10 BULLETIN 241, U. S. DEPARTMENT OF AGRICULTURE. 
Discussion.—The preparation of strawberry juice by sterilization 
methods can not be advised because the distinctive flavor of fresh 
strawberries is greatly injured by sterilization. During the period of 
keeping it at ordinary temperatures after sterilization, further dete- 
rioration in flavor, accompanied by fading of color, occurs. 
RED CURRANT JUICE. 
Red currants grown in New York State, mostly of the Fay variety, 
were used. : 
Pressing.—Yields varying from 65.5 to 72.8 per cent were obtained 
by passing currants through the apple grater and pressing them with- 
out previous heating. Yields from 73.2 to 81.3 per cent were ob- 
tained by cooking before pressing. 
Sterilization.—Upon heating, slight but distinct loss in fruitiness 
occurred. The color was unchanged. 
Keeping after sterilization.—On keeping in storage at room tempera- 
tures after sterilizing them, the juices very gradually lost in distinctive 
flavor as well as in color. The sterilized juices kept in cold storage, 
at from 32° to 35° F., retained their color and flavor very well. 
Storage of raw jucces at freezing temperatures and concentration by 
freezing.—The color and flavor of raw currant juices kept in freezing 
storage at 14° F. were well retained. Juice concentrated by freezing 
formed an intensely acid liquid, keeping well the color and flavor of the 
original juice. 
Jelly making from sterilized yuices.—Well-flavored jellies, possessing 
clean, sharp, acid tastes, were invariably obtained. The jellies pre- 
pared from the sterilized juices kept in cold storage were much more 
brilliantly colored than those from the same juices kept in common 
storage. Jellies prepared from cold-pressed juices were less firm 
than those made from the hot-pressed juices. The latter, however, 
were not stiff enough to hold their shape well. 
Discussion.—Juice from red currants is best prepared by cooking 
until soft and pressing. The juices are then freed from sediment and 
sterilized in glass. For the preservation of color it is necessary to 
keep them at low temperatures. Temperatures of from 32° to 35° F. 
are satisfactory. Red currant juices are much too acid for use as bev- 
erages without dilution and sweetening, in this respect resembling 
strawberry juice, though more acid. The freezing storage methods 
work well, but are hardly necessary, as color and flavor are well 
retained during sterilization. 
BLACK CURRANT JUICE. 
Black currants, variety not determined, grown near Geneva, N. Y., 
were used. 
Pressvng.—It was necessary to heat the fruit before pressing to 
secure a satisfactory yield and quality of juice. The yields of hot 
pressed juice ranged between 68.4 and 78.1 per cent. 
