I have one and I used the pulp from the apples for applesauce by putting it though the strainer. I add back in some of the juice. The skin added a beautiful rosy hue and people thought I added sugar it was that sweet
My mom was a Master Food Preserver and Master Gardener. She grew food which she taught my younger brother and me to preserve. She passed last year and my brother passed 2 months ago. She had (I'm sure it's in the basement somewhere) a steam juicer but I recently found one for $5.00 at a yard sale, right before what would've been my brother's 35th birthday. For his birthday, I remembered him by getting some red currants from our bush out of the freezer, and some wild blackberries we picked last summer out of the freezer, too. I juiced them both separately in my "new" steam juicer and made jellies with both. They turned out perfect. I'd never attempted either on the own before, although I watched my mom and helped, for most of my life. Miss you and love you Mom and James.
I love my Steam Juicer! Yesterday, I did up applesauce in it. I used my little hand crank thing that cores, peels and slices the apples. I put the apples into the colander section, and steamed them about an hour. Got almost 2 quarts of juice, and some nice thick applesauce, that I added a little sugar and cinnamon into, heated back up and canned. After that, I put the cores and peels (I had them in water and citric acid, so they would not brown) and juiced them up. I have done grape juice, raspberry juice (made up awesome jelly), peaches. Going to try your way of doing chicken in it soon.
@@PrepperPotpourri Yes! Beautiful and clear. We have oodles of bushes in the fence rows here. I had 2 granddaughters helping me, and they were properly rewarded with a pint jar of jelly and a smaller jar of syrup.
Lots of blessed brightful faculties of ideas for home schools training centers esp in this pandemic time. You and others who made this technology being aware in public are instruments of God to deliver the needs of the people.
A most excellent way to preserve berries. Juice the berries, then work the pulp. You can make cranberry juice, cranberry pulp juice, cranberry pulp (no additives) that is real cranberry - not the canned thanksgiving jello. You can make condensed juices into syrups. Yes, steam blanching vegs, then ice bath, and ziplock baggy freeze the items - and have them for a very long time with full calorie/nutrition vegs. Even doing sugar maple, birch sap into sugars and syrups. Can always steam and preserve your fruits (peaches, apricots ... ) and citrus into preserves, all fruits, jams, jellies. Can even steam meats (steam cooking) or meat jerkies and steam cook sterilize, then allow to dry and they will be totally cooked and safe. Can steam pumpkins, squash, gourds in whole fashion, and have a totally cooked item for a family dinner meal. In a different way than a pressure cooker, you can also make steamed pasta, and have a garden and seafood ambundanza smorgasbord. The steam cooks the whole potatoes, corn on the cob, vegs, squash, celery, carrots, turnips, beets, cauliflower, broccoli, garlic, onions, ... and any fish, crab, lobster, crayfish, whole shell clams, whole shell oysters, mussels, .... With the pasta in the bottom of the collander collects all the seafood and vegs drippings. Put in a lower bread pan for steaming. Open up and pour on the butter over the whole food soaking into the pasta. Pull out the food onto the serving dishes. Pour butter onto the fresh bread slices (with garlic). Pur the pasta on the dinner plates. Add cream onto the pasta, and put the food onto the pasta. Enjoy the best of life.
