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.
GRAPE JUICE IS KING: Many people buy a Nutri Steamer for the sole purpose of making grape juice. Simply rinse grapes well, but do not stem them unless you have unusually sensitive tastebuds. Pile grapes into the food basket. Don’t be concerned if the lid does not fit on to begin with. After the fruit has steamed a while it will start to collapse. Steam grapes for 60 minutes then seal with the lids.
YIELDS: What you get out of the Nutri Steamer depends entirely on what you put into it. There is a big difference in the juice contents of fruit.
High Yield – Apricots, Tomatoes, 7 quarts. Average Yield – Grapes, Cherries, 4 quarts. Low Yield – Apples, Peaches, 2 quarts.
STEAM COOKING WITH THE NUTRI STEAMER
Simply bring water to a full boil in the water pan. Place vegetables in the food basket and set on the boiling water pan. Steam until the vegetables are warm and tender. Season to taste.
Use your Nutri Steamer for blanching foods for freezing. Boil water in the water pan. When the steam escapes from the juicer top, put the vegetables in the food basket. Secure the lid and steam.
Steaming Times for Freezing Vegetables
Asparagus | |
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Beans, green | 4 minutes |
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Broccoli | 5 minutes |
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Brussel Sprouts | 5 minutes |
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Corn, on the cob | |
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Corn, whole kernel | 5 minutes |
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Eggplant | 5 minutes |
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Peas | 3 minutes |
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Peppers | 2½ minutes |
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Pumpkin | 10 minutes |
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Squash | 10 minutes |
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Zucchini | 5 minutes |
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Note: Fill the food basket no more than half full. Cool steamed vegetables in ice water, drain, package, and freeze.
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