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Post by Sandbur on Feb 25, 2017 17:06:42 GMT -6
Could some one give me the quick rundown on how these things work?
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Post by leexrayshady on Feb 25, 2017 19:41:24 GMT -6
You talking the steamer ones art?
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Post by Sandbur on Feb 25, 2017 20:05:14 GMT -6
Yup. Pictures show a hose on them. How does it work?
If trying to get apple or crab apple juice, would i have to cut the apples up?
Would the time involved be similar to cooking apples for apple sauce/
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Post by sd51555 on Feb 25, 2017 20:53:11 GMT -6
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Post by Sandbur on Feb 26, 2017 6:36:48 GMT -6
It looks like it takes several hours per batch, correct?
Any problems if you do not remove the cores of crab apples?
I make my apple sauce without coring the crab apples.
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Post by westbranch on Feb 26, 2017 8:23:35 GMT -6
The hose is a siphon, once the juice gets above the outlet you squeeze the clamp to open it and it drains out surprisingly well. It takes a few hours per batch. You want to be nearby to make sure the juice catching area doesn't overflow, but it usually goes slow enough that you can be doing other activities while waiting. I did crabapples and plums without coring and have no issues. Pretty sure my mom always cored bigger apples when she used the juicer to make apple sauce. If you didn't core them before, I would guess it might still work for you with the steam juicer. But I don't know the whole process for making apple sauce. A couple links I found with a quick search: nobodysaideasy.wordpress.com/2011/09/21/applesauce-the-real-deal/selfreliantschool.com/make-apple-juice-steam-juicer/You can also search "mehu liisa" it is the Finn word for the steam juicer. This website has a nice blog about a ton of different recipes, including talking about hard cider, strawberries, rhubarb, etc.: mehuliisa.com/blog/ |
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Post by sd51555 on Feb 26, 2017 8:45:55 GMT -6
I made apple sauce this fall and drained the juice off of it. It didn't turn out for me at all. The juice was fantastic, but the sauce was just bland mush.
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Post by leexrayshady on Feb 26, 2017 9:29:23 GMT -6
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