Rose hips are the small round fruit left over after a rose plant drops its flowers.Rose hips have a high content of vitamins C and E.They need to be prepared before they can be used because they contain small hairs which can cause irritation.If you own a rose bush, there are a number of ways you can preserve it.
Step 1: When the hips are bright red or orange, pick the rose.
If you have a rose bush, leave the flowers on and not pick them.You can pick your rose hips by grasping them and giving them a slight twist when the flowers have fallen.Pick the rose on the hips on a dry day.As soon as possible, start drying your rose hips so they don't get brown spots.
Step 2: Harvest after the first frost.
The cell walls of the rose hip start to break after a frost.This is the time when rose hips are at their peak.The rose hips will start to develop brown spots if you wait too long.
Step 3: To remove the green parts, pinch the rose hips at the top and bottom.
If you twist the green part of the stem at either end, the rose hip should come off easily.
Step 4: The rose needs to be washed in cold water.
Although you shouldn't use rose hips which have been treated with non-organic chemicals, it's still a good idea to wash them in case there were any impurities in the environment.
Step 5: Remove the blemished hips from the rose.
If you see a rose with cracked hips or brown spots, toss them out.These may be contaminated by insects.You can examine them while you dry them.
Step 6: Cut the rose hip in half.
To slice the rose hip in half, hold it between your thumb and forefinger and use a small paring knife.In order to remove the hairs from the rose hips, some people prefer to scoop the seeds out.If you sift the rose hips after they are dry, it is not necessary.The technique preserves the seeds, which have their own benefits.
Step 7: Spread your rose on the cookie sheet.
Try to spread your rose hips in a single layer.The fruit on the bottom layer will not be able to dry if the rose hips are sitting on top of each other.The rose hips will dry out with the help of the paper.
Step 8: Leave the rose hips in a dark area for 10 days.
If your rose hips are out of the sun, they will dry out.When the rose hips are hard,rinkly, and have turned a darker color, you will know they are ready.If you need to dry them faster, you can either put them in the oven on the lowest setting or use a food dehydrator.
Step 9: The rose hips can be sieved to remove the hair.
If you want to remove the hairs from your dried rose hips, you need to sift them.Place them in a sieve and let the fine hairs fall through.
Step 10: The dried rose hips should be sealed in jars or containers.
The dried rose hips should last from 4 months to 1 year if properly stored.Storage environments that are cooler will last longer.If you want your rose hips to last a long time, put them in the freezer.
Step 11: Remove the rose hips with a pin.
You will want to leave the fruit whole when using rose hips.Use a small pin to poke holes in the fresh rose hips so that the vinegar can easily penetrate the fruit.If you crush the fruit, the hairs from the rose hip will get into the vinegar.Don't worry if it's not perfect, because you're going to strain the vinegar at the end of the process.
Step 12: The rose hips should be placed in a bottle with a tight cork.
If the bottle has a narrow neck you may need to add the rose hips one at a time.A glass bottle with a cork is a bottle that will seal tightly.A plastic bottle with a tight-fitting lid is another option.Pick a bottle that you will want to display, the rose hip vinegar is a pretty addition to any kitchen.
Step 13: The rose hips should be covered with 1 cup of cold white wine vinegar.
White wine vinegar is made from white wine and has a distinctive flavor.While you can experiment with different types of vinegars, such as apple cider or balsamic vinegar, the delicate flavor of white wine vinegar balances the best.
Step 14: Shake the mixture occasionally for about 4-7 weeks.
The rose hips can be seen in the bottle while it is closed.If you want the flavors to mix evenly, give the bottle a vigorous shake at least once a week.Store the mixture out of the sun.
Step 15: If you want to remove hairs, pass the mixture through a strainer.
Hold a fine mesh strainer over a second jar or bowl and slowly pour the vinegar through it.Any stray seeds or hairs should be captured by this.If you don't have a strainer, you can use a coffee filter.
Step 16: After rinsing it, return the mixture to the original container.
The hairs on the inside of the bottle can be removed by rinsing the container.You can strain the mixture a second time if you want.
Step 17: It's a good idea to store your rose hip vinegar in a dark place.
The shelf life of white wine is so long that it could last up to 10 years.To preserve the flavor, keep it away from heat or sunlight.
Step 18: 2 quarts of rose hips should be boiled in 6 cups of water for one hour.
Fresh rose hips can be boiled to extract all of the juices.Bring the rose hips and 6 cups of water to a rolling boil by placing them in a large stock pot.Taking care to avoid the steam, stir the mixture occasionally with a long-handled spoon.
Step 19: The mixture can be poured through a strainer.
A second pot or large bowl can be used.Remove the rose hips from the stove and pour the mixture through your strainer into the second container.A lot of water has evaporated, which is an expected part of the process.
Step 20: Remove the rose hips from the strainer and let them drain for an hour.
The hips rose should be mashed into a puree using a potato masher.They should be left in the strainer for at least an hour.If you want to get more juice out of it, you can squeeze the strainer or press a spoon into it.
Step 21: The canning jars should be washed in the dishwasher or oven.
You will want to make sure your jars are sterile.If you have a dishwasher, kill any germs by running them through a high heat cycle.If you don't have a dishwasher, put the jars in the oven for 10 minutes.
Step 22: Measure the rose hip juice to be sure you have 3 cups.
You should have about 3 cups of juice left after straining your mixture.You will need this amount to make your jelly.If you don't have enough juice, you can either add water or pour boiling water through the bag.
Step 23: In a large pot, mix rose hip juice, lemon juice and pectin.
You can use the pot you used earlier in the process if you like.There are 3 cups of rose hip juice, 2 cup of freshly-squeezed lemon juice and 1 package of prepared pectin.Stir them together with a long-handled spoon.
Step 24: Bring the mixture to a boil, then add the sugar.
When it's boiling, stir the mixture frequently.You should be able to see that the pectin is dissolving.Stir in 3.5 cups of sugar when it is fully integrated into the juice.
Step 25: The butter should be added after the sugar has dissolved.
Continue heating the mixture until it has fully dissolved, then add butter to the pot.
Step 26: The mixture should be brought to a hard boil.
When you get a hard boil, turn the stove to high heat.If you overcook the mixture at this point, it will ruin.
Step 27: Put the rose hip Jelly into your jars after removing it from the heat.
A vacuum seal can be formed by leaving a little space below the rim.
Step 28: The jars should be sealed by boiling them on a rack.
The jars should be placed in a pot on a rack.Bring the water to a boil for 10 minutes and place the jars in the pot.Carefully remove the jars from the water, using tongs or gloves if necessary, and let them cool.You should hear the jars popping as they cool.It should be kept refrigerated if the jar doesn't seal or if it has been opened.