Blackcurrant juice for winter

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Ingredients for making blackcurrant juice for winter

1. Black currant 2 kilograms
2. Sugar sand 500 grams
3. Distilled pure water 300 grams

• Main ingredients Blackcurrant
• Serving 4 servings
• World Cuisine

Inventory:

Deep bowl, Bowl, Colander, Pusher, Deep pan - 2 pieces, Plate, Wooden spatula, Sieve, Waffle towel - 3 pieces, Ladle, Deep pan 10 liters, Half-liter jars - 4 pieces, Preservation lids - 4 pieces, Fork , Table, Skimmer, Tongs for preservation, Key for preservation, Blanket woolen

Making blackcurrant juice for the winter:

Step 1: prepare blackcurrant berries.

We take a deep bowl and put in it two kilograms of black currant, sort it out, remove the spoiled ones and use a fork to clear the stems. Pour currants into a colander and rinse under running water. Let the water drain and transfer the berries into a washed, deep bowl. Prepared dried blackcurrant berries with a crush. Do it easily, so that the berries just burst, we don’t need mashed blackcurrant, we prepare juice.

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Step 2: cook blackcurrant juice.

We take a deep, clean, boiled pot processed pot, pour into unprepared berries, pour into them 300 grams of pure distilled water and put on a plate included in a strong level. Bring the water to a boil and fasten the stove to a medium level. Cook berries within 30 minutes, during this time the water will evaporate and only juice will remain in the pan. Do not forget to periodically and carefully mix the cooking mass with a wooden spatula to avoid burning berries to the bottom of the pan.

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Step 3: filter blackcurrant juice.

Hot juice with berries, it is necessary to filter. To do this, take a deep pan, set a clean sieve on its surface and put a clean towel on top of it. Remove the pan with the fruit mass from the stove and carefully pour the contents of it into a sieve covered with a waffle towel using a ladle. With this process, the juice will be crystal clear, without precipitation and pieces of berries. Now be patient and let the juice drain completely into the pan, it takes about 4 hours to filter. It's time to prepare cans and lids.

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Step 4: prepare containers for storing blackcurrant juice.

We take a large 10 liter pan, pour running water into it and put it on the stove, turned on at a strong level. After the water begins to boil, we lower into it 4 half-liter cans and 4 lids for conservation, washed with soda or detergents. We sterilize them for 15 to 20 minutes. Sterilized jars are pulled out of the pan with preservation forceps, drained and placed neck first on the table with a kitchen towel. We take a clean bowl, lower it, holding it with your hand for a couple of minutes in a pan with boiling water and pull it out. With preservation forceps we take out the sterilized lids from the pan, place them in a bowl treated with boiling water, and pour boiling water from the pan. In the remaining hot water, we process the rest of the previously washed equipment, with which we will continue to work - ladle and slotted spoon.

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Step 5: re-boil the currant juice.

Passed 4 hours and juice is almost a stack. We connect the edges of the towel and gently squeeze it with a light hand downward to filter the remaining droplets of juice. Do not throw out the pressed blackcurrant berries; an excellent jam or jam will come out of them. We put the saucepan on the stove, turned on a strong level, bring to a boil, fasten the stove to a medium level and pour 500 grams of sugar. Boil the juice until sugar is completely dissolved 10 - 15 minutes. Foam collects on the surface of the boiling currant juice, we remove it with a slotted spoon during the whole cooking. Required remove the foam, all the remaining bacteria, and chemicals that could be in the berries they processed, come out with it.

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Step 6: preserve blackcurrant juice.

Turn the prepared half-liter jars upside down and pour the boiled currant juice into them with a ladle. Using preservation forceps, we take out the covers and cover them with jars. We take a key for preservation, with it we twist the cans so that there are no gaps between the lid and the neck of the can. We spread a wool blanket on the floor and on one of its ends we put the canned currant juice with the lid down. The second end of the blanket cover the banks so that there are no gaps. Thus, preservation cools slowly, without unnecessary temperature drops during 12 days. Put cooled jars of juice in the pantry or cellar.

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Step 7: serve blackcurrant juice for the winter.

Vitamin juice from blackcurrant is served, cooled to room temperature, in a decanter, from which it is poured into glasses. An ice vase is placed next to it for lovers of cold drinks. This juice is concentrated and can be diluted with boiled water. From such concentrated juice you can make mousse, jelly, jelly, they can dilute aperitifs such as vodka, tequila, wine. Blackcurrant juice can be added to alcoholic and non-alcoholic cocktails. You can drink any food with this vitamin drink, but most of all, it impresses with hot meat dishes. Tasty and healthy! Enjoy your meal!

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Recipe Tips:

- - Following the recipe, you can make juice from other berries, it can be raspberries, strawberries, strawberries, red currants, cherries and others.

- - You can sterilize the jars in an autoclave, microwave, or using a kettle by placing the jar upside down in the lid opening.

- - During the preparation of the juice, you can flavor it with vanilla or cinnamon.

- - Blackcurrant berries can be combined with any other juicy berries.

- - If you purchased a very sweet currant. It can be acidified with lemon or concentrated lemon juice, they can be purchased at any store.

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