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A few weeks ago, my Mum dug out her steam juicer. I wasn’t very impressed at first. It extracts juice by steaming chopped fruit, and consists of just three pans stacked on top of each other.
First, she made pear juice (watery yet fragrant), then blackberry juice (fruity but bitter) and finally apple juice made with golden russets (totally delicious – a delicate sweetness followed by a fragrant sharpness). I was converted.
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| Steam juicer - the chopped fruit goes in the top pan |
Homemade apple juice
Ingredients
2 kg apples (these are good juicing varieties)
Kit
Steam juicer (you can buy them online)
Screw top bottles (we used three 750ml wine bottles)
Method
Wash the apples, remove their stalks and roughly chop. Place in the top pan (which looks like a colander).
Put the bottom pan on the hob, pour in boiling water until about two thirds full.
Stack the pans on top of
each other, put the plastic hose on the exit pipe and put a clip on the hose
(so the juice doesn’t squirt everywhere).
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| Steam juicer - hose on, clip on, and ready to go |
Bring the
water back to the boil. Then turn down the heat. You want a steady medium boil.
Leave for about an hour to steam.
You can start bottling once
the chopped apple looks like it’s given up most of its juice. Check the bottom
pan every so often to make sure it doesn’t boil dry.
Put several screw top glass
bottles in the oven at 90 degrees Celsius for 10 minutes. Put their lids in a pan
of boiling water to sterilise.
Pipe the juice into the hot bottles, making sure the juice goes right up to the top. Put the hot lids on the bottles and screw down firmly.
Once cooled, the level of the juice in the bottle should have fallen. This means a vacuum has formed and it will keep for several months.
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| A finished bottle - the level has dropped meaning a vacuum has formed |
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