How to store apple marshmallows at home: where is the best place to store fruit marshmallows for the winter, terms and storage conditions

Pastila is made from natural products. These are apples, plums, cherries, etc., so they have a short shelf life. If you wish, you can make this dessert with your own hands. But in order for the celebration not to be overshadowed by poisoning from stale food, you need to know how to store marshmallows at home.

This product has beneficial properties, which cannot be said about many other sweets, and therefore it can be given to children without fear. A high-quality pastille should have a dense structure and should not stick to your hands. For this purpose it is specially dried. This product is based on fruit or berry puree. Most often it is apple, but various additives can be made to it to add flavor and beautiful color. Dyes can be either artificial or natural. With their help, they make marshmallows with taste and aroma:

strawberries,
raspberries,
cherries,
lemon,
apricot,
plums,
blueberries, etc.

But making the sweetness is only one part of the task. The main thing is to know how to properly store homemade marshmallows. This will be discussed further.

Simple truths: how to store homemade marshmallows for the winter

Having prepared a classic, berry, fruit or any other type of delicacy, many people prefer to eat it right away, without really thinking about storing the marshmallow. However, sometimes there are quite a lot of suitable raw materials, and dried fruit puree becomes the whole family’s favorite sweet. Then the question arises of how to properly preserve this not only tasty, but also healthy product.

Storage conditions for homemade marshmallows

In order for the sweetness to remain as tasty and healthy as immediately after preparation, you will have to follow a few simple rules.

The air humidity in the room where the marshmallow is stored is very important. If the environment is too wet, the marshmallow may leak. It becomes saturated with water and begins to melt, which leads to its complete disrepair, mold and other “charms”. The optimal humidity should be no more than 55-60%. Leaving marshmallow rolls just like that, without any packaging on the shelf, is not a good idea. Firstly, even with moderate humidity, it will soon dry out, lose its primary aroma and taste, and at the same time its beneficial properties.

Storing homemade marshmallows is permissible only within strict temperature limits; this is also important so that the product retains its qualities for a long time. The temperature should range from +12°C to +15°C

You need to preserve the delicacy so that it is not exposed to direct sunlight, which destroys beta-carotene and other beneficial compounds. In addition, under the scorching light, the marshmallow will dry out twice as quickly, becoming unusable. You can’t put the marshmallow for storage next to sharp-smelling foods or substances; it will definitely become saturated with them. Therefore, the product is not stored with spices, tea, coffee, and especially with household chemicals or cleaning products. Ventilation is also a very important factor, since the marshmallow must always be well ventilated. Otherwise, it will “suffocate” and acquire a musty smell.

It doesn’t hurt to immediately cut off any possibility of pests damaging your marshmallow supplies. Rodents and insects readily feast on such sweetness, so it is better to keep it out of their reach.

Correct container for marshmallows

It is very important to devote enough time to choosing the packaging in which the treat will be stored.

Glass jars with tight, airtight lids are well suited for storing this product. The marshmallows must be placed in them quite tightly, and also securely closed from the penetration of air from the outside.
Containers with an airtight sealing system are also suitable for marshmallows. However, experienced dryers advise first wrapping each roll of sweets in parchment and only then laying them in layers in a container.
The most ancient container for storing this ancient Russian delicacy is a wooden box. Its bottom and side walls are laid with several layers of parchment or waxed paper, after which the marshmallow is laid out tightly, and then everything is covered with parchment again. The same rule can be used when choosing a cardboard box for marshmallows.
Many people prefer to store marshmallows in fabric bags, but for this they will need to be prepared first. A very strong saline solution is diluted in a saucepan (1 glass per liter of water), and pre-washed canvas bags are soaked in it. After 4-6 hours of soaking, they need to be taken out and dried in fresh air, after which they can be slightly shaken to remove excess salt. This treatment will repel insects and rodents, prevent dampness and the development of mold fungi.

How not to store

There are a number of conditions under which storing fruit dessert is prohibited. Failure to comply with the rules leads to product damage. Rules for storing marshmallows:

The fruit treat absorbs all foreign odors. Therefore, it is prohibited to keep it near products with persistent odors.
It is not recommended to store marshmallows in the refrigerator. Due to a high percentage of humidity, it begins to deteriorate and lose its beneficial properties. Thus, the shelf life is reduced by 2-3 times.
You should not leave treats in a room where there are a sufficient number of insects. This will lead to spoilage of the dessert and loss of taste characteristics.
It is not recommended to use plastic bags for storing marshmallows. In them she can inhibit and lose the fruity taste.
Do not leave the container with the workpiece in a warm and humid room where the air temperature exceeds +18°C. This will lead to spoilage of the dessert, loss of its vitamins and beneficial qualities.

