Juice cooker

Nice nipple idea. Live and learn ... I have not heard of such a method. Forward behind the nipples. And do the nipples wear champagne bottles (sorry, sparkling wine)?

(after I filled in the juice)? I close with vacuum lids.

And I have a five-minute cherry, closed in a hot state with vacuum lids, has recently been depressurized. So you need to be careful with the juice ...
Here is what was closed cold, in normal condition. Strange ...

[Lenhcik]

Nice nipple idea. Live and learn ... I have not heard of such a method. Forward behind the nipples. And do the nipples wear champagne bottles (sorry, sparkling wine)?

Lenhcik , dress up, only harder than regular bottles ...
We also practiced this method before, it helped a lot. And somehow it turned out to get the lid, but there were not enough cans forever ...
I put tomato juice in bottles under my nipples

It didn't work out very well with pear-making. The first batch of Lada (yellow, juicy) is still nothing, and the second batch of green solid Chizhevsky ... the juice does not give very much.
Today I decided to juicate it, and then boil it, but ... from one and a half kilograms, a maximum of half a liter turned out. I decided it was easier to drink it ...

I think that only very soft varieties can be juiced and squeezed ...

[Hairpin]

Hairpin, I do not know why, but juice from pears, even if you expel it, is very poorly stored (at least for me). so now, if I make juice, I add pears to other fruits.

[Hairpin, Basja]

Hairpin, Basja
As you suggested in time about pears, thank you girls. I just wanted to make pear juice today, but now I'll wait. Have you tried drying pears? Can you dry them or make a jam as always?

[Andreevna]

Andreevna,
pears have not dried, but I think this is a very good option. I was drying apples. Remember, they sold dried fruit compote in stagnant times and there was always a dried pear in it. It gives the compote an indescribable taste. True, this is my opinion. And yet, if a pear is very juicy, it needs to be dried for a very long time, so there was always very little of it in a compote made from dried fruits.

Green firm pears are best dried. They dried up in the sun for me in 3 days. The cat cried to juice from them anyway

[Andreevna]

Andreevna,
pears not dried, but I think this is a very good option. I was drying apples. Remember, they sold dried fruit compote in stagnant times and there was always a dried pear in it. It gives the compote an indescribable taste. True, this is my opinion. And yet, if the pear is very juicy, it needs to be dried for a very long time, so there was always very little of it in the compote made from dried fruits.

Exactly, I remember very well, the pear was there and the taste of compote was just because of its presence. And my pear is like Shpilka's - Lada, juicy, tasty, beautiful, but does not lie for a long time. But from Chizhevsky - a bummer came out, the wild grew up, with small pot-bellied fruits, although it was bought in Timiryazevka. I will vaccinate in the spring, I will become a young Michurinist

I've been drying pears for 5 hours while this result
Earlier grandmother dried pears in the oven and in winter they went not only to compote, but instead of sweets (they get soft)

And I don’t like to use a juicer, the juice turns out strange (I don’t even know how to say it, in terms of its composition it is like brewed licorice root). We prefer a juicer. We do not drive pure pear juice, but only add the pear to the apple. I read that a pear, before driving the juice, needs to be blanched, so it will give more juice, bullshit - the same amount of juice, if not less

Has anyone made plum juice ??? If so, share the technology, otherwise there are a lot of plums this year.

If you make juice from a plum, you need to cut it or otherwise violate the integrity of the skin, otherwise the juice is poorly separated. Plums need to be tied a little with sugar, let stand, and then drive the juice.

And pears can be cut before drying. Faster will be

[Lenhcik]

Lenhcik,

I made juice from plums. I didn't cut anything, I didn't pour any sugar. It goes well as it is, you make from ripe plums. Only if you want to use the squeezed plums later for making jam, marmalade or jelly, I cleaned a certain amount of plums only from the seeds. After the juice was driven off, the remaining mass was rubbed and boiled with sugar.

