speaking of canning, I have currants, lots and lots of currants. anyone have ideas besides jelly

[angak1]

syrup and cordial? maybe that's enough. 1 bucket of red currants and 2 gallons of black currant juice.
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[dawn_mo]

You could dehydrate them. I use them in salads and chutney.

 

[barb_b]

Lucky you! I had pickled currants last year. They were fun and a nice combo of sweet / spicy.

 

[karennoca]

A grower at the Farmer's Market has nine children and one of them is in Alaska

She told her mom the growing season is great this year... her tomatoes were starting to turn red and she was thrilled. Don't know where in AK she lives.

 

[angak1]

I was busy last night. Dawn's pickled mixed veggies and a mini rumtopf using up some currants

half of my lovely garden cauliflower is in that mixed veggie vat. I blanched those and the carrots and the okra(6.99/lb!!) before stuffing them into the vat with red onions, garlic, Hatch peppers and green and yellow zucchini.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-2-21.jpg~original

 

[Marg CDN]

My mom made the all-time best butter tarts using dried currants.

 

[angak1]

busy again, 1 gal of juice gone. 9 jars of jelly and a bucket of cordial.

and I made a pint of red currant vinegar. just for the heck of it. took some of the red berries, put them with about 2 cups of white vinegar and whizzed it up with the immersion blender. filtered it about 5 times and added enough white vinegar to fill up the pint and added a few strands of the currants on their stems. very very pretty. not sure if it really tastes of anything special, but the color is lovely and would make a fine vinaigrette. you can barely see the jar at the very back of the picture on the other counter.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-2-22.jpg~original