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11:04 am
October 17, 2008
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I'm rounding up all the comments on the steam juicer as we've not had a specific topic for it, but have talked about it for quite awhile……
10:55 am
February 8, 2009
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The best thing I bought was a steam juicer! It's a three piece pot. Water goes in the bottom, the middle section looks somewhat like an angel food cake pan, and the top section like a colander. You load clean fruit in the top, fire up the stove….. tada! The steam bursts open the cells of the fruit and the juice starts to flow into the middle section which has a tube attached for you to drain off the beautiful juice. I have strawberry juice, cranberry, apple and white grape canned. You can also steam meat to can the broth with or separate from the meat. WAY easier than pitting and/or peeling.
Here's an example of one
http://www.canningpantry.com/a12.html
Dede
10:58 am
February 8, 2009
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Posted on Canning2 – a very good price on a stainless steel steam
juicer 
Dede
11:03 am
February 8, 2009
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Going to steam juice some blueberries in a few minutes for the first
time ever – curious to see what yield I get. Then I have to can the
strawberry juice I SJ'd the other day and this juice BEFORE I go to bed
tonight. Thinking jellies in a month or so on a cold day…..
The steam juicer can steam those tomatoes, removing much of the
juice. The tomato 'stock' canned for soups (or some now are cooking
pasta and rice in that) and the remaining pulp run througha food
strainer and canned as tomato sauce with no cookin down needed :)
dede
11:11 am
February 8, 2009
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Idea for using steam juicer for tomato sauces and such:
You steam the tomatoes and the steam opens the cells of the food and the liquid/juice/broth drains off. You can can the tomato "stock" for soups and such and then run the remaining pulp through a food strainer and you have a very thick tomato pulp with little or no cook down needed.
12:28 pm
April 12, 2010
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Oh, man! Now I have to get a steam juicer! I HAVE to! I'm a kitchen gadget lover big time.
12:47 pm
May 5, 2010
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OMG …please tell me, could you use this for pomegranates? I love this fruit and hate this fruit in one breath … it is so time intensive just to get to the seeds let alone juice them (which I've never done). I suddenly have bright colored ginger-orange-pomegranate jelly in mind. Ah, this would seriously juice citrus as well ….
And can you do something with the leftover pulp from drained strawberries? They look palid, like all the goodness has been so stripped there's nothing left to do with the, um, carcass. Surely they could add something to mixed jam, maybe?
The idea of steaming meat and having shredded pork in a near heartbeat (compared to crockpotting) is near too much for belief. Oh, heavens, chicken 'n dumplings with the broth and steamed meat + veggies sans all that fussing with draining, sorting, separating … YOW! on the excitement scale of low, medium, and who-needs-a-man, I'm sooo flirting with the third level in the ridiculous potential of this pretty shiny toy!
Now I just have to figure out where I could possibly store the stack when it isn't on the stove …..
3:21 pm
April 12, 2010
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Does taking all of the 'juice' out of meat take away the flavor or make it tough at all?
7:58 pm
February 8, 2009
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Been on a road trip today, just catching up. Lesseeee ….. the SJ
stores easier than it looks – the pieces fit one inside the other and
store at about half the height. The one pictured in my blog post isn't
mine – it's my friend's stainless steel beauty in his prettier-than-mine
kitchen that I showed with his permission. My SJ is aluminum, which is
what I could afford when I bought mine (stainless are about double the
price of aluminum). After much thinking I decided I felt comfortable
with the very short amount of time that the juices come in contact with
the pan.
Steamed meat is not tough at all. And it's not as
flavorful as meat cooked in other ways, but it's good! I personally
prefer steaming things like chicken leg quarters – we really don't like
them grilled or baked or whatever but when they are as low as 39 cents a
pound they are super to steam, can the wonderful broth and can the dark
meat. Canned chicken is great to have on hand for casseroles, chicken
salad, etc.
Pomegranates – that was a lively discussion on
Canning2 but I can't remember the conclusion!
Citrus doesn't work – the oils in the rinds – bitter.
I agonized over that pale strawberry pulp more than once – in the end, each time – I tossed it. It had given up every morsel of the ruby red juice (to die for) and there was just nothing left. BUT I did wonder and still do about maybe mixing it with some yogurt and making some fruit/yogurt leather?
9:15 pm
May 5, 2010
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Oh good, because I certainly can't swing the cost of the stainless steel but have already saved the aluminum version at Amazon to Favorites. What the heck, nearly all of my baking pans in the cupboard are aluminum and I'm pretty positive that much of my CRS issues are too much on the plate, never enough time, pretty standard to everyday living! Thank you for telling me it telescopes, that's a big help.
