NEWAY HOUSEWARES Canning Juice Steamer Extractor User Manual
- May 15, 2024
- NEWAY HOUSEWARES
Table of Contents
NEWAY HOUSEWARES Canning Juice Steamer Extractor
Important Safeguards
When using the juicer steamer, please observe the following safety precautions.
- Do not heat an empty pan or heat fat or oil in the pan at the highest temperature setting. If the pan overheats, simply turn off the heat and leave the pan in place on the cooling heat source.
- Be sure to use oven mitts when lifting or transporting the pan (handles will get hot).
Instructions for Use
- Wash and prepare the desired selection of produce, being careful to remove cores or stalks from the vegetables and any pits, hard seeds, or stones from the fruit.
- Place the fruits and/or vegetables in the strainer, up to the top edge (don’t over-fill).
- Set the strainer inside the juice-collecting pan.
- Fill the bottom pan almost to the top with water.
- Place the lid, strainer, and juice-collecting pan on the bottom pan.
- Slowly bring the water to a boil on the stovetop.
- Heat from the steam will begin to cook the fruits and/or vegetables, causing the juice to drip down into the collecting pan. The included tube can be used to direct the juice from the pan into a different receptacle, which also prevents overflowing.
Use center part of the clip to shut off tube.
Juice Extraction: Fruit
Extract juice from a variety of fruit-anything from apples, plums, and pears to peaches, blueberries, and cherries. Use the juice to make delicious beverages or to add flavor to sauces, breads, cakes, and more. For the most flavorful results and the highest yield, select the ripest fruit possible–the riper the better. Mixing mild with tangy also creates delightful results.
Following the recipe, add the measured amount of sugar to the juice-collecting pan before juice extraction. After extracting, be sure to stir the juice to ensure it’s evenly sweetened
For juice that’s to be used to make jelly, do not add sugar before extracting. Only use unripe fruit (contains more pectin).
When preparing ready-to-drink juice, add the following amount of sugar (add more sugar if diluting the juice):
Suggested Sugar:
100-150 grams of sugar for 1 kg sweet fruit
200-250 grams of sugar for 1 kg sour fruit Preserving Juice
Preserving Juice:
Juices that are freshly squeezed from raw fruit or that are produced cold can be filled into bottles and heated in a water bath (up to 75 degrees C / 167 degrees F) for 25 minutes. Seal immediately as directed.
| Fruit | Sugar (per 1 kg fruit) | Steam Time (minutes) | Preparation* |
|---|---|---|---|
| Apples ripe/unripe | 20-25 grams | 60 | |
| Bilberries | 100 grams | 45 | |
| Blackberries | 100 grams | 30 | |
| Black currents | 150 grams | 45 | |
| Cranberries | 100 grams | 60 | |
| Damsons | 80 grams | 49 | |
| Elderberries | 80 grams | 30 | |
| Gooseberries | 100 grams | 45 | |
| Grapes | 50 grams | 45 | |
| --- | --- | --- | --- |
| Morello cherries | 100 grams | 60 | |
| Peaches | 50 grams | 45 | |
| Pears | 50 grams | 60 | |
| Plums | 100 grams | 45 | |
| Quinces | 100 grams | 60 | |
| Raspberries | 50 grams | 30 | |
| Red currants | 100 grams | 45 | |
| Rhubarb | 100 grams | 45 | |
| Strawberries | 50 grams | 30 | |
| Sweet cherries | 50 grams | 45 |
*Preparation:
Soft Fruits: remove stalks, wash in cold water, and drain. Stone fruits:
remove stalks, wash in cold water, drain, and remove stones.
Core fruits: remove blemishes, wash in cold water, drain, and cut into small
pieces (do not peel).
Rhubarb: wash, drain, and cut into small pieces.
Juice Extraction: Vegetables
Extract juice from vegetables for making healthy beverages or for adding flavor to soups, stews, and sauces. Juice anything from summer-ripe tomatoes, celery stalks, and cucumbers to fresh carrots, spinach, and more.
| Vegetable | Steam Time (minutes) | Preparation |
|---|---|---|
| Asparagus | 60 | Wash and cut into small pieces |
| Beets | 60 | Wash and grate |
| Carrots | 60 | Peel and grate |
| Celery | 60 | Wash and cut into small pieces |
| Cucumbers | 45 | Peel and cut into small pieces |
| Onions | 60 | Peel and cut into small pieces |
| Radishes | 60 | Wash and grate |
| Spinach | 45 | Wash and cut into small pieces |
| Tomatoes | 45 | Wash and cut into small pieces |
Juice Extraction: Herbs
Whether on their own or along with fresh vegetables, the juice from herbs can add a boost of flavor to any recipe. Add parsley when juicing carrots and celery or dill when juicing tomatoes and onions, for example.
| Herb | Steam Time (minutes) | Preparation |
|---|---|---|
| Balm | 60 | Cut fresh leaves into small pieces |
| Chervil | 60 | Wash carefully |
| Dandelion | 60 | Wash leaves and cut into small pieces |
| Lovage | 60 | Wash carefully |
| Parsley | 60 | Wash |
| Pimpernel | 60 | Wash carefully |
| Sage | 60 | Wash carefully and drain off |
| Sorrel | 60 | Wash and cut into small pieces |
| Watercress | 60 | Wash in water with a small amount of vinegar |
Use and Care
- Before first use, wash the pieces by hand with hot water and mild liquid detergent, rinse clean, and dry thoroughly.
- After each use, wash the pieces by hand in hot water and mild liquid detergent as soon as possible, using a sponge or brush.
- Avoid the use of sharp items such as scouring powder or steel brushes (soak if necessary to remove stuck-on food).
- Dry thoroughly after washing to avoid water stains.
Energy-Saving Tips
- Make sure the bottom of the pan is the same size or larger than the hot plate or burner.
- Turn down the temperature or switch off the heat before the end of the cooking time to take advantage of residual heat stored in the hot plate or the bottom of the pan.
- Keep the lids on the pans when cooking to help trap in the heat.
Design and Produced by Neway International Housewares
COPYRIGHT 2011
Made in China
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