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Canning, Freezing and Drying: Black currents

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Forum: Canning, Freezing and DryingReplies: 1, Views: 33
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Organ, NM
(Zone 7a)

May 15, 2011
2:38 PM

Post #8564810

Has anyone made black current jam, jelly or casis? I have a wonderful bush and I froze what I picked last summer, but other than putting some in scones, I haven't tried anything. Their skins were a bit chewy. I used to can peaches a long time ago (a LOOOONNNGG time ago), but I'm kind of hesitant to try now.
St. Helens, OR
(Zone 8b)

May 16, 2011
12:54 AM

Post #8565958

I've made currant jelly, raspberry currant preserves (whole raspberries with currant juice) and currant liqueur. I haven't used the whole currants (i.e. with skins) in any preserves.


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