We are lucky to have volunteer plum trees all around our neighborhood here in Eugene that supply us with tasty fruit from midsummer through fall. The plums tend to be small but very sweet and richly flavored. Perfect for juicing. I processed a batch a few weeks ago using my Mehu-Liisa steam juicer. Here’s how I did it:
I set the water pan (full of water to half an inch of the rim) with lid in place on the hob to boil (a steady boil is all that’s needed, not a furious boil). Meanwhile, I picked over and rinsed the juicy plums, put them in the steam basket, and assembled the juicer on the water pan. I always use a timer to keep from boiling the water pan dry. I set it at 15 to 30 minute intervals and check the water each time it goes off. I never process past 45 – 60 minutes. Less time for softer fruit, more time for apples, pears, and peaches.
As the juicer perks, I boil my rings and lids and gather my jars and canning equipment. You can see the excess steam escaping from the joints in the Mehu-Liisa. This is a design feature that keeps the juice from being diluted by condensation trapped inside the juicer. It’s this attention to design details that sets the Mehu-Liisa apart from its competitors.
Fifteen minute interval pictures of the juice in the kettle and plums in the basket. Juice level goes up as the plums shrink down.
I draw the juice off into sanitized canning jars and cap with my Tattler reusable canning lids. One gallon of luscious plum juice from 9 pounds of fruit. If I had left the pulp in the basket for an hour or so, I would have gotten even more juice. However, I decided to make plum butter from the pulp. Check out the next post for details!