Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 8)

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14. If you will be juicing several batches of fruit in a row, be sure to juice
one colander full at a time and remove waste before adding another
batch for optimal performance. Be sure you do not wait too long
before draining the juice kettle, as the juice could overflow into the
stock pot below.
Jar Sterilization
According to the USDA, all jams, jellies, juices and pickled products
processed for less than 10 minutes in a water bath canner should be filled
into sterile empty jars.
To sterilize empty jars after washing in soap and rinsing thoroughly,
submerge them, right side up, in a boiling-water canner with the rack in the
bottom. Fill the canner with enough warm water so it is 1 inch above the
tops of the jars. Bring the water to a boil, and boil 10 minutes at altitudes
of less than 1,000 ft. At higher elevations, boil 1 additional minute for
each additional 1,000 ft of elevation. Reduce the heat under the canner,
and keep the jars in the hot water until it is time to fill them. Remove and
drain hot sterilized jars one at a time, saving the hot water in the canner for
processing filled jars. Fill the sterilized jars with food, add lids, and tighten
screw bands.
Juice Preservation
Once you have finished the juicing process you can use your juice for
several different things. You can consume it immediately and store the
remaining amount in your refrigerator for up to 1 week. You can preserve
it by freezing it in containers, or canning it in a water-bath canner. Or, you
can use the juice for syrups and jellies (see recipe section on p. 7). The
information in the following three sections was taken from the University
of Georgia’s book, So Easy to Preserve, section on “Freezing,” pp. 239-248.
Preserving Juice by Freezing: Freezing is one of the easiest, most
convenient, and least time-consuming methods of preserving foods.
Freezing does not sterilize foods; the extreme cold simply retards the
growth of microorganisms and slows down the chemical changes that
affect food quality or cause food to spoil. To maintain top quality,
frozen fruits and vegetables should be stored at 0°F or lower. A freezer
thermometer can help you determine the actual temperature of your
freezer. Do not freeze fruits and vegetables in containers with a capacity
over one-half gallon. Foods in larger containers freeze too slowly to result
in a satisfactory product.