Juice cooker

tell me who used a juicer? how are they different? and do you really need it in the house?
Juice cooker instruction

A juicer cooks juice according to the principle of a double boiler, I have an old one, released in the USSR. In principle, it is necessary for those who have a summer residence and a lot of fruits, they no longer eat my jam, but they drink juice with pleasure. We have everything for juice!

I already have a modern juicer, made of 18/10 steel, but the principle of operation is the same. I make juice when there is a large harvest of berries. The juice turns out delicious, then at least jelly, at least jelly ..

Are there a lot of troubles with washing and assembling and disassembling this unit?

The unit is three pots with a lid, put on top of each other; the lower one is in it, the water boils over it, to collect the juice, the upper one is the fruit itself
Principle - water boils and evaporates the juice, which flows through the holes into the collection
I usually put water in a large deep basin, put all the pots for a short time, then rinse it with a sponge without any effort, rinse it, nothing complicated

With VERY large yields with a juicer, it takes a long time to process everything. It is more convenient to squeeze the juice through a juicer, then bring it to a boil in a saucepan, pour it into sterilized jars and roll it up. This applies to everything except fruits with large bones: cherries, plums, apricots ...

And better, both at the same time ...
This year the harvest for apples, so we managed to process 5-10 buckets a day
and the hearts from apples also went to processing - on a juicer, and if you consider that I have two of them
And juicer - increased productivity
In general, you can winter!

Boiled fruit remains after the juicer. which I will grind in a drushlag and in a 1: 2 ratio with sugar I cook jam in a water bath.

Girls, what is the shelf life of juice from a Soviet three-story juicer?
And what kind of juice obtained from a modern juicer, then boiled?

[Hairpin]

Hairpin, we keep it equally long.

[Queenie]

Queenie... You know that I'm at the back ...
Equally long until next season? That is about 9 months?
And, the approximate freezing point. A thick juice is obtained from a Soviet juicer. Maybe his freezing point is lower? This is whether it can be stored on the balcony at a design temperature of -28?

P.S. Well, I'm on the back desk ... With a Soviet juice steamer found on the mezzanine, not yet open. There is even an OTK form ...

[Hairpin]

Hairpin to be honest, the juice is left over for the next season. And nothing is done to him. Stored at room temperature.

This is whether it can be stored on the balcony at a design temperature of -28?
There is even an OTK form ...

You mean the temperature is minus 28?
And I also have the OTK form, for many Soviet devices.

[Hairpin]

Hairpin, our juice is stored well, both ...
Two years is easy, no deterioration in quality was noticed
At subzero temperatures, jars can defrost and burst.
We store in rooms in all imaginable and inconceivable places, under sofas, under armchairs and even on the wall in the hallway

I like the juice from the juicer better. One day, three years later, the bank was discovered. Nobody got poisoned.

[Queenie, Mueslik, Booboo, thank you]

Queenie, Mueslik, Booboo, thank you!
And one last little question. How many kg of apples do I need to work out? If you aim for a half liter bottle?
If I start training now, then by the fall I will just learn!

Hairpin, do you need it? There will be a season, you will immediately master it in practice. Wash this whole structure over 0.5 liters of juice?
But if you really want to start with 3-5 kg. There is no point in messing around with less. IMHO. Do not forget to sprinkle the chopped apples with a little sugar.This improves the secretion of juice.

We also have a small garden, but for two years we did not know what to do with apples. Could you tell me what kind of juicer to buy

[Summer resident]

Summer resident! Thank you!!!
Boo Boo! I'm not sure all the parts are there. I’ll go to Seliger, pick up apples, wash them, cut them, and then ... there’s not enough garbage. And there is a village ... I'd better check it here! Well, I also found a juice cooker, in addition to a juicer. In the second case, I immediately determined the absence of a cover ...

BakerAs far as I remember the reviews, the juice cooker in use is so Soviet and remained. And in stores it is also. But I haven’t seen enthusiasm for replacing the Soviet with an electric one ...

