Black currant in its own juice for the winter

Black currant in its own juice for the winter

Black currant is considered one of the most useful berries, including due to the high content of ascorbic acid in its composition. Vitamin C reacts poorly to exposure to high temperatures. When boiling berries, it collapses. It turns out to be much more useful harvesting, cooking technology which does not provide for cooking fruits. These include black currants in their own juice, which even a beginning hostess can prepare for the winter.

Cooking Features

The process of cooking black currant in its own juice has a certain specificity and requires a lot of time, but it is not complicated. Even an inexperienced cook will successfully cope with the task if he knows and takes into account a few moments.

  • Black currants must be washed thoroughly before cooking, it can be in several waters, but this should not be done under a strong stream of water. Although the currant is not a fragile berry, careless handling of it can lead to premature damage to the fruit and the loss of part of the juice.
  • After the currant has been washed, it is necessary to remove the twigs from the berries and dry them on a towel. Getting into the water harvest from the tap will make its taste less pleasant, negatively affect the safety of canned food.
  • For the preparation of black currant in your own juice, you can use only cleanly washed and sterilized jars. Cover them with metal lids, ensuring tightness. Plastic covers for this purpose will not work. Covers also need to sterilize, for this they are usually boiled for 5-10 minutes.
  • The technology of cooking black currant in its own juice is based on the extraction of juice by the berries during their prolonged heating. Currants sterilized in jars, putting in a pan filled with water. It is required to put a towel or a silicone mat in the pan so that the jars do not split. Heat the water in a saucepan over low heat. The water level should reach the hangers of the cans.

Black currants in their own juice can be prepared according to several recipes, including no added sugar. Canned sugar-free more useful and less calories, they can be eaten by people suffering from diabetes. The disadvantage of such blanks is one - they can be stored only in the refrigerator and not more than 6 months. Canned food cooked with sugar is stored in a cool place, they do not spoil for at least 12 months.

Classic currant recipe in its own juice with sugar

Composition (1 l):

  • black currant - 1 kg;
  • sugar - 0, 35 kg.

Method of preparation:

  • Iterate, wash the black currants, remove the twigs.
  • Sterilize the jars and their lids.
  • Pour currants in jars, sprinkling sugar on each layer of berries.
  • Cover with lids, leave for 2 hours at room temperature. During this time, the berries will start up juice and settle.
  • Pour currant into the jars.
  • At the bottom of the pan, lay a towel, put a jar of currants on it.
  • Pour water into the pan so that its level reaches the hangers of the cans.
  • Put the pan on a slow fire. As the berries settle, pour currants until you use the amount indicated in the recipe.
  • When the currant is finished, note the time. Half-liter jars need to be sterilized for 20 minutes, liter - half an hour.
  • Carefully remove the jars from the pan, seal them tightly.
  • Turn the jars over, cover with a blanket. Leave to cool in a steam bath, at this time there is an additional preservation.

Once the currant in its own juice has cooled, it can be moved to the pantry or other cool room.

Black currant in freshly squeezed currant juice

Composition (2 liters):

  • black currant - 3 kg;
  • water - 100 ml.

Method of preparation:

  • Currant, sort out, wash, let it dry.
  • Fold half of the currant in a bowl, add water.
  • Put the basin on the fire, bring the water to a boil, cook for 5 minutes.
  • Wipe the currant through a sieve, squeeze the cake.
  • Sprinkle the remaining berry over the prepared jars, cover with juice.
  • Cover the jars with lids, put them in a saucepan, on the bottom of which a towel was laid beforehand. Pour in water.
  • Put the pan on a slow fire. Sterilize jars for 20-55 minutes, depending on their volume.
  • After removing the jars from the pan, roll them up, turn them over, wrap them in a blanket.

When the currant jars have cooled, the dessert should be put in the fridge - it will quickly deteriorate at room temperature.

Simple currant recipe in own juice without sugar

Composition (1 l):

  • currants - 1, 3-1, 5 kg.

Method of preparation:

  • Sterilize two-liter jars or four half-liter - it will take 2 times more containers than the planned volume of blanks.
  • Wash and dry the currants.
  • Fill the jars with berries.
  • Cover them with sterilized caps. Put in a pot half filled with water. At the bottom of the pan lay a towel or silicone mat.
  • Place the pan on the stove. Over low heat bring the water to a boil.
  • Wait until the currant gives the juice and settles so that the banks will be about half full.
  • From incomplete cans, pour currants into remaining containers. Continue to sterilize them for 10 minutes.
  • Remove the jars from the pan, roll up.
  • Give banks a chance to cool down in a steam bath.

Store canned berry prepared according to this recipe in the refrigerator.

As part of the black currant many useful substances that can be destroyed when cooking berries. This will not happen if you make black currants in your own juice for the winter. Closed in this way, the berry retains not only useful properties, but also its characteristic taste and aroma.

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