Period and storage conditions for home-made marshmallows. how to store marshmallows at home and how long can it last? natural applesauce paste

Features of storing different types of marshmallows

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Both adults and children love natural sweets, but not everyone knows how to properly store marshmallows. According to the recipe, the delicacy is prepared from seasonal fruits and berries, which do not lose their beneficial qualities during processing, thanks to which the simple product has high nutritional value.

In this article we will tell you how to preserve this popular healthy dessert at home so that it remains tasty and fresh for a long time.

Pastila is prepared from apples, plums, raspberries, strawberries and other berries and fruits

Prohibitions and features of the process

Only proper storage allows the marshmallow to not spoil and maintain its consistency.

Marshmallow sent for storage without first being sprinkled with powdered sugar may stick together, even despite being transferred with parchment.

Features of the process organization include the following:

If the marshmallow is not packaged for storage, but is left in the open air, it dries quickly and becomes hard.
Simply placed in a plastic bag and in the refrigerator, apple marshmallow becomes sticky, viscous and may disappear.
Do not store marshmallows in a damp container.
You cannot store the product in a container that has traces of other products in it and has retained foreign odors - the marshmallow will become saturated with them and become tasteless. For the same reason, you should not store it in a room with poor ventilation.
Storing in the open sun is a way for the product to quickly dry out and acquire uncharacteristic hardness.
You should not store apple marshmallows in foil or cling film - the product will spoil.

If you want to learn more about storing apples, take a look here.

Features of product freezing

In the freezer, unlike a regular refrigerator, at a constantly low temperature, marshmallows can be stored for a long time - up to a year. This method allows the product to retain nutrients and not lose its consistency.

If after freezing the apple marshmallow needs to be defrosted, then this should be done gradually and in stages:

Transfer from freezer to refrigerator shelf.
Leave for several hours (about two to three).
Transfer to the counter to defrost completely.

How to make apple marshmallow at home (recipe without sugar)

The simplest apple marshmallow recipe is sugar-free marshmallow. The delicacy is suitable as a sweet for tea, and for children as a dessert. To prepare you will need:

Here's how to prepare apple marshmallow:

Peel the fruit and remove the core, cut into slices (if the peel is tender, then I remove it, because it contains the most useful substances, and I dry the cut peel and add it to compotes);
Prepare a pan with a thick bottom; it should not be enameled: the apples will burn;
Place the slices in a saucepan and cover them with a little water (usually the layer of water in the saucepan is only 1 centimeter, this is enough to prevent the apple mass from burning);
Put the apples on the stove to stew. Sweet soft varieties are cooked within an hour, and hard and sour ones - up to 2-3 hours. There is no need to stir the mass;
When the fruits themselves begin to disintegrate into puree, remove the pan from the heat and cool;
Strain the apples (the juice can be sweetened and drunk as compote, but I put it in jars for the winter);
Rub the apple mass through a metal sieve: you will get a soft brown puree;
Take a baking sheet and spread parchment;
Place applesauce 3-7 millimeters thick on the parchment; the ideal thickness of marshmallow is 4-5 millimeters. The thicker one dries poorly, and the thinner one does not come off the paper well;
Preheat the oven to 100-120 degrees and leave the marshmallow to dry. Open the door slightly to allow moisture to escape;
When the mass dries, turn it over and leave for another 2-3 hours;
Then remove the marshmallow from the parchment. I usually cut it into ribbons and roll it. You can cut it into squares. You can cut out a variety of shapes for children. Which method do you like?

How to Soften Hard Marshmallows Using Sandwich Bags and More

Soften the hardened marshmallow. Sometimes, when you take out a package of marshmallows that was lying in the kitchen cabinet, you find that all that is left of the fluffy balloons are hard stones. Then the question arises, how to soften hard marshmallows? Then we use sandwich bags, where we put these stones in preheated water in a saucepan. As the marshmallows absorb heat, they will soften.

Store the grated cheese. After preparing pasta or pizza, you always want to sprinkle it with freshly grated Parmesam, and it’s not very easy to fiddle with a grater every time. We use sandwich bags at home; immediately grating a large piece of cheese and placing it in tightly sealed bags will eliminate this “problem.” And the cheese will always be fresh.

For used vegetable oil. Of course, if someone wants to make a closer friendship with the plumbing service, then it is not forbidden, and he will pour the used vegetable oil into the sink. Well, those who don’t really want to can dispose of this oil using a plastic sealed bag and throw it away.