Dear girls, tell the teapot - I bought a juicer yesterday, just did not understand that apples need to peel?

[macaroni]

macaroni, if you only drive the juice, then you do not need to clean the skin, but if you are thinking of using the distilled apples for jam or marmalade, then you need to cut out the core and remove the skin, otherwise it will be felt in the finished product, In any case, I I do just that.

And I do not cut anything in a juicer or a juicer. I cut just like I PIP !!!

[Hairpin]

Hairpin,
Hairpin, I also do not cut or trim anything, if I do not think about making jam. And if I think about making a jam, then I cut it and cut it out, drive off the juice, quickly wipe it and boil it with sugar, it turns out delicious, which is for pies, pies, and just like that with tea. The most delicate jam turns out. It turns out very tasty to sandwich puff pastry. If you remember there were such flaky tongues or something like that (I don't remember the name, but I remember the taste)

Forgive me, I just don't see the answers from the page yet. Thank you! And no one tried to make a sissy out of the remaining mashed potatoes? (It's like for baby food - responses from childhood) If anyone knows the recipe, please share!

I got used to making kvass from the remnants (middle). I wrote about it here .

I now have two juicers. I decided to run here and tell. And then not everyone goes on all topics.

We have Temka about the jam maker / confiture maker Tefal
But it has a parallel function - a juicer. My camera is broken, so I can't show it. That is, a Teflon bowl with a pin in the middle, water is poured into it, and then a colander is lowered (just like in the Soviet one). But there are two differences:
1. There is no tap for draining;
2. It is possible to remove the colander and place the blades. Add sugar and cook jelly.
Suddenly, who will be interested ...

Forum users help
We bought a juicer without instructions. Juice cooker for 6 liters, how much water should be poured into the lower pan, how many apples to use and how long does one cycle of juice extraction take

Is it a Soviet juice cooker? There seems to be 2 liters of water, and the cycle is ... actually 40-60 minutes, but it's better to try. At first, the juice will be saturated, and then - as diluted.

Yesterday a friend saw juicing. She has aluminum. I also want to buy. But, in aluminum, probably. not desirable. It is not recommended to cook acidic foods in aluminum dishes. The temperature in the juicer is no more than 75, maybe there will be no reaction of the transformation of al-I particles into food? I probably did not look well for information on this topic. Who knows, pliz, share.

bought a Bekker juicer 10 days ago I'm very happy (not aluminum)

Hello everyone! I, too, have been using an old aluminum juicer at my dacha for many years. I am very satisfied. I make juice from apples and plums, and I do nothing with the plum before forcing the juice, because it cracks very quickly under the influence of steam. By the way, much more juice is obtained from plums than from apples. I mean by the weight of the original product. Next season I will do it from black currant, because there are a lot of bushes (I planted sprouts from greed) and the berry is large. And about acidic dishes in aluminum dishes - there is an oxide film on the aluminum surface, which prevents contact between aluminum and food. Therefore, it is not recommended to rub aluminum cookware with abrasives and store cooked food in it.But you can cook.

You can familiarize yourself with the range of juicers and purchase them at a wholesale price here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=9114.0

good afternoon!
I want to buy a juicer, I have never used this device before, so the question is, which one is preferable to take by displacement, is from 6 to 24 liters
yes, a juicer is needed for mass processing of apples in season

It all depends on the quantity of the product. If you have a dacha on 6 acres, then 6 liters is enough, and if the garden is on 2 hectares, then at least 24.

It all depends on the quantity of the product. If you have a summer cottage on 6 acres, then 6 liters is enough, and if the garden is on 2 hectares, then at least 24.

well, on 6 acres there can be an apple orchard one and 2 hectares one apple tree
the question is, in what liter of the juicer is it optimal to process a large number of apples, let's say we collect 3 bags in the harvest season, it's better how to do it all gradually or put in large batches at once
Well, I probably won't buy 24 liters for myself, where else to store such a bandura, but if you choose between 8, 10 and 14 liters, what is more optimal?

