Elo TouchSystems 99136 Instructions For Use And Maintenance Manual page 9

extractinG juice from fruit
Wash fruit briefly and thoroughly and cut into pieces. Fill jug with water. Add sugar to
juice container (see table). Place fruit in filter insert. Bring the water to the boil.
The juice extraction time is calculated from when the water comes to the boil. About 5
minutes before the end of the extraction process, draw off ½ litre of juice and pour over
the fruit so that the concentration of the juice is the same throughout. Pour the hot juice
into warm bottles. Seal with rubber or screw caps, allow to cool, label.
The riper the fruit, the more aromatic and richer the juice. It is advisable to mix bland
fruits with more acid ones (strawberries with currants or rhubarb, apples and pears with
elderberries). The sugar required according to the recipe is added to the fruit in the juice
container before the juice is extracted. Stir before drawing off, as this will achieve an even
sweetening of the juice.
Extract fruit juices, which are to be made into jelly, without adding sugar. Only unripe
fruits are suitable for this, as they contain more pectin (gelling agent). Fruits rich in pectin
include currants, unripe apples and quinces.
The quantities of sugar given in the following table are applicable for juices that are ready
to drink. Fruit juices, which are to be diluted in use, must have more sugar added. Juices
that have been pressed raw or extracted cold are poured into bottles, heated to 72-75°C
(not higher) in the water bath of the boiling pan for 25 minutes and then immediately
sealed with rubber caps as directed.
the following rule gives an indication:
100-150 g sugar for one kg of sweet fruit
200-250 g sugar for one kg of acidic fruit
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Extraction product Sugar
per kg fruit
Apples ripe/unripe 20 - 50 g
Pears 50 g
Blackberries 100 g
Strawberries 50 g
Bilberries 100 g
Raspberries 80 g
Elderberries 80 g
Redcurrants 100 g
Blackcurrants 150 g
Sweet cherries 50 g
Sour cherries 100 g
Plums 100 g
Peaches 50 g
Cranberries 100 g
Quinces 100 g
Rhubarb 100 g
Gooseberries 100 g
Grapes 50 g
Damsons 80 g
Steaming preparation
time in of extraction
minutes product
Soft fruit:
60
Wash in
60
cold water,
remove stalks as
30
required
30
Stone fruit:
45
Wash fruit,
remove stalks,
30
remove stones
as required,
30
extract juice
45
from sour cher-
ries with stones
45
pomaceous
45
fruit:
45
Cut out bad
areas, wash fruit
45
and cut into
pieces without
45
peeling
60
Rhubarb:
60
Wash stalks and
allow to drain,
45
cut into pieces
45
without peeling
45
49
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