Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 12)

10
Recipes
These recipes are for fruit juices, syrups and jellies that can be made
with the finished product from your steam juicer. All recipes were
taken from USDA approved sources: USDA’s Complete Guide to Home
Canning, the University of Georgia’s So Easy to Preserve, and Ball’s
Blue Book, Guide to Preserving. While some of the wording has been
changed to adapt them for use with your Victorio Steam Juicer, the
ingredient amounts and processing times are the same.
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. 5 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. 8 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:
Altitude Quarts Half-Gallon
0-1,000 ft. 5 min 10 min
1,001-6,000 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