This is one of the most quick recipes in which a real natural product is obtained. It is better not to use such preservation as a filling for all kinds of pies and pies.

Ingredients

• currant - 1kg
• sugar - 1 kg

Cooking method

1. Before starting preservation, be sure to sort the berries, and then rinse the berries.
2. Pour boiling water over jars up to one liter. Spread berries in them, sprinkling with sugar. Do this so that the berry mass does not “dance” throughout the container, the layers should be dense.
3. Send jars covered with lids for sterilization:
   -Choose dishes with a wide bottom, which you cover with a piece of cotton cloth, you can use a towel.
   -If several cans are placed in such a home sterilizer at once, try not to let them touch each other.
   -Install the jars, and then pour water (room temperature) into the sterilization container so that it does not get inside the jars with blanks.
   -As soon as the water boils, the sterilization process begins, for which, if the jars are up to a liter, it will take 15 minutes.
4. Then the jars need to be quickly tightened with lids. And be sure to turn it upside down. In this position, they are cooled and at the same time the quality of the twist is rechecked.

Ready! As soon as the jars cool down, you can hide the currants in own juice to a cold place prepared for preparations awaiting winter.

O is valued not only for its taste, but also for its high nutritional value. It contains a lot of vitamin C, vitamins B1, B2, PP, E, B-carotene, a lot of flavonoids. Blackcurrant is a good source of pectin, it contains a lot of potassium, calcium, magnesium, iron, phosphorus and copper. From organic acids lemon and apple predominate.

AT berries contain few oxidative enzymes, so vitamin C is well preserved during processing. Combination large quantities vitamins C and P gives blackcurrant properties that allow it to be used in the prevention and treatment of atherosclerosis. It is able to excite appetite, stimulate bile secretion, inhibit putrefactive and fermentation processes in the intestine, and improve blood formation.

L Blackcurrant leaves are often used as an excellent seasoning for canning various vegetables. Black currant products have excellent medicinal and dietary properties.

Blackcurrant storage (1)

O It does not apply to long-term products, but it can be stored in a refrigerator for up to 2-3 months. Berries intended for storage should be picked in dry weather when the dew subsides.

Those that are collected after the rain are not stored for a long time. Currants are best collected in brushes. You can also collect the berries themselves, but in this case they must first be dried, scattered in a thin layer.

H Black currants should be stored in crates, baskets, small boxes and plastic bags. Berries packed in boxes or baskets are stored for up to 20 days. The optimum storage temperature is 0°C. Up to 30-45 days you can store black currants in plastic bags at a temperature of 0-1°C and up to 3 months - at a temperature of minus 2°C.

D For packaging, you can use ordinary household bags from food film with a capacity of 2-3 kg. Berries should be pre-cooled in the refrigerator and only then transferred to bags. If this is not done, then after cooling, the currants in the bags will begin to sweat. Tie or seal packages with berries. During control inspections during storage, they are monitored so that they do not overripe. Overripe currant bursts and releases juice. Before eating, the berries should first be kept for several hours at a temperature of 4-6 ° C and only then brought to room temperature.

Blackcurrant storage (2)

AT in sunny weather, the berries on the bushes must be washed with a watering can or hose, allowed to dry, hands and scissors should be treated with vodka. Put the brushes immediately into a sterilized bottle, shaking it occasionally. Cork the bottle filled to the top with a processed cork and fill it with sealing wax or paraffin. Store in a cool dry place at a temperature not exceeding 5-6°C in a horizontal position.

Black currant natural

O pick large berries, wash and fill jars with them up to the shoulders. Pour filled jars with boiling water and sterilize in boiling water:

• jars with a capacity of 0.5 l - 15 min
• jars with a capacity of 1 l - 20 min

M It can also be pasteurized at 90°C for 20 and 25 minutes respectively. Such currants are used in winter for the preparation of compotes, jelly.

Currant in own juice

AT wash large blackcurrant berries, dry and arrange in glass jars. Close them with lids, put them in a pot of water at room temperature, putting a grate on the bottom, and keep on low heat. When the water heats up, the berries will give juice, the contents of the jars will decrease in volume by half. Pour the berries from two jars into one, cover with lids and heat again in a saucepan with water already up to 80-85 ° C.

Pasteurize:

• jars with a capacity of 0.5 l - 20 min
• jars with a capacity of 1 l - 25 min

W then remove the jars from the water, cork with lids, turn upside down, cool.

Blackcurrant without sugar and sterilization

P put prepared dry berries tightly in sterilized bottles, cork them with boiled corks, tie them with twine and pour sealing wax. Currants harvested in this way fully preserve the taste, aroma and freshness of the berries. Of these, in winter you can cook compotes, juices, syrups, jelly, fillings for pies. It is necessary to store jars with fresh currants in the cellar or in the refrigerator.

