Michigan State University Extension
Preserving Food Safely - 01600344
10/13/97

FREEZING CURRANTS

 Whole                                                     


 Select  plump, fully  ripe  bright-red  currants.  Wash in

cold
water and remove stems.                                

Pack
in any of the following ways:                          

 Unsweetened pack                                          


 Pack into containers, leaving 1/2  inch  headspace.  Seal,


 label and freeze.                                         

 Sugar pack                                                


 To three parts fruit  add 1 part sugar.   Stir until  most


 of   the   sugar   is  dissolved.   Pack   currants   into


 containers,  leaving 1/2  inch headspace.  Seal, label and


 freeze.                                                   

 Crushed                                                   


 Prepare as  directed  for  whole currants.   Crush.   To 1

quart
(2 pounds) crushed currants add 1 1/8 cups sugar.  Mix

until
sugar is dissolved.  Pack into containers, leaving 1/2

inch
headspace.  Seal, label and freeze.                    

 Juice                                                     


 For  use in  beverages,  select  as  directed   for  whole

currants.
  For use in jelly making, mix slightly  underripe

and
ripe fruit.  Wash in cold water and remove stems.  Crush

currants
and warm (to 165 degrees Fahrenheit) over low  heat

to
start flow  of juice.  Do not  boil.  Press  hot fruit in

jelly
 bag to extract juice.  Cool.                         


 Sweeten with 3/4 to 1 cup sugar to each quart of juice, or

pack
 without adding sugar.  Pour into  containers,  leaving

1/2
inch headspace.  Seal, label and freeze.                

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