Weston Roma Fruit & Wine Press - Manual (Page 5)

10. Position the Ratchet Assembly so the Lever
Mechanism to your right (Figure E).
11. Place a Ratchet Insert into the slot in the
Upper Ratchet Plate that is closest to you. The
pointed end of the Ratchet Insert should be down
and to the left.
12. Rotate the Ratchet Assembly until the Lever
Mechanism is to your left. Place another Ratchet
Insert into the remaining slot with the pointed end
down and to the left.
13. Screw the Lever Handle into the Lever
Mechanism until it stops.
14. Place a container under the Spout to collect
juice as it drains from the Base (Figure F).
15. Crank the Lever Handle to press the fruit.
16. Continue cranking until the Ratchet
Assembly encounters excessive resistance. If
the Lever Handle contacts the top of the Basket
while pressing you will need to raise the Ratchet
Assembly and add more Wood Pressing Blocks.
17. To release the Ratchet Assembly, reverse
the Ratchet Inserts in the slots (i.e. the pointed
ends should be down and to the right), then crank
the Lever Handle.
Ratchet
Inserts
Figure E
-5- -8-
Figure F
EASY HOMEMADE WINE
3-1/2 gallons grape juice 1-1/2 gallons filtered water
7-1/2 cups sugar 1 package yeast
. Pour the grape juice into a sterilized 5-gallon container
. Bring water and sugar to a boil until the sugar is dissolved
. Cool sugar water
. Add cooled sugar water to grape juice
. Stir in yeast
. Seal container with air-locked stopper
. Allow to ferment for 4 weeks
. Bottle into sterilized bottles
CURRIED CIDER PORK CHOPS
Serves 4
1-1/2 Tbsp butter 4 pork chops salt & pepper
2 cups onion, chopped 1 stalk celery, chopped 1 bay leaf
1 Tbsp curry powder 1-1/2 cups apple cider
. Season pork chops with salt and pepper
.
Melt butter in a large skillet and brown pork chops on both sides
. Remove and set aside
. Add celery, onions and bay leaf to skillet and sauté until golden brown
. Add curry powder and apple cider and reduce by half
. Add pork chops to skillet and simmer until cooked through, 10-15 minutes
CIDER GREEN BEANS
1 (12 oz) bag frozen green beans 1/2 large onion, finely chopped
1 Tbsp olive oil 3/4 cup apple cider
salt & pepper 3 slices thick-cut bacon, crisped & crumbled
. Cook green beans according to package directions
. In a large skillet, sauté onions in olive oil until golden
. Add apple cider and increase heat
. Add salt and pepper to taste
• Reduce heat and add green beans and toss to coat
• Remove to a serving dish and garnish with crumbled bacon
FRESH BLUEBERRY SAUCE
2 cups blueberries, crushed 1 Tbsp fresh lemon juice 1/3 cup sugar
1/4 tsp salt 1/2 tsp vanilla extract
• Combine blueberries, sugar, lemon juice and salt, mix well
• In a small saucepan, bring blueberry mixture to a boil; boil 1 minute
• Add vanilla
• Chill
• Serve over puddings, cake, or ice cream