I picked up a flat of red raspberries at Detering Orchards the other day and made some wonderful, tangy raspberry juice in my Mehu-Liisa steam juicer. A flat of 12 pints equaled a half batch in the juicer. The process couldn’t be any easier:
Gather your canning equipment. Be sure your jars are sanitized.
Boil your jar lids for 5 minutes. I use Tattler Reusable Lids. Set aside in the hot water until needed.
Bring your water pan to boil. Steady boil is all you need (not a furious boil) to avoid burning the pan and damaging it. The video gives you an idea of a steady boil.
Load up your berries into the fruit basket.
Assemble the juicer and set the timer.
Check every 15 – 30 minutes to see how the fruit is holding up and to make sure there is enough water. The picture above is after 30 minutes. The raspberries are starting to shrink as they lose their juice. TIP: some fruit is so juicy that you run the risk of juice flowing over the rim of the steam funnel and dropping into the water pan. Avoid this by drawing off a quart of juice if the juice kettle is starting to get full.
My yield (on the right, next to the Bing cherry juice) was 2 quarts from half a batch. A full batch will easily produce a gallon or more juice from such juicy berries. Now to make some syrup, jelly, or wine! I hope you get a chance to juice some bramble berries this season in your Mehu-Liisa steam juicer from Finland. Enjoy!