[Hairpin]

Hairpin, depending on the variety of apples, 2-3 liters of concentrated juice is obtained from a bucket - this is through a juicer

tell me who used a juicer? how are they different?

1) Different material: stainless steel or aluminum
2) Differs in volume: how much product can be loaded at one time (from 4 to 8 liters)
3) Be different constructive: traditional or with bells and whistles (like BergHoff)

at one time, I digested a lot of juice from apples, for color they added black mountain ash or plums.

Girls, what is healthier, what is at least some vitamins: boil juice in a juicer, or use a juicer for the winter, or dry apples and cook fresh compote in winter?

IMHO: More vitamins in frozen fruits and vegetables

Can anyone give feedback on the juicer - Manufacturer: Bekker
Model: BK-906. Made of stainless steel. Or can you buy aluminum made in Russia?

It seems to me that if you don’t scrape with spoons, then you can also use an aluminum one.

I have been using an aluminum juicer for about 20 years and during this time I have never had to scrape off anything

And what is there in general, in principle. you can scrape: berries, poured sand, poured some water and sit and smoke, have time to substitute bottles, and clean

[Pekar]

Pekar... I have two juicers, one Soviet - made of aluminum, and the second stainless steel (French) which company I don’t know, but the principle of work is the same. And the juice is the same
Summer resident, and I never sprinkle sugar on apples. juice and so well leaves as soon as a certain pressure is reached (i.e., how intensively the water boils in the pan). And I rarely put sugar in ready-made juice, everything is fine, and the juice is natural. And the apples remaining after the juice, as someone else wrote here, I use for jam.

Juice pears !!! We have them at the dacha ... oooooooo many (on the one near Tula). The colander fits 2.4 kg of pears. I thought for a long time how much sugar and citric acid I needed ... As a result, I put 250 grams of sugar and a teaspoon of citric acid. It turned out very sweet.
Can you not add sugar at all? If for long-term storage? And, probably, citric acid is needed ... for 1 kg - 1 teaspoon ... Or more ... I want less sugar, and more citric acid ...

I do not lose hope that they will come to save me after all ...

And if I squeezed out the juice through a juicer, and then boiled it, then ...

How long did I boil, and is it possible without sugar? If not, what is the minimum? And also with citric acid ...

I don’t know if I’ll save you or not, but I want to say this, my grandmother always made juice (though from apples) like that, passed it through a juicer, boiled it and immediately rolled it up, did not add sugar.

Wort, and how long was it stored? !! If a year, then this is what I need !!!

It was a pretty year. Granny skated in the fall, and in June I came and just drank with this juice .... oh, golden childhood ... "White filling" apples .... the juice is just a fairy tale. Shchaz cry

Do you need to boil the cans before closing (after I filled in the juice)? I close with vacuum lids. Actually, they boil right on my table. But the temperature is far from a hundred ...

If memory serves, she just poured, rolled, then turned the cans upside down and covered them with blankets. So I kept it until it cooled completely. I'll ask my mom for the exact process, in the morning.

This summer (before the repair of the loggia and the transfer, in this regard, of the jams to the garage), a can of juice from a 3-year-old chokeberry was discovered And nothing happened to her (except that the vitamins lost the juice) I sterilize the cans, pour the juice and immediately roll up sterilized lids

[Aunt Besya]

Aunt Besya! Do you recommend trying blackberry juice?
And what other juices do you like?
And sugar, with sugar, how? Needed, not needed, but if needed, where and how much?

[Hairpin]

Hairpin... I put sugar to taste, I don't add to apple juice at all, and the girls wrote correctly, you boil it, pour it into jars, order with lids, turn it over and that's it, I didn't wrap it up with any blanket, the juices cost at least a year. By the way, I never added lemon juice to juices, the main thing is that the jars are well sterilized, as well as the lids. As for the vacuum lids, I have never tried it, I'm afraid they won't hold the vacuum for so long. Better not to risk it. About the blackberry, while Aunt Basie is asleep, I will say this: "It is very difficult to squeeze juice out of it. I made syrup with lemon from it, but the recipe is at home, and I'm already at work. If there is interest, I will bring it."