Blackcurrant compote in own juice or in apple (raspberry)

1. Place the prepared berries in jars up to their shoulders and pour freshly prepared blackcurrant or apple (raspberry) juice, put on fire, cover and, stirring, at a temperature of 85 ° C, stand for 5 minutes. Then fill hot sterilized jars under the very lid and cork.

2. You can also fill the jars up to the shoulders with berries, pour blackcurrant or raspberry juice, or juice from summer apples, cover with lids. Then put the jars in a saucepan with cold water, bring to 80°С and withstand:

• jars with a capacity of 0.5 l - 10 min
• jars with a capacity of 1 l - 14 min

W then remove the jars, cork with lids, turn upside down, cool.

Blackcurrant berries in redcurrant juice

H Sort the blackcurrant, wash it, put it in an enamel pan, pour redcurrant juice, bring to a boil and boil for 5 minutes.

To Pour the drinking mixture into sterilized jars and seal.

Blackcurrant berries in strawberry juice

H Sort the blackcurrant, wash it, put it in an enamel pan. Rinse strawberries, rub through a sieve or chop with a mixer.

P Pour blackcurrant berries with the obtained juice with pulp, bring to a boil and boil for 5 minutes. Pour the boiling mixture of juice with berries into sterilized jars and seal.

Black currant berries in gooseberry juice

H Sort the blackcurrant, wash it, put it in an enamel pan, pour gooseberry juice, bring to a boil and boil for 5 minutes. Pour the boiling mixture into sterilized jars and seal.

Blackcurrant berries in red beet juice

H Sort the blackcurrant, wash it, put it in an enamel pan, pour red beet juice, bring to a boil and boil for 5 minutes. Pour the boiling mixture into sterilized jars and seal.

Natural blackcurrant juice (1)

I years, crush with a wooden pestle, transfer to a saucepan, adding 1.5 cups of water heated to 80 ° C for each kilogram of mass. On low heat, heat the currant to 60 ° C and hold at this temperature for 30 minutes. Then let the mixture stand, squeeze the juice, remove from the sediment and filter.

To can be preserved in two ways - depending on the size of the container. When pouring into jars with a capacity of 2 liters or more, the juice should be preserved by hot filling. To do this, you need to heat the juice to 95 ° C and immediately pour it into jars so that it spills over the edges. Seal the lids, turn the jars upside down, refrigerate. Pour juice heated to 80 ° C into a small container. Then pasteurize jars and bottles at 85°C:

• containers 0.5 l - 15 min
• containers 1 l - 20 min

Natural blackcurrant juice (2)

X Well-sorted and washed berries are first boiled for 5 minutes, adding water. Squeeze the juice twice. After the first pressing, mix the pulp by adding 1 glass of hot boiled water per 1 kg of squeezed pulp. If there is a lot of juice left in the pulp after that, you can squeeze it out a third time, adding water in the same proportion. After that, pour all the juice together, heat to a boil and pour into heated jars or bottles. Sterilize 25-30 min. and seal.

Natural blackcurrant juice (3)

I Rinse for years, let the water drain, pass through a meat grinder and steam. To do this, put a metal grate on the bottom of the tank, put an enameled pan on it, and on top an enameled colander filled with the resulting pulp. Pour water into the bottom of the tank with a layer of 6-8 cm, put the tank on fire, cover with canvas, and close the lid tightly on top. The steam formed during the boiling of water heats the pulp and promotes the release of juice, which gradually flows into the pan along with the water condensed from the steam. The duration of steam treatment is 2 hours.

P pour the obtained juice in a hot state into heated jars, cover with boiled lids and pasteurize at a temperature of 85-90 ° C:

• containers 0.5 l - 12 min
• containers 1 l - 15 min
• containers 3 l - 30 min

P After pasteurization, seal the jars, turn upside down and cool. The yield of juice from the feedstock is 42-44%. The remaining pulp can be used to make jelly and jelly.

Natural blackcurrant juice (4)

P Grind the prepared currant berries in a meat grinder (the diameter of the holes in the grate is 2.5 mm), place in an enamel pan, add water, heat to 70 ° C, hold at this temperature for 15-20 minutes. and press. Place the resulting juice in an enamel pan, let stand for 2-3 hours and filter. Heat filtered juice to 95°C, pour into dry sterilized jars, cork them, set upside down, cover with a thick cloth and cool slowly.

O the remaining pomace can be used as follows: place in an enamel pan, pour water (0.5 cups per 1 kg of pomace), leave for 4-5 hours, then press again. The juice obtained in this way can be used to make compotes, preserves and jams.

