Victorio VKP1140 Instruction Manual
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Victorio VKP1140 Instruction Manual

Multi-use steam juicer
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VICTORIO
Multi-Use
Steam Juicer
VKP1140
Instruction Manual

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Summary of Contents for Victorio VKP1140

  • Page 1 VICTORIO Multi-Use Steam Juicer VKP1140 Instruction Manual...

  • Page 2: Table Of Contents

    Assembly and Use Instructions .............4 Jar Sterilization ..................6 Juice Preservation ..................6 Recipes .......................7 Warranty/Contact Info ............Back Cover *For the most up-to-date manual, or for more information regarding this product, visit our website: www.Victorio.info. Copyright © 2013 Victorio Kitchen Products. All Rights Reserved.

  • Page 3: Parts Diagram

    (1) Lid (Not Sold Separately) (2) Colander (Not Sold Separately) (3) Juice Kettle (Not Sold Separately) (4) VKP1140-6 - Hose with Metal Tip (5) VKP1140-5 - Spring Clamp (6) VKP1140-10 - Stock Pot All replacement parts are available on our website, www.Victorio.info.

  • Page 4: Operating Precautions

    For household use only. Product Overview Congratulations on your purchase of a Victorio Steam Juicer! You will definitely find this to be a useful addition to your kitchen. It is a helpful tool in creating healthy juices, jellies and syrups right at home. This manual will give you step by step instructions to guide you through the whole process of using and caring for your juicer.

  • Page 5: Care Instructions

    Care Instructions Use a soft cloth and warm, soapy water to wash your Victorio Steam Juicer by hand before the initial use. This will help to remove any particles or residue from the factory. Then follow these simple care instructions for keeping your steam juicer clean and looking new: •...

  • Page 6: Assembly And Use Instructions

    Juicer Assembly & Use: 1. Remove your new Victorio Steam Juicer from the box and packaging and check that all items are there and in good condition. Refer to the diagram on p. 1 for a list of all parts.
  • Page 7 7. Put the lid on top of the colander, making sure it fits securely in place. If it does not, you may need to remove any excess fruit. 8. After correctly assembling your juicer, turn on the burner unit to the High position.

  • Page 8: Jar Sterilization

    14. If you will be juicing several batches of fruit in a row, be sure to juice one colander full at a time and remove waste before adding another batch for optimal performance. Be sure you do not wait too long before draining the juice kettle, as the juice could overflow into the stock pot below.

  • Page 9: Recipes

    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.

  • Page 10: Apple Juice

    Apple Juice Quantity: For a canner load of 7 quarts, you will need about 28-30 pounds of apples. Approximately 4 pounds of fruit yield 1 quart (4 cups) of juice. Quality: Good quality apple juice is made from a blend of varieties. For best results, use apples that are firm, have a good color, and are at the peak of their sweetness.
  • Page 11 gallon jars (refer to p. 6 for proper sterilization instructions), leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and tighten rings finger-tip tight ONLY. Then, process in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension office.
  • Page 12 Processing Times for Apple-Cinnamon Syrup: Altitude Half-pints or Pints 0-1,000 ft. 10 min 1,001-6,001 ft. 15 min Above 6,000 ft. 20 min *This recipe has been adapted from the apple-cinnamon syrup recipe in Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 82. Berry Syrup Yield: About 9 half-pints.
  • Page 13 Blueberry Jelly Yield: 7-8 half-pint jars. Ingredients: 4 c. Blueberry Juice 7 ½ c. Sugar 2 Pouches Liquid Pectin Procedure: Once you have finished juicing your blueberries (refer to p. 4 for juicing instructions), measure 4 cups of juice into a large saucepot. Stir in sugar.
  • Page 14 powdered pectin to juice and bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Ladle jelly immediately into sterile half-pint jars, (refer to p. 6 for proper sterilization instructions), leaving ¼-inch headspace.
  • Page 15 in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension office. Processing Times for Peach Jelly: Altitude Half-pints or Pints 0-1,000 ft. 5 min 1,001-6,001 ft. 10 min Above 6,000 ft. 15 min *This recipe has been adapted from the peach jelly with powdered pectin recipe from The University of Georgia’s So Easy to Preserve, p.202.
  • Page 16 • Products used outside of the United States or Canada. Victorio Kitchen Products 1804 Sandhill Rd Orem UT, 84058 By Phone: 866-257-4741 By Email: Help@Victorio.info www.Victorio.info © Copyright 2013 Victorio Kitchen Products, Inc. All rights reserved.

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