Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 10)

8
Jar Sterilization
According to the USDA, all jams, jellies, juices and pickled products
processed for less than 10 minutes in a water bath canner should be
filled into sterile empty jars.
To sterilize empty jars after washing in soap and rinsing thoroughly,
submerge them, right side up, in a boiling-water canner with the rack
in the bottom. Fill the canner with enough warm water so it is 1
inch above the tops of the jars. Bring the water to a boil, and boil 10
minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1
additional minute for each additional 1,000 ft elevation. Reduce the
heat under the canner, and keep the jars in the hot water until it is
time to fill them. Remove and drain hot sterilized jars one at a time,
saving the hot water in the canner for processing filled jars. Fill the
sterilized jars with food, add lids, and tighten screw bands.
Juice Preservation
Once you have finished the juicing process you can use your juice
for several different things. You can consume it immediately and
store the remaining amount in your refrigerator for up to 1 week.
You can preserve it by freezing it in containers, or canning it in a
water-bath canner. Or, you can use the juice for syrups and jellies
(see recipe section on p. 10). The information in the following three
sections was taken from the University of Georgia’s book, So Easy to
Preserve, section on “Freezing,” pp. 239-248.
Preserving Juice by Freezing is one of the easiest, most
convenient, and least time-consuming methods of preserving
foods. Freezing does not sterilize foods; the extreme cold simply
retards the growth of microorganisms and slows down the chemical
changes that affect food quality or cause food to spoil. To maintain
top quality, frozen fruits and vegetables should be stored at 0°F or
lower. A freezer thermometer can help you determine the actual
temperature of your freezer. Do not freeze fruits and vegetables
in containers with a capacity over one-half gallon. Foods in larger
containers freeze too slowly to result in a satisfactory product.