Here is another (EASY) way to make juice, using a steam juicer.
The juice is concentrated, you will use fewer bottles and use less space in your storage.
This is an aluminum one that my mom gave me.
There are newer, stainless steel models out there that are soooooo nice~
They can even be used as a steam cooker to cook veggies, meats, and anything your heart desires.
Well, almost anything.
This is juicing at it simplest form: the bottom pan holds boiling water, the middle section collects the juice, and the top is a steamer basket that holds the fruit.
When juicing, select ripe fruit.
No super squishy, over ripe fruit. Yuck.
Pictured here are my blue plums, washed and ready for juicing.
If the fruit is larger than pictured, you may cut them in half.
No need to pit the fruit.
Did you hear that? No need to pit the fruit.
Here are the last of my folk's Concord grapes, washed and stemmed.
I like to take the stems off, as they contribute a bitter taste to the juice.
Plus, if you stem them, your juicer will hold more fruit....
Here, you see a tube coming out of the juice collection pan.
This is really one of the 'set it and forget it' parts of canning.
Once the water is boiling, keep it boiling for up to an hour, as per juicer instructions.
Squeeze the clamp and the hot juice comes out~
Caution: This is highly concentrated stuff ~ If you want to drink it, you will want to add a cup or so of water to every 4 cups.
Here's a peek at my softened plums.
Some people take the first cup or two of hot juice and pour it right back into the fruit to get more juice.
If you want clear juice, leave the fruit alone.
If you don't care about more pulp entering your juice, go ahead and give it a good stir.
Or a good mash with a potato masher.
As for me, I'm saving my juice to make jelly later in the dead of winter, when all this Fall canning is done.
Just pour the HOT juice into clean, HOT bottles, clean the rims and put a heated lid on it. Screw a ring on top and FLIP it upside down.
Leave it alone for 12 hours to cool and it will seal. I promise.
Update: After some research, I am finding out that turning your hot filled jars of juice upside down is NOT recommended by the state extension service. The jars may seal, but you run the risk of the air space in the jar not being sterile and can turn your product moldy.
For me, in Utah at 5,500 feet, I process my pints and quarts of juice for 20 minutes.