Black Currant and Black Raspberry Juice

Yesterday we freed up a little space in one of the freezers by processing our summer collection of black currants, and black raspberries.

So today… 3 quarts of black raspberry juice, and 7 quarts of blackcurrant juice are all washed in preparation for labeling and putting on the shelves. Plus there’s almost 3 quarts in the refrigerator.

There’s really no recipe for these these. I cook them down in equal amounts of water by volume, smashing the berries with a potato masher as they simmer for 20 to 30 minutes. Then I strain them, return the strained juice to the pot, add a little organic cane sugar - mostly to enhance the fresh flavor and sweetness of the berries. I do this by taste. I like adding this - as is - to plain or sparkling waters, though my spouse prefers them sweeter and can add more sugar to his at serving time, if he chooses.

These were hot packed, and pressure canned, but folx do HWB sweetened juices.

So now there’s the tomatoes in the freezer to tackle, plus some lovely chicken necks and backs, not to mention cabbages on their way, and the other garden tasks. I guess I better get prioritizing, plotting, 'n' planning! 

🕊 Peace.