[NAFEX] steam juicer / canning
pinewoodel at hotmail.com
Sat Jan 3 12:13:24 EST 2004
My wife has had a Finnish steam juicer for 20+ years but quit using the
method you describe because it never got 100% seal for her - lids could be
much more easily pried off than if it were hot processed. Even though all
the lids looked like they sealed (center down) to double check the process -
all came off very easily with a little thumb pressure - which made her
question the integrity of the seal. Any comments?
Del, N. MN. ......a crisp -10F this AM with the biggest brightest sun-dogs I
have ever seen
>The original inspiration for my juicer was a visit from the local vet,
>during which he described a juicer his wife and he simply pinched a
>release clip on a filler tube, and out came piping-hot grape juice to fill
>qt. canning jars with concentrate. He claimed that they placed a sterile
>lid and ring on the hot jars, and within an hour, all sealed. He was
>right! We have done it many times! Although it's so easy and fun, it
>almost feels like you are stealing. To think that you are storing away all
>that great flavor and nutrition, for the price of a lid and a small amount
>of fuel. I seem to recall reading that this process is not 'USDA'
>approved for long-term storeage. I couldn't comment on that, but I know it
>works in my pantry until the holidays, then I run out of juice and vow to
>plant a few more vines. Good luck with your enterprise.
Worried about inbox overload? Get MSN Extra Storage now!
More information about the nafex