wrote:
> On Fri, 1 Aug 2008 20:25:05 -0700 (PDT), ljp

> Hi Larry
>
> Do you have the Ball Blue Book of Complete Home Preserving?

I have been relying on the internet for recipes. There are many
duplicates; but there is a selection of different recipes from
traditional to modern. I'll see if I can find the blue book in the
library.

> it's a great resource for you to answer these questions. It's how I
> learned to make jelly and jam and preserving things in glass BUT its
> got nothing on drying.

I find it frustrating that I can't find recipes for making juice (too
simple) or how much juice I should expect from a cup of berries. I
did find an article that had the amount of water you should add when
making juice.

> Since your raspberries are frozen, all you have to do to get juice is
> defrost them in the refrigerator, put them in a big non-reactive pan,
> smoosh 'em up good with a potato masher, dump them into a sieve lined
> with a triple layer of damp cheesecloth suspended over a bowl, then
> wait a couple of hours. No Squeezing Allowed or you get cloudy jelly.
> I suggest smallish batches, it goes faster. Then you can put the juice
> in the frige until you are ready to make jelly.

I have fresh raspberries, I just put them in ice cream pails after I
clean them. I really want juice. I stayed at Sonia's Bed and
Breakfast and she served raspberry juice fairly often.

I'm getting about 16 cups of berries every two or three days (thats
just the raspberries. I picked the saskatoons late and only got two
pails, then there was the 8 cups of red and 8 cups of black
currants). Small batches won't get it done. I haven't seen a sieve
that big. I'm sure someone sells canning supplies, but they are hard
to find.