Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 11)

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Freezer Pointers:
• Freeze foods at 0°F or lower. To facilitate more rapid
freezing, set the temperature control at -10°F or lower about
24 hours in advance.
• Freeze foods as soon as they are packed and sealed.
• Do not overload your freezer with unfrozen food. Add only
the amount that will freeze within 24 hours, which is usually
2 to 3 pounds of food per cubic foot of storage space.
Overloading slows down the freezing rate, and foods that
freeze too slowly may lose quality.
• Place packages (or containers) in contact with refrigerated
surfaces in the coldest part of the freezer.
• Leave a little space between packages (or containers) so air
can circulate freely. Then, when the food is frozen, store the
packages (or containers) close together.
Headspace for Liquid Packs:
(crushed or pureed fruit, or fruit juice)
Wide-Mouth Containers
Narrow or Regular Mouth
Containers
Pints Quarts Pints Quarts
1/2 inch 1 inch 3/4 inch 1-1/2 inch
Preserving Juice by Water-Bath Canning: For instructions on
how to properly and safely use a water-bath canner, please consult
the USDA’s Complete Guide to Home Canning, “Guide 1, Principles of
Home Canning.” You can also find this information on the National
Center for Home Food Preservation website at:
http://nchfp.uga.edu. Click on the ‘Publications’ link then on ‘U.S.
Department of Agriculture.’