6
Juicing Timetable
Processing times may very according to fruit, variety, ripeness and altitude.
Apples
90 minutes
Grapes
60 minutes
Apricots
60 minutes
Peaches
60 minutes
Blackberries
60 minutes
Pears
80 minutes
Cherries
60 minutes
Plums
60 minutes
Crabapples
90 minutes
Prunes
80 minutes
Cranberries
70 minutes
Raspberries
60 minutes
Currants
60 minutes
Rhubarb
70 minutes
Elderberries
60 minutes
Strawberries
60 minutes
Gooseberries
80 minutes
Tomatoes
60 minutes
Steaming Times for Freezing Vegetables
Asparagus
2-4 minutes
Egg plant
5 minutes
Beans, green
4 minutes
Peas
3 minutes
Broccoli
5 minutes
Peppers
2 1/2 minutes
Brussel Sprouts
5 minutes
Pumpkin
10 minutes
Corn, on the
Cob
8-12 minutes
Squash
10 minutes
Corn, whole
kernel
5 minutes
Zucchini
5 minutes
Steam meats, fish and poultry. Steamed meats are very tender. A rich
broth will collect in the juice kettle that can be used for gravies and soups.
Pot roasts, corned beef and other meats that are normally braised can be
steamed. You can also steam chicken and other fowl with beautiful results.
Add carrots, potatoes, broccoli, or cauliflower to the food basket 1/2 hour
before the meat is done. Do not salt the meat while steaming.