Canning Currants in Syrup, Pint Jars
- Details
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
Currants are easy to can at home using this recipe. Currants must be hot packed. Remember to follow food safety instructions and select ripe, blemish free fruit. We always prefer organic fruit without pesticides.
Also see Canning Currants in Syrup, Quart Jars.
| Ingredients |
Per Pint (16 oz.) Jar |
6 Pints |
8 Pints | 10 Pints | 12 Pints |
| Currants | 1-1/8 lbs. | 6-3/4 lbs. | 9 lbs. | 11-1/4 lbs. | 13-1/2 lbs. |
| Suggested Syrup - see chart below |
Very Light OR boiling water without sugar |
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| 1 Pint | 6 Pints | 8 Pints | 10 Pints | 12 Pints | |
| Very Light Syrup |
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| Water | 3/4 cup | 4-1/2 cups | 6 cups | 7-1/2 cups | 9 cups |
| Sugar (sugar content 10%) | 1/8 cup | 3/4 cup | 1 cup | 1-1/4 cups | 1-1/2 cups |
| Light Syrup |
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| Water | 11/16 cup | 4-1/8 cups | 5-1/2 cups | 6-7/8 cups | 8,25 cups |
| Sugar (sugar content 20%) | 3/16 cup | 1 cup | 1-1/2 cups | 1-7/8 cups | 2-1/4 cups |
| Medium Syrup |
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| Water | 5/8 cup | 3-3/4 cups | 5 cups | 6-1/4 cups | 7,5 cups |
| Sugar (sugar content 30%) | 1/4 cup | 1-1/2 cups | 2 cups | 2-1/2 cups | 3 cups |
| Heavy Syrup |
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| Water | 9/16 cup | 3-3/8 cups | 4-1/2 cups | 5-5/8 cups | 6-3/4 cups |
| Sugar (sugar content 40%) | 5/16 cup | 2-1/4 cups | 3 cups | 3-3/4 cups | 4-1/2 cups |
| Very Heavy Syrup | |||||
| Water | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
| Sugar (sugar content 50%) | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
Yields may vary slightly.
- Wash currants in batches of no more than two quarts.
- Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved. Note: for currants you may eliminate the sugar and use only boiling water.
- Boil currants in hot syrup or water for 30 seconds, remove and drain, retaining syrup or water for canning.
- Canning using hot pack method with 1/2" of headspace.
- Pour hot syrup or water over fruit, maintaining 1/2"' headspace.
- Processing with a Water Bath 15 minutes for pints, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
Equipment Needed:
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
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Video 2: Home Canning Fruit, Home Canning Pie Filling The second step in learning to can at home continues with the use of a waterbath canner. You will learn to home can fruit in syrup or to can fruit pie filling. |
Canning Currants in Syrup|Pint Jars|Quart Jars
