North American Fruit Explorers mailing list at ibiblio

["Mark Lee" <markl@nytec.com>]

Richard,
Let's hear more about quince-coconut granola.  Is that something you make
from scratch?
-Mark

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of Moyer, Richard
Sent: Saturday, July 19, 2003 9:54 AM
To: 'nafex@lists.ibiblio.org'
Subject: [NAFEX] Steam juicer


 After seeing steam juicer recommended by Hector and Susie Black, we bought
one and are fans as well.  Our primary uses:
    Grape juice: approx. 5 gallon bucket of grapes will fit into the hopper
if grapes removed from stems.  Yield is 7-8 quarts.  If less grapes we steam
stems and all.  With white grapes we've added a cup of Aronia
(chokeberries)for an attractive rose color.
    Apples:  we quarter them, seeds and all.  Full hopper yields about 3-4
quarts juice.  Remaining pulp has lost too much flavor and aroma for our
taste, so ends up as compost.
    Quince:  We harvest 40-60 lbs of Chaenomeles quince each fall, half or
quarter these, then can the juice.  We use it in place of lemon juice in
certain recipes.  Tart, with wonderful aroma in cooking.  My daughter has a
birthday tomorrow and her breakfast request is quince-coconut granola.
    After extracting the clear juice, we occasionally will run a knife
through any fruit which is still intact, to release more juice.
One advantage of processing dark-skinned fruits such as black currants is
more release of skin pigment upon cooking.
    We choose not to steam our most of our berries, instead making jams and
sauces from the whole fruit.
Lon has noted the flavor differences between steamed grapejuice and
coldpressed, plus the dilution which occurs during steam juicing.

Regardless of the source of juice, it can be concentrated by freezing in an
open container, then removing the flavored ice.

    Richard Moyer
    East Tenn, Zone 6
    First Asian pears today-Shinsu

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