3
3. Place the colander filled with the fruit on top of the juice kettle and cover.
4. When the steam begins to escape from the upper portion of the steamer, start
timing. Make sure the water continues boiling and producing steam.
5. Wash all jars and sterilize in a 200°F (93.3°C) oven for 15 minutes. Sterilize
caps and lids before use.
6. Before filling the jars with juice, place the jar to be filled in a baking pan or tray.
The tray will catch any drips or spills.
7. After 40 minutes, you may begin filling the jars. Place the end of the drain tube
in the hot, sterilized jar and press the clamp to release the juice. CAUTION:
Use extreme care when filling jars, the juice will be scalding hot. Keep children
away and use oven mitts or heat-resistant gloves when handling hot bottles.
8. Pour the first quart of juice back into the juice kettle to even out the sweetness
and sterilize the drain tube. Note: If the fruit is quite juicy and has steamed for
longer than 45 minutes, the juice could overflow from the juice kettle into the
water pan. Complete the juicing process until the end of the steaming period.
9. Fill the jars within ¼” of the jar top. Seal immediately with sterilized lids.
10. Place the sealed jars in a hot water bath of 190°F (87.7°C) for 15 minutes.
Note: Use heat-resistant gloves or a jar lifter to remove the jars from the hot
water.
11. Place the hot jars on a towel in a draft-free area and let cool. After 24 hours,
check the seals and store in a cool, dry, dark room.
12. If the juicing procedure is repeated, more water will have to be added to the
water pan. Note: Never let your Nutri-Steamer water pan boil dry.
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