Give your produce a rinse and cut out any bad spots. No need to pit, stem, or skin fruit. Cut into large chunks and fill the Mehu-Liisa’s steam colander. In the meantime, put your water pan on the range to boil (cover with the lid to speed things up).
Step 2. Start steam processing and prep jars and lids for canning.
Assemble your juicer as soon as the water comes to a boil. All that is needed is a steady boil. A furious boil may boil the water pan dry and cause damage! Set your timer for 30 minutes and check water and juice levels when it goes off. No need to process past 45 – 60 minutes. Boil your lids for 5 minutes then take off the heat and leave in the hot water till needed. Wash your jars and run them through the dishwasher to sanitize or place in a 200 degree oven for 20 minutes. Turn oven off and leave jars inside till needed.
When the fruit stops giving juice or the juice nears the top of the funnel in the juice kettle, draw off the hot juice into sanitized jars and cap with boiled lids. Screw them down only finger tight, the canning process will seal the jars better without a tight band.
When you have drawn off all the juice into your sanitized jars and capped with boiled lids, proceed with water bath canning or atmospheric steam canning according to USDA guidelines. Check with your local extension service office for more information. Store the juice in a cool dark area and enjoy through out the year. The juice isn’t just for drinking but can be used for all kinds of syrups, jellies, vinegar, and in many different recipes.
That’s it! The Mehu-Liisa steam juicer from Finland can be used for many other kitchen tasks: steaming meats, vegetables, seafood; steaming breads and puddings; making broths and stocks, etc. Check out the other posts on this blog for more information and ideas.
As always, let me know if you have any questions!