3
• To sweeten with honey, dissolve desire
d
amounts in a few tablespoons of
hot water and add to juice just before serving.
Juicing Instructions
1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place
on the stove on 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 pro-
ducing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW
WATER PAN TO BOIL DRY
5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 min-
utes. Sterilize caps and lids before use.
6. Before filling the jars with the juice, place the jar to be filled in baking
pan or tray. The tray will catch any drips or spills.
7. To get a clear juicer, 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 sweet-
ness 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.)
C
omplete the juicing process to the end
of the steaming period.
