A good grape variety makes good raisins. When dried, the grapes lose much of their water, but retain all of their sugar. Grape varieties with high sugar content contain less moisture.
The most suitable varieties for drying are those without seeds. Varieties of white, black or red grapes can be used. Drying raisins is done in several ways.
There are drying devices or special devices for that purpose. To prevent them from sticking, after drying, process them with vegetable oils. During the drying process, a large amount of vitamin C is lost, but the fiber and the content of copper, iron and potassium are preserved.
Raisins improve the digestion and balance the intestinal flora. All winter, they can be used for desserts, pastries and cakes. The easiest way to dry them is by sun exposure.
Overripe grapes are harvested. Rotten and injured grains are cleaned and washed. If the bunches are large, they are divided into smaller ones to dry more easily. Arrange them on paper and leave them in a sunny ventilated place. The grapes are turned every 2 days to dry evenly.
Another way is by treating them in boiling water mixed with sugar. 300 grams of sugar are added to 10 liters of water. The bunches are dipped in boiling water with sugar, then they are removed and immediately washed with cold water.
Then they are arranged in a sunny place on drying paper. Roll them over every two days until they are completely dry. Washing them with cold water is done to preserve the valuable substances in the grapes.
Their skin is covered in cracks, which speeds up the process of drying the grapes. It has dried well enough when you press it with your fingers and no moisture comes out.
This way they are is stored for a very long time and retain their useful qualities.
In winter, they are used to prepare delicious and healthy desserts.
