Has anyone ever tried steam-juicing sliced unpeeled oranges? How'd it
turn out? I'm pretty sure it would suck for drinking, but what about
for making jelly? Would it extract most of the pectin from the oranges,
or leave it behind in the pulp?

(Notice that all replies are being redirected to r.f.p.)

Thanks, regards,
Bob

In article >, zxcvbob
> wrote:

> (Notice that all replies are being redirected to r.f.p.)
>
> Thanks, regards,
> Bob

How come they're going to rfcooking?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, zxcvbob
> wrote:

> (Notice that all replies are being redirected to r.f.p.)
>
> Thanks, regards,
> Bob

How come they're going to rfcooking?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

Melba's Jammin' wrote:
> In article >, zxcvbob
> > wrote:
>
>
>>(Notice that all replies are being redirected to r.f.p.)
>>
>>Thanks, regards,
>>Bob
>
>
> How come they're going to rfcooking?


Someone noticed the "follow-up" header and changed it, then everybody
replied to that.

Bob

Melba's Jammin' wrote:
> In article >, zxcvbob
> > wrote:
>
>
>>(Notice that all replies are being redirected to r.f.p.)
>>
>>Thanks, regards,
>>Bob
>
>
> How come they're going to rfcooking?


Someone noticed the "follow-up" header and changed it, then everybody
replied to that.

Bob

zxcvbob wrote:

> Maybe if I sell it, someone else will have better luck with it, and I'll
> have 1.5 cubic feet more storage space.

How about using the steam juicer for JUICE? I find it makes very yummy
berry/apple juices. And syrup! Wow. I steam juice boysenberries and
simmer up with some sugar and can it (really just jar it) in a hot bath.
It was good three years later, I gave several away as gifts, and it was
the best damn syrup I've ever, ever had.
blacksalt

zxcvbob wrote:

> Maybe if I sell it, someone else will have better luck with it, and I'll
> have 1.5 cubic feet more storage space.

How about using the steam juicer for JUICE? I find it makes very yummy
berry/apple juices. And syrup! Wow. I steam juice boysenberries and
simmer up with some sugar and can it (really just jar it) in a hot bath.
It was good three years later, I gave several away as gifts, and it was
the best damn syrup I've ever, ever had.
blacksalt

zxcvbob wrote:
> sf wrote:
>
>> On Mon, 09 Aug 2004 21:49:37 GMT, Puester
>> > wrote:
>>
>>
>>> kalanamak wrote:
>>> > > zxcvbob wrote:
>>> > >
>>> > > Has anyone ever tried steam-juicing sliced unpeeled oranges?
>>> > > No, but PLEASE post your results if you do. Me and my
>>> steam-juicer were
>>> > so close, I think it contributed to my divorce.
>>> > blacksalt
>>> I believe that exposing OJ to heat denatures the Vitamin C,
>>> NOT a Good Thing.
>>>
>>
>> People take more vitaman C than they need these days, so I
>> doubt it makes a big difference.
>>
>>
>> sf
>> Practice safe eating - always use condiments
>
>
>
> There's 4 or 5 sliced valencia oranges in the juicer right now; been
> there about an hour. It doesn't look good as far as pectin goes. The
> juice is clear and water-thin.
>
> Bob


From about 2 pounds of oranges, I got 1 3/4 cups of bitter cloudy
juice. (These were very juicy think-skinned oranges.) I added 1/4 cup
of lemon juice and 2 cups of sugar. The juice cleared a little. I
boiled it hard for a few minutes until it was between 220 and 225
degrees on my candy thermometer. I poured it into a pint jar and a
half-pint jar. I tasted the scrapings from the pan and it tasted just
like I wanted -- sweet, tart, and just a little bitter, with a good
orangy taste. I put lids on the jars and set them on the countertop to
cool. This morning, they were thickened up like runny syrup, with a
little bit of jiggle to it. The jelly is not nearly as clear as I'd like.

The short answer is, the juicer did an extrordinarily poor job of
extracting the pectin. Just like it has with plums, peaches, apples,
pears, cranberries, etc.

I think it's about time for me to start auctioning off some of my
useless cooking equipment that everybody else raves about. (steam
juicer, Tilia foodsaver, "Squeezo" juicer, etc.)

Best regards,
Bob

"zxcvbob" wrote:

<in short>

> the juicer did an extrordinarily poor job of
> extracting the pectin. Just like it has with plums, peaches, apples,
> pears, cranberries, etc.
>
> I think it's about time for me to start auctioning off some of my
> useless cooking equipment that everybody else raves about. (steam
> juicer, Tilia foodsaver, "Squeezo" juicer, etc.)

