Okay, the trouble with a steam juicer is that all the recipes for syrups and jellies ASSUME you are starting with x quantity of fruit and working from there with a jelly bag so all the recipes are written that way!  With a steam juicer, your recipe starting point is x quantity of juice–which doesn't necessarily correspond to whatever the x quantity of fruit was because you get SO MUCH MORE juice out of x quantity of fruit when using a steam juicer.

So.  I'm searching recipes and trying to figure out how to make something correspond.  The best I could find was a recipe that started with x quantity of apricot =puree= for a syrup.  At least that gives me a measurement that isn't x quantity of fruit!

Anyway, ACK, I can't believe how many recipes I just looked at on various online recipe sites where they give unsafe canning instructions!!  Such as, just fill the jars up with the hot syrup, turn the jars upside down them right side up and you're done!  NO BWB.  Just stick 'em on the shelf.  Wow.  I'm sure they got the recipes from their grandmas and everyone survived, but that is not according to safety guidelines.  So many of these recipe sites have no oversight to insure safe instructions are given.  Insert PLUG for Farm Bell Recipes here.   We DO insure all recipes posted give safe directions for canning.

Here's the apricot jelly recipe I came up with for the apricot juice from my steam juicer!

http://chickensintheroad.com/f…..t-jelly-2/

I'm thinking we should add a sub-category on Farm Bell Recipes under Preserving for steam juicer-friendly recipes!

KentuckyFarmGirl, yes, me, too, the juice you get from a steam juicer is soooo much more than you get in the traditional jelly bag method.  It makes recipes that say start with x quantity fruit useless because x quantity fruit with a steam juicer will get you a totally different amount of juice than x quantity of fruit in the  jelly bag method!  That's why I'd like to set up a sub-category for steam juicer-friendly recipes.  If we all post the recipes we make from using our steam juicers, it would be really helpful to be able to click that sub-category and see all the various things we can do with our juices and stocks!

Ha.  It's even worse when a recipe says something like, 28 medium peaches.  RIGHT.  Like that's not totally subjective!!!!

Well, it's pumping beef stock out, but it's hard for me to imagine the meat at the end being very good!  We'll see.  If it's not tough and I can shred it, it would probably be good in casserole type dishes or burritos, something where a lot of flavor is added back.

Great!  I can't wait to see. I'm hoping I get blackberries this year!!

I am more in love than ever with the steam juicer after doing meat in it!!!  These ribs came out more tender than I have ever had them come out before.  They were more like a really good tender pot roast.  The meat just flaked off the bones.  I got about 2 quarts of stock (this wasn't a whole ton of meat or anything) and a LOT of meat, more than I could believe was on those ribs!!!  And it was still juicy.  I figure I could have steam juiced them longer but I was trying to split the difference between getting a good amount of stock and still having great meat.  I steam juiced them about 6 hours.