[little mouse]

little mouse! The optimal volume is 8-10 liters. You just won't have time to cut apples for a larger volume while the previous tab is being processed.

well, on 6 acres there can be an apple orchard one and 2 hectares one apple tree
the question is, in which liter of the juicer is it optimal to process a large number of apples, let's say we collect 3 bags in the harvest season, it's better how to do it all gradually or put in large batches at once
Well, I probably won't buy 24 liters for myself, where else to store such a bandura, but if you choose between 8, 10 and 14 liters, what is more optimal?

Hello countrywoman;) We bought ourselves last year for 8 liters, quite enough. We collect more than 5 sacks of apples, and for the winter we fill up thoroughly with juice and jam.
P.S. It is better to take a juice cooker from a stainless steel

I tested a freshly bought juicer. Cool! There will now be a way to process country apples and grapes
And who does what with the leftover apples (puree)?

[Dara]

Dara, I used to make jam from the remains of apples, but very soon I realized that these remnants were completely empty. They contain only pulp and water, but no taste. Now I throw it away without pity. But the pulp from squeezing juice from apples is great for jam. I, before pasteurizing the squeezed juice, filter it through a sieve. There is not just pulp, but with juice. Husband and father-in-law with tea half-eight hundred gram cans at a time, and without bread. By the way, I have a new Bohmann juice cooker for 6 liters, made of stainless steel. It turned out to be a very good size - not a lot and not a little.

[Dara]

Dara Juice cooker and apples are my favorite topic this year !!!
I have already made up 30 (3-liter) cans of this same apple saka I threw out the first cake (paired apples), because they were not very tasty yet, but now the apples are "in the juice itself", so the leftovers are very tasty. I rub them through another slug, I boil it and close it in jars, the leftovers are swept away by the children for "one time". This mashed potatoes then goes well into pancake pies and just like that, into food. I don't even add sugar, because the mass itself is sweet enough, if it's not Antonovka, of course!

I put apples already peeled and finely cut into the juicer (as for filling in pies), so wiping through a colander was not required further - I just laid it out tightly (without air bubbles) in sterile jars and immediately rolled it up with metal sterile lids. It turned out mashed potatoes and swept away as mentioned above - at once.

I also cut apples without a core, but my apples have a thick skin, so in pies it still goes well, but as food, well, somehow not very much. Previously, I always corked whole with skins, but then the girls were advised to make mashed apples, so I combined business with pleasure

Peeled - no core and no skin.I cut the pieces into small pieces, like into pies, then they become soft and while you put them in jars they turn into puree completely.

Aaaaaaaaaaaa! Skinless is aerobatics! I won't be enough for this with our volumes. So we cut it large, then wipe it! Selya vie, as it grit ...

Thanks for the tip!

I am engaged today moonshinejuice ... nothing smarter with the black chokeberry did not come up with ...

I am engaged today moonshinejuice ... nothing smarter with the black chokeberry did not come up with ...

So I can’t think of anything smarter with a black chokeberry, and this has been going on for many years, what I just didn’t do with it, nothing went wrong. But the apple-black chokeberry juice is very tasty from a juicer.

Today I ran in a juicer for the first time - I got 5 liters of incredibly tasty grape juice !!!!

[natamylove]

natamylove Natasha what kind of juicer? how did you make the juice? I have a bunch of grapes I don't know what to do

Galya, give me grapes)))))))))))))
I'll make it.

this is a special saucepan

right now shaidu photo

I bought it at the wholesale in Odessa for 290 hryvnia for 8 liters.

load 8 kg of grapes - 6 liters of juice comes out.

so

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4600.0

I have a Sovdep juice cooker, but the instructions are 0.

