I have an idea to make a berry juice concentrate that contains the
skins and seeds of the berry. The reason I want to do this is because
there are a lot of vitamins and antioxidents in the skin and seeds of
the berries and I'd like to drink these too.

I plan on using a blender to turn the berries into a puree (juice skin
and seeds) and then add sugar and pasteurise the juice so that it
lasts for 6 months after I bottle it.

Has anyone ever done this? I guess one problem might be the fibres of
the skin and seeds floating or sinking so that it doesn't look so
good. I thought one way around this is to use a commercial pectin to
hold the fibres in solution.

Any ideas? Perhaps the skins will be mold forming - even though they
will be cleaned thorougly? But if I pasteurise should be o.k right?
Best wishes,
Andrew

I'd try a test batch. The seeds could fly out to the edges and not get sliced
up. There is a similar problem trying to "crush" flax seed in a blender.
They fly all over and don't get cut up. My solution is to mix the seed
with an equal amount of flour in the blender. Don't know what the effect of
mixing seed with a liquid might be. I guess if they are small seeds it
might not matter but to get the goodness inside the seed they will likely
have to be cut open. In the case of flax seed the human digestive system
cannot crack them open so they pass through whole retaining all their
goodness for the municipal sewage system.

If you then want to jell the mix (pectin?) there may be a problem with
skins and seeds remaining in suspension, ie settling to the bottom of the
container before the mixture jells. Commercial processors have ways of
keeping the solids in suspension while a solution jells but I'm afraid I
dont' know what they are.

Andrew ) writes:
> I have an idea to make a berry juice concentrate that contains the
> skins and seeds of the berry. The reason I want to do this is because
> there are a lot of vitamins and antioxidents in the skin and seeds of
> the berries and I'd like to drink these too.
>
> I plan on using a blender to turn the berries into a puree (juice skin
> and seeds) and then add sugar and pasteurise the juice so that it
> lasts for 6 months after I bottle it.
>
> Has anyone ever done this? I guess one problem might be the fibres of
> the skin and seeds floating or sinking so that it doesn't look so
> good. I thought one way around this is to use a commercial pectin to
> hold the fibres in solution.
>
> Any ideas? Perhaps the skins will be mold forming - even though they
> will be cleaned thorougly? But if I pasteurise should be o.k right?
> Best wishes,
> Andrew


--
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William R. Watt wrote:
> I'd try a test batch. The seeds could fly out to the edges and not
get sliced
> up. There is a similar problem trying to "crush" flax seed in a
blender.
> They fly all over and don't get cut up. My solution is to mix the
seed
> with an equal amount of flour in the blender. Don't know what the
effect of
> mixing seed with a liquid might be. I guess if they are small seeds
it
> might not matter but to get the goodness inside the seed they will
likely
> have to be cut open. In the case of flax seed the human digestive
system
> cannot crack them open so they pass through whole retaining all their
> goodness for the municipal sewage system.
>
> If you then want to jell the mix (pectin?) there may be a problem
with
> skins and seeds remaining in suspension, ie settling to the bottom of
the
> container before the mixture jells. Commercial processors have ways
of
> keeping the solids in suspension while a solution jells but I'm
afraid I
> dont' know what they are.
>
> Andrew ) writes:
> > I have an idea to make a berry juice concentrate that contains the
> > skins and seeds of the berry. The reason I want to do this is
because
> > there are a lot of vitamins and antioxidents in the skin and seeds
of
> > the berries and I'd like to drink these too.
> >
> > I plan on using a blender to turn the berries into a puree (juice
skin
> > and seeds) and then add sugar and pasteurise the juice so that it
> > lasts for 6 months after I bottle it.
> >
> > Has anyone ever done this? I guess one problem might be the fibres
of
> > the skin and seeds floating or sinking so that it doesn't look so
> > good. I thought one way around this is to use a commercial pectin
to
> > hold the fibres in solution.
> >
> > Any ideas? Perhaps the skins will be mold forming - even though
they
> > will be cleaned thorougly? But if I pasteurise should be o.k right?
> > Best wishes,
> > Andrew
>
>
> --
>
------------------------------------------------------------------------------
> William R Watt National Capital FreeNet Ottawa's free community
network
> homepage: www.ncf.ca/~ag384/top.htm
> warning: non-FreeNet email must have "notspam" in subject or it's
returned

wrote:

> William R. Watt wrote:
>
>> I'd try a test batch. The seeds could fly out to the edges and
>> not get sliced up. There is a similar problem trying to "crush"
>> flax seed in a blender. They fly all over and don't get cut up.
>> My solution is to mix the seed with an equal amount of flour in
>> the blender. Don't know what the effect of mixing seed with a
>> liquid might be. I guess if they are small seeds it might not
>> matter but to get the goodness inside the seed they will likely
>> have to be cut open. In the case of flax seed the human digestive
>> system cannot crack them open so they pass through whole
>> retaining all their goodness for the municipal sewage system.
>>
>> If you then want to jell the mix (pectin?) there may be a problem
>> with skins and seeds remaining in suspension, ie settling to the
>> bottom of the container before the mixture jells. Commercial
>> processors have ways of keeping the solids in suspension while a
>> solution jells but I'm afraid I dont' know what they are.

They typically use quick-setting gums other than pectin. Guar,
xanthan, carageenan, Arabic and others.

My sense is that the mouthfeel would be unpleasantly gritty.

Pastorio


>>
>> Andrew ) writes:
>>
>>> I have an idea to make a berry juice concentrate that contains
>>> the skins and seeds of the berry. The reason I want to do this
>>> is because there are a lot of vitamins and antioxidents in the
>>> skin and seeds of the berries and I'd like to drink these too.
>>>
>>> I plan on using a blender to turn the berries into a puree
>>> (juice skin and seeds) and then add sugar and pasteurise the
>>> juice so that it lasts for 6 months after I bottle it.
>>>
>>> Has anyone ever done this? I guess one problem might be the
>>> fibres of the skin and seeds floating or sinking so that it
>>> doesn't look so good. I thought one way around this is to use a
>>> commercial pectin to hold the fibres in solution.
>>>
>>> Any ideas? Perhaps the skins will be mold forming - even though
>>> they will be cleaned thorougly? But if I pasteurise should be
>>> o.k right?
>>> Best wishes, Andrew