Wow! Thanks; I'm taking notes. Seriously; yours was an awesome comment. I really appreciate people taking the time to help others. Kindness should always be appreciated. I always think of P.P. as "that Michigan gal who likes squirrels," as I don't know her name, but have learned a lot from her. She also knows her stuff. Bless you!👵💖👻🎃
@@melodytenisch6232 If you truly have a big social (or church social) then making steamed pasta is the easiest. Steam opens up all the starch (and gluten) of the wheat, while ONLY accepting as much steam water as it can handle. Thusly, you don't end up with (super)saturated pasta, and gooey pasta, or pasta that is boiled, drowned, and falling apart. Steaming is the only way. Then toss with olive oil or butter, and making al dente pasta, or other pasta and it truly is the best. Screw the hot boiling pot. Let the steam do all the steaming - versus a boiling pot and you doing all the needless stirring. If you also have old hard bread, then steamed it for a little - and it will be all nice and fresh again. Making bread in a steam juicer (with no pressure like a pressure cooker) then buttering or (olive) oil the bread pan, and egg whiting and crossing the bread, you come out with some serious toasty and crisp bread. Put in room temp buns, bread rolls, braided rolls, with oil, butter, or egg white covering, and you can also get toasty crisp bread - hot from the steam. One of the best options (as well as using a microwave) is whole corn cob (shucked or not !) and the steaming expands the corn cob, making all the kernels detach from each other, the corn tassles easily pull away, the kernels are properly steamed, and with the now larger cobb, eating the kernels dunked in butter, make for the most delicious sweet corn chow down. Making steamed and condensed onions and garlic. Instead of cooking and caramelizing onions in a pan that are all oily - steaming them opens up all their cells, excess juices (and the high sulfur allicin content). The onions and garlic become soft - but with proper timing (and allowing to cool) you can have soft (not mushy gooey) onions and garlic. This onion and garlic can be pushed into a paste, or then tossed into any garden salad for a softer onion and garlic taste. Adding any butter and oil into the paste, you can then make fabulous onion and garlic buttered bread. Even making steamed onion flowers (without all the excess bread crumbs and deep frying oils, then tossing with an herbed butter or olive oil, and you have a very delightful munch-a-bunch. Steaming mushrooms (vs frying and gooing them with oil) you express the majority of water, but keep all the mushroom vitamins and minerals - and meaty taste for an easier chew - instead of a rubbery and oily mushroom - or dry sliced mushroom salads. One can THEN, use any herbed (or onion-garlic) butter or oil, even blender into an emulsion for pouring over steaks (or salads). Even making fabulous and hearty onion-garlic and mushroom French onion soup is a real deal. Expect all the pigs in the neighborhood to come and squeal for some of the food. Deliciouso.
@@johnlord8337 Again, thanks! This is great and I'll write everything down and put it to good use! You are a fount of information. Much appreciation and respect! Blessings!👵🌲🐕💖🍁🎃👻
@@melodytenisch6232 Even more options. Halve (top to bottom) cabbage and onions. Exercise and loosen up the tight layers/leaves. With goodly hot and thick (make thicker with less water) Better Than Bouillion soup (beef, chicken, pork, or vegetable products), red wine, olive oil, and fully sauce down the upward-facing veg halves in the steamer collander. Can even pour in hot sweet cream butter or cream (!) betweeen the layers/leaves. Steam the product with bouillon, red wine, and olive oil in the bottom. Pull out the steamed cabbage and onions and place into large soup bowls. Pour in the hot thick (salty) bouillion for some really delightful food as John-French onion soup or cabbage soup. Pile on the buttered-and baked panko bread crumbs on top (not bread cubes, or French bread onion soup). Heavily shave or grate swiss, gruyere, provolone (or parmesan et al) hard cheese onto the halves and crumbs. Crush dried herb flakes - and add fresh (basil !) onto the cheese (Basil LOVES cheese and dairy products). Can thicken the sauce with even more butter or cream drizzled all over the top. A full meal deal that will never have any leftovers. The same product can be made with STEAMED corned beef, cabbage halves, onions, spuds/vegs, and medium-beer bouillon stock. My great aunt (pre-WW II German nobility, American immigrant post-war) made the most fabulous sweet cabbage. Boil and drain water for 3 times. Removes all the sulfur taste - while holding the cabbage texture. Cut down and separate leaves and add in (minimalist) butter, salt, and pepper. Make baked onion and potato halves. A separate meat side dish - and you will eat like a pig !!! The same steaming process can deal with de-sulphuring the allicin vegs and making delicious potatoes. Steaming opens up the cellular walls, but also helps in breaking down the long-chain starches into small-chain sugars, making less starchy (hard, dry, and tough) spuds into (juicy, tender, and sweet) taters. The same can be done with afternoon-harvested corn cobs. Afternoon/evening harvested cobs have the highest starch content. Early morning corn has the overnight processed sugars - not converted to starches later in the day. Steaming the corn cobs also further sweetens them. A steamer juicer and a small pressure cooker is all that most people really need - and those cast iron cookware.
