Steam Juicer, a Simple Way to Preserve Fruit and Berries

A steam juicer is a simple and effective way to preserve fruit and berries. If your garden yields more produce than you can use or preserve through other methods, a steam juicer can be a great solution. Enjoying a glass of homemade juice is not only refreshing but also a delightful way to incorporate some of your daily fruit servings.

Prepare fruit and berries for steam juicing

You can steam juice almost any ripe fruit or berry you choose. The only requirement is that you have enough to make the process worthwhile. Using fruit that is overripe will cause the juice to have a watery flavour.

Berries and Grapes. I particularly like using the steam juicer for small, tart berries, such as aronia, blackcurrant, or saskatoon berries. You will need to remove the stems from grapes or berries and wash them thoroughly before juicing. The berries can be fresh or frozen. If you don’t have enough berries from one variety, consider making a mixed berry juice – yum!

Fruits with cores, such as apples and pears, are great candidates for steam juicing, regardless of their size or variety. Start by washing the fruits, removing the stems, and cutting them into quarters. Be sure to eliminate any blemishes. Peeling or coring is not necessary. You can make juice from the leftover pieces if you preserve them without the cores and skins. Generously cut off the core to make juice, and use the remaining fruit to make jam.

Stone fruit. Wash fruits like peaches, plums, and apricots. Remove the stones before juicing. Larger fruits can be quartered, and make sure to remove all blemishes.

The multifunctional steam juicer

A steam juicer consists of four parts: the bottom pot, the collection pot, the steamer pot, and a transparent lid. The bottom pot is not only used for juicing but also serves as a versatile saucepot for various cooking tasks in the kitchen. The collection pot gathers the juice, while the steamer pot can be utilized to steam other foods when combined with the bottom pot. The lid fits all pots.

There are various brands of steam juicers available on the market. Mine is a VictoriaO model. Look for a stainless steel version with a sturdy bottom suitable for your stove. I also appreciate the glass lid.

How to steam juice

Steam juicing is incredibly simple. When I first heard about it, I was skeptical. Something that seems so good can’t be that easy, can it? But it truly is. If you’ve ever made juice using a jelly bag or a strainer lined with several layers of dampened cheesecloth, you will especially enjoy the straightforward and clean process of steam juicing.

Fill the bottom pot with water (my pot holds five quarts); you don’t want it to run dry, especially if you’re juicing a large amount of hard fruit. Put the pot on the stove.

Next, place the juice kettle on top of the pot with water. Ensure the juice hose is closed by squeezing the clamp and sliding it to the center of the hose. Let the hose fall lower than the pot so the juice can drain.

Then, fill the steamer pot with the prepared berries, grapes, or other fruits of your choice. Note: The steamer pot does not have to be filled to the top, but it should not be overfilled. Place the lid on top of the colander, ensuring it fits securely in place.

Turn on the stove to high heat and bring the water to a rapid boil. Once it reaches that point, reduce the heat slightly to maintain a consistent rolling boil that isn’t too vigorous. Depending on your stove, the heat setting will be between medium and medium-high. Do not let the pot boil dry. Using protective gloves, check the level and add more water if needed.

It takes approximately one hour for enough juice to start draining. You can place a saucepan on a nearby chair next to the stove to collect the juice, or if you’re feeling brave, you can fill clean jars right away. Keep in mind that the juice is very hot, so using a saucepan is the easier option.

It will take approximately 2 to 3 hours for a whole batch of fruit to go through the entire juicing process. Stirring the fruit is not recommended, as it would result in cloudy juice.

Preserving the juice

The juice can be stored in the refrigerator for up to one week. If you want to preserve it for winter, you can can it or freeze it. You can also use the juice to make syrups and jellies.

For canning, you can either fill clean jars directly with the hot juice from the outlet house, but be aware that it’s very hot. Close the house with the clip between jars to prevent a mess. Alternatively, you can collect the juice in a separate saucepan. If you wish, you can season the juice with honey, sugar, or herbs to your taste.

Ladle the juice into clean jars, leaving 1/4 inch (0.5 cm) headspace. Center the lid and screw band down finger-tight.

Place the jar in a water bath or a steam canner and process pint and quart jars for 15 minutes, adjusting the processing time according to your altitude.