Luna Mai a fost a capsunilor! May stands for Strawberries!

[English version below]

Luna Mai a insemnat pentru Casa de Cultura Permanenta inceputul sezonului de pus pe iarna. De data aceasta, Dan a incalcat toate regulile nescrise ale bucatariei masculine (timp petrecut la gatit sub 30min, retete-omleta,paste,  ustensile -tigaie, ceainic, maxim cratita), si-a pus sort si s-a apucat de facut sirop si dulceata de capsuni.

In termeni de downshifting si autosuficienta, rezultatele obtinute sunt cel putin incurajatoare. Aproape ca ai putea sa iti faci o viata numai din pusul pe iarna: 10kg de capsuni au fost 45 lei, 8kg de zahar  au costat cam 25 lei, deci un total de 70 lei.

Din suma asta, cu 2 zile si jumate de munca, am experimentat doua feluri de facut sirop si dulceata de capsuni. In stilul clasic, cu 1:1 zahar si capsuni, cu lasat peste noapte ingredientele sa extraga siropul, am reusit sa punem 13 borcane de 400g de dulceata si cam 3 litri de sirop. Urmatoarea tura, tot din 5 kilograme de capsuni, a fost experiment de extras sirop cu un aparat nemtesc, numit Mia-Safter, care functioneaza pe abur. Rezultatele au aparut mai rapid, munca a fost mult mai putina, nu a fost nevoie de asa de mult zahar, insa au rezultat cam 4.5 litri de sirop si 4 borcane de gem, pentru ca aburul a topit practic capsunii si n-au mai fost buni de dulceata.

Per total, 7.5 litri de sirop si 17 borcane de dulceata/gem la 70 lei ingredientele si inca vreo 10 lei cheltuieli indirecte. Ambalajele au fost integral recuperate si reciclate, asa ca aici costul e chiar negativ, am scutit groapa de gunoi de niste borcane si sticle fara alta utilizare. Ca urmare, putem estima ca o sticla mica (250ml) de sirop concentrat 1 la 4  are nevoie de 1.40 lei iar un borcan de gem de circa 2.25 lei ca sa fie produse in regimul acesta. Ce ar fi daca am putea sa ne producem singuri/in cooperare fructele va lasam pe voi sa va imaginati.

[English version]

The month of May meant for the Permanent Culture Club the beginning of the preserves season. This time, Dan has violated all the men’s unwritten rules of the kitchen (cooking time under 30min , recipes- omelet, pasta, utensils- pan, kettle, pot, tops), put on his apron and started to make strawberries syrup and jam.

In terms of downshifting and self-sufficiency, the results are encouraging to say the least. One could almost make a living out of preserving for winter: 10 kg of strawberries were 45 lei / 10 Euro, 8kg of sugar cost about 25 lei / 5.55 Euro, so a total of 70 lei / 15.5 Euro.

Out of that amount of money, in 2 and a half days of work, we have experimented with 2 methods of making strawberries syrup and jam. In the classic style, with 1:1 sugar to strawberries ratio, left overnight to extract the syrup, we managed to get 13 jars (400g ea.) of jam and about 3 liters of syrup. Next batch, also 5 kilos of strawberry was processed  experimentally  with a German device named Mia – Safter, which uses steam to extract the syrup. The results are quicker this way, less work is needed and the recipe uses less sugar, and it resulted in about 4.5 liters of syrup and four jars of jam.

Overall, we got 7.5 liters of syrup and 17 jars of jam out of 70 lei /15.5 Euro for the ingredients and some 10 lei / 2.25 Euro for general expenditures. The bottles and jars were reused and recycled, so that’s even a negative cost, as we saved some landfill space for further use. As a result, we estimate that a small bottle (250ml) of concentrated syrup 1 to 4 costs around 1.40 lei / 0.3 Euro and a jar of jam is about 2.25 lei /0.5 Euro in production costs. What would result if we produced our own fruit, or in a cooperative, we will leave it to your imagination.

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