It is worth considering that when defrosting, you should not immediately take the marshmallow out onto the table. A sudden change in temperature can lead to a loss of sweet taste. To begin with, it is recommended to take the treat out of the freezer, move it to the refrigerator shelf and only then serve it.

Preparation

In order for apples to be stored for a long time, take care of their timely collection and preparation. For long-term storage, choose suitable varieties that are characterized by keeping quality: “Jonathan”, “Olympic”, “Northern Sinap”, etc. Such fruits have a dense peel and retain nutrients, taste and benefits until the next harvest (5-8 months).

When wanting to preserve apples, it is important to know how and when to pick them. Harvest in autumn, in dry, sunny weather.

Pick apples intended for storage carefully so as not to damage the stem or the fruit itself. Start with the lowest branches, gradually moving towards the top of the tree. Carefully place the harvested crop into prepared containers.

Harvest apples in dry, sunny weather. Carefully pick the fruits from the branches, trying not to damage the stalk, and carefully place the fruits in a prepared container

Harvested apples must be kept in a cool room for 2 weeks to identify damaged or diseased fruits.

Then sort the crop. For storage, select only whole, healthy fruits without the slightest signs of damage or rot. Sort the apples by variety and size, and then start storing them for the winter in the chosen way.

How to preserve marshmallows at home: practical tips and tricks

After harvesting apples, pears and plums, housewives prepare jams, jams and compotes. Apples can also be used for other home preservation - tomato sauces, salads and snacks. From the remaining fruits you can prepare a delicious marshmallow for evening tea with your family, and children will also love this delicacy.

Pastila began to be made in Rus' back in the 14th century with the addition of honey and hazelnuts. The form of pastila was very simple - it was boiled in a Russian oven, and then rolled into a thin flat cake, cut, and left for storage.

Properly prepared marshmallow from high-quality raw materials has a dense structure, does not stick to your hands, and does not stick together during storage. But how to store it correctly so that it does not lose its taste and remains appetizing in appearance?

What to consider

Initially, it may seem difficult to preserve marshmallows at home so that they do not lose their original appearance. But if you comply with the storage conditions and do everything correctly, you can keep this healthy treat for a long time without losing its flavor and quality.

Recommended storage:

Glass jars with tight lids and metal clamps;
Canvas bags that are placed in tin containers;
Waxed paper (kitchen parchment, baking paper) and then place the “bag” in a plastic container.

The storage temperature of marshmallows at home should not exceed 15 degrees, and the humidity in the room should preferably be no more than 60%.

To preserve the marshmallow, it must be thoroughly dried; for example, apple-based marshmallow is perfectly stored in a glass container. But for this it is recommended to cut and stack the delicacy.

If the glass container is hermetically sealed, the storage of marshmallows increases to one and a half to two months at optimal temperature and humidity. Well, if you use a canvas bag, then it should be soaked in a strong salt solution and dried without rinsing.

Cellophane bags placed with marshmallows in the refrigerator are not suitable for storage. There, the healthy delicacy will become sticky and shapeless in a few days, and when it comes into contact with air, the marshmallow quickly dries out.

5-6 months after preparation, before enjoying Belevsky marshmallow, it needs to be heated in the oven. Plum marshmallow has a softer consistency, so after cutting, it is recommended to roll it into portioned rolls and store it that way.

Storing the product in winter

Only properly prepared marshmallows will be stored for a long time without losing their appearance, taste or usefulness. The rolled sheet of cooled marshmallow is rolled into a long rope and then cut into portions. All that remains is to place the delicacy in an airtight container, and then the marshmallow can be preserved until the next apple harvest.

Limit shelf life of different types and recommendations from experienced

How long to store marshmallows

An important question for many is also how long homemade marshmallows last. After all, not all the prepared product is always eaten quickly, and any housewife wants to stretch out the pleasure throughout the winter. A lot depends on the components from which the sweetness is made.

Belevskaya marshmallow, made from apples, sugar and egg whites, can last in an airtight container for no more than 1-2 months, after which it is no longer worth eating. However, in a deep freezer it will retain its properties for 10-12 months.
All types of marshmallows, which contain only fruit or berry puree, as well as sugar, can last much longer. The approximate shelf life in bags or cardboard boxes is 2-3 months, and in sealed containers 4-5 months. In the freezer the period will be approximately 1-1.5 years.