Natural blackcurrant puree

I Sort and wash the years, dip in boiling water and steam under the lid for 2-3 minutes. Pass hot through a sieve. Put the puree on low heat, bring to a boil, then immediately pour into hot jars and cork.

Frozen currant

O select large and intact berries, wash and dry, put in molds or on trays and freeze. Pour frozen berries into plastic bags made of thin food film, seal them and put them in the freezer for storage.

Dried black currant

I years to go through, wash, dry and spread out in one layer on sieves. Dry the currants at a temperature of 50-60 ° C for 2-4 hours, while making sure that the currants do not dry out. The process is considered complete if the berries squeezed in a fist do not stick together. Drying in the sun is undesirable - vitamins are destroyed.

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1. Blackcurrant in own juice will delight your sweet tooth. Note that first we need to thoroughly rinse all the soda cans and sterilize them.
2. Now we need to thoroughly rinse all the currants, and then dry them thoroughly.
3. About fifth from all prepared berries, we need to send to a blender and grind until a liquid homogeneous consistency is obtained.
4. Now we add to them all the other berries and all the sugar. Mix gently with a wooden spatula.
5. After that, we send our currants with sugar to the fire. we need to bring it almost to the boil, and then keep it at a boil for another 5 minutes.
6. We just have to spill blackcurrant in its own juice in already prepared jars and roll them up securely.
7. Put them on the floor and cover with something warm. For example, a towel or an old blanket. After complete cooling, we put the jars in a dark, cool place and wait for cold weather.

Now you and I managed to cook black currants in their own juice for the winter. This is a fairly simple recipe that even a novice cook can master. In addition, it is very tasty and this delicacy is simply adored by children!

Blackcurrant in its own juice is an excellent preservation for the winter, which you should definitely stock up on, so that when it's cold outside, treat yourself to this delicious jam.

Black currant is considered one of the most useful berries, including due to the high content of ascorbic acid in its composition. Vitamin C does not respond well to exposure to high temperatures. When boiling the berry, it is destroyed. Much more useful are blanks, the preparation technology of which does not involve boiling fruits. These include blackcurrants in their own juice, which even a novice hostess can prepare for the winter.

Cooking features

The process of cooking blackcurrant in its own juice has a certain specificity and requires a lot of time, but it is not difficult. Even an inexperienced culinary specialist will successfully cope with the task, if he knows and takes into account a few points.

• Before cooking, blackcurrants must be thoroughly washed, it is possible in several waters, but it is advisable not to do this 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 loss of some of the juice.
• After the currants are washed, you need to remove the branches from the berries and dry the fruits by pouring them on a towel. Tap water getting into the preparation will make its taste less pleasant, and will negatively affect the safety of canned food.
• For the preparation of blackcurrant in its own juice, you can use only cleanly washed and sterilized jars. They are closed with metal lids that ensure tightness. Plastic lids are not suitable for this purpose. Lids also need to be sterilized, for this they are usually boiled for 5-10 minutes.
• The technology of cooking blackcurrant in its own juice is based on the release of juice by berries during their prolonged heating. Currants are sterilized in jars by placing them in a saucepan filled with water. Put a towel or silicone mat in the pan so that the jars do not crack. Heat water in a saucepan over low heat. The water level should reach the shoulders of the jars.

Blackcurrant in its own juice can be prepared according to several recipes, including without added sugar. Sugar-free canned food is more useful and less caloric, they can be eaten by people suffering from diabetes. There is only one drawback of such blanks - they can only be stored in the refrigerator and no more than 6 months. Canned food prepared with added sugar is stored in a cool room and does not spoil for at least 12 months.

The classic recipe for currants in their own juice with sugar

Composition (per 1 liter):

• blackcurrant - 1 kg;
• sugar - 0.35 kg.

Cooking method:

• Sort, rinse blackcurrants, remove twigs.
• Sterilize jars and suitable lids.
• Pour currants into jars, sprinkling each layer of berries with sugar.
• Cover with lids and leave for 2 hours at room temperature. During this time, the berries will release juice and settle.
• Pour currants into jars.
• Lay a towel at the bottom of the pan, place jars of currants on it.
• Pour water into the pan so that its level reaches the shoulders of the jars.
• Put the pot on a slow fire. As the berries settle, add currants until you use the amount indicated in the recipe.
• When the currant is over, mark the time. Half-liter jars need to be sterilized for 20 minutes, liter jars - 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, during this time additional preservation takes place.

After the currants canned in their own juice have cooled, they can be moved to a pantry or other cool room.

Blackcurrant in freshly squeezed currant juice

Composition (for 2 l):

• blackcurrant - 3 kg;
• water - 100 ml.

