North American Fruit Explorers mailing list at ibiblio

["del stubbs" <pinewoodel@hotmail.com>]

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.
>                                                     Brian.........S.E.  
> Mn.

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