Sorry that you've had bad experiences with this equipment. Personally, I
don't know how I used to make jelly without a steam juicer, or successfully
dodge freezer burn without my Food Saver... looking back, it's hard to
believe the days of freezing food in coated boxes!

The juicer failed to extract pectin from oranges as well as you wanted it to
because it and orange rinds are not made for each other. The manufacturers
of steam juicers say as much when they recommend juicing all kinds of fruits
except citrus fruits with their gadgets.

Scourge me if you must, but I'll still say that you could have better luck
with the machinery if you follow the operating instructions.

< PS: I got a very satisfactory 2 1/2 quarts of juice from six pounds of
black and red plums: the jelly it made was clear as a bell and yummy as all
get out, and there was enough juice left over to whip up a tasty plum and
rosemary glaze>

Pennyaline wrote:

> "zxcvbob" wrote:
>
> <in short>
>
>>the juicer did an extrordinarily poor job of
>>extracting the pectin. Just like it has with plums, peaches, apples,
>>pears, cranberries, etc.
>>
>>I think it's about time for me to start auctioning off some of my
>>useless cooking equipment that everybody else raves about. (steam
>>juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
>
> Sorry that you've had bad experiences with this equipment. Personally, I
> don't know how I used to make jelly without a steam juicer, or successfully
> dodge freezer burn without my Food Saver... looking back, it's hard to
> believe the days of freezing food in coated boxes!
>
> The juicer failed to extract pectin from oranges as well as you wanted it to
> because it and orange rinds are not made for each other. The manufacturers
> of steam juicers say as much when they recommend juicing all kinds of fruits
> except citrus fruits with their gadgets.
>
> Scourge me if you must, but I'll still say that you could have better luck
> with the machinery if you follow the operating instructions.
>
> < PS: I got a very satisfactory 2 1/2 quarts of juice from six pounds of
> black and red plums: the jelly it made was clear as a bell and yummy as all
> get out, and there was enough juice left over to whip up a tasty plum and
> rosemary glaze>
>
>


Thanks for the reply. I would agree with you that juicing citrus is not
a good test, except the juicer fails to produce satisfactory juice no
matter *what* kind of fruit I use. Plums, cherries, peaches, underripe
pears, it doesn't matter. I've tried using high heat and I've tried a
low simmer. The juice always has less flavor and less pectin than if I
boil the fruit in water and drip it through a jelly bag the old fashion
way. The juice I made with cranberries and underripe pears shoulda
jelled all by itself as it cooled before I even added any sugar. I used
a box of pectin with (IIRC) 5 cups of juice and a bunch of sugar and it
barely jelled.

Maybe if I sell it, someone else will have better luck with it, and I'll
have 1.5 cubic feet more storage space.

Best regards,
Bob

Pennyaline wrote:

> "zxcvbob" wrote:
>
> <in short>
>
>>the juicer did an extrordinarily poor job of
>>extracting the pectin. Just like it has with plums, peaches, apples,
>>pears, cranberries, etc.
>>
>>I think it's about time for me to start auctioning off some of my
>>useless cooking equipment that everybody else raves about. (steam
>>juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
>
> Sorry that you've had bad experiences with this equipment. Personally, I
> don't know how I used to make jelly without a steam juicer, or successfully
> dodge freezer burn without my Food Saver... looking back, it's hard to
> believe the days of freezing food in coated boxes!
>
> The juicer failed to extract pectin from oranges as well as you wanted it to
> because it and orange rinds are not made for each other. The manufacturers
> of steam juicers say as much when they recommend juicing all kinds of fruits
> except citrus fruits with their gadgets.
>
> Scourge me if you must, but I'll still say that you could have better luck
> with the machinery if you follow the operating instructions.
>
> < PS: I got a very satisfactory 2 1/2 quarts of juice from six pounds of
> black and red plums: the jelly it made was clear as a bell and yummy as all
> get out, and there was enough juice left over to whip up a tasty plum and
> rosemary glaze>
>
>


Thanks for the reply. I would agree with you that juicing citrus is not
a good test, except the juicer fails to produce satisfactory juice no
matter *what* kind of fruit I use. Plums, cherries, peaches, underripe
pears, it doesn't matter. I've tried using high heat and I've tried a
low simmer. The juice always has less flavor and less pectin than if I
boil the fruit in water and drip it through a jelly bag the old fashion
way. The juice I made with cranberries and underripe pears shoulda
jelled all by itself as it cooled before I even added any sugar. I used
a box of pectin with (IIRC) 5 cups of juice and a bunch of sugar and it
barely jelled.

Maybe if I sell it, someone else will have better luck with it, and I'll
have 1.5 cubic feet more storage space.