Before the first use, the juicer should be thoroughly washed with hot water, and the rubber hose should be boiled.
Getting juice
Pour at least two liters of water into the base of 1 juicer and heat it to a boil. After the water boils, on the base 1, install the juice collector 2 and the loading hopper 3 with fruits or berries. Load fruits or berries up to the bunker pile. Then cover the juicer with lid 6 and continue heating over low heat. Close the rubber hose 4 with a clamp 5.
Make sure that the water in the base of the juicer does not boil off completely (to avoid burning the bottom.)
The juicing process lasts 45-70 minutes, depending on the growth and ripeness of the berries. After the specified time has elapsed, remove the clamp 5 and drain the hot juice through the hose 4 into clean bottles or cans, which must be sterilized and heated beforehand.
The juicer makes it possible to get sweet juice. To do this, pour sugar sand into the loading hopper 3 simultaneously with berries or fruits.
To preserve the juice for a long time, all preservation rules must be followed.
We offer the following recipe for obtaining sweet juice, but depending on the degree of ripeness of the fruit, the given figures may vary.
Fruit or berries 4-5 kg ​​Amount of sugar in grams Amount of juice obtained in liters
Gooseberry 400-600 3-4
Currant 450-500 3-4
Raspberry 500 4
Cherry 350 4
Apples, pears 350-400 2-3
Plum 400 4
Strawberries 300 4
Blueberry 500 3-4

Note: cut apples and pears into pieces.
Cooking stews and steamed meats
When cooking stewed vegetables, set the juicer as described above, put the vegetables in the hopper and simmer over low heat for 30-60 minutes, adding the required amount of salt and spices.
It is not recommended to frequently remove the lid and stir vegetables.
Steamed meat and fish are cooked in this way.
Juice cooker care
After using the juicer, it must be washed with hot water, and after cooking steamed meat or fish, rinse more thoroughly to remove any foreign smell.
In order to preserve the juicer, it is not recommended to descale it with hard objects. In case of darkening of the inner surface of the juicer elements, boil them in a solution of baking soda in the proportion of 3-4 teaspoons of soda per 2 liters of water for 15-20 minutes, then rinse with clean water.

Juice cooker - what is the principle of work?
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Juice extraction methods for making wine
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[natamylov]

natamylove

I also bought a juicer last year at the end of summer. All summer I squeezed apple juice in a conventional centrifuge, apricot juice in a meat grinder through a tomato nozzle, and then pink grapes ripened and I decided on a juicer. In general, I liked the process very much. This is the only acceptable processing method for our grapes.

And here's my question:

Can cherries and apricots be juiced with seeds right away or should they be peeled?

Maybe the question is stupid, but please answer who did it with the bones. And then suddenly there is something extra can be extracted from the seeds? Or can't it?

Maybe I’m already late with the answer, but still someone will come in handy. It is better to remove pits from apricots. I was somehow too lazy, did not remove it and as a result the juice became bitter, poured it out. And then the puree remains without seeds and an unusually tasty jam is obtained.
By the way, it is cooked in a bread maker
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I want to say a big thank you to all the members of the forum who told about the juicer in this thread. My husband and I lived our lives, we re-preserved the sea, but somehow we didn't have to use the juicer, although we knew about it. This year, looking at the grapes, how they quickly began to burst (it rained) and disappeared, we decided that the fastest way to process it was to buy a juicer.
I am especially grateful to Natasha Natamailav for the hint, and we got a good one: from 5 kg of grapes (one bookmark in a saucepan) to 3 liters of juice. And fast. From the moment of the first drop of juice, 40 minutes of doing nothing (you could do other things).
The grapes were like this, we have some kind of pink-green




process


result


I did not follow the path of collecting juice in jars and further pasteurization, chose the easier way, immediately into the pan, then brought it to a boil again, did not add sugar, the taste was sweet and sour, poured it into jars and rolled it up. It turned out 22 liters.
like this


the color is unusual for me too, but it probably depends on the grape variety.
I threw out the whole cake.

probably very large photos, but I don't know how to make them smaller.