Do they have a search feature in Canning2? … looks like I'm joining in the near future as this preserving addiction gains a harder grip! And I would definitely skin/peel the citrus before steaming … I was just thinking how much easier it would be to make marmalade without the chewy membranes if one could strip peel and pith, then toss the bare naked citrus in for juicing while scraping pith from peel (sooo much easier with large strips). No crushing, no squeezing, no sorting those pesky seeds! …. gah, I still have the antique hand juicer of my grandmother's that she used for lemons and pomegranate halves. She'd sic her grown son (my uncle) on crushing each one. At. A. Time. Daunting.
I do understand the agonizing over tossing the spent strawberry pulp … it looks sooo drained, but it would be difficult to just throw it out. You don't suppose frugality is its own affliction? … thank you for taking the time!
10:38 pm
February 8, 2009
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Yes, there is a search function on the Yahoo groups. And I found the pom info, which was that someone gave it a whirl and seeded 10 pomegranates which yielded about 10 cups of
seeds. Steamed them for 90 minutes.
10 pomegranates yielded 10 cups of seeds gave her 3 pints of
juice and she was very happy.
11:08 am
April 12, 2010
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You could throw the spent strawberries on the compost pile, they wouldn't be wasted there. Or maybe throw them to the barnyard birds if you have any.
How does this steamer thing work? It seems like the water would be dehydrating and going through the food, and then the juices of the food are diluted. Or is the water sealed in to its own area? I don't get it.
11:45 am
October 17, 2008
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It acts as a normal steamer, it steams the food without it being immersed in liquid. I'm sure the water will evaporate, but at normal evaporation rates, it wouldn't be like adding a cup of water to every quart of juice or anything like that.
Also this steam juicer can be used as a regular steamer, like for steaming vegetables….leave the middle part out that extracts the juice. And the bottom can be used as a roaster.
Here's a diagram I found of how it works.
6:41 am
May 14, 2005
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I have one, I have one! 52 bought me a steam juicer!
My problem is how to know when it's DONE???? It takes forever anyway, so I don't know when it's finished. I started it last night and had to turn off and go to bed because I was too tired to finish it!
I was thinking about saving the fruit pulp for other uses, but I do remember how worn out those strawberries looked…. I haven't finished my first round with the apricots I'm doing, so I guess they may not be any good either….
I can't WAIT to do tomatoes in it!!! I've never canned tomato sauce because I just didn't want to deal with it–only canned whole tomatoes and salsa. But I'd love to can tomato sauce and also make my own tomato juice and V-8 juice!!
7:02 am
October 17, 2008
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The way Dede explained it, the juice that comes off the tomatoes is like stock, not what you'd use for tomato juice. Because that's how I was going to do my tomato juice this year, until she posted that…….BUT I'll can the tomato stock for all sorts of soups in the winter!
7:05 am
May 14, 2005
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I was thinking that you could take the steamed tomato juice and combine it with the leftover tomato pulp–put that through a food mill or something–then combine to make a thicker tomato sauce or juice?
Re the apricots, I left the pit in, didn't know whether or not I was supposed to do that. Isn't the pit where more pectin is? I'm planning to use this juice for jelly.
7:51 am
May 14, 2005
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That's the steam juicer I got, by the way. I think I'm in love with it. I'm on the third quart jar and this is still the first steamer load of apricots! I've got probably two more loads of it. I didn't realize how long it took to do, though. I think it will take all day to do the other two loads! But, it's not as if I have to really do anything but change out the jars and make sure the water doesn't run dry. It's a beautiful thing! I will now make jellies!!!! (Haven't wanted to do that because I didn't want to mess with that whole jelly bag hassle.)
7:59 am
February 8, 2009
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I'll tell you what the wise and wonderful woman stressed to me/us about tomato juice and the steam juicer – it is NOT the best way to go for tomato juice. For juice, the best comes from running tomatoes through a food strainer. The 'stock' (what I call it anyway) that steams off tomatoes is a clear/straw colored liquid that has good tomato flavor. Even combining it with some of the pulp after straining just doesn't give you the best end product as tomato juice. Makes a great soup base though! And many people are chilling the stock and drinking it and say it's a wonderful and refreshing drink.
For really good tomato juice I definitely recommend simmering the tomatoes overnight (I use my electric Nesco roaster) and then running them through a food strainer/mill. The simmering increases the lycopene and also helps to get all the pulp bits from the skins when you strain. Really good, smooth, rich tomato juice.
The steam juiced tomato PULP is what makes great tomato sauce without all the simmering, straining, simmering and fear of scorching :)
dede
8:07 am
May 14, 2005
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The leftover pulp from steam juicing isn't all worn out and devoid of flavor etc after steam juicing?
8:56 am
February 8, 2009
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You can stop at whatever point you wish in the steaming. You can add back some 'stock' if your pulp is too 'dry' for your taste. If you are steaming for juice and that's your only goal you steam until the fruit gives up no more juice. Some people still strain the pulp, mix with something else (applesauce for example) and make fruit leather or fruit butter, etc. You decide what you want as your end result.
dede
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