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Canned rose hips
How to preserve rose hips?
The preservation of rose hips consists of keeping them for a week in water and salt, which will soften and hydrate them. After these days, they must be opened, deboned, and the red layer of the pulp removed.
Benefits of keeping rose hips with salt
As they have only been preserved with salt, but they have not been cooked, this pulp, so thin but dense of nutrients, will provide all of its richness in vitamin C., together with other minerals, specially calcium, potassium and magnesium.
How to collect rose hips to preserve them canned
- It is recommended to pick them very mature, but without wrinkles.
- Rose hips must be collected when their appearance is completely red and begins to be soft.
- It is advisable to pick them up from the first frosts, because they are much softer and wilted, but we risk that someone goes soft and wants to rot.
Canned rosehips recipe
Ingredients of canned rosehip
- A glass or glass jar of approximately 250 ml
- Rose hips to cover
- 1 or 2 tablespoons of salt
Preparation of canned rose hips
- Wash the fruits with water to remove impurities (leaves, …)
- Fill a glass jar with rose hips, whole.
- Cover with water and one or two tablespoons of salt.
- Keep in refrigeration for a week.
How to prepare canned rose hips to add to recipes
- Canned rose hips must be drained and passed through abundant water to remove the possible remains of salt.
- Cut the blackish tail of the fruits
- Open them in half
- Remove the 16 seeds they contain inside and the red layer of the pulp
- With a knife, shred the red pupil and you are ready to use it in recipes, for example, throw it on salads or add to any stew.
More information on rose hips and dog rose
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
