4
10. Fill the jars within 1/4” 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 degrees F (87.7 degrees
C) for 15 minutes. Note: Use heat resistant gloves or 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.
Instructions for Tomato Juice
After filling the jar with plain hot tomato juice, add 2 teaspoons of lemon
juice or vinegar per quart leaving a 1/4” space at the top. Seal and put in a
boiling water bath for 15 minutes for quarts and 10 minutes for pints. For
thicker juice, stir occasionally as they steam, or put juice and pulp through a
blender.
Instructions for Other Vegetable Juices
Any juice containing vegetables (except plain tomatoes) needs to be bottled
and sealed then placed in a pressure cooker for 30 minutes for quarts and 20
minutes for pints at 10 pounds of pressure.
Grape Juice Is King
Many people buy a Victorio Steamer for the sole purpose of making
grape juice. Simply rinse grapes well, but do not stem them unless you
have usually sensitive taste buds. Pile grapes into the food basket. Don’t
be concerned if the lid does not fit on when you begin, after the fruit has
steamed a while it will start to collapse. Steam grapes for 60 minutes then
seal the lids.
Yi
e
lds
What you get out of the Victorio Steamer depends entirely on what you put
into it. There is a big difference in the juice contents of fruit.
High yield—Apricots and Tomatoes, 7 quarts
Average yield—Grapes and Cherries, 4 quarts
Low yield—Apples and Peaches, 2 quarts