Perfect timing, I was just looking on Amazon at the steam juicers. You did an excellent job of explaining the parts of the juicer & how it works !! Thanks
I just bought a juicer and have been using it quite a bit. I do like the glass lid as I can watch the fruit and know when to add more. It seems to help me watch the pot without getting burned. 😅
Hi! Great video; never heard of steam juicers but probably have seen them and thought they were collanders. Very useful! I like that you can use large quantities at a time. My birthday's in March and my daughter's always asking what I want. Usually I say I have a everything I want and need but thinking I'll say I'd like a steam juicer this time. They also say it at Christmas so...yes, they spoil me! I love grape juice; nice job! God Bless.💖👵🎃👻😊
I'm glad I found your video, I have been looking at getting juicer attachments for my KitchenAid but instead I went with the Euro Steam Juicer with spigot. I didn't like the idea of the hose-personally. Just ordered from Wayfair Canada for half the price of Amazon!!! Thank you Prepper for the great information! I will enjoy making my jellies this summer without the pain of wringing my cheesecloths! Awesome videos!!
Thanks for video! A recently purchased a steam juicer and so glad I did. I was able to get a half bushel of Concord grapes at a local farmers market before they closed for the winter for only $20. I washed and steam juiced them stems and all and got 9 1/2 quarts of the most beautiful darkest purple ( better than Welch’s IMO 😉)juice and it is DELICIOUS- no sugar needed ☺️.
Love the marbles suggestion! I've used mine for a dozen years. I'm a grape farmer so I do a lot of grape juice- I use sterile jars and lids. Fill the sterile jars right from the juicer, top with sterile lids and ring- done. I might try running some quince through it this week for jelly. Thanks for the video.
Do you remove the stems from your grapes or throw the stems in along with the grapes. We are about to harvest Champanel and then Mustang grapes using this steamer for the first time.
@@lizchilders4154 If I'm making juice I just rinse and leave the stems on. I've never noticed any 'off flavor' from the stems. I have used my steamer juicer with Concord grapes, quince, and some other fruits. If I were steam juicing seedless grapes, like Mars Seedless, I'd de-stem and use what's left in the colander for pies or other pastries- This freezes nicely and you can add back juice when you make your pies.
Sorry quick on the button I seen one at the Amish store here in Tennessee and was wondering what it was very interesting thank you I enjoy your videos down to earth to the point I have actually learned a lot from you. Thanks again
I have one that I got on ebay. I had an aluminum one once, but my stainless steel one from ebay is the only one I use now. I make wine from pears, apples, cherries , and mulberries. I made some pancake syrups from those same fruits. Your tips were very helpful, thanks.
A very interesting device. Reminds me of my conventional steemer, but with a twist. I've never seen one of these before. (Grape juice drink was always my favourite in MRE's)!
I have the Euro Cuisine steam juicer. I have yet to use it, but am looking forward to--besides making jellies & juices--trying all of the different cooking uses you suggested, especially for corned beef and cabbage. That sounds like a perfect way to prepare that traditional Irish dish. Thanks for the tips, PP. :-D
Can you use it for veggies, like cucumbers, carrots, etc? I use a juicer to diet, but it's a pain. Very messy and I have to clean up all the time. The juice only lasts about 3 days in the frig. If I could the steam juicer and can it, that would last months. ????
I don’t currently have a steam juicer but I’m very interested in getting one. My husband loves pineapple juice but it’s nearly impossible to find. With one of these I could make him his own juice.
Oh, my goodness! I just came across the enamel juicer yesterday I had bought at a thrift store! And I remembered telling you about it and you had said that you were going to make a video telling us how to use it!! That is so cool, thank you so very much for the video, I think I even put it on the shelf in the wrong order😄 Now I will have to get the hose and clamp. Are they all the same size?
Hi, I do have a juicer and I made grape juice last year with mine. Can you tell me where you got your replacement hose and clamp? I cannot seem to find on Amazon. Thanks, Vicki
Thank you for sharing your knowledge with the world. I have one question... do you worry about the boiling contents passing through a plastic hose? I wish they offered an alternative, or do they?
I guess I don't worry too much about this. There is a steam juicer that has a faucet at the bottom so the contents don't have to go through a tube. That might be the best steam juicer for you.
@@PrepperPotpourri Thanks. Love your videos by the way. Made your sweet n sour sauce. Hubby and I love it. He is a hunter so I do up meatballs in that sauce as well as others. 👍
How do you know how much fruit to put in the bottom versus how much juice you're going to get out of each product?. I tried making apricot juice and I threw about 30 apricots into the top and based on the fact that you got 44 pines from your grapes, I don't think I utilize the apricots so they're fullest potential. With regards to making juice. How do you know when you've exhausted the fruit and it's no longer going to release anything in order to make proper juice?.
