Thirteen pounds of black currants were processed for long term storage. A total of 20 one liter jars was obtained
Process: Wash, cooked about 15 minutes, use hand blender and make a slurry. Strain the slurry through a food mill strainer with a mesh size of 2 mm. Place the strained juice in one liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature. The pressure canner takes seven jars.
Pictures depict the process.
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