Other Uses For Your Nutri-Steamer; Special Instructions - Back to Basics NUTRI-STEAMER Instruction Manual

Special Instructions:

TOMATO JUICE: After filling the jar with plain, hot tomato juice, add 2 teaspoons of
lemon juice or vinegar per quart leaving a ¼" space at the top. Seal and put in a
boiling water bath for 15 minutes for quarts and 10 minutes for pints. For thicker
juice, stir occasionally as they steam, or put juice and pulp through a blender.
OTHER VEGETABLE JUICES: Any juices containing vegetables, except plain
tomato, need to be bottled and sealed. Place in a pressure cooker for 30 minutes for
quarts and 20 minutes for pints at 10 pounds of pressure.
GRAPE JUICE: Rinse grapes well and pile into the food basket.
Blanching: Use your Nutri-Steamer to blanch foods for freezing. Boil water in the
water pan, place food basket into water pan, then cover. When the steam escapes,
put the vegetables in the food basket, cover and steam. Use less water to steam
blanch and more water for water bath blanching. Steam Blanching takes longer than
water bath blanching.
Note: Fill the food basket no more than half full. Cool steamed vegetables in ice
water, drain, package, and freeze.
Steam Cooking: Bring water to a full boil in the water pan. Place vegetables in the
food basket and set on the water pan. Steam until the vegetables are warm and
tender. When steam cooking, ensure that there is enough water that the pan will not
boil dry, but do not immerse food in water.
O U
THER SES FOR
Times for Steam Blanching Vegetables
Asparagus
Beans, green
Broccoli
Brussels Sprouts
Corn, on the cob
Corn, whole kernel
Eggplant
Peas
Peppers
Pumpkin
Squash
Zucchini
Times for Steaming Fish and Seafood
Clams
Crabs
Crawfish
Lobster
Mussels
Shrimp
Trout
Y N -S
OUR UTRI
2-4 minutes
4 minutes
5 minutes
5 minutes
8-12 minutes
5 minutes
5 minutes
3 minutes
2½ minutes
10 minutes
10 minutes
5 minutes
3-5 minutes
8-10 minutes
5-6 minutes
12-15 minutes
3-5 minutes
3-5 minutes
10-12 minutes
4
TEAMER