Simple tips from experienced people

Preserving such a healthy delicacy for a long time is not an easy task, but you will not regret if you make an effort and devote time to this issue. After all, then you can save it until the next harvest, all winter and especially spring, enjoying the pleasant taste and delicate aroma. It’s worth considering a few more simple tips from experienced dryers who know exactly what to do.

In order for the marshmallow to be stored longer (just not in deep freezing), it should be periodically removed from the packaging and dried. This can be done over 1-2 days outdoors if suitable conditions exist. However, it is best to dry the marshmallow in the oven for 2-3 hours at a temperature of 50-60°C or in a dehydrator (electric dryer) at 40-45°C for 4-5 hours. However, this should only be done if you see that the product is damp, otherwise there is a danger of drying it out.
Any type of marshmallow can significantly extend its shelf life if stored in sugar. To do this, you will need a glass jar or a wooden box without grooves or holes. The bottom is lined with wax paper or parchment, and a layer of powdered sugar is spilled on top. Then a layer of marshmallow is laid, again a layer of powdered sugar, and so on until the very top, so that the top marshmallow is necessarily sprinkled with sugar.
As an option for storing in sugar, you can use the following method. As soon as the pastille dries using any drying method, heat it slightly in the oven. Then remove from the baking sheet, pour powdered sugar onto the table, generously sprinkle one side of the treat and thoroughly rub it into the surface. Then turn the sheet over and repeat the manipulations. Roll the product into a roll, cut into portions and send for storage - the period will last for 3-5 weeks.

If you urgently need to send the marshmallow for storage, but don’t have powdered sugar on hand, you can prepare it yourself. Moreover, it can be obtained from ordinary sand, brown sand, and even from refined sugar. To do this, grind the sugar using a coffee grinder and that’s it, the powder can be used for any purpose.

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Storage methods

There are many ways to store greens, the main thing is to do the procedure correctly so that all the qualities are preserved as best as possible. The plants are frozen, tinctures are made from it, or they are dried and stored in a container. Drying is done in bunches, or the sheets are laid out separately. The bundles are usually hung.

At room temperature

Mint leaves retain their properties well at room temperature, but the mint is washed and dried before storing. The main thing is to keep the temperature at the same level and not allow air humidity to increase. Sudden changes can cause destruction of the leaves and they will wither. After the procedure, the leaves are kept fresh.

In a refrigerator

Greens keep well for 5 days in a jar of water. To prevent moisture from escaping, cover the container with mint with a transparent bag. For storage up to 10 days, choose food containers. Before that, the greens are washed and dried. Harvesting is carried out in dry weather. Take 2-3 year old plants. A third of the stem is cut off, as the leaves there are the softest and youngest.

In the freezer

This method allows you to preserve nutrients and later use the greens for culinary and medicinal purposes. To do this, take 5-6 branches and put them in regular bags. The bags are then placed in the freezer. The next day, the greens are placed in one bag so that it does not take up much space.

You can also chop the mint before freezing. The chopped plant is placed in containers.

The medicinal plant is frozen in ice cubes, which preserves the tissue well and does not allow the mint to lose its properties. The cubes are put into bags and hidden in a chamber.

Dried

Drying is carried out in dry weather and the temperature is maintained at 22-25 degrees. The leaves are washed and laid out on cloth in separate sheets or twigs. You can also cut into small pieces. To dry, mint is tied into bunches and hung. Choose a place protected from direct sunlight. The plant dries out in a few days.

Growing at home

To always have fresh mint on hand, the plant is planted in a pot. To do this, take a twig and place it in water, wait until it takes root. Then the seedling is transplanted into the soil and watered.

In water

Store chopped mint or leaves in jars. A tincture is made from water. You can also add sugar. But this method has its drawbacks. Although the greens retain their pleasant aroma, they cannot be stored for longer than 3-4 days, as the product begins to deteriorate.

Before the procedure, the leaves are washed and cut. But it depends on the final product and its future use. Pour warm water over the mint and add sugar. Afterwards the container is placed in the refrigerator.

In the towel

After drying, the plants are wrapped in a paper towel. This method will help protect the mint from excess moisture, exposure to sunlight and provide dryness and warmth. Choose a larger towel. In this case, you should not cut the mint, as this will complicate transportation later.

In ice cubes

After the mint has been washed and sorted, it is divided into leaves. Then add water and place the plant in the molds. Next they are sent to the freezer. At subzero temperatures, water will quickly freeze, and the product inside the ice will stay fresh longer.