[Besya]

Besya!
There is interest !!!

But about the vacuum cans ... More precisely, the lids ... I boiled one Wax and the gum fell off. But when she began to suck the air, the juice boiled right on the table. And it was not boiling water. Well, I pumped a liter for about forty minutes. And fiddling with a seamer ...

In short, he who does not take risks does not drink champagne!

[Hairpin]

And I didn’t notice that it’s worse to extract juice from a blackberry, or maybe I just didn’t get hung up on it. I loaded it into a juicer, and I still add a little bit of Sahara, 100 grams per full compartment.
Hairpin, after all, I live in the North, fruit is tense with us, so I can't boast of a variety: red and black currants, blackberries, cranberries and mustache .. With sugar, I think, we must proceed from the sweetness of the fruit itself (berries), and besides , sugar is a preservative
Regarding vacuum lids, I think (although I don't have any, but there are Zepter vacuum cans and containers), you confuse boiling from temperature with vibration of liquid from pumping out air. Visually, the processes are similar, but this is not boiling, in the sense that interests you. And you don't need to heat the jars with juice, the juice enters the container that has already undergone sufficient heat treatment

you confuse boiling from temperature with vibration of liquid from pumping out air. Visually, the processes are similar, but this is not boiling, in the sense that interests you.

I don’t think ... I pumped out the air, and it bubbled for a few more minutes ... I’ll have to look at the dependence of the boiling point on pressure ... Besides, when I evacuated cold liquids, they didn’t ... don’t ... don’t bubbled !!!

Aunt Besya, well, at least exchange with you for grape juice. For the second year I have not been able to find blackberry seedlings to plant at my place, and it is not at all realistic to buy a berry

Ladies, when the air is pumped out, a vacuum is created in the can, the juice will continue to boil at a lower pressure, that is, what the hairpin saw is boiling (physics of the process)

But I wonder if, when you roll up the cans with vacuum lids, you can assume that I boiled them in terms of sterility?

[Hairpin]

Hairpin
I can't say anything about vacuum lids, but I can throw up an idea. If there are no cans in the house and you don't want to use a seaming machine, then within a year you collect all the bottles of vodka, brandy, etc., you can grab them from friends without revealing a secret to them, or they will not give them away And then in these bottles without sterilizing, because there was vodka, pour the juice from the juicer to the top and mustache. The lid can be boiled, no problem. On barrels, under the blanket. It costs two years and nothing is done to him.I still sometimes, if not laziness, fix the lid for reliability with electrical tape.

[Andreevna]

Andreevna, Thank you!
I have bottles of vodka - unmeasured (because of liqueurs).

[Hairpin]

Hairpin
This year I went even further, forcibly, due to the abundance of apples and blackberries. Bottles from under the Chernogolovsky tarragon were also used. But they had to be sterilized, which was very inconvenient.

[Andreevna]

AndreevnaDo you want me to surprise you ?. In Soviet times, it was very difficult to buy canning lids, they were worth their weight in gold. It was not convenient to close the juice in three-liter jars, you won't drink it right away. then you need to put it in the refrigerator, and this is the place. We also used bottles, but covered them with nipples that were put on the feeding bottle. They cost 4 kopecks. Sterilize in boiling water and on a bottle, as the juice cools, the nipple is pulled inward and mustache. Moreover, you can use such nipples for several years in a row. I still have them at home, if I don't have enough bottles with screw caps, I use nipples.

[Andreevna]

AndreevnaDo you want me to surprise you ?.

Ninok, but she didn’t surprise me, I also had such an experience, but so long ago that I don’t want to remember anymore. And now you will not find a nipple of this quality in the afternoon with fire

[Andreevna]

Andreevna... Yes, what is true is true. But I already found these nipples on the Internet at the present time, I sent my husband to buy. He came and said, they looked at me somehow strangely (I bought 20 pieces)