Free vitamins: Ten wild fruits that you can preserve for storage

2022-11-25T13:38:11.580Z

Free vitamins: Ten wild fruits that you can preserve for storage Created: 11/25/2022, 2:30 p.m By: Ines Alms Wild fruits can be harvested at almost any time of the year. In this photo gallery you will find varieties that can also be canned or processed in other ways. 1 / 10Elderberries are ready to harvest from August. They are toxic raw, but great as a juice or syrup during the cold season. ©

Free vitamins: Ten wild fruits that you can preserve for storage

Created: 11/25/2022, 2:30 p.m

By: Ines Alms

Wild fruits can be harvested at almost any time of the year.

In this photo gallery you will find varieties that can also be canned or processed in other ways.

1 / 10Elderberries are ready to harvest from August.

They are toxic raw, but great as a juice or syrup during the cold season.

2 / 10 Cornelian cherries contain twice as much vitamin C as lemons and taste good as jam, sweet and sour or pickled in brine.

3 / 10The barberry, also known as sour thorn, ripens from August.

The fruits are very suitable for preserving and drying.

4 / 10From August to October you can find cranberries in the forest.

They taste classic as a compote.

They will keep frozen for about six months.

5 / 10Who's Afraid of Wild Berries?

Blackberries are processed into jam and compote in autumn.

6 / 10In September, the hawthorn bears fruit, which develops its aroma best in jelly, compote, juice or syrup.

7 / 10You can't get much more vitamin C: sea buckthorn can be preserved as juice, puree or syrup.

8 / 10The frost makes the sour rowan berries of the mountain ash more digestible – pickled, candied or as a jam.

9 / 10Rose hips become more aromatic at sub-zero temperatures.

You can process them to a pulp or dry them.

10 / 10 Sloes have to get frost before they can be eaten on their own.

Ideal for jelly or liqueur.

Not only birds are enthusiastic about these delicacies: Edible wild fruits provide free vitamins and minerals from the field, from the roadside and from the forest from summer until the first snow.

If you keep your eyes open, you can harvest all year round and process and preserve the fruit – since it is usually very sour, bitter or inedible when raw.

But it doesn't always have to be jam or jelly.

Depending on the variety, the fruit also tastes good as pure fruit pulp and even pickled salty or sour.

The wild fruits can be frozen and partially dried.

Preserved in this way, you can enjoy them later on bread or in hearty dishes.

Source: merkur

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