DIfference between dried currants used in baking, and the currents you can grow. They are different from different plants. I found this interesting. Did you know?

image from Old Farmer's Almanac

Good morning, we had rain last night with a little hail.  It felt like bad weather before the rain, clouds were dark, and wind came up.  It felt like the change of fronts was coming through.  How was it for you?  Heading into a much nicer and quieter pattern.  High in the mid 70’s (20C) more seasonable.  Mostly cloudy skies. Enjoy, stay cool, stay safe.
 
Australia family and friends high today 63F(16C)  for Wed Sept 24, windy conditions expected around 9AM.  Wind gusts up to 23 mph are making the temperature feel like 48F(9C)  Stay warm, stay safe.
 
I found this article about currents.  Growing up mom would use them in baking instead of raisins.   I found this article about growing currents, but they are not like the dried currents that mom used in baking.    When I looked up dried currants, they called them Dried currants are small, sweet, and tangy dried fruits made from seedless Black Corinth grapes, often used in baking and cooking.
Dried currants, also known as Zante currants, are made from a specific variety of small, seedless grapes called Black Corinth (Vitis vinifera). These grapes are native to the Mediterranean region and are dried to create the small, dark, and slightly shriveled fruits that we recognize as currants.
The name "currant" is derived from the ancient city of Corinth, which was famous for its small, dark grapes. Dried currants are distinct from fresh currants, which are berry-like fruits from shrubs and are not typically dried.
I thought I better make this difference if you get a current bush to grow the berries.  Here is about the current bushes. 
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Discover how to grow juicy, health-boosting currants! Banned until recently in the United States, these popular berries are wonderful in cookies, crumbles, juices, and jams. Discover a whole new fruit to enjoy with our guide on how to plant and grow currants!
About Currants
Currants might look like blueberries at first glance—small, round berries that grow on shrubs. Currants (Ribes) are thornless understory shrubs, growing in USDA hardiness Zones 3 to 8. Some are cold-hardy to Zone 2. They can grow 3 to 6 feet wide and tall.
Currant bushes are easier to grow than most berries; they don’t need special acidic soil like blueberries; they’re thornless, unlike their fellow gooseberries; they grow on grape-like clusters on stems, so they are easy to harvest. And they are prolific! They are some hard-working berries.
Currant berries are incredibly healthy and high in Vitamin C. They come in multiple varieties, too: choose from white or redcurrants, blackcurrants, and there’s even a pink currant.
Currants Return to America
While European gardeners are familiar with blackcurrants and other currants, many North Americans have yet to discover the wonders of these berries. Why? In the U.S., currants were banned from being grown or sold for many years because of a disease called white pine blister rust, which threatened the forest industry. Currants served as an intermediary host for this disease. But while the effects on currants are minimal, the same can’t be said for white pines, which will often die from the disease.
After many decades, the ban has had little impact on the spread of the disease, so most states have now lifted it. Meanwhile, much work is going into breeding white pine blister rust-resistant trees. However, some states still do not allow the growing of currants or require a permit to do so. Check state regulations for restrictions before planting. If you’re ordering from an online nursery, they will often list states that they can not ship to.
When to Plant Currants
Autumn is perhaps the best time of year to plant, as the soil’s still warm from the summer and your currants should settle in nicely before winter. You can also plant in early spring before growth emerges.
Purchase bare-root currants from a reliable nursery, selecting either 1- or 2-year-old vigorous stock. If you’re on a budget, waiting until autumn means bare-root currants are available to buy, which are usually much cheaper.
Or, plant a container-grown currant at any time of the year; just avoid the very warmest months so you’re not a slave to watering it.
Choosing and Preparing a Planting Site
Unlike most other fruit crops, currants tolerate partial shade and prefer a cool, moist growing area. After all, they are understory shrubs in the wild. They enjoy sloping ground and sheltered spots such as along the side of a building or a shady arbor.
All currants like rich, well-draining soil that holds moisture well but doesn’t get waterlogged. Incorporate organic matter (compost, peat, or manure) to improve the soil, particularly if it is somewhat sandy. Ensure good spacing and air circulation to avoid powdery mildew.
How to Care for Currants
Mulch to control weeds, retain moisture, and keep the soil cool.
Every year, spread 2 to 3 inches of mulch around plants and replenish it yearly. Suitable mulches include composted manure, compost, wood chips, or similar materials. Grass clippings make excellent mulch.
Every spring, sprinkle organic fertilizer over the soil surface to keep nutrients topped up.
Keep bushes well-watered, especially when young and getting established.
How to Prune Currants
Proper pruning will also help you get the most from your currants. Do this in winter, cutting out any dead or diseased wood, as well as badly placed branches—for example, branches that are likely to sag to the ground under the weight of fruit, or branches that are crossing and rubbing.
On blackcurrants you can completely remove up to a third of the oldest canes at a time—usually the thickest and darkest ones—to stimulate vigorous replacements, or to keep it even simpler, just cut out all of the canes that have just fruited.
For red and white currants, aim to encourage an open, bowl-like shape. Prune back new growth by half and cut the side shoots coming off the main stems to two buds. You also want to keep the short stem, or “leg,” that the branches emerge from clear of any shoots.
Whatever you’re pruning, make sure all cuts are made just above a bud that faces outward from the bush—this way you’ll get less growth directed into the bush and congesting it—a recipe for disease!
Red and white currants will also benefit from a midsummer prune. Simply cut back side shoots that have grown that season to around three to five leaves.
Types
Blackcurrants are the very easiest to grow. The bushes prefer full sun but will tolerate a little shade and will give up their vitamin C-rich berries for many years to come. Use them in pies, jams, or refreshing cordials.
Red and white currants are grown in a similar way as gooseberries, and it’s helpful to think of them almost as the same plant. These bushes also prefer the sun but cope admirably with partial shade. Unlike blackcurrants, they can be trained as cordons (single stem) or as standards—and they grow well in containers, too, making them the ideal choice for smaller gardens. White currants taste sweeter than red currants, which are perfect for cooking, making jams and jellies, and elevating just about any dessert.
How to Harvest Currants
As soon as the berries start to form, cover your bushes with netting to keep birds off, or—if you’re growing lots of fruit—consider setting up a fruit cage to keep all of your prized pickings secure.
Pick them once they’ve taken up their final color. Currants are grouped in trusses called “strigs.” You can pick off individual currants, but you’ll find it easier to pick or cut off an entire strig in one go. The simplest way to get the berries off the stalk is to comb them off with a fork like this—so much easier!
How to Store Currants
Currants are precious jewels that won’t last long. They’ll store in the fridge for a few days, but like all berries, use them up as soon as you can. One of the real plus points of currants is that they are a breeze to freeze.
Wit and Wisdom
Currants are not only delicious but also boost health with a high nutrient content. Vitamin C concentrations can be as high as 250 milligrams per 100 grams of juice, even after 6 months of storage!
Their flavor is quite tart, so they’re more often used in juices, jams, and jellies. Because currants can be frozen, they are also magnificent in smoothies or turned into fruit crumbles.
Taken from https://www.almanac.com/plant/currants
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa [email protected]  641-794-3337  cell 641-903-9365  Beckysgreenhouse.com  Facebook Becky Kerndt Litterer or Becky’s Greenhouse

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