Food Alphabet
Blackcurrant juice
To obtain the juice, select fresh ripe blackcurrant berries. Then the berries are carefully sorted and washed. The excess liquid is allowed to drain, and the berries themselves are passed through a stainless metal meat grinder or crushed with a blender. Crushed berries are transferred to an enameled colander. This colander is placed on an enameled pan, which, in turn, is placed on a metal grate covering the bottom of another large pan. At the bottom of the pan with a metal grate, pour water in a layer of 6-8 cm, then put the pan on the fire, cover with a canvas cloth, and close the lid tightly on top. The steam formed during the boiling of water warms up the crushed currant and promotes the release of juice, which gradually flows into the pan along with the condensed water. The duration of steam treatment is 2 hours.
If the resulting blackcurrant juice is intended for long-term storage, then it is poured hot into sterilized jars, covered with boiled lids, put in a pot of 60°C water (with warm water) and pasteurized at a temperature of 85 - 90°C (with low boiling). Cans with a capacity of 0.5 liters are pasteurized for 12 minutes, and with a capacity of 1 liter-15 minutes.
After sterilization, the cans are immediately rolled up. Then they are checked for tightness, turned over on the lids and cooled in the air.
Ready-made blackcurrant juice is rich in vitamins and has a high acidity, so before using it, it is usually diluted with sweetened water (except in cases of diabetes). Often this juice is added to compotes or jams from other berries and fruits. In addition, a very popular mixture of apple and blackcurrant juices.