It depends on the fruit. Often they lighten in color. I have never tried apricots so I am not sure how much juice they produce. Be careful pressing on the fruit to release more juice. When I did this with grapes I ended up with sediment in my juice.
Perfect way to make apple sauce. Plus apple juice! I peel and core the apples then juice them, then can the apples, they are practically applesauce already!
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
I have one and I used the pulp from the apples for applesauce by putting it though the strainer. I add back in some of the juice. The skin added a beautiful rosy hue and people thought I added sugar it was that sweet
My mom was a Master Food Preserver and Master Gardener. She grew food which she taught my younger brother and me to preserve. She passed last year and my brother passed 2 months ago. She had (I'm sure it's in the basement somewhere) a steam juicer but I recently found one for $5.00 at a yard sale, right before what would've been my brother's 35th birthday. For his birthday, I remembered him by getting some red currants from our bush out of the freezer, and some wild blackberries we picked last summer out of the freezer, too. I juiced them both separately in my "new" steam juicer and made jellies with both. They turned out perfect. I'd never attempted either on the own before, although I watched my mom and helped, for most of my life. Miss you and love you Mom and James.
Glad you found a juicer and we never stop missing out Mom.
@@betsywoolbright8059, sweet memories. So sorry for your losses.
I love my Steam Juicer! Yesterday, I did up applesauce in it. I used my little hand crank thing that cores, peels and slices the apples. I put the apples into the colander section, and steamed them about an hour. Got almost 2 quarts of juice, and some nice thick applesauce, that I added a little sugar and cinnamon into, heated back up and canned. After that, I put the cores and peels (I had them in water and citric acid, so they would not brown) and juiced them up. I have done grape juice, raspberry juice (made up awesome jelly), peaches. Going to try your way of doing chicken in it soon.
I have never tried raspberry juice. I bet it made a pretty colored jelly.
@@PrepperPotpourri Yes! Beautiful and clear. We have oodles of bushes in the fence rows here. I had 2 granddaughters helping me, and they were properly rewarded with a pint jar of jelly and a smaller jar of syrup.
You convinced me to purchase one. Great instructions. I just subscribed to get more info on how to eat healthy and stay healthy. THANK YOU.
Lots of blessed brightful faculties of ideas for home schools training centers esp in this pandemic time. You and others who made this technology being aware in public are instruments of God to deliver the needs of the people.
A most excellent way to preserve berries. Juice the berries, then work the pulp. You can make cranberry juice, cranberry pulp juice, cranberry pulp (no additives) that is real cranberry - not the canned thanksgiving jello. You can make condensed juices into syrups. Yes, steam blanching vegs, then ice bath, and ziplock baggy freeze the items - and have them for a very long time with full calorie/nutrition vegs. Even doing sugar maple, birch sap into sugars and syrups. Can always steam and preserve your fruits (peaches, apricots ... ) and citrus into preserves, all fruits, jams, jellies. Can even steam meats (steam cooking) or meat jerkies and steam cook sterilize, then allow to dry and they will be totally cooked and safe. Can steam pumpkins, squash, gourds in whole fashion, and have a totally cooked item for a family dinner meal. In a different way than a pressure cooker, you can also make steamed pasta, and have a garden and seafood ambundanza smorgasbord. The steam cooks the whole potatoes, corn on the cob, vegs, squash, celery, carrots, turnips, beets, cauliflower, broccoli, garlic, onions, ... and any fish, crab, lobster, crayfish, whole shell clams, whole shell oysters, mussels, .... With the pasta in the bottom of the collander collects all the seafood and vegs drippings. Put in a lower bread pan for steaming. Open up and pour on the butter over the whole food soaking into the pasta. Pull out the food onto the serving dishes. Pour butter onto the fresh bread slices (with garlic). Pur the pasta on the dinner plates. Add cream onto the pasta, and put the food onto the pasta. Enjoy the best of life.
