I picked up a flat of fragrant, juicy, shuksan strawberries from Bushes Fern View Farm the other day. I had planned to u-pick but the weather was nasty and the fields swamped. So, I took the easy route and bought a flat. I love shuksan berries for their almost wine-like richness and classic strawberry flavor. They don’t last long but are perfect for preserves, juicing, or freezing. I took them home and tossed them into my Mehu-Liisa steam juicer. Here’s how I made my juice:
First I gathered all my canning gear. Then I set my lids and rings to boil for 5 minutes. After 5 minutes, I took them off the heat and left them in the hot water until needed.
Nest, I rinsed the berries and brought the water to a steady (not furious) boil in the water pan.
Then I filled the fruit basket with strawberries, assembled the juicer on the water pan, set the lid on loosely, and set the timer for 30 minutes. Bill O’Murray kept an eye on things.
After half an hour, the berries are shrinking down and the juice kettle is filling up. I let the processing go another 30 minutes (60 minutes total) so I reset the timer to 30 minutes after checking to be sure there was enough water in the water pan. I also drew off a quart of juice because these were ripe, juicy berries, and I didn’t want any juice running over into the funnel and down into the water pan.
The result is one gallon of very rich, thick, deeply flavored strawberry juice ready for drinking, syrup making, jelly making, or wine making. I hope you get a chance to make some strawberry juice in your Mehu-Liisa this season. It is a match made in heaven. Let me know if you have questions you need answered or if you have tips, recipes, or stories to share.