Cooking method:

• Sort the currant, wash it, let it dry.
• Fold half of the currant in a basin, 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.
• Scatter the remaining berries over prepared jars, pour over the juice.
• Cover the jars with lids, put in a saucepan, on the bottom of which a towel was previously laid. Pour in water.
• Put the pot on a slow fire. Sterilize the 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 jars with currants have cooled, the dessert must be put in the refrigerator - at room temperature it will quickly deteriorate.

A simple recipe for currants in their own juice without sugar

Composition (per 1 liter):

• currant - 1.3–1.5 kg.

Cooking method:

• Sterilize two liter jars or four half-liter jars - you will need 2 times more containers than the planned volume of blanks.
• Wash and dry currants.
• Fill jars with berries.
• Cover them with sterilized lids. Place in a saucepan half filled with water. Place a towel or silicone mat on the bottom of the pot.
• Put the saucepan on the stove. Bring water to a boil over low heat.
• Wait for the currants to give juice and settle so that the jars are about half full.
• From incomplete jars, pour the currants into the remaining containers. Keep sterilizing them for 10 minutes.
• Remove the jars from the pan, roll up.
• Allow the jars to cool in the steam bath.

Keep the canned berries prepared according to this recipe in the refrigerator.

Contains a lot of black currant useful substances, which can be destroyed when the berry is cooked. This will not happen if you make blackcurrants in your own juice for the winter. A berry closed in this way preserves not only beneficial features but also its characteristic taste and aroma.

Black currant ripens in July. This berry can be called a champion in the amount of useful substances and vitamins contained in it. How to save this well of health for the winter? We offer several proven recipes

No wonder blackcurrant received from scientists the official title of the most useful berry. All of it, from fruits to leaves, is just a storehouse of vitamins and medicinal substances. Vitamin A, responsible for healthy vision, in blackcurrant more than in carrots. According to the content of vitamin C, which can increase immunity, currant is an absolute champion among cultivated plants. Eating only 20 fresh fragrant berries, you will cover your body's daily need for vitamin C. Therefore, there is a reason to stock up on this miracle berry for future use in order to improve health cold winter and fight beriberi in the spring. Another useful property of blackcurrant is that it perfectly retains all its vitamin richness during storage. Here are a few ways to harvest healthy berries.

Jam

Currant jam is a popular treat for all time. His recipe is simple and win-win. Seems to weld badly currant jam just impossible.

To prepare it, you will need berries and sugar in a ratio of 1 x 1. Rinse the sorted currants in water, put them in a basin, add sugar and heat to a boil, periodically stirring the jam from the edges to the middle. Remove from heat, without bringing to the appearance of foam. Put the jam in sterilized hot jars, close the lids and roll up. Store cooled jam jars in a cool place.

Currant in own juice

Open such a jar of currants in winter, and immediately you will smell the aroma of summer. From a berry prepared in this way, you can quickly prepare a vitamin fruit drink, you just need to add boiled water to currants in your own juice.

A 1 liter jar will require a kilogram of currants, 4 - 5 teaspoons of sugar. Sorted berries should be washed and dried. Arrange in clean sterile jars, sprinkling with sugar. Cover with lids and sterilize for 15 minutes (time indicated for liter cans) in boiling water. Seal well.

Currant mashed with sugar

This method of harvesting blackcurrants is called "jam without cooking." The berry prepared in this way completely retains its taste and beneficial properties. You need to store such "jam without cooking" only in the refrigerator or cellar.

For 1 kg of berries, about 2 kg of granulated sugar will be required. Black currants are sorted, washed. Pass through a meat grinder and mix with sugar until it dissolves. The berry mass is laid out in sterilized jars and covered with plastic lids.

Frozen currant

Frozen currants can be stored for more than one year without losing their useful qualities and trade dress. Defrost the berry - and it is like fresh from the bush! An excellent filling for pies and vitamin compotes in the middle of winter.

Only the best are selected for freezing: large and intact berries, they are washed and dried. Lay out on trays or special pallets and put in the freezer. Frozen berries are poured into plastic bags made of thin food film, hermetically sealed and put away for storage in the freezer. To properly defrost a berry, put it first in the general compartment of the refrigerator for 2 hours, and then defrost at room temperature.

Dried berry and currant leaves

And you can dry currants, then add them to teas and make medicinal decoctions.

The berries are sorted, washed, dried and laid out in one layer on parchment paper on the contrary. Dry in an oven heated to 60 degrees for 2 to 4 hours. Periodically, you need to make sure that the berries do not dry out. The drying process is considered complete if the berries squeezed into a fist do not stick together. Drying currants in the hot summer sun is undesirable, while vitamins are destroyed.

You can also dry the leaves and buds of currants. They are added to tea for flavor and benefit. Leaves and buds are dried in the shade, spread out on trays or baking sheets. And then stored in paper or fabric bags or boxes, protecting from moisture.