4
Special Instructions:
TOMATO JUICE: After filling the jar with plain, hot tomato juice, add 2 teaspoons of
lemon juice or vinegar per quart leaving a ¼” space at the top. Seal and put in a
boiling water bath for 15 minutes for quarts and 10 minutes for pints. For thicker
juice, stir occasionally as they steam, or put juice and pulp through a blender.
OTHER VEGETABLE JUICES: Any juices containing vegetables, except plain
tomato, need to be bottled and sealed. Place in a pressure cooker for 30 minutes for
quarts and 20 minutes for pints at 10 pounds of pressure.
GRAPE JUICE: Rinse grapes well and pile into the food basket.
O
THER
U
SES FOR
Y
OUR
N
UTRI
-S
TEAMER
Blanching: Use your Nutri-Steamer to blanch foods for freezing. Boil water in the
water pan, place food basket into water pan, then cover. When the steam escapes,
put the vegetables in the food basket, cover and steam. Use less water to steam
blanch and more water for water bath blanching. Steam Blanching takes longer than
water bath blanching.
Asparagus 2-4 minutes
Beans, green 4 minutes
Broccoli 5 minutes
Brussels Sprouts 5 minutes
Corn, on the cob 8-12 minutes
Corn, whole kernel 5 minutes
Eggplant 5 minutes
Peas 3 minutes
Peppers 2½ minutes
Pumpkin 10 minutes
Squash 10 minutes
Zucchini 5 minutes
Note: Fill the food basket no more than half full. Cool steamed vegetables in ice
water, drain, package, and freeze.
Steam Cooking: Bring water to a full boil in the water pan. Place vegetables in the
food basket and set on the water pan. Steam until the vegetables are warm and
tender. When steam cooking, ensure that there is enough water that the pan will not
boil dry, but do not immerse food in water.
To Next Page
Loading...
Need help?
General