Wow! Thanks; I'm taking notes. Seriously; yours was an awesome comment. I really appreciate people taking the time to help others. Kindness should always be appreciated. I always think of P.P. as "that Michigan gal who likes squirrels," as I don't know her name, but have learned a lot from her. She also knows her stuff. Bless you!👵💖👻🎃
@@melodytenisch6232 If you truly have a big social (or church social) then making steamed pasta is the easiest. Steam opens up all the starch (and gluten) of the wheat, while ONLY accepting as much steam water as it can handle. Thusly, you don't end up with (super)saturated pasta, and gooey pasta, or pasta that is boiled, drowned, and falling apart. Steaming is the only way. Then toss with olive oil or butter, and making al dente pasta, or other pasta and it truly is the best. Screw the hot boiling pot. Let the steam do all the steaming - versus a boiling pot and you doing all the needless stirring.
If you also have old hard bread, then steamed it for a little - and it will be all nice and fresh again. Making bread in a steam juicer (with no pressure like a pressure cooker) then buttering or (olive) oil the bread pan, and egg whiting and crossing the bread, you come out with some serious toasty and crisp bread. Put in room temp buns, bread rolls, braided rolls, with oil, butter, or egg white covering, and you can also get toasty crisp bread - hot from the steam.
One of the best options (as well as using a microwave) is whole corn cob (shucked or not !) and the steaming expands the corn cob, making all the kernels detach from each other, the corn tassles easily pull away, the kernels are properly steamed, and with the now larger cobb, eating the kernels dunked in butter, make for the most delicious sweet corn chow down.
Making steamed and condensed onions and garlic. Instead of cooking and caramelizing onions in a pan that are all oily - steaming them opens up all their cells, excess juices (and the high sulfur allicin content). The onions and garlic become soft - but with proper timing (and allowing to cool) you can have soft (not mushy gooey) onions and garlic. This onion and garlic can be pushed into a paste, or then tossed into any garden salad for a softer onion and garlic taste. Adding any butter and oil into the paste, you can then make fabulous onion and garlic buttered bread. Even making steamed onion flowers (without all the excess bread crumbs and deep frying oils, then tossing with an herbed butter or olive oil, and you have a very delightful munch-a-bunch.
Steaming mushrooms (vs frying and gooing them with oil) you express the majority of water, but keep all the mushroom vitamins and minerals - and meaty taste for an easier chew - instead of a rubbery and oily mushroom - or dry sliced mushroom salads. One can THEN, use any herbed (or onion-garlic) butter or oil, even blender into an emulsion for pouring over steaks (or salads). Even making fabulous and hearty onion-garlic and mushroom French onion soup is a real deal. Expect all the pigs in the neighborhood to come and squeal for some of the food. Deliciouso.
@@johnlord8337 Again, thanks! This is great and I'll write everything down and put it to good use! You are a fount of information. Much appreciation and respect! Blessings!👵🌲🐕💖🍁🎃👻
@@melodytenisch6232 Even more options. Halve (top to bottom) cabbage and onions. Exercise and loosen up the tight layers/leaves. With goodly hot and thick (make thicker with less water) Better Than Bouillion soup (beef, chicken, pork, or vegetable products), red wine, olive oil, and fully sauce down the upward-facing veg halves in the steamer collander. Can even pour in hot sweet cream butter or cream (!) betweeen the layers/leaves. Steam the product with bouillon, red wine, and olive oil in the bottom. Pull out the steamed cabbage and onions and place into large soup bowls. Pour in the hot thick (salty) bouillion for some really delightful food as John-French onion soup or cabbage soup. Pile on the buttered-and baked panko bread crumbs on top (not bread cubes, or French bread onion soup). Heavily shave or grate swiss, gruyere, provolone (or parmesan et al) hard cheese onto the halves and crumbs. Crush dried herb flakes - and add fresh (basil !) onto the cheese (Basil LOVES cheese and dairy products). Can thicken the sauce with even more butter or cream drizzled all over the top. A full meal deal that will never have any leftovers.
The same product can be made with STEAMED corned beef, cabbage halves, onions, spuds/vegs, and medium-beer bouillon stock.
My great aunt (pre-WW II German nobility, American immigrant post-war) made the most fabulous sweet cabbage. Boil and drain water for 3 times. Removes all the sulfur taste - while holding the cabbage texture. Cut down and separate leaves and add in (minimalist) butter, salt, and pepper. Make baked onion and potato halves. A separate meat side dish - and you will eat like a pig !!! The same steaming process can deal with de-sulphuring the allicin vegs and making delicious potatoes.