Best regards,
Bob

zxcvbob > wrote in
:

> Pennyaline wrote:
>
>> "zxcvbob" wrote:
>>
>> <in short>
>>
>>>the juicer did an extrordinarily poor job of
>>>extracting the pectin. Just like it has with plums, peaches, apples,
>>>pears, cranberries, etc.
>>>
>>>I think it's about time for me to start auctioning off some of my
>>>useless cooking equipment that everybody else raves about. (steam
>>>juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>>
>>
>> Sorry that you've had bad experiences with this equipment.
>> Personally, I don't know how I used to make jelly without a steam
>> juicer, or successfully dodge freezer burn without my Food Saver...
>> looking back, it's hard to believe the days of freezing food in
>> coated boxes!
>>
>> The juicer failed to extract pectin from oranges as well as you
>> wanted it to because it and orange rinds are not made for each other.
>> The manufacturers of steam juicers say as much when they recommend
>> juicing all kinds of fruits except citrus fruits with their gadgets.
>>
>> Scourge me if you must, but I'll still say that you could have better
>> luck with the machinery if you follow the operating instructions.
>>
>> < PS: I got a very satisfactory 2 1/2 quarts of juice from six pounds
>> of black and red plums: the jelly it made was clear as a bell and
>> yummy as all get out, and there was enough juice left over to whip up
>> a tasty plum and rosemary glaze>
>>
>>
>
>
> Thanks for the reply. I would agree with you that juicing citrus is
> not a good test, except the juicer fails to produce satisfactory juice
> no matter *what* kind of fruit I use. Plums, cherries, peaches,
> underripe pears, it doesn't matter. I've tried using high heat and
> I've tried a low simmer. The juice always has less flavor and less
> pectin than if I boil the fruit in water and drip it through a jelly
> bag the old fashion way. The juice I made with cranberries and
> underripe pears shoulda jelled all by itself as it cooled before I
> even added any sugar. I used a box of pectin with (IIRC) 5 cups of
> juice and a bunch of sugar and it barely jelled.
>
> Maybe if I sell it, someone else will have better luck with it, and
> I'll have 1.5 cubic feet more storage space.
>
> Best regards,
> Bob
>

I'm sure there are many happy user of steam juicers, and I speak from
total ignorance of them beyond what I've read. However, I just find the
whole concept strange and ineffective. I never thought I wanted to own
one. Now, with your experience, I'm sure of it.

Sorry you've had a bad go of it.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

zxcvbob > wrote in
:

> Pennyaline wrote:
>
>> "zxcvbob" wrote:
>>
>> <in short>
>>
>>>the juicer did an extrordinarily poor job of
>>>extracting the pectin. Just like it has with plums, peaches, apples,
>>>pears, cranberries, etc.
>>>
>>>I think it's about time for me to start auctioning off some of my
>>>useless cooking equipment that everybody else raves about. (steam
>>>juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>>
>>
>> Sorry that you've had bad experiences with this equipment.
>> Personally, I don't know how I used to make jelly without a steam
>> juicer, or successfully dodge freezer burn without my Food Saver...
>> looking back, it's hard to believe the days of freezing food in
>> coated boxes!
>>
>> The juicer failed to extract pectin from oranges as well as you
>> wanted it to because it and orange rinds are not made for each other.
>> The manufacturers of steam juicers say as much when they recommend
>> juicing all kinds of fruits except citrus fruits with their gadgets.
>>
>> Scourge me if you must, but I'll still say that you could have better
>> luck with the machinery if you follow the operating instructions.
>>
>> < PS: I got a very satisfactory 2 1/2 quarts of juice from six pounds
>> of black and red plums: the jelly it made was clear as a bell and
>> yummy as all get out, and there was enough juice left over to whip up
>> a tasty plum and rosemary glaze>
>>
>>
>
>
> Thanks for the reply. I would agree with you that juicing citrus is
> not a good test, except the juicer fails to produce satisfactory juice
> no matter *what* kind of fruit I use. Plums, cherries, peaches,
> underripe pears, it doesn't matter. I've tried using high heat and
> I've tried a low simmer. The juice always has less flavor and less
> pectin than if I boil the fruit in water and drip it through a jelly
> bag the old fashion way. The juice I made with cranberries and
> underripe pears shoulda jelled all by itself as it cooled before I
> even added any sugar. I used a box of pectin with (IIRC) 5 cups of
> juice and a bunch of sugar and it barely jelled.
>
> Maybe if I sell it, someone else will have better luck with it, and
> I'll have 1.5 cubic feet more storage space.
>
> Best regards,
> Bob
>

I'm sure there are many happy user of steam juicers, and I speak from
total ignorance of them beyond what I've read. However, I just find the
whole concept strange and ineffective. I never thought I wanted to own
one. Now, with your experience, I'm sure of it.

