North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

One thing I can add. If you use a steam juicer, be sure to get a stainless
steel one - some fruit acids can dissolve aluminum into the juice.
Personally, I find that only fruits with very strong flavors make good juice
in a steam juicer.  To my taste, the juice of milder fruits is diluted and
weakened by steam.  My own preference is raw juice, whenever possible.  For
that I use something like a Champion juicer, or a Foley Food mill.
-Lon Rombough
Grapes, writing, consulting, more, plus word on my grape book at
http://www.bunchgrapes.com

> From: Thomas Olenio <tolenio@sentex.net>
> Reply-To: nafex@lists.ibiblio.org
> Date: Sat, 17 Aug 2002 19:49:32 -0400 (EDT)
> To: <ribes-n@lists.ibiblio.org>
> Cc: <nafex@lists.ibiblio.org>
> Subject: [NAFEX] Juicing
> 
> Hello All,
> 
> There are not a lot of recipes for makeing juice of lesser known fruits,
> do any NAFEX members have recipes for this?
> 
> For instance...  How do you make currant juice from fresh berries?  Not
> being a cook, I don't know if grapes, currants, peaches, etc. are all
> processed in the same manner.
> 
> Some postings to this end would be useful.
> 
> Thanks,
> Tom
> 
> --
> Southwest Ontario
> Canada Hardiness Zone 6a
> (similar to US zone 5)
> 
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