Belevskaya pastila without baking

I would like to present you with another quick and simple recipe for making an airy apple dessert using gelatin or agar-agar without baking in the oven.

To prepare we will need:

Peeled apples – 600 gr.
Agar-agar – 7 gr.
Sugar – 450 gr.
Egg white – 2 pcs.
Lemon juice – 1 tbsp. l.

1. Apples, wash, peel, core, cut into 4 parts. Grind using a food processor or blender.

2. Place the puree in a saucepan and cook until the main liquid has evaporated.

3. Beat the whites with a mixer into a fluffy mass and add 150 grams of sugar and lemon juice to them in parts.

4. Cook thick sugar syrup from 300 grams of sugar and 150 ml. water.

5. Dilute two teaspoons of agar-agar or 2 bags of gelatin in 50 ml. water according to instructions until completely dissolved.

6. Add cooled applesauce to the protein mass in parts and beat until the mass begins to turn white. Then pour hot sugar syrup into it in a thin stream. As soon as the whipped mass increases in size, you also need to pour in diluted agar-agar or gelatin in a thin stream. Beat until stiff peaks form.

7. Place the pastille in a deep baking dish lined with parchment. Cover the top of the pan with foil and set in the refrigerator for 12 hours.

8. After 12 hours, remove the baking paper from the marshmallow. The dessert, similar to a delicate mousse, is ready to eat.

In addition, you can make homemade marshmallows in the same way:

1. 10 gr. dilute agar-agar in 60 g. cold water and let it swell for 10-15 minutes.

2. 250 gr. beat baked apples, crushed into puree with 250 gr. Sahara.

3. First add half of the egg white to the whipped mass, and after a while, the second.

4. While the apple mixture is whipping, you need to cook sugar syrup from 300 g. sugar, 150 gr. glucose (can be bought at the pharmacy) and swollen agar-agar. The syrup should be boiled to 110 degrees, about 3-4 minutes until thick.

5. Add syrup to applesauce in a thin stream. Beat until the mixture cools to 50 degrees.

6. Place the resulting mixture onto a silicone mat using a pastry syringe with a marshmallow-shaped toothed nozzle.

The marshmallow should stand at room temperature for 15-20 minutes after which it is ready to eat.

Apple marshmallow at home - a simple recipe in an electric fruit dryer

I want to tell you about a simple recipe for apple marshmallow, or rather two. They will differ in the preparation of applesauce, and therefore in taste. I suggest you do both options and determine which taste is best for you.

Ingredients:

Apples
Sugar - to taste
Water – 100ml.

We will make pastila from autumn apples. I know for sure that one variety is Welsie, but I don’t know about the second. But for us this is not the main thing; you can use any fruit. Let's prepare the apples: wash them, cut out the spoiled areas and remove the core with seeds, then cut into quarters and place in a saucepan. Pour 100 ml of water into the pan.

A small digression: there are several ways to prepare marshmallows - from apples that have undergone heat treatment and without it. Without heat treatment, it is believed that pastille is healthier, it retains more vitamins. It’s hard to argue with this, but there is a substance called pectin, and in apples it is found in the form of water-insoluble protopectin, and it turns into water-soluble pectin when heat treated at temperatures above 60 degrees.

Therefore, applesauce made from steamed or oven-baked apples contains significantly more pectin than raw applesauce. Of course, a certain amount of vitamin C is destroyed during heat treatment, but then who wants to get what? And the taste of marshmallow made from oven-baked apples is the most delicious.

In this recipe we will steam the apples. Cover the pan with a lid and place on medium heat. After boiling, simmer the apples for about 15-20 minutes until they soften.

After the time has passed, open the lid and puree everything. We do this in a large blender and after 30-40 seconds we get a homogeneous puree. It doesn't even need to be rubbed through a sieve. You can also do it with an immersion blender, but then rubbing through a sieve is advisable.

From this point on, options for further preparation diverge. According to the first option, we place the resulting puree on the trays of an electric fruit dryer. If your dryer has special trays for marshmallows, good, use them. We don’t have them, we cover each tray with baking paper and put the puree on it, in a layer of no more than 5mm.

I would like to draw your attention to paper, there are different types. The most ordinary white paper is not suitable for marshmallows

It sticks strongly to it, and you can only remove it if you soak it with a damp towel after drying. There is siliconized baking paper available in both white and brown and this would be the best choice.

Turn on the dryer at 70 degrees and dry until done, about 10-12 hours.

The finished pastille should not stick to your hands. Then we remove it from the dryer and roll it up or cut it into slices.

