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6:25 pm
January 13, 2010
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I love my steam juicer!! I did some tomatoes for salsa and I'm amazed at how much easier it is and how much liquid came off. Awesome!
10:39 pm
October 17, 2008
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I'm actually going to make sauce this year now that I have one! I always just do stewed tomatoes then cook down when needed. I always had issues of scorching before, so I gave it up!
8:25 am
May 3, 2010
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CindyP said:
I'm actually going to make sauce this year now that I have one! I always just do stewed tomatoes then cook down when needed. I always had issues of scorching before, so I gave it up!
Same here. Some years my ketchup would be more like chili sauce because of all the time cooking to reduce volume. I learned to use powdered dry tomatoes to overcome that problem — the powder 'soaks up' the extra juice in the tomatoes and makes the ketchup thick as a result but the steam juicer means I get to products out of one instead of taking two products to make one. I prefer that.
7:05 pm
March 26, 2010
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I have peaches to steam. Is it okay to put the entire peach in unpeeled and with the pit or should I remove the pit first?
8:07 pm
February 22, 2010
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I cut the peach in half, left the peel on and didn't remove the pit. It worked great. Then I made peach butter with the pulp, that's when I removed the pits. The pits were just sitting among the pulp not attached in any way. Very easy…I love my steam juicer!
3:38 pm
May 23, 2009
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I canned and froze my peaches for pies, custard bars and in light syrup for my boys to eat and then just steamed the peels and it made WONDERFUL jelly and I had plenty of juice from the peels of two bushels of peaches. Just wanted to put that out there in case you wanted to do more with the peaches than just steam them.
I steamed my cherries and plums with pits in so I don't know why you couldn't do peaches as well.
4:06 pm
April 13, 2010
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I have a question for the steam juice experts… I steam juiced scuppernongs today and the juice is very cloudy and brownish in color. Is this the way it is supposed to look? It tastes pretty tart, but the scuppernongs themselves weren't extremely sweet to begin with. Lots of them – just not the tastiest we have ever had.
9:00 pm
October 17, 2008
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Ok……..what's a scuppernong?
9:45 pm
April 13, 2010
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It's a type of muscadine that is common in the south.
9:59 pm
February 10, 2009
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I googled it too! I had NO idea what scuppernongs were and was trying to figure out what the heck language Debbie was speaking!! I thought she must be from some exotic country and this was some exotic fruit we were going to learn how to can!
10:12 pm
April 13, 2010
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You are too funny! They are about the same size as muscadines, only they are goldish/green in color. They taste very similar to muscadines. You probably wouldn't be able to taste a difference if you were blind-folded. The vines are loaded so I'll make pics and post the next time we pick. 
11:52 am
March 26, 2010
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I steamed my first item in the steamer last night. I filled the basket a little over a half full of peaches (halved with skins on). After 3 hours, I had enough for 1 1/2 quarts of juice but it wouldn't come out of the tube. I had to pour it out of the pot. I assume it is because the juice didn't come up the pan far enough or at least I hope that's why and that my pot isn't defective. Is 3 hours about typical or was I too impatient? The instructions said that it should only take about 45 minutes.
I ended up removing the pit because hubby said that the seeds in the pit have small amounts of poison in them and the pits in these particular peaches I had tended to fall apart exposing the seeds pretty easily.
The pulp looked still colorful but a little on the dry side but not horribly so. I blended the pulp into small chunks and made spiced peach butter. The house smelled like Christmas because of the spices and peach smell. I added in red hots and simmered for another 3 hours and the taste is soooooo up my alley. Not sure that hubby will love it because he's not a fruit butter kind of person, but I loved it. I ended up with 2 pints, and 3 half pints of dark, spicy peach butter.
12:24 pm
May 23, 2009
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Threadartist, if you used the whole peaches halved then you should have gotten enough juice to come out the tube. It usually only takes about 20 minutes for the tube to start filling with juice when I steam peaches, apples, plums, etc. I steam until the juice lows to a trickle and is clear (sometimes 1 hour, sometimes 2 to 3 hours). It also depends on how ripe the fruit is. The hole for my tube is at the bottom of the middle section of my steamer so you should have had juice coming from it. Not sure what was going on with it. Hopefully someone else will come along and have some advice for you!
3:24 pm
March 26, 2010
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Well shoot… I did use whole peaches halved. Do you leave the clamp on until you are ready or do you take the clamp off right away and allow the juice to come out whenever it is ready? Hope that makes sense. I understood the instructions to mean that I should leave the clamp on until I was ready to drain the juice from the pot, but when I did take it off, nothing came out.
4:12 pm
October 17, 2008
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Hmmmm, I'm not sure what clamp you're talking about to take off. There's a hole at the bottom of the middle section that looks like an angel food cake pan with the hose running off of that. I just prop my hose into a pot in front of the stove on the stool. When the liquid drains off off the basket (top) into the middle (angel food cake pan) it should only have to be about 1/2" deep before it starts flowing.
Maybe make sure that hole isn't clogged with something?
4:16 pm
October 17, 2008
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I'm not really sure about that clamp….it was on the hose that way in the box. I left it like that and I don't know what else to use it for but propping my hose and hanging it on the handle when I need to add more water.
4:52 pm
February 8, 2009
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The clamp is to pinch off the tubing to keep the juices from flowing out when you don't want them to. It's 'parked' on the metal nozzle just because it's handy (yep mine doubles as a 'hook' also, Cindy). I prefer setting up my SJ with a two step stool holding my catch pot and I let the juice flow (no clamp). But if you need to move the SJ or part of it you will NEED the clamp to keep from getting scalded, or WORSE losing any juice 
dede
5:05 pm
March 26, 2010
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Thank you for the pictures Cindy. Mine looks a little differently (no metal tip on the end of the tube), but other than that they look the same.
I called the 800 number and was told that the juice needs to be about a half inch above where the metal is on the inside of the pan. Mine was a little lower so that must have been why no juice would come out. I will have to try again with something a little juicer. Guess my peaches weren't as juicy as I thought.
I would love to try making chicken stock but wonder if that wouldn't be juicy enough either.
5:26 pm
May 23, 2009
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I think you leave the clamp on if your planning to can the juice straight from the steamer. You open it and let it out into your hot jars so you can put the lids and bands on and seal them. Mine doesn't say anything about BWB but I definitely would. I don't can my juice, I use it for my pie filling and for making jellies so I leave the clip off and let it drain right into a 1/2 gallon jar that I sit on a plant stand. Then I put one of those storage lids on it and keep it in the fridge until I make my jelly the next day.
I also read that you should leave the clamp on until enough liquid fills the tube then release the first little bit of hot juice and discard. This helps to sterilize the tubing.
Here's a photo of my plums.
These are half-gallon jars and this was from almost a strainer full of
whole plums. I ended up with 1 gallon of juice.
Cindy mentioned making sure the hose wasn't clogged. Also make sure your lids/sections fit snuggly together so no steam gets out.
5:27 pm
October 17, 2008
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I just checked mine. It took 3/4 of a quart before it comes through the hose hole. You can check yours. If it doesn't come out the hose, you will still have juice on the inside. I always have to dump the last (3/4 quart) out.
You can steam anything, it doesn't have to be "juicy". My booklet said to just fill the basket to the top of the strainer holes……I took advice of others and filled the whole pan up. From a pan full of chicken, I got 2 quarts of stock….and the best canned chicken. I like it better than the chicken I canned last year :) If I had only filled the basket to the top of the strainer holes, I would've gotten about 1 quart, most of which would have remained in the pan.
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