Food Alphabet
White currant juice
To get the juice, separate the white currant berries by hand from the brushes (otherwise the juice may have an unpleasant herbaceous taste), sort, wash, dry and crush in an enameled bowl with a wooden pusher or pestle.
To improve the color of the juice, you can add 1/2-1 cup of black or red currants to 1 kg of white currant berries.
The juice is easily separated from the pulp: it can be squeezed out manually by placing the pulp in a bag, or on a press, or by means of a juicer.
The resulting juice is consumed fresh or filtered through a conical cloth filter, drained into an enameled pan, heated to 85°C (boiling) and kept at this temperature for 5 minutes.
For canning, pour the hot juice into sterilized jars heated in a water bath (without adding to the edge of the jar 1-1. 5 cm), cover with boiled lids, place in a saucepan with water heated to 60°C and pasteurize at a temperature of 85-90°C (at a low boil). Pasteurize 0.5 l cans for 12 minutes, 1 l for 15 minutes, and 3 l for 20 minutes. After pasteurization, immediately close the jars with sterilized lids and, after checking for tightness, turn them over for air cooling.
The pulp obtained after pressing contains a large amount of extractive substances and is suitable for secondary use. To prepare for pressing, put it in an enameled pan, add cooled boiled water at the rate of 1 liter of water 5 kg of pulp, mix everything, stand for 5 hours, then put it back in a canvas bag and press it. Filter the resulting juice and add it to the original juice. Heat the mixture of juices of the first and second pomace, pour into jars and pasteurize (see above).
Ready-made canned or freshly squeezed white currant juice can be mixed with cherry, blackcurrant, raspberry, strawberry or slightly acidic apple juice.