In the second option, put the puree obtained after blending back into the pan and boil until thick over medium heat. We will boil for about 1 hour.

After an hour, the color of the puree has darkened, and the edges, when held with a spoon, hold their shape.

Great, lay out the marshmallows on the dryer trays, having previously laid out baking paper in a layer no thicker than 5mm. Turn on 70 degrees and dry for 6-8 hours.

Then cut into slices. In the photo at the beginning of the recipe you can see that the lighter one was made according to the first option, the darker one was prepared according to the second.

I must say that the taste in the second version turned out better than in the first

If you noticed, we didn't add sugar at all. We like it better this way, but you can add a little, about 50-100 for each kilogram of puree.

Try both options and write your comments.

Bon appetit!

Pastila reviews and comments

In our country, for example, according to tradition, marshmallows are served with warm milk, tea with honey, or any dessert wine. In general, there are two types of marshmallows, which depend on the composition of the product.

When people talk about the benefits of marshmallows, they mean a product prepared according to a traditional recipe that does not include any extraneous additives. At one time, Belev marshmallow was supplied to the table of high-ranking persons in Russia, France, Spain, Italy, Bulgaria and Georgia. In this post I would like to tell and show you the whole process of preparing this deliciously delicious traditional Russian sweet.

In parallel with the apples, other ingredients are also prepared. The same mass that is obtained by mixing apples, proteins and sugar is used as glue. After the marshmallow has cooled, cut it and sprinkle with powdered sugar.

I tried a modern version of Belyov marshmallow a couple of years ago and was upset at the discrepancy between the taste and real marshmallow. Pastila then was in the form of a roll, thinner layers, sweet and sour, porous and somehow light.

And then I came across a recipe in a book about Russian cuisine on how to prepare such marshmallows. True, there are no eggs. All autumn I made marshmallows in the oven, they turned out great, from Antonovka. But I can’t say that the product captivated me so much that I will continue to buy it in the future (at a price of about 1000 rubles/kg!). Nothing special: pressed, grated baked apples.

In Kolomna, near Moscow, traditions are being revived - sweets are prepared according to restored recipes and bread is baked in the old fashioned way. Now they are talking outside Russia: its branch will soon appear in Britain. Pastila is a traditional Russian sweet. This oven-dried dessert made from whipped berries or applesauce was popular in pre-revolutionary Russia. In the 19th century, there was no marshmallow tastier than Kolomenskaya - more than one local factory made money from the famous delicacy.

Kolomna then lost one of its characteristic features,” explains Natalya Nikitina, director of the Museum of Vanished Taste “Kolomenskaya Pastila”. And now, almost a century later, we decided to revive this technology - just for one day. We never expected that it would be so in demand.

It turned out that pastille was made back in the 15th century; it was a kind of “medieval canned food”: after drying, it could be stored for a long time without molding or losing its taste properties. Today, partners Natalya and Elena run a bakery, two confectionery plants and 4 museums in Kolomna.

In the souvenir shop of the Museum of Vanished Tastes today there is plenty to choose from. There is, for example, Leo Tolstoy’s favorite marshmallow, the recipe for which was found in the notes of his wife Sofia Andreevna. In the book of culinary recipes, which she scrupulously replenished and was even going to publish, under number 151 it appears: “Tolstoy Pastila.” And in the letters to his second wife there is a mention that he had an incredible sweet tooth, he always kept blue raisins, fruit jelly, chocolate, honey in the cupboard, and always bought red and white marshmallows for fasting.

We recommend reading: How to Store Currant Leaf

We want to work with this apple heritage and make people happy. Pastila was made from whipped apple puree, sour Russian varieties (Antonovka, Titovka, Zelenka), as well as berry pulp (lingonberries, rowanberries, raspberries, currants). Before the revolution of 1917, Kolomna (Kolomna), Rzhevskaya (Rzhev) and Belyovskaya (Belyov) marshmallows were especially famous. In 1888, a major industrialist and merchant Ambrosy Prokhorov opened the production of layered Belyovskaya (“Prokhorovskaya”) marshmallows in Belyov.

Oatmeal is a product widely known not only in cooking, but also in home cosmetology. His cunning lies in the fact that he is able to return again and again, even in case of successful treatment...

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.

