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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