Wait for the berries to ripen optimally
Currants have a sour note for a long time and should therefore not be picked too early. Regardless of whether they are consumed fresh or processed into juice, the more of their typical aroma and sweetness there is in the fruit, the greater the enjoyment. To do this, they have to soak up a lot of sun. Only when the small globules detach themselves from the stem with a light touch are they really ready to eat.
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However, if the berries are used to make jams and jellies, less ripe fruits are better because they still contain a lot of natural pectin. Pectin is responsible for thickening and saves the addition of gelling aids.
Process freshly picked currants promptly as they cannot be stored for a long time.
This is how you can juice currants
When the currants are picked, sorted and washed in the sieve, you can start juicing. There are various options available for this, with one or the other method meeting your own requirements better than the others. Two criteria play a decisive role:
- the amount to be juiced
- the preservation of valuable ingredients
And these are the most effective ways to juice currants yourself at home:
- by heating
- in a blender
- in the steam extractor
- in a centrifugal juicer
- with so-called slow juicer
Juicing by heating
This method works well when only occasionally or only small amounts of currants are juiced. Buying a juicer would not be worthwhile in these cases.
- Free the currants from their stems and wash them thoroughly.
- Then weigh the amount of fruit.
- Put the currants in a large saucepan with a matching lid. It should also have twice the capacity, since a lot of foam is created when currants are heated.
- Add about 200 ml of water per kilogram of fruit.
- If the currants are still quite sour or if you like sweeter juice, you can add about 50 g of sugar per kilogram of fruit.
- Set the stove to the highest setting so that the contents of the pan heat up quickly. The high temperature destroys the cell structure of the berries and the juice can escape unhindered.
- Let the contents simmer for several minutes. The lid should remain closed during the entire cooking process so that as little liquid as possible evaporates.
- Take the pan off the stove as soon as the currants have crumbled into puree.
- Grind the contents with a hand blender to increase the juice yield.
- Line a large sieve with a clean cheesecloth. Put the colander on a large saucepan. Make sure that the corners of the cheesecloth do not hang over the edge of the pot so that the juice does not drip on it.
- Pour the currant puree into the colander and let the juice flow through it overnight.
- Any remaining moisture can be expressed with your hands the next day.
The juice can be filled into clean glass bottles and consumed within a few days. But it is also possible to further process the collected juice.
Juice the currants in a blender
A blender, as found in many households these days, is also suitable for juicing currants. The process takes little time, but has a limited capacity. Larger quantities may have to be juiced in several passes.
- Use washed and stemmed berries
- Mix at the highest level
Fresh currants can be combined with other types of fruit in the blender to create a tasty and vitamin-rich smoothie.
Juice the berries in the steam juicer
Larger quantities of currants can be juiced in a steam juicer. The berries can even be put in with their stems. A detailed description of the process is not discussed here, as such a device is always supplied with instructions. The principle can be outlined as follows:
- The juicer is filled with water
- clean berries come in a basket
- Steam rises and bursts the berries
- Juice runs out and is piped into a container
Juice in a centrifugal juicer
When juicing on the stove and in a steam extractor, the berries are exposed to high temperatures. As a result, most of the valuable ingredients are destroyed. So-called centrifugal juicers are much more gentle on vitamins and enzymes. There are different models on the market that can generate different levels of centrifugal force. A powerful model is of course an advantage for the highest possible juice yield.
- the berries are placed in the juicer
- first they are crushed by a grater
- then juice is separated from solid components in the centrifuge
- Juice flows out and is caught in the container
The centrifugal juicer can be used for many types of fruit, so it can be worth buying.
Juice the currants with the so-called slow juicer
Depending on the model, the slow juicer grinds the berries with one or more augers that turn very slowly. This is intentional so that no great heat can arise. Another advantage is that no air is mixed with the juice, which prevents the unsightly discoloration from oxidation. Anyone who expects currant juice from the slow juicer has to be very patient. The result, however, is convincing: the juice is homogeneous, foam-free and full to the brim with healthy ingredients.
Conclusion for quick readers
- Suitable fruits: Only use fully ripe fruits for juice; to pick jams earlier
- Tip: Juice fresh currants as soon as possible, as they cannot be stored for long
- Preparation: Pick the fruits, wash them and remove the stems if necessary
- Methods: heating in a pot; Steam extractors; Centrifugal juicer; Mixer; Slow juicer
- Heating: add 20% water; boil to puree; puree; Drain through a cheesecloth
- Steam juicer: works automatically after filling; Juice runs out of a juice tube into a container
- Centrifugal juicer: juicing without heat; Juice flows out; Dry matter remains separate
- Mixer: mix fruits at the highest level; also with a smoothie with other fruits
- Slow Juicer: works with slow rotations; Juice is homogeneous, foam-free and healthy
- Storage: Fill fresh juice into clean bottles and store in a cool place
- Shelf life: consume within a few days or process beforehand
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
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