Beneficial features

Perhaps no sweet is as healthy as marshmallows. The point is the high content of pectin in it. It not only normalizes cholesterol levels in the blood, prevents the appearance of gastrointestinal ulcers, removes salts from the body, but also perfectly fights various infections and viruses. In addition, marshmallows contain protein, monosaccharides, and dietary fiber, which, when consumed regularly, help improve digestion and have a positive effect on physical development and mental activity. Fruit marshmallows are perfect for children and are also a great substitute for harmful chewing gum.

A variety of marshmallows

The basis of the recipe for preparing the classic delicacy is puree from apples and other fruits and berries. Accordingly, the most common is apple marshmallow. But its taste can be diversified with the help of natural fruit and berry additives and all kinds of essences. To give the product an interesting color, you can add food coloring. You can buy it at the store or make it yourself

vanilla;
raspberry;
blueberry;
cherry;
lemon;
apricot, plum, blackberry and other types of marshmallows.

Storage rules

The buyer does not worry about how long to store store products. Firstly, it can be bought in the required quantity, and secondly, it contains preservatives that significantly extend the shelf life. In the case of the home option it is more complicated. There is no point in cooking for once, but how can you protect it from moisture and mold? There are many tips on how to properly store homemade marshmallows, but the best ones, undoubtedly, are an airtight glass jar or wax paper. Using these methods, the delicacy can be preserved for at least a month and a half.

Do you always comply with the storage conditions for food and medicine? Yes, we always try. 62.56%

No, nothing like that will happen

22.36%

Is it necessary? This is probably only important in restaurants and cafes. 15.08% Voted: 398

No matter how the pastille is prepared: in the oven, or using a special dryer, when finished it must be absolutely dry, so that no moisture is released during storage and the product does not deteriorate. Thus, the shelf life of marshmallows depends not only on the correctly selected container, but also on the correct preparation.

Properly cooked fruit candies can be stored at home for quite a long time. Knowing how to preserve marshmallow for the winter, you can prepare it for future use. If the leaf is cut into portioned pieces, thoroughly sprinkled with powdered sugar, rolled into tubes, dried, put in an airtight container or jar and kept in the cold, then the marshmallow can be preserved this way even until the next harvest.

General information

Various gifts from the summer orchard are suitable for preparing marshmallows: apples, pears, strawberries, plums, apricots, as well as forest seasonal delicacies: blueberries, raspberries, wild strawberries. A properly prepared sweet product will have a uniform, fairly dense structure. To begin with, puree is made from selected fruits or berries. When choosing a storage container, you should remember that the material from which the container is made will determine the shelf life of the marshmallow, its taste, and special conditions for maximum preservation. So, how to properly store homemade marshmallows and where?

"Climatic" conditions:

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.

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 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 to store marshmallows at home

Pastila is one of the most popular delicacies. The stores offer a huge selection, different tastes, colors, but, of course, they cannot compare with those prepared at home. This healthy “yummy” has only one drawback - it spoils quickly, so before you start preparing it yourself, it won’t hurt to find out how to store marshmallows at home.

Beneficial features

A variety of marshmallows

vanilla;
raspberry;
blueberry;
cherry;
lemon;
apricot, plum, blackberry and other types of marshmallows.

Storage rules

Video

If you have any questions, we suggest watching a video on the topic of the article:

A young housewife, she is immersed in raising children and running a household. Like a mother, she can quickly figure out what to do with her child, like a wife, she can cook a delicious three-course meal, like a housewife, she can create coziness and comfort in the house. I’m glad to share with readers life hacks that can make household work easier and save time for your favorite work and travel.

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The habit of using an automatic washing machine “sparingly” can lead to the appearance of an unpleasant odor in it. Washing at temperatures below 60℃ and short rinses allow fungi and bacteria from dirty clothes to remain on internal surfaces and actively multiply.

Before removing various stains from clothing, you need to find out how safe the selected solvent is for the fabric itself. It is applied in a small amount to an inconspicuous area of the item from the inside out for 5-10 minutes. If the material retains its structure and color, you can move on to stains.

The easiest way to remove scale and carbon deposits from the soleplate of the iron is with table salt. Pour a thick layer of salt onto the paper, heat the iron to maximum and run the iron over the salt bed several times, applying light pressure.

Fresh lemon is not only suitable for tea: clean dirt from the surface of an acrylic bath by rubbing with half a cut citrus, or quickly wash the microwave by placing a container of water and lemon slices in it for 8-10 minutes at maximum power. The softened dirt can simply be wiped off with a sponge.

There are special traps to combat moths. The sticky layer with which they are covered contains female pheromones that attract males. By sticking to the trap, they are eliminated from the reproduction process, which leads to a decrease in the moth population.

