Its seems so simple right.. pick your currents, clean them up, removing any bits of leaves or stems and put them on the drying trays and go..
And they will take forever.. I mean forever to get them dry..
Let me give you a leg up.. 🙂
Farmgal tip of the Day
Pick your Currents, Clean them up.. prepare a pot of boiling water, deep enough that you can ideally put your favorite metal strainer in it and can lift it down into and out of easy an safely.
In a second bowl, put your ice water.. when your water is boiling.. put your currents into the boiling water and start a one to two min count.. you are looking for your currents to split their skins, as soon as you start to see this happening, take them out of the boiling water and right into the cold water with ice.. cool them rapidly, then drain them well..
At that point they are ready to go onto the drying tray’s, this will give you a steady dried product and will make the difference between drying them for 24 to 36 hours vs being done in around 12 to 16 depending on the size of the currents.
They are so beautiful when they are done..
Just another Day on the Farm 
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SO gorgeous!!
Will definitely be trying this with our currants this year!
you will love them for baking
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Never occurred to me to blanche them.. does this also help with them being “too dry”? IE in the past when I have tried to dry them, they turn into little stones and absolutely would have to be rehydrated to use in anything…
Hi Leslie, I have not had that issue, I always start them for the lowest amount of time and then let them cool down for a touch and check them.. sometimes drying fruit on to high of a setting can be a issue as well.. I hope that it helps.. if it does.. come back and please let me know? Best of luck on it.
My red currants are really seedy and tart. Does drying alter both of these conditions? Or are yours a different variety? – Margy
hi mine are very tart but not seedy.. i do not have any seedy currents be it red, white or black.. hmm were your wild?