Sorry you've had a bad go of it.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"zxcvbob" > wrote in message
...
>
> From about 2 pounds of oranges, I got 1 3/4 cups of bitter cloudy
> juice. (These were very juicy think-skinned oranges.) I added 1/4 cup
> of lemon juice and 2 cups of sugar. The juice cleared a little. I
> boiled it hard for a few minutes until it was between 220 and 225
> degrees on my candy thermometer. I poured it into a pint jar and a
> half-pint jar. I tasted the scrapings from the pan and it tasted just
> like I wanted -- sweet, tart, and just a little bitter, with a good
> orangy taste. I put lids on the jars and set them on the countertop to
> cool. This morning, they were thickened up like runny syrup, with a
> little bit of jiggle to it. The jelly is not nearly as clear as I'd like.
>
> The short answer is, the juicer did an extrordinarily poor job of
> extracting the pectin. Just like it has with plums, peaches, apples,
> pears, cranberries, etc.
>
> I think it's about time for me to start auctioning off some of my
> useless cooking equipment that everybody else raves about. (steam
> juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
> Best regards,
> Bob

Maybe you need to filter it to get a clear jelly?

I've rarely thought about the natural pectin when using my steam-juicer, but
I know the crabapple jelly almost set up as I filled the jars. (Just juice
and some sugar)

I use mine for making juice. With windfall fruit or the last bit that isn't
enough to can, or the plums I couldn't cut off the seed (they were so ripe)
and too big for the dehydrator, I make jugs of juice. Then I have a great,
all juice, no additive base for smoothies all year.

I've had the best luck by bringing it to a boil, then turning the heat down
so the water barely simmers. Don't lift the lid, but you can lift the
basket slightly to make sure the juice level isn't getting too high. My Dad
likes to mix all the juice together in a big pot, but I notice little
difference between the first jar and the last.

I'm glad I bought mine. One of these days I'm gonna use it to make some
steamed bread.

Deb
--
In Oregon, the pacific northWET.

"zxcvbob" > wrote in message
...
>
> From about 2 pounds of oranges, I got 1 3/4 cups of bitter cloudy
> juice. (These were very juicy think-skinned oranges.) I added 1/4 cup
> of lemon juice and 2 cups of sugar. The juice cleared a little. I
> boiled it hard for a few minutes until it was between 220 and 225
> degrees on my candy thermometer. I poured it into a pint jar and a
> half-pint jar. I tasted the scrapings from the pan and it tasted just
> like I wanted -- sweet, tart, and just a little bitter, with a good
> orangy taste. I put lids on the jars and set them on the countertop to
> cool. This morning, they were thickened up like runny syrup, with a
> little bit of jiggle to it. The jelly is not nearly as clear as I'd like.
>
> The short answer is, the juicer did an extrordinarily poor job of
> extracting the pectin. Just like it has with plums, peaches, apples,
> pears, cranberries, etc.
>
> I think it's about time for me to start auctioning off some of my
> useless cooking equipment that everybody else raves about. (steam
> juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
> Best regards,
> Bob

Maybe you need to filter it to get a clear jelly?

I've rarely thought about the natural pectin when using my steam-juicer, but
I know the crabapple jelly almost set up as I filled the jars. (Just juice
and some sugar)

I use mine for making juice. With windfall fruit or the last bit that isn't
enough to can, or the plums I couldn't cut off the seed (they were so ripe)
and too big for the dehydrator, I make jugs of juice. Then I have a great,
all juice, no additive base for smoothies all year.

I've had the best luck by bringing it to a boil, then turning the heat down
so the water barely simmers. Don't lift the lid, but you can lift the
basket slightly to make sure the juice level isn't getting too high. My Dad
likes to mix all the juice together in a big pot, but I notice little
difference between the first jar and the last.

I'm glad I bought mine. One of these days I'm gonna use it to make some
steamed bread.

Deb
--
In Oregon, the pacific northWET.

In article >, zxcvbob
> wrote:

> I think it's about time for me to start auctioning off some of my
> useless cooking equipment that everybody else raves about. (steam
> juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
> Best regards,
> Bob

Let me know how cheap you're willing to let the Tilia go. I might be
interested.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >, zxcvbob
> wrote:

> I think it's about time for me to start auctioning off some of my
> useless cooking equipment that everybody else raves about. (steam
> juicer, Tilia foodsaver, "Squeezo" juicer, etc.)
>
> Best regards,
> Bob

Let me know how cheap you're willing to let the Tilia go. I might be
interested.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.