3
•
The fruit can be prepared with or without sugar. For a sweeter tasting juice, add
approximately ¼ to ½ cup of sugar per pound of fruit. Sprinkle the sugar
throughout the fruit in the colander. Do not add the sugar directly to the jars.
•
To sweeten with honey, dissolve desired amounts in a few tablespoons of hot
water and add to the juice just before serving.
JUICING INSTRUCTIONS
1. Fill the water pan with 4 or 5 quarts of water (about ¾ full) and place on the
stove on a high temperature. When the water starts to boil, reduce the heat to
medium or medium-high making sure the water continues to boil.
2. Make sure the drain tube is pushed on the drain spout as far as possible and
place the clamp at the midpoint of the tube. Set the juice kettle on the water
pan.
3. Place the colander filled with the fruit on top of the juice kettle and cover with the
lid.
4. When the steam begins to escape from the upper portion of the steamer, start
timing. Make sure the water continues boiling and producing steam.
5. Wash and sterilize all jars in a 200°F (93.3°C) oven for 15 minutes. Sterilize
caps and lids before use.
6. Before filling the jars with juice, place the jar to be filled in a baking pan or tray.
The tray will catch any drips or spills.
7. To get a clear juice, do not touch the fruit in the food basket during the
processing time. For a pulpy juice, stir fruit after the contents have become soft
and mushy.
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube
in the hot, sterilized jar and press the clamp to release the juice.
CAUTION:
Use extreme care when filling the jars. The juice will be scalding hot. Keep
children away and use mitts or rubber gloves while handling the hot bottles.
9. Pour the first quart of juice back into the juicer to even out the sweetness and
sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than
45 minutes, the juice could overflow from the juice kettle into the water pan.)
Complete the juicing process to the end of the steaming period.
10. Fill the jars within ¼” of the jar top to avoid too much air left in the jars. Seal
immediately with sterilized lids.
11. Place the sealed jars in a hot water bath of 190°F (87.7°C) for 15 minutes.
Note:
Use heat resistant gloves or a jar lifter to remove the jars from the hot
water.
12. Place the hot jars on a towel in a draft free area and let cool. After 24 hours,
check the seals and store in a cool, dry, dark room.
13. If the juicing procedure is repeated, more water will have to be added to the
water pan.
Note:
Never let your Nutri Steamer water pan boil dry.
