juice per cup of red currants

How much juice should I get from a cup of red currants?

I got about 3.5 cups of juice from 8 cups of berries.

I was making red currant and raspberry jam and it failed all tests for
jelling. The jam didn't sheet; the sample dropped on a cold plate
didn't wrinkle when shoved; the candy thermometer wouldn't go over
100C or 212F. And I boiled it with increasing vigour about an hour.
It was estimated to require about 20 minutes. I did double the
recipe. The version I used called for 4 cups of red currants, 6 cups
of raspberries and 3 cups of sugar with a 20 minute boil. I was
wondering if I got less juice from the currants than the recipe
expected.

The jam is jelled enough, it can be spooned with a knife but isn't
very thick. Tastes good though.

[Only registered users can see links. ] wrote:



Taste is important; don't knock it.

FWIW most instructions for jelly or jam specify: DO NOT DOUBLE the recipe.

gloria p

On Aug 1, 8:00 pm, Gloria P <[Only registered users can see links. ]> wrote:


I had 12 cups of raspberries that had been in the fridge too long. I
guess I could have made two batches. Mainly, its the jelly recipes
that say not to double. Also, most recipes seem to be for singles not
families. 5 half pint jars isn't what I consider a batch. I'm trying
recipes because the last time I made jam (3 years ago) I over cooked
it.

I want to make juice and fruit leather with the two ice cream pails of
raspberries that replaced them. However, I can't find instructions
for making raspberry juice. Do I add water? How much juice should I
expect? Can I use the pulp for fruit leather?

On Fri, 1 Aug 2008 20:25:05 -0700 (PDT), ljp
<[Only registered users can see links. ]> wrote:


Hi Larry

Do you have the Ball Blue Book of Complete Home Preserving? If not,
it's a great resource for you to answer these questions. It's how I
learned to make jelly and jam and preserving things in glass BUT its
got nothing on drying. I ordered another book called Putting Things By
(recommended from posters here) that gives instructions on that. I
like to dry things, and it's been decades since I've done any. There's
always the great U of Ga website to fall back on for the basics
[Only registered users can see links. ]

The BBB CHB book was on sale cheap at a local store, you can get it on
Amazon or Ebay if you're not near a bookstore yourself.

Since your raspberries are frozen, all you have to do to get juice is
defrost them in the refrigerator, put them in a big non-reactive pan,
smoosh 'em up good with a potato masher, dump them into a sieve lined
with a triple layer of damp cheesecloth suspended over a bowl, then
wait a couple of hours. No Squeezing Allowed or you get cloudy jelly.
I suggest smallish batches, it goes faster. Then you can put the juice
in the frige until you are ready to make jelly. The BBB CHB has good
sized batches for some 1/2 pint jellies but some things are best done
in small batches. I'm no expert but smaller batches of jelly seems
like it would be easier to handle!

Fruit leather with berries would be pretty seedy, wouldn't it? Be like
chewing a mouthful of dried pits.

snow

[Only registered users can see links. ].com wrote:


I have been relying on the internet for recipes. There are many
duplicates; but there is a selection of different recipes from
traditional to modern. I'll see if I can find the blue book in the
library.


I find it frustrating that I can't find recipes for making juice (too
simple) or how much juice I should expect from a cup of berries. I
did find an article that had the amount of water you should add when
making juice.


I have fresh raspberries, I just put them in ice cream pails after I
clean them. I really want juice. I stayed at Sonia's Bed and
Breakfast and she served raspberry juice fairly often.

I'm getting about 16 cups of berries every two or three days (thats
just the raspberries. I picked the saskatoons late and only got two
pails, then there was the 8 cups of red and 8 cups of black
currants). Small batches won't get it done. I haven't seen a sieve
that big. I'm sure someone sells canning supplies, but they are hard
to find.

ljp wrote:
Generally you make juice by either freezing the fruit or squeezing it.
If you freeze the fruit or berries it makes the cellular walls collapse
on thawing and the stuff gives up it's juice. You can get a food mill
and squeeze the stuff that way and it will give up it's juice. The other
alternatives require either steam or electricity. How much juice you get
from the berries will depend on several variables, how juicy they are
this year, how big they have gotten, how much rain has fallen, lots of
ways for berries to be either dry or very juicy, hard to quantify.
I've got a large stainless steel colander that will hold about ten
quarts of fruit or berries. Cost me about 7 or 8 US bucks at a kitchen
store. Haven't looked but it was probably made in China or Timbuktu.

You really do need a few books on the process with recipes. "So Easy To
Preserve" is available at the U of Georgia ag site by mail order. The
Ball Complete Book is available via Amazon and other book dealers.
Either would be a very good choice for a novice and will give you advice
on utensils you might need too. Good luck.

On Aug 2, 8:34 pm, George Shirley <gsh...@bellsouth.net> wrote:

I placed holds on Bernardin guide to home preserving / Bernardin Ltd
and Complete book of home preserving : 400 delicious and creative
recipes for today / Kingry, Judi. at the library. They didn't have
the Ball book. These days one of them, Ball or Bernardin, likely owns
the other.

I did find a juice recipe (add sufficient water, heat until soft,
strain

Thank you everyone for your replies.

<[Only registered users can see links. ].com> wrote in message
news:[Only registered users can see links. ]...
--
Here in WA we have a *lot* of blackberries. I rinse mine in a colander and
then run them through a centrifugal juicer. I get plenty of juice and most
of the pulp, but very few seeds. I freeze the juice in pints and save it to
make ice cream or for next year's jam. You could mix this with some
applesauce for a pretty good fruit leather.
--
ivan

In article <[Only registered users can see links. ]>,
[Only registered users can see links. ] wrote:
(snip)

Putting Food By, maybe? :-0)

--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Sun, 03 Aug 2008 12:08:09 -0500, Melba's Jammin'
<barbschaller@earthlink.net> wrote:


errrr Food is Things ummmm. ok, i'm busted .

snow