With a quill. Though the strainer has since been invented, many chefs can’t resist leaving red currants intact. Campanile chef Mark Peel loves to coat the berries, still on the vine, with egg ...

With a quill. Though the strainer has since been invented, many chefs can’t resist leaving red currants intact. Campanile chef Mark Peel loves to coat the berries, still on the vine, with egg ...

Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers. Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the ...

a ridiculous amount of cherry, grape, pear, and currant tomatoes ... to put through the whole canning process, which requires peeling and seeding the tomatoes prior to processing.