Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 11)

9
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 Grape 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 grape juice recipe in the USDA’s
Complete Guide to Home Canning, section 2-15.
Apple-Cinnamon Syrup
Yield: About 6 pints.
Ingredients:
6 c. apple juice
4 c. water
3 sticks cinnamon, broken
3 c. corn syrup
5 c. sugar
¼ c. lemon juice
Procedure: Once you have finished juicing your apples (refer to page 5
for juicing instructions) measure 6 cups of juice into a medium saucepot,
then add the cinnamon sticks. Simmer 5 minutes; set aside. Combine sugar
and water in a medium saucepot; boil to 230° F (adjust for altitude). Add
apple juice, cinnamon sticks and corn syrup to sugar syrup. Boil 5 minutes.
Remove cinnamon sticks. Stir in lemon juice. Ladle hot syrup into sterile
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.