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Means for Preserving Currant-juice a Year

A method for preserving currant and raspberry juice for a year by bottling, cold water immersion, and cellar storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Means for Preserving Currant-juice a Year

Ingredients

Directions

Prepare the fruit

  1. Choose fruit before it is fully 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.

  4. Remove the kettle after two or three boilings.

Cool and store

  1. Once 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 the tart, sharp flavour.
Raspberries
Adds aroma and a softer, sweeter fruit flavour.

The step that matters

Remove the kettle after two or three boilings. Heating the sealed bottles in water kills microbes that would otherwise spoil the juice. Stopping too early may leave the juice unsafe to keep, while the corks must stay snug so the bottles remain sealed as they heat and cool.

“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.

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