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INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing
vegetables (except plain tomato) needs to be bottled and sealed then placed in a
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of
pressure.
GRAPE JUICE IS KING: Many people buy a Nutri Steamer for the sole purpose of
making grape juice. Simply rinse grapes well, but do not stem them unless you have
unusually sensitive tastebuds. Pile grapes into the food basket. Don’t be concerned
if the lid does not fit on to begin with. After the fruit has steamed a while it will start
to collapse. Steam grapes for 60 minutes then seal with the lids.
YIELDS: What you get out of the Nutri Steamer depends entirely on what you put
into it. There is a big difference in the juice contents of fruit.
High Yield – Apricots, Tomatoes, 7 quarts.
Average Yield – Grapes, Cherries, 4 quarts.
Low Yield – Apples, Peaches, 2 quarts.
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Simply bring water to a full boil in the water pan. Place vegetables in the food basket
and set on the boiling water pan. Steam until the vegetables are warm and tender.
Season to taste.
Use your Nutri Steamer for blanching foods for freezing. Boil water in the water pan.
When the steam escapes from the juicer top, put the vegetables in the food basket.
Secure the lid and steam.
Steaming Times for Freezing Vegetables
Asparagus 2-4 minutes
Beans, green 4 minutes
Broccoli 5 minutes
Brussel 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.