn, without waiting for full ripening. A handful of dense, black rowan berries will decorate bright zucchini or melon jam and give them a special piquant taste.

A handful of dense, black rowan berries will decorate bright zucchini or melon jam and give them a special piquant taste

If you are planning one-component chokeberry preparations, then you should delay harvesting and leave it until the first frost. In the middle zone, this period occurs in October, when the nighttime drop in temperature softens the taste of the berries, makes them even juicier, sweeter, and the astringency almost disappears. It’s worth trying a few berries to decide whether they are already suitable for preparations or whether you can still “ripen” them in the freezer.

Here is one recipe for healthy, aromatic and vitamin-rich chokeberry and lemon jam.

Ingredients:

sorted chokeberry berries – 1 kg;
sugar – 1.2 kg;
lemon – 2 pcs;
water – 0.5 l.

Video lessons on growing and caring for chokeberries

Bring the water to a boil, add a glass of sugar. After boiling, add a glass of berries, as soon as it boils again - again a glass of sugar and so on until everything is over. At the end, add chopped lemon, cut into cubes along with the peel and boil everything, stirring, for another five minutes. The finished jam is placed in sterile jars, distributed hermetically in syrup, sealed and left upside down until completely cooled. The advantage of this method of preparation is that the consistency of the resulting jam will be homogeneous.

Collection of chokeberries for drying and liqueurs

Properly dried rowan berries are stored for a long time in room conditions. They are used as a medicinal product for daily consumption, as well as in winter for preparing various drinks or as a filling for pies.

Video recipe for rowan tincture

For this purpose, only well-ripened fruits are taken, preferably after frost, so that the berries lose their astringency and become sweet. Rowan berries are dried in the sun, in the oven, in a special dryer, and even in the microwave. It doesn’t matter which method you choose, but the main thing in this process is a low temperature so that the berries do not bake, but dry out gradually, retaining all the useful substances.

By the end of October, when the berries become juicy and soft, you can begin collecting raw materials for making homemade wine. Experienced housewives recommend harvesting after rain, which not only washes away dust and debris, but also knocks down bad berries - dry or spoiled. Don't wait for a noticeable drop in autumn temperatures. Frozen fruits are not suitable for wine, because they initially contain a lot of tannins that interfere with fermentation, and freezing further reduces the activity of these processes.

Chokeberry berries are used in different preparations: in some cases it is desirable to collect completely ripe fruits, in others - slightly unripe ones. In the regions, the time for picking berries varies somewhat, but in any case it is done in the fall: chokeberry is one of the last to ripen in the garden.

When to collect chokeberry

Chokeberry (chokeberry) is a beautiful shrub, covered with blue-black fruits by autumn. Already in August it seems that they are ripe, but this is not so: seemingly ready, the berries should hang on the bushes for a long time.

It is difficult to indicate the exact date for harvesting chokeberry: it depends not only on the region and current weather, but also on the purpose of the fruit. These are not the most delicious berries; they are almost never eaten fresh: the tart, astringent taste is “not for everybody.” But various dishes are prepared from chokeberry, and the benefits of the berries during processing are reduced insignificantly.

The fruits of chokeberry should be collected together with the clusters, cut with scissors or pruners, and the harvest should be placed in plastic or enamel buckets, but not galvanized. Further processing takes place in the kitchen: it is not always necessary to pick the berries from the branches, it is better to dry them on them, and you shouldn’t pick them for wine.

After picking the berries, they need to be processed or at least frozen within a few days.

To prepare wines and liqueurs, you need to wait until the berries are completely ripe and acquire the bouquet of taste and aroma they are due. Therefore, in most regions, such a harvest is planned for October, but the chokeberry must not be allowed to fall under severe frost: the berry caught by frost contains too many tannins that prevent fermentation.

Actually, from my own experience I can say that this recommendation applies more to the preparation of real wines. A tincture of berries made with alcohol turns out quite well even if the berries are picked late.

For freezing, chokeberries are harvested a little earlier, usually in September. By this time, the berries should only begin to soften slightly, but overall be firm and rich in color.

Berries last the longest on the bushes if they are going to be made into jam: fruits that have been exposed to the first light frost are especially good for this purpose. Their time is approaching only towards the end of October, but if a small number of berries are needed only “for color” to decorate jam or compote from apples or pears, they can be removed much earlier. The crop is also harvested for drying at the same time.

When making jam, only a faint memory remains in the taste of the former astringency of chokeberry

As for different regions, in the south of Russia and most of Ukraine, chokeberry fully ripens by the middle or end of September, although the berries turn black already in mid-summer. During particularly warm seasons, berry picking in these regions begins at the very beginning of autumn.

In the middle zone and, in particular, in the Moscow region, berries can be considered ripe only by mid-October, and in the Urals or Siberia this occurs no earlier than the beginning of November. The same applies to northern regions, such as the Leningrad or Vologda regions.

In any case, 2.5–3 months should pass from the blossoming of flowers, which is observed in June-July, to the full ripening of the berries.

External signs of ripening berries

You won’t eat unripe chokeberry “from the bush” - this is the main sign that the berries are not ready for picking. They are unsweetened, astringent, and simply tasteless. The benchmark for maturity is the sweetish taste and the disappearance of excessive astringency. In addition to taste, an indirect sign of the condition of the berries is the color of the juice. Unripe fruits have light-colored juice, ripe fruits have purple juice.

Until the berries have acquired an intense black-purple color, there is no point in even trying them

To the touch, ripe rowan is elastic, but dense. She loses her excessive rigidity (she ceases to be “like a stone”). Now there are many varieties of chokeberry, but the color of the ripe berries of most of them is the same: rich black with a blue-violet tint.

The time for harvesting chokeberry berries depends on the climate and the purpose of the crop. However, if in doubt, there is no need to rush to pick: the berries hang beautifully on the bushes and do not spoil, unless, of course, real winter has arrived.