After you get the mint, you can start cooking. In this form, it is great for salads, as well as brewing tea and infusions. Such preparations are especially relevant for the winter. Greens will help restore vitamins and make you feel energetic. Due to its medicinal properties, it is often used as a cure for colds and flu.

In a cool place

To avoid putting the container in the refrigerator, place it in a cool place, but it is important to keep the temperature at the same level. Humidity should also not be high

mint sugar

To do this, you only need two products: mint and sugar. This sweet addition will complement desserts well. The product has a well-defined sweet aroma. It is often added to coffee and tea to add flavor. You can also add mint sugar to sauces and dressings, sprinkle it on berries and yogurts. Add this product at the end of cooking so that it does not lose its taste.

Take fresh mint, wash it and cut it. Throw away the twigs immediately, make sure you don’t get any limp leaves, otherwise the sugar will quickly spoil. After 30 grams of mint, mix with 150 grams of sugar. This makes one serving. Gradually the mint will soak in the juice and turn into puree. Store sugar in well-closed containers. This storage method does not take much time, and the final product can be used beneficially.

Storage by freezing berries

Freezing does not harm viburnum. On the contrary, the berry becomes softer, the taste improves, and the bitterness disappears. But unstable temperatures outside lead to a decrease in the concentration of valuable substances. Therefore, we recommend storing it in the freezer for the winter.

Instructions for properly freezing viburnum:

Separate the berries from the sticks, remove debris and cobwebs.
Place in a colander and rinse under low pressure of cold water.
Pour onto a towel and dry.
Transfer in portions into plastic bags. Or in containers. You can use buckets of sour cream and mayonnaise.
For additional protection from odors, place in a second bag and tie.
Place in the freezer.

To preserve the nutrients as much as possible, we recommend transferring the viburnum from the freezer to the refrigerator for thawing for 5-8 hours. If you plan to prepare compotes, add the product to a pan of boiling water without first defrosting.

Packaging, labeling and storage of marshmallows

Pastille products are produced by the piece, by weight or packaged.

Marshmallows and glue marshmallows are packaged in boxes made of cardboard with a net weight of no more than 1000 g, bags or packs with a net weight of no more than 250 g, wrapped in cellophane, a label, a label with a wrap. For labels and wrappings, label and writing paper, polymer and other packaging materials are used, the use of which is permitted by the State Sanitary and Epidemiological Supervision authorities.

When packing in boxes, it is allowed to place chocolate-covered marshmallows in capsules made of label paper.

Sets and mixtures of pastille products or pastile products in combination with marmalade must be packed in boxes with a net weight of no more than 2000 g. The bottom of the boxes and the surface of the pastile products packaged in them are covered with wrapping paper, sub-parchment, parchment, waxed paper, cellophane. When placing pastille products in correxes or capsules, the bottom of the boxes is not covered.

Flavored pastille products (marshmallows and glue pastilles) are placed in clean wooden boxes, reusable boxes or corrugated cardboard boxes with a net weight of no more than 6 kg. Marshmallows are laid in no more than three rows, glue marshmallows in no more than 6 rows.

The custard pastille is placed in wooden boxes with a net weight of no more than 7 kg, and is also packaged in boxes with a net weight of up to 500 g.

Boxes and boxes are lined with wrapping paper, parchment, sub-parchment, waxed paper and cellophane. The same materials are used to lay pastille products between the rows.

Permissible deviations in the net weight of a packaging unit of pastille products are, in %, no more than:

Minus 10.0 from the average weight of 20 pieces of products – when packing piece products;

Minus 8.0 from the average weight of 10 pieces of packaging units - when packed up to 100 g inclusive;

Minus 5.0 from the average weight of 10 pieces of packaging units - for packaging over 100 g up to 300 g inclusive;

Minus 1.0 from the average weight of 10 pieces of packaging units - for packaging over 1000 g.

When packaging pastille products by weight, a net weight deviation of minus 1.0% is allowed. The deviation of the net mass according to the upper limit is not limited.

On consumer packaging of all types (boxes, packs, etc.) with pastille products indicate: the trademark and name of the manufacturer, its location; Product name; compound; net weight; production date; information about certification (valid in the Russian Federation); shelf life; expiration date (valid in the Russian Federation); information about the nutritional and energy value of 100 g of product; designation NTD.

When packaging pastille products in boxes, bags and packs with a net weight of less than 200 g, it is allowed not to indicate the production date and shelf life.

In boxes with pastille products with a net weight of more than 250 g, put a label with the stacker number or put the stacker number on the outside of the box.

