To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Black currant taste; red rasp rot
Date: Mon, 17 Jul 2006 10:16:18 -0700
I freeze juices in those same 2-liter bottles, then I upend them over
pint-or-larger containers, and let them thaw for a while. The fraction with
the highest concentration of solids - in other words, juice concentrate -
melts out, leaving frozen water behind. When 25% of the volume has melted
out, you have a nice freezer-space-saving juice concentrate.
Stephen
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Thomas Olenio
Sent: Monday, July 17, 2006 6:21 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Black currant taste; red rasp rot
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.