Steaming opens up the cellular walls, but also helps in breaking down the long-chain starches into small-chain sugars, making less starchy (hard, dry, and tough) spuds into (juicy, tender, and sweet) taters. The same can be done with afternoon-harvested corn cobs. Afternoon/evening harvested cobs have the highest starch content. Early morning corn has the overnight processed sugars - not converted to starches later in the day. Steaming the corn cobs also further sweetens them.
A steamer juicer and a small pressure cooker is all that most people really need - and those cast iron cookware.
Perfect timing, I was just looking on Amazon at the steam juicers. You did an excellent job of explaining the parts of the juicer & how it works !! Thanks
Happy juicing!
Thanks for sharing. I was really hoping I didn’t have to stem all of my grapes like some of the other videos have directed!
Mine arrives tomorrow. Looking forward to using it.
I just bought a juicer and have been using it quite a bit. I do like the glass lid as I can watch the fruit and know when to add more. It seems to help me watch the pot without getting burned. 😅
A steam juicer is one thing we don't have. I' going to have to start looking for one. Thanks for the tips.
I think you find one very useful
Hi! Great video; never heard of steam juicers but probably have seen them and thought they were collanders. Very useful! I like that you can use large quantities at a time. My birthday's in March and my daughter's always asking what I want. Usually I say I have a everything I want and need but thinking I'll say I'd like a steam juicer this time. They also say it at Christmas so...yes, they spoil me! I love grape juice; nice job! God Bless.💖👵🎃👻😊
I hope Santa is good to you :)
I'm glad I found your video, I have been looking at getting juicer attachments for my KitchenAid but instead I went with the Euro Steam Juicer with spigot. I didn't like the idea of the hose-personally.
Just ordered from Wayfair Canada for half the price of Amazon!!!
Thank you Prepper for the great information!
I will enjoy making my jellies this summer without the pain of wringing my cheesecloths!
Awesome videos!!
I wish I would have known about the spigot model when I bought mine. It looks much more convenient.
Mine is blue enamel. Got it for $20 at a flea market. Thanks for showing this.
Thank you I have been looking to purchase a juice steamer and you have convinced me to buy one!
Thanks for video! A recently purchased a steam juicer and so glad I did. I was able to get a half bushel of Concord grapes at a local farmers market before they closed for the winter for only $20. I washed and steam juiced them stems and all and got 9 1/2 quarts of the most beautiful darkest purple ( better than Welch’s IMO 😉)juice and it is DELICIOUS- no sugar needed ☺️.
Good stuff!
Love the marbles suggestion! I've used mine for a dozen years. I'm a grape farmer so I do a lot of grape juice- I use sterile jars and lids. Fill the sterile jars right from the juicer, top with sterile lids and ring- done. I might try running some quince through it this week for jelly. Thanks for the video.
Do you remove the stems from your grapes or throw the stems in along with the grapes. We are about to harvest Champanel and then Mustang grapes using this steamer for the first time.
@@lizchilders4154 If I'm making juice I just rinse and leave the stems on. I've never noticed any 'off flavor' from the stems. I have used my steamer juicer with Concord grapes, quince, and some other fruits. If I were steam juicing seedless grapes, like Mars Seedless, I'd de-stem and use what's left in the colander for pies or other pastries- This freezes nicely and you can add back juice when you make your pies.
@@GregJohns-vb4rh Thanks for the info. We usually use a crusher to destem and then a press to get juice. This will be a new experience for us.
Never heard of steam juicing! Wonderful! I definitely want to try using one! Thanks for the review!
You are welcome
Sorry quick on the button I seen one at the Amish store here in Tennessee and was wondering what it was very interesting thank you I enjoy your videos down to earth to the point I have actually learned a lot from you. Thanks again
You are welcome
Got one for my birthday, just starting out this was sooo helpful! Thanks so much!
I have one that I got on ebay. I had an aluminum one once, but my stainless steel one from ebay is the only one I use now. I make wine from pears, apples, cherries , and mulberries. I made some pancake syrups from those same fruits. Your tips were very helpful, thanks.
I have never made wine but love the juices
Great idea! I make wine but buy the kits. I need one of these
I love my steam juicer. Saves me so much time and work.
I so agree
A very interesting device. Reminds me of my conventional steemer, but with a twist. I've never seen one of these before.
(Grape juice drink was always my favourite in MRE's)!
