Recipes - Victorio VKP1150 Instruction Manual

over one-half gallon. Foods in larger containers freeze too slowly to result
Freezer Pointers:
in a satisfactory product.
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.
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 'Publications' link
then on 'U.S. Department of Agriculture."

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. (Please adjust time based on your
altitude.If you are unsure of your altitude level, please contact your
local extension office.)
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