Transport marking - with the application of handling marks: “Fragile

Caution!”, “Keep away from moisture”, “Keep away from heat”

Each unit of transport container is marked with a marking that characterizes the product: trademark and name of the manufacturer, its location; Product name; net weight; number of packaging units and weight of the packaging unit (for packaged products); production date; shelf life; designation NTD.

A label with the number of the stacker or shift is placed inside the boxes with pastille products, or the number of the stacker or shift is stamped on the outside of the container.

Pastille products are transported by all types of transport in covered vehicles in accordance with the cargo transportation rules in force for each type of transport.

Pastila products should be stored in clean, well-ventilated rooms, not infested with pests of grain stocks, at a temperature of 15-21 degrees and RHV not more than 75%.

The shelf life of pastille products under the specified storage and transportation conditions from the date of manufacture is established as follows:

1 month – for marshmallows and glue marshmallows, marshmallows in chocolate;

3 months – for custard marshmallows in chocolate, produced on an automated line;

14 days – for “Bananas” marshmallows.

Cooking from pulp after juicer

After preparing apple juice using a juicer, there is always some pulp left over, which we most often throw away. However, it’s better to put it to work and make delicious homemade marshmallows.

The calorie content of such a dish will be approximately 295 kcal/100 g. You will need apples, sugar and water to prepare the puree.

Preparation:

Take the apple pulp, separate the skins and discard them.
Prepare applesauce from the pulp according to the recipes above. It is best to choose manual grinding through a sieve, as this will prevent even the smallest seeds and skins from getting into the puree.
Pour the puree onto a baking sheet or into a tray and dry it in a way convenient for you: in the oven or electric dryer.

A juicer will also help speed up the process of preparing marshmallows. Steamed apples will be an excellent base for making puree according to one of the above recipes. In this case, we recommend using a blender, it will help achieve the most homogeneous mass.

Next, place the puree in containers or a baking sheet with foil, distribute the mixture evenly and place in the oven or electric dryer for 7-8 hours until completely dry.

Everyone will be happy with this sweetness, because it contains only 295 kcal/100 g, and all the benefits for the body cannot be listed.

Recipe for making Belevsky marshmallow

Initially, you need to make puree from the apples. To do this, the fruits are heat treated and then pureed. There are several ways to do this:

In the oven. The apples are washed and the wormholes are cut out. Then they are placed on a baking sheet and baked in the oven at 180 degrees until cooked, about 40 minutes. The softened fruit is then rubbed through a sieve to remove seeds and skins.
On the stove. Apples are cut into quarters and peeled from seeds. Place the slices in a saucepan with 200 milliliters of water added, and simmer them over low heat under a lid until softened. After this, the fruits are pureed with a blender and filtered through a sieve.
In a slow cooker. Apple slices are completely peeled and seeded. Next, the slices are placed in the multicooker bowl and cooked in the “Baking” mode for 40 minutes. To prevent the fruit from burning, add 50 milliliters of water to the pan. Baked apples are punched with a blender until smooth.

The next step is to beat the applesauce thoroughly. It is convenient to do this with a submersible mixer. Actively whipping the fruit mass should take at least 10 minutes.

After this, half the amount of sugar is introduced into the container with apples in small portions.

Separately, beat the egg white with the second part of the granulated sugar. After running the mixer, stable peaks should form.

The apple puree and whites are combined together and beaten for about 10 minutes, until the mass increases in volume and stops flowing from the spoon.

Approximately 1/5 of the resulting volume is separated. This is the future cream that will be used to lubricate the cakes in the future. To prevent the product from spoiling, it is placed in a jar with a lid and sent to the refrigerator.

The second part of the egg-apple mass is divided in half and placed on baking sheets measuring 20 x 30 centimeters. The layer of mass should be approximately 1 - 2 centimeters. To prevent the marshmallow from sticking, line the surface of the baking sheet with baking paper.

The baking sheets are sent to the oven to dry. The heating temperature should not exceed 80 degrees. The optimal option is 60 – 70 degrees. Drying time – 5 – 8 hours. Required condition: the oven door should be ajar, approximately 2 fingers. Ignoring this point may result in the marshmallow remaining raw.

After the cakes stop sticking to your hands, remove the marshmallow from the oven and let it lie on a flat surface for 2 hours until it cools completely. It is better to place them with the paper facing up.

The cooled cakes are freed from parchment. If the paper does not come off well, you can lightly wet it with water.

Next, the workpieces are lubricated with the previously prepared cream. At the same time, if you plan to make pastila in the form of a roll, then the cakes are not cut. They are simply greased with apple-egg mixture and rolled.

