Skip to main content
Drink

Mean's for Preserving Currant-juice a Year

A method for preserving currant and raspberry juice in sealed bottles for up to a year.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Mean's for Preserving Currant-juice a Year

Ingredients

Directions

Prepare the fruit

  1. Choose the fruit before it is quite ripe.

  2. Stem the currants and hull the raspberries.

  3. Squeeze the fruit through a cloth to extract the juice.

Bottle and heat

  1. Pour the juice into glass bottles and seal with corks.

  2. Immerse the bottles to the neck in cold water in a kettle surrounded by hay.

  3. Place the kettle on the fire and remove it after two or three boilings.

Cool and store

  1. When the water is cold, take out the bottles and store them in a cellar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Currants
Supplies most of the juice and a tart, sharp flavour.
Raspberries
Add fruity aroma and extra sweetness to the juice.

The step that matters

Heating in the water bath. Heating the sealed bottles in water drives out air and kills microbes that would spoil the juice. Stopping after too few boilings may leave the juice under-processed and likely to ferment or spoil in the cellar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes