Blackcurrant in its own juice without sugar for the winter: a step by step recipe

Not everyone likes sweet jam. Many appreciate the true taste of berries, so they try to conserve them in such a way that in winter they can please themselves with a tasty and he althy dessert. Canning blackcurrants for the winter in their own juice without sugar has become popular. This delicacy can be used as an independent dish, as well as for preparing various pastries, adding to cereals or decorating ice cream.

Subtleties of cooking

Such preparations require careful preparation of ingredients and containers so that the cooked dish does not deteriorate for several days.

The main feature of cooking berries in own juice is that it is boiled in one step and for a short interval, after which it is immediately rolled up.

Ingredients for blackcurrant in own juice

Whatever the currant recipes, you will need water, as well as various spices to taste (cinnamon, vanilla). But to get the effect of fresh berries, it is better to do without them.

Product selection rules

First, you should choose the best berries: large, elastic, without obvious damage. However, the main thing is that the berries are of a rich dark color. This testifies to their maturity. They are sorted out, discarding twigs and leaves, transferred to a container and filled with water. All small impurities will rise to the surface.

Then the water is drained and the currants are poured again. Such processing guarantees high-quality cleaning of berries before rolling.

Preparing dishes

To prepare the container, it must be sterilized. To do this, pour water into the container, and put the jar in it with the neck down. Banks are processed for a different amount of time:

• half liter - 20 minutes;
• liter - 25 minutes.

After sterilization, do not immediately fill the containers. Currants are poured into cooled jars.

Winter cooking process

Cooking currants in your own juice does not take much time. The sequence of actions is as follows:

1. Currants are poured into prepared hot jars to the very brim.
2. The bottom of the voluminous pan should be covered with a cloth. After that, jars with contents are placed in it.
3. Water is poured into the pot up to the neck of the jars. Cover with a lid and bring to a boil. After boiling, the fire decreases. The whole sterilization process may take 15-17 minutes.
4. If the currants sagged a lot, you can add more berries to the jars so that the jars are full. You can cheat and just combine the contents of two jars into one.
5. The resulting blanks are covered with lids and rolled up. You can check the quality of the twist by turning them on their side. If no liquid has flowed from the neck, it is closed qualitatively.

Banks after twisting should be turned upside down and left to cool for several hours. As an alternative recipe, you can use the option of preserving currants in juice prepared in advance from it.

In this case, the jars are filled with currants, filled with juice and placed in a pot of cold water.

Berries are boiled for 10 minutes, after which they are rolled up with a key. Ready twists are turned over and cooled. The jars are then sent to storage.

Further storage of blanks

Store the received blanks only in a cold place. The refrigerator is the best option. But if this is not possible, you can send the jars to a cold cellar. In this case, the preservation should be checked periodically to prevent damage to the lids.

The berries prepared in this way can be used in any dish, successfully replacing fresh currants.

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