If you plan to form the marshmallow in the shape of a cake, then each cake is cut in half, and then alternately greased and placed on top of each other.

At the final stage, the collected Belevsky apple marshmallow is again sent to the oven for 1.5 - 2 hours. After it has completely dried in the oven, it is allowed to cool at room temperature for 2 - 3 hours.

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After this, the resulting “cake” is cut into portions, each of which is generously sprinkled with powdered sugar.

Watch the video from the channel “Cooking with Irina Khlebnikova” about the method of preparing Belevsky apple marshmallow at home

Additional tips and tricks

For storage, use airtight containers; this is very important for preserving the taste of the plant. It is also important to sort out the product, as the quality of the herb depends on it.

For long-term storage, the plant is dried. To grow at home, it is enough to have one branch. After the seedling takes root, it is placed in the soil and is now cared for. A place is chosen with partial shade so that the mint receives enough light without the rays damaging the foliage.

Climatic conditions affect taste and aroma. Over the winter, if stored incorrectly, all this is lost. There is no need to harvest a lot, as the plant can be used sparingly. Medicinal use is also possible. I use molds to freeze in ice. This will help you use the space efficiently. With proper processing and compliance with processing rules, a high-quality product is obtained that will retain its properties for a long period of time.

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Temperature and timing

In order for a natural product to be stored for a long time, it is necessary to organize suitable conditions for it:

humidity – up to 60%;
air temperature is about +14ºС.

Apple sweets should be stored in dry conditions:

Cut into pieces, it can be kept in a glass container for up to 1.5 months, if the required temperature conditions are observed.
Frozen – one year.
Outdoors - no longer than 1-1.5 weeks, as it will dry out quickly.

During long-term storage, periodically the marshmallow should be taken out, dried in the oven, and after cooling, placed again in storage containers, covered with fresh parchment. This technique will increase shelf life.

How to store pastila?

Pastila translated from Latin means “flatbread”. In other words, it is a confectionery product prepared by beating fruit and berry mass with egg whites and granulated sugar and then mixing with hot sugar syrup, molasses, agar or marmalade mass.

This airy and tender delicacy came to us a long time ago and has been known since the fourteenth century. Previously, only 2 products were used to prepare it: honey, which was later replaced with sugar, and Antonov apples.

Pastila is not only a very tasty sweet, but also healthy. It does not contain fat at all, but it does contain pectins, which normalize cholesterol levels in the blood, remove salts from the body, prevent the occurrence of stomach ulcers and fight viruses.

Let's find out how to store homemade marshmallows.

How to properly store marshmallows?

How to properly store marshmallows so that they do not spoil and always remain soft and fresh

Remember that marshmallows are very sensitive to moisture, so when purchasing, pay attention to the tightness of the packaging. Fresh and good marshmallow should be elastic and not crack when pressed.

If it is sticky, it means that the product was stored incorrectly and was exposed to sunlight.

How to store apple marshmallows?

Dried apple marshmallow is best stored in clean glass jars, after cutting it into portion strips or rolling it into a roll.

Properly dried marshmallows may feel slightly damp to the touch at first, but they should not stain your hands. When cutting, the delicacy should be cut softly and easily; if the pastille breaks, it means it is a little burnt or too dry.

If the inside of the mass turns out to be damp and smears a little, it means that the cut strips need to be dried a little more.

How to store Belevsky marshmallow?

This pastille keeps well for a whole year. You just need to put it in an airtight container and place it in a dry and dark place. Under no circumstances should marshmallows be stored in a plastic bag, as it will quickly become sticky and spoil.

To prevent insects from getting into the marshmallow, you can store it in canvas bags, pre-soaked in a saline solution. If the delicacy has been lying around for six months, then for prevention, warm it up in the oven.

Pastila goes amazingly with coffee, tea and is used instead of sweets as a natural fruit treat.

How to store it correctly

To prepare the product, certain conditions are required - temperature indicators, place and storage container.

Selection of containers

The taste characteristics of the dessert and its shelf life depend on the correct choice of container.

Glass jars

To prepare marshmallows, it is better to pre-sterilize the jars. This is done using hot water. Next, the glass vessels are dried naturally. It is recommended to cut the sweet preparation into small pieces and place it tightly in a jar. To prevent the plates from sticking together, they are separated with parchment. Finally, the container is closed with a plastic lid.

In fabric bags

Fabric bags protect the marshmallow from damage and pests. For the procedure you need to purchase a container made of natural fabric. To increase the shelf life of the dessert, the bag is soaked in a saline solution and dried. When the fabric has become dry, the chopped marshmallow is immersed inside and the workpiece is sent to a cool place.

