10
Recipes
These recipes are for fruit juices, syrups and jellies that can be made
with the finished product from your steam juicer. All recipes were
taken from USDA approved sources: USDA’s
Complete Guide to Home
Canning
, the University of Georgia’s
So Easy to Preserve
, and Ball’s
Blue Book, Guide to Preserving
. While some of the wording has been
changed to adapt them for use with your Victorio Steam Juicer, the
ingredient amounts and processing times are the same.
Apple Juice
Quantity:
For a canner load of 7 quarts, you will need about 28-30
pounds of apples. Approximately 4 pounds of fruit yield 1 quart (4
cups) of juice.
Quality:
Good quality apple juice is made from a blend of varieties.
For best results, use apples that are firm, have a good color, and are
at the peak of their sweetness. Overripe fruit of any kind will result
in watery juice.
Procedure:
Once you have finished juicing your apples (refer to
p. 5 for juicing instructions) measure the amount you would like to
preserve and pour into a large, heavy bottom saucepan. Heat quickly,
stirring occasionally until juice begins to boil. Fill immediately
into hot, sterile quart or half-gallon jars (refer to p. 8 for proper
sterilization instructions), leaving ¼-inch headspace. Wipe rims of
jars with a dampened clean paper towel. Adjust lids and tighten
rings finger-tip tight ONLY. Then, process in a water-bath canner
according to your altitude. If you are unsure of your altitude level,
please contact your local extension office.
Processing Times:
Altitude
Quarts
Half-Gallon
0-1,000 ft.
5 min
10 min
1,001-6,000 ft.
10 min
15 min
Above 6,000 ft.
15 min
20 min
*This recipe has been adapted from the apple juice recipe in the
USDA’s
Complete Guide to Home Canning
, section 2-6