Threads made of gold and silver, which were used to embroider clothes in the old days, are called gimp. To obtain them, the metal wire was pulled for a long time with pliers to the required fineness. This is where the expression “to drag out the rigmarole” came from - “to do long, monotonous work” or “to delay the completion of a task.”

If your favorite things show the first signs of gestation in the form of untidy pellets, you can get rid of them using a special machine - a shaver. It quickly and effectively shaves off clumps of fabric fibers and returns things to their proper appearance.

The dishwasher cleans more than just plates and cups. You can load it with plastic toys, glass lamp shades and even dirty vegetables, such as potatoes, but only without using detergents.

Stretch ceilings made of PVC film can withstand from 70 to 120 liters of water per 1 m2 of their area (depending on the size of the ceiling, the degree of its tension and the quality of the film). So you don’t have to worry about leaks from neighbors above.

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:

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.

Storage rules

Pastila is a rather demanding delicacy in terms of storage conditions. It consists predominantly of organic substances, so it can quickly deteriorate if the rules are not followed. There are ways to store the product for several months. For long-term storage at home, the product must be properly dried. This will prevent the risk of mold formation.

The place where treats are stored must meet the following requirements:

Good ventilation.
Lack of access for insects and pets.
Temperature not higher than +15°C.
Humidity within 60-65%.
Absence of strong-smelling food products in the immediate vicinity.

If these conditions are met, the maximum storage time will be 45 days. It is not recommended to place sweets in the refrigerator. There is high humidity in the refrigerator compartment, which will speed up the spoilage process. The product will become sticky and may become moldy.

Freezing of lozenges is allowed. They can be stored in the freezer for up to 1 year. At the same time, the structure is not disturbed and all useful qualities are preserved. Do not defrost the product abruptly. It is better to first place it in the refrigerator for 2-3 hours, then leave it at room conditions for final thawing.

Selection of containers

To store homemade and store-bought marshmallows you can use:

Containers with tight lids. Must be intended for food products. First, wrap in parchment, then place in a container and close with a lid.
Glass and tin jars. The blanks are cut into small pieces or rolled into rolls, then placed in a clean container. Parchment is laid between the layers. The full jar is closed with a nylon lid.
Cardboard and wooden boxes. The bottom must be covered with parchment. Also, a sheet of paper is laid after each layer.
Fabric bags. The material must first be soaked in a saline solution to protect against pests. The bag must be completely dry before storing the product.

Plastic bags should not be used. They are especially poorly suited for storage in the refrigerator. In polyethylene, the marshmallow becomes sticky and quickly deteriorates.

The product should also not be left without packaging. In room conditions it dries out quickly. Also avoid exposure to direct sunlight.

The nuances of storing different varieties of marshmallows

When cooking, beaten eggs are sometimes added to fruit raw materials. This product is called “Belevskaya marshmallow”. Its maximum shelf life is 1 year. But without additional processing it deteriorates faster. To extend the storage period, the delicacy should be heated in the oven, then placed in a tightly sealed bag and left in a dark place.
It is recommended to use glass jars to store apple marshmallows. Beforehand, the product must be cut into portioned slices, so that each time you do not need to remove the entire workpiece. This dessert may seem slightly moist if you touch it in the jar. This is not a defect, but rather confirms the correct preparation and preparation for storage. But, there should be no sticky marks left on your hands.
A properly prepared product should be cut with a knife without effort, and not crumble. If the inside is damp and your hands become sticky, the product must be dried, otherwise it may become moldy during storage.
Plum dessert is more delicate than apple dessert. It is much easier to cut it into strips and roll it into rolls. This preparation must be placed in jars and hermetically sealed. A kitchen cabinet is ideal for storage if it maintains a low temperature.
Apricot pastille can be stored in glass jars, even with tin lids. This species is less demanding on conditions. The iron lid will prevent the entry of insects and fungi, and will also protect against drying out.
Sugar can be used to extend the shelf life of all types of dessert. It has a preservative effect. The product must be divided into portions, placed in a deep bowl, and generously sprinkled with powdered sugar.
Whole storage is also allowed. To do this, the plates need to be removed from the parchment after cooking and sprinkled with powder. Next, they are rolled into rolls and placed in a package of suitable size. If the lozenges are large, it is better to use tall jars or bags. At optimal humidity and temperature, the sugar shell protects against spoilage for several months.

