| Juicing Timetable | |
Processing times may vary according to fruit, variety, ripeness, and altitude. | ||
Apples |
| 90 minutes |
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Apricots |
| 60 minutes |
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Blackberries |
| 60 minutes |
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Cherries |
| 60 minutes |
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Crabapples |
| 90 minutes |
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Cranberries |
| 70 minutes |
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Currants |
| 60 minutes |
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Elderberries |
| 60 minutes |
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Gooseberries |
| 80 minutes |
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Grapes |
| 60 minutes |
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Peaches |
| 60 minutes |
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Pears |
| 80 minutes |
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Plums |
| 60 minutes |
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Prunes |
| 80 minutes |
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Raspberries |
| 60 minutes |
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Rhubarb |
| 70 minutes |
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Strawberries |
| 60 minutes |
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Tomatoes |
| 60 minutes |
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INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through a blender.
INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing vegetables (except plain tomato) needs to be bottled and sealed then placed in a pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of pressure.
INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through a blender.
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