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nafex - Re: [NAFEX] Black currant taste; red rasp rot

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  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Black currant taste; red rasp rot
  • Date: Mon, 17 Jul 2006 09:21:14 -0400

On Mon, 17 Jul 2006 08:51:55 -0400, Richard Moyer <ramoyer@gmail.com> wrote:

Another point from me the black currant cheerleader:Currants can hang for weeks once ripe, without fungal breakdown. Sure beats the pants off "what to do with those ripe red raspberries before they rot". Richard MoyerEast TN

Hi,

I just put my currants into 4 liter plastic pails and freeze them.

The freezing helps break down the cellular walls and releases more juice without cooking.

I do the same with fresh cider from the mill. Emptied 2 liter pop bottles work fine for all juices. Applesauce can also be frozen.

Prolonged freezing also offers some sterilizing effects.

Tom


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