Back to Basics Steam Juicer Instruction Manual page 4

Sweetening with Sugar
Add table sugar in layers with the fruit. Experiment with your first batch to determine
the quantity desired. For sweet fruits add approximately ¼ to ½ cup of sugar per
pound of fruit. For sour fruits add approximately ½ to ¾ cup of sugar per pound of
fruit. Do not add sugar to individual bottles before filling.
Sweetening with Honey
Dissolve the desired amount of honey in a few tablespoons of hot water and add just
before serving.
Note: Additional sweeteners are not required. Refined table sugar and honey are
only suggestions to adjust the flavor or sweetness of the juice.
Clear or Pulpy Juice
To make a clear juice, do not touch or stir the produce in the food basket during the
processing time. For a pulpy juice, stir the steamed produce after the fruit has
become soft. Pour the first few quarts of juice back into the food basket. For tomato
puree, apricot, or pear nectar, remove the stems, seeds, cores and pits before
juicing. Puree pulp in a blender and add to the juice in the juice kettle. Heat, stir,
and bottle.
Bottling Juice
CAUTION: Use extreme caution when filling the bottles with juice; juice will be
scalding hot. Keep children away. Use heavy oven mitts or rubber gloves while
handling the hot bottles. Do not hold the bottle while filling it.
Sterilize the bottles for 15 minutes in a 200 ° F (93.3° C) oven. Make sure the bottles
are hot when filling with the juice.
Turn the juice burner to low heat. Insert the juicer tube in a hot, sterilized bottle and
squeeze the clamp to release the juice. Note: When bottling, pour the first quart of
hot juice back into the fruit basket. This will sterilize the juicer tube. The juice must
be bottled when it is hot, immediately after juicing. If the juice is bottled at
temperatures below 167 ° F (75° C), it will spoil.
Sealing the Bottles
After filling with hot juice, seal the bottles immediately with canning lids or corks.
Bottling jars should be filled to within ½ inch of the jar top and sealed with hot lids
and rings.
Corks should be boiled for 15 minutes before use. Insert the cork in the bottle neck.
Seal the cork with sealing wax or paraffin.
After the bottles are sealed, place them on a towel, dish cloth, or cake rack in a draft-
free area. Let cool for 24 hours. Check the seal and store in a cool, dry, dark room.
Bottling jars should be stored upright. Corked bottles should be stored flat.
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