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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