I recently used my Mehu-Liisa steam juicer from Finland to juice 10 quarts of frozen blueberries that I had as excess in my freezer. I often go through my freezer at this time of year to use up fruit that is nearing the end of its best storage life. I ended up with a gallon (plus a little extra after I let the pulp sit for an hour) of thick rich juice. Using a steam canner to process the juice saves lots of time and labor, and that’s just what I did.
First, I sanitized my canning jars by washing them with hot soapy water and then running them through the normal cycle on my dishwasher. Then, I put my reusable lids and rings in a pot to boil for 5 minutes. When boiled, I take them off the heat and set them aside in the hot water till needed.
I draw the juice off into the clean jars and cap with the lids (finger tight), load up the steam canner, and set it to boil.
When the steam comes out in a steady stream (at left), I start timing. After the allotted time, I turn off the heat and leave the jars alone for 5 minutes. Then, I carefully lift the lid toward me at an angle so the steam exits out the back. I use a jar clamp to lift the jars to a safe place to cool away from drafts. Be careful to keep jars level so that the seal is not broken. I don’t bother to clean the water off the top. It will evaporate.
The USDA has recently given the OK to atmospheric steam canning and that was met with a sigh of relief from avid home canners. Steam canning is an easy, fast way to process juice after extraction in the Mehu-Liisa steam juicer. No need to heat up gallons of water or struggle with heavy water-bath canners.
Let me know if you have any questions.