Brouwland NATURSAFT Instrucciones De Uso página 15

Using the steam juicer
The equipment consists of a deep cooking pan in which water is heated, thus quickly releasing steam.
Above the cooking pan there is a bowl that collects the juices. The hose with clamp, attached to this bowl
allows the juice to be easily drained off into bottles. The cone in the middle of the collection bowl allows the
steam to pass through to where the fruits or other foodstuffs are steamed and simultaneously prevents the
extracted juice to flow to the lower water pan.
A colander sits over the collection bowl and this is where the coarsely cut or crushed fruits are placed. The
boiling water under the collection bowl ensures the juice is kept at pasteurisation temperature. The steam
rises through the central cone to the fruit above and causes the
fruit cells to burst and release their juices. The juice runs out
through the holes in the colander and is kept at pasteurisation
temperature until it is drained off.
After a set time, all the fruit cells will have released their juices.
You can then drain the juice into sterilised bottles. The bottles
are positioned under the draining hose, which is operated by a
clamp. The juice in the pipe will not be at the correct temperature;
drain this off separately and pour it back in with the fruit. You can
then start bottling. When the bottle is full to the brim, it must be
sealed immediately. As the juice cools, it will create a vacuum;
this will ensure a hermetic seal is created.
Caution: The juice drained off is hot and the bottle you use may
break or crack. As a precaution we would recommend using
oven gloves and putting the bottles in a bucket before starting to
drain.
Basic method of juicing
Fill the (lower) water pan with enough water and place this on a high heat to ensure the water boils quickly.
During juicing, the water should continue to boil vigorously. Make sure the water pan does not boil dry;
check the water level at regular intervals. When the water is boiling, place the juice collection bowl on top of
the water pan. The juice collection bowl is fitted with a draining hose with clamp. Make sure the hose does
not come into contact with the heat source.
Place the colander containing the fruit in position and then place the cover on top. Leave to stand and see
how the fruit is doing after 30-45 minutes. The water level may have dropped and the fruit will have become
a pulp. You can add a fresh batch of fruit but this will mean you have less control over the dilution of the fruit
juice caused by the steam from the water pan. It is actually best to just use one lot of fruit for each batch.
Look in the collection bowl to see how much juice has been collected. If the bowl has enough juice for a few
bottles, you can drain it now. The juice in the hose is not pasteurised and should not be bottled; drain this
off first into a coffee cup and pour it back into the fruit colander immediately. You can then begin filling your
bottles or jars.
Position a heat-resistant bucket below the juicer's drain hose and place a hot sterilised bottle in the bucket.
If the bottle breaks or slips out of your hand, the damage is contained in the bucket and you avoid serious
accidents. Fill the bottle to the brim with hot juice and immediately seal the bottle using your chosen means
of closure. Using a pair of oven gloves, place the full bottle on a damp cloth to cool off. Fill the next bottles
in the batch. If the last bottle is not full to the brim, pour it back with the fruit and wait until the next batch of
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