In parchment paper

To prevent the marshmallow from sticking together, it is stored in parchment paper. It absorbs all escaping vapors and preserves the beneficial properties of the treat for a long time. For the procedure, the marshmallow is cut into medium-sized pieces, wrapped in paper and sent to a cool place.

Boxes made of wood or cardboard

Small wooden or cardboard boxes are used for storage. Place a parchment sheet on the bottom, cut the dessert into small pieces and place in a container.

To preserve the taste, it is recommended to separate the layers of marshmallow with parchment paper.

Storage temperature

To preserve the beneficial properties of marshmallow, good ventilation and ventilation are needed. Therefore, it is better to leave the product in the pantry or basement. It is worth making sure that the room is free of pests and insects. Acceptable storage temperature is +13 °C. Indicators may vary by up to 2 °C. In this case, the air humidity should be 60%. In such conditions, marshmallows can be stored for up to several months.

Important! The product absorbs strong foreign odors. Therefore, you should make sure that there are no aromatic spices and seasonings near it.

Ways to organize apple dessert storage

If all necessary conditions are met, apple pastille can be stored for quite a long time. When prepared well, it should not stain your hands, although it may feel slightly damp to the touch.

If the marshmallow is not completely dry and leaves marks on your hands, you need to dry it in the oven before storing it.

Glass containers

Storing in glass jars is the most common and simplest option, which is very suitable for home use. It can be difficult only if there is a large volume of apple marshmallow, since in this case you will need many cans.

To store in a glass jar, follow these steps:

The pastila is pre-cut into strips and formed into rolls. Or cut into squares.
Sprinkle with powdered sugar.
The resulting pieces are placed in a dry container, layered with parchment.
Cover with a plastic lid.

Apple marshmallow, unlike a product made from other fruits, such as plums, can have a high density and low plasticity, so it is often more convenient to cut it into squares rather than roll it.

Wooden boxes

Wooden boxes can also be used as places to store apple marshmallows. The prepared container is cleaned, ventilated, dried and lined with parchment, which should cover the bottom and walls of the box. After this, the product is laid, placing all layers with parchment sheets.

If there are large gaps between the boards of the box, the bottom should first be sealed with a sheet of cardboard or plywood.

The disadvantages of this storage method include:

the need for serious processing of the box itself;
bulkiness of the container;
lack of reliability and tightness of such packaging;
Best suited for large volumes of workpieces.

Canvas bags

To store a dessert product simply in a bag, it needs to be prepared. Only a bag made of linen or cotton non-fading fabric can be used for contact with the product.

Before placing apple marshmallow in it, the bag should be kept in a concentrated saline solution and dried without rinsing.

The marshmallow itself, as in previous storage methods, should be covered with parchment paper. You can store the sweetness directly in such a bag, or by placing it in a tin can.

Disadvantages of the organization:

the need for additional processing of the bag itself;
difficulty in laying parchment between rows due to the lack of a rigid shape;
lack of complete tightness.

Pre-treating the bag with a saline solution will protect the product from insect infestation.

Plastic containers

Apple marshmallows can be stored in airtight containers for more than a month. When laying out the product in layers, you should not forget to separate them with parchment. The containers are compact and take up little space, which is very convenient for home storage.

Only containers intended for food products are suitable for storing marshmallows.

Carton boxes

Cardboard boxes are suitable for storing food products in large quantities. If there are few products, then instead of a box it is better to use glass jars or special containers.

The inside of the cardboard package is lined with parchment, and the layers are separated in the same way as when organizing storage in another container.

If, before placing the marshmallows, the boxes were used for products with a pronounced odor (for example, oranges, tangerines, smoked meats, etc.), they should not be used. In addition, such packaging does not provide complete protection against insects.

The product must not be compacted or placed too tightly, so as not to provoke deformation and damage to the marshmallow.

Thick and sweet marshmallow

Many in our country and in the post-Soviet space love not thin, but thick and sweet apple marshmallow. Making it is also not difficult, but preparing such a recipe requires a larger amount of products, namely:

300 gr. apples;
1 white from a large egg;
100 gr. Sahara;
60 gr. water;
8 gr. agar-agar.

Preparation of marshmallows

First we prepare the fruit base. To do this, apples are washed and peeled and cored.
Then the fruit is cut into thin slices and placed in a pan, preferably one with a thick bottom. You can put it in the multicooker bowl.
Bring the contents of the pan to a boil slowly. To prevent the fruit from burning, add a little water to it.
Boil the apples until pureed, remove from heat and let cool slightly.
Then press the applesauce through a sieve. Discard the remaining cake in the sieve.
Add egg whites and granulated sugar to the applesauce and mix everything with a blender. Stir until the mixture turns white.