The grape juice tastes fantastic
My recommendation:
1. Core apples -> apple cider vinegar
2. Steam fruit and peels -> juice
3. Put pulp in dehydrator - >fruit leather.
Good alternatives
Thank you so much for sharing this wonderful information 😊
Glad it was helpful!
12:41 You got me watching the whole video haha. Thumbs up 👍
Awesome video thank you
Very well done! Thanks so much.
Excellent and detailed info, thank you.
Wow really amazing video ever!!! :D
New to me but my next buy will be a steam juicer for sure thank you
I think you will love it. Maybe Santa could bring it?
I have the Euro Cuisine steam juicer. I have yet to use it, but am looking forward to--besides making jellies & juices--trying all of the different cooking uses you suggested, especially for corned beef and cabbage. That sounds like a perfect way to prepare that traditional Irish dish. Thanks for the tips, PP. :-D
Enjoy your juicer!
Can you use it for veggies, like cucumbers, carrots, etc? I use a juicer to diet, but it's a pain. Very messy and I have to clean up all the time. The juice only lasts about 3 days in the frig. If I could the steam juicer and can it, that would last months. ????
Yes it would
I don’t currently have a steam juicer but I’m very interested in getting one. My husband loves pineapple juice but it’s nearly impossible to find. With one of these I could make him his own juice.
Thanks for the video. I seen one at cane Creek Amish store in lobel
Oh, my goodness! I just came across the enamel juicer yesterday I had bought at a thrift store! And I remembered telling you about it and you had said that you were going to make a video telling us how to use it!! That is so cool, thank you so very much for the video, I think I even put it on the shelf in the wrong order😄 Now I will have to get the hose and clamp. Are they all the same size?
I believe so
Good video.. blessings
great video have a super day God bless
Hi, I do have a juicer and I made grape juice last year with mine. Can you tell me where you got your replacement hose and clamp? I cannot seem to find on Amazon. Thanks, Vicki
I can't remember. I believe Lehman's had the clamp.
Can this steamer be ised to distill water?
Please Share more recipes using the steamer juicer
Hope to post more later this summer
Thank you for sharing your knowledge with the world. I have one question... do you worry about the boiling contents passing through a plastic hose? I wish they offered an alternative, or do they?
I guess I don't worry too much about this. There is a steam juicer that has a faucet at the bottom so the contents don't have to go through a tube. That might be the best steam juicer for you.
@@PrepperPotpourri What is the brand of the faucet steamer, please? Also, *Thank you* for this excellent video :-)..
@@igitahimsa5871 Euro Cuisine offers the spigot
@@PrepperPotpourri Thank you very much! God Bless
Just bought one to use on all my fruit around the house to make wine with.
Happy juicing
Can you use one of those to can up vegetable juices too?
It does not work for tomato juice. You end up with tomato water -- not the juice.
@@PrepperPotpourri Thanks. Love your videos by the way. Made your sweet n sour sauce. Hubby and I love it. He is a hunter so I do up meatballs in that sauce as well as others. 👍
How do you know how much fruit to put in the bottom versus how much juice you're going to get out of each product?. I tried making apricot juice and I threw about 30 apricots into the top and based on the fact that you got 44 pines from your grapes, I don't think I utilize the apricots so they're fullest potential. With regards to making juice. How do you know when you've exhausted the fruit and it's no longer going to release anything in order to make proper juice?.
It depends on the fruit. Often they lighten in color. I have never tried apricots so I am not sure how much juice they produce. Be careful pressing on the fruit to release more juice. When I did this with grapes I ended up with sediment in my juice.
@@PrepperPotpourri thanks so much :)
Could I use this to desalinate water? I live on an island...
Yes with some modifications preparednessadvice.com/water_purification/improvising-a-still-from-a-steam-juicer/
I need a steam juicer
gud>stay cnctd
You remove the grape stems to prevent methane from contaminating the juice.
I haven't heard that. ll I can tell you is that the jiuce is delicious.
Perfect way to make apple sauce. Plus apple juice! I peel and core the apples then juice them, then can the apples, they are practically applesauce already!
What about dry fruit?
I don't understand your question
Sadly we kill the nutrients on those juices😶 but will all that futures buying one 😁
Mehu-liisa = MAY WHO LISA
Thanks you
Mehu means juice in English
Makes sense Thank you.
Distilled water!
Thanks for sharing. I was really hoping I didn’t have to stem all of my grapes like some of the other videos have directed!