Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 10)

8
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. 4
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. 6 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 for Apple Juice:
Altitude Quarts Half-Gallon
0-1,000 ft. 5 min 10 min
1,001-6,001 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
Grape Juice
Quantity: An average of 24-1/2 pounds of grapes are needed per canner
load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A
lug weighs 26 pounds and yields 7-9 quarts of juice – an average of 3-1/2
pounds per quart.
Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for
eating fresh or cooking.
Procedure: Once you have finished juicing your grapes (refer to p. 4 for
juicing instructions), measure the amount you would like to preserve and
pour into a large, heavy bottom saucepan. Then sweeten to taste. Heat and
stir until sugar is dissolved. Continue heating with occasional stirring until
juice begins to boil. Fill immediately into hot, sterile quart or half-