Preparation of syrup

Now we need to prepare the syrup. This is done as follows:

Pour water into the agar-agar and leave it for a while to swell.
Then add sugar to the mixture and heat the mixture to 100 degrees.
Now the syrup needs to be cooled to 65-70 degrees and added to the puree, immediately beating the mass with a mixer at low speed.

Drying

If you did everything correctly, then you should have a fluffy and airy mass.

It needs to be placed in a mold with high sides, previously covered with cling film. Level the surface of the dessert with a spatula and leave for 12 hours. After this time, the marshmallow should be transferred to a flat plate or baking sheet, carefully turning the form over. Sprinkle the dessert generously with powdered sugar, cut into pieces and leave for another 3 hours. The pastille will be ready when it is hard on top and sides, and soft and melting in the mouth inside.

If you see that the top and sides have not hardened after 3 hours, then leave it for a few more hours.

The pastille will be ready when it is hard on top and sides, and soft on the inside and melts in your mouth. If you see that the top and sides have not hardened after 3 hours, then leave it for a few more hours.

Methods for preparing plum marshmallows

Sugarless

Place washed and pitted plums in an even layer on a baking sheet lined with parchment. Bake in the oven until soft, grind through a sieve or grind with a blender. Spread the puree in a thin layer up to 0.5 cm on a baking sheet lined with baking paper and place in the oven to dry. The temperature should be 100-120 degrees. You need to dry the marshmallow with the oven door slightly open for about 5-6 hours. The oven door must be kept ajar to allow excess moisture to escape.

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When warm, roll the finished marshmallow into a tube, or directly with paper. Before use, separate the paper.

In the video, Irina Kuzmina will tell you about the secrets of making sugar-free plum marshmallows

In a slow cooker

Required: plums 1 kg, sugar 250 g.

Sprinkle the pitted plums with sugar and leave for 30 minutes to allow them to release their juice. Place in a multicooker bowl and set to simmer for 30 minutes. Rub the mixture through a sieve or blend with a blender. Set the simmer or multi-cook mode for 4-5 hours. The mass needs to be stirred periodically. When the puree reaches the required thickness (it stops dripping from the spoon, but slowly falls in chunks), cool it until warm. Then transfer the mixture to a container covered with cling film for further hardening. To make the mass dense, put it in the refrigerator overnight.

Remove the finished marshmallow from the container, cut into pieces, and roll in sugar.

Make puree from boiled or raw fruits. Add sugar or honey to taste, stir until completely dissolved. Spread the plum pulp in a thin layer on trays lined with baking paper greased with vegetable oil.

The thinner the layer, the faster the marshmallow will dry. Dry at a temperature of 65-70 degrees for 12-15 hours until ready. Roll the finished product into rolls, cut into pieces with a sharp knife, and sprinkle with powdered sugar.

For preparation you will need: plums 1 kg, sugar or honey 250 g, lemon to taste.

Sprinkle the pitted plums with sugar and leave for a while to release the juice. If desired, add the juice and zest of one lemon. Cook over low heat, stirring until the fruits become soft. Grind the plums into a puree using a blender or sieve. Boil the plum puree over low heat for 2.5-3 hours until the mass becomes very thick. After this, spread it in a thin layer on a baking sheet lined with oiled parchment. Dry in the oven at 110 degrees, with the door slightly open, until done. Drying time is approximately 4-5 hours.

In the microwave

Cut the plums into halves, leaving the pits in place. Microwave for 10-15 minutes at full power. You should get plum porridge, which we grind through a sieve. You can add sugar to taste and lemon juice. Place the bowl with the grated plums in the microwave at full power for 25-30 minutes, then reduce the power by half. Be sure to cover the dishes with a gauze napkin so that excess moisture escapes, but at the same time the mass does not splash in all directions. Remove the plate every 15 minutes, stirring the contents. When the puree has evaporated by 2/3 of the volume, the pastille is ready. Transfer the warm marshmallow into a container and wait until it hardens completely.

Carefully remove the treat from the container, cut into pieces, roll in powdered sugar

How to store marshmallows in winter

Properly cooked marshmallows can be stored at home for a long time. The marshmallow sheet must be rolled into tubes, which are cut into portions. Everything is neatly placed in a container with an airtight lid. When stored in a cool, dry place, marshmallows can be preserved almost until the next harvest.

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