Basic recommendations

There are several conditions under which you can keep the product for more than one month. Before storing marshmallows at home for the winter, you need to dry them thoroughly . High-quality drying allows you to achieve a good consistency of the dessert and prevent the appearance of mold on it in the future.

Selection of containers

It is also important to choose a suitable container, the options of which may be:

Sealed containers . First, the delicacy is wrapped in parchment paper, then placed in a bowl and tightly closed with a lid.
Glass jars . First, the workpiece must be cut into small pieces or rolled into rolls, then placed in a dry, clean container, arranging the layers with parchment pieces. Next, the jar should be closed with a plastic lid.
Fabric bags and tins . A bag made of natural materials is initially soaked in saline solution and then completely dried. Thanks to this manipulation, insects do not appear in the sweet preparation.
Boxes made of wood or cardboard . The bottom must be covered with a sheet of parchment, and each layer is also covered with paper.

You should not pack the workpiece in a plastic bag and put it in the refrigerator in this form, otherwise it will become sticky and quickly spoil. And if the dessert is left unwrapped at room temperature, it will dry out quickly.

Do not keep the product in open sunlight for a long time.

Conditions

storage room You should also make sure that there are no insects living in it, for example, midges or ants.

Apple marshmallow at home: a simple recipe in the oven without sugar

My grandmother never used the oven to make marshmallows. Previously, there was no gas in the villages, but now that it has appeared, she still does not favor it, preferring the good old brick oven.

But using an oven can significantly speed up the process, which in turn makes it possible to process a larger number of apples, which is very convenient when the harvest is really rich.

Preparation:

1. For cooking we only need apples. They need to be peeled and seeded, cut into slices and placed in a pan in which they will be cooked. The number of apples is easy to determine - we take as many as fit into the pan.

2. Place the pan over medium heat, add 1 glass of water and cook for half an hour under a closed lid until the fruit softens.

It is not advisable to stir in this case, but if you are afraid that it may burn, then stir carefully, trying not to turn the apples into puree ahead of time, since after cooking the liquid will need to be drained and you would not want a lot of pulp to go with it.

3. After 30 minutes, check that the pulp is completely cooked and can be easily pierced with a fork, remove the pan from the heat and drain the resulting liquid.

4. Blend the pulp with a blender until it becomes an airy puree.

5. Next, take a baking sheet, cover it with cling film or parchment paper (parchment paper seems more environmentally friendly to me, but here you need to carefully read the instructions for using cling film to see if it is safe when heated) and apply a thin layer of puree on it, no more than 0 .5 cm, or better yet thinner.

6. Turn on the oven to the lowest heat (about 60 degrees) and place the future marshmallow into it. You can make several of these baking sheets at once, depending on how many will fit in the oven.

Drying is carried out for approximately 10 hours with the door slightly open so that the moisture released by the fruit evaporates.

If the cooking took place in the evening, then dry the marshmallow for a couple of hours, but turn off the oven at night without taking out the baking sheet. We continue in the morning.

7. The pastille will be ready when it stops being sticky. Then you need to carefully remove it from the film, roll it up and cut it into portions convenient for storage.

The easiest way to store is in plastic containers with a lid.

What to do if the product begins to deteriorate

If the marshmallow was prepared 1 month ago or earlier, then there is still a chance to save it. So, when the marshmallow began to stick to your hands soon after cooking, we recommend drying it a little in the oven, then sorting it and placing it in a suitable container in several layers. Parchment paper is used to separate the different layers.

And if mold and a sticky layer appear on the marshmallow, pests appear, or the product begins to dry out, then it will have to be thrown away. In this case, the marshmallow is considered damaged and cannot be restored. Eating it is harmful to health. The only thing that remains is to prepare the dessert again, this time following all the rules for storing the product.

A sign of freshness of marshmallow is elasticity, absence of cracks when pressed. If the fruit, nut and vegetable mixture cracks, it means the marshmallow is either burnt or too dry.

Of course, proper preparation of marshmallows is also important. If cooking was carried out with errors, then even the most ideal storage conditions will not ensure the proper quality of the product.

Useful qualities

Since pastille contains a large amount of pectin, it is the healthiest product of all possible sweets. Pectin helps normalize cholesterol levels in the blood, blocks the formation of ulcers in the gastrointestinal tract, helps remove salt from the body, and also copes well with viruses and various infections.

It should also be noted that the natural product contains protein, monosaccharides and dietary fiber, thanks to which digestion, physical and mental activity are improved. The fruit treat is safe for children, as it is completely natural, and it can also replace very harmful chewing gum.