I wanted to post some photos and info regarding processing steps using the Mehu-Liisa. Below are basic instructions and info about my juicing and pulp processing regimen for Blueberries and Peaches. My family loves Blueberry and Peach fruit spread so I always process the pulp when I juice these fruits.
Incredible Shrinking Fruit:
Fruit that has been steamed for juice in the Mehu-Liisa looses a lot of volume. Here are some images to give you an idea:
The first image is the full basket of berries just before I put it into the Mehu-Liisa (which has been coming to a boil). The second image is after 45 minutes steaming (I don’t go further as the juice after 45 min. is negligible). Sometimes, I only juice for 30 minutes if I plan on making fruit spread from the pulp. In this situation I let it go 45 mins. and added juice back into processed pulp.
These images are after 15, 30, and 45 minutes. The colander was full when I put it into the Mehu-Liisa at the beginning of processing. Peaches retain a fair amount of bulk after juicing and make excellent fruit spread. I also added juice back into the peach fruit spread.
Basic Processing Techniques:
Over the years I have developed habits when using the Mehu-Liisa. Here is one for drawing off juice (I’ll post more as they come to mind):
Drawing off juice:
I use a plastic mixing bowl (fairly deep) to hold the hot jars (direct from 250 degree oven) when I draw off juice. Notice I have a glove on as well, to avoid steam burns. Kid leather garden gloves work even better as they are more maneuverable and supple to enable grabbing jars from oven without using hot pads.
Process Timing (or how to avoid burning your waterpan dry):
I use large display digital timers to time my processing so as not to boil the pan dry. I set the timer for 30 mins. and when it goes off I check the water and add some if necessary. I check the juice level as well and if it is near the top of the funnel in the juice kettle I drain it off into sterile jars. Then, I set the timer for 15 minutes more. I usually get another quart of juice.
REMEMBER! – you DON’T need to use high heat and a furious boil. Once water comes to a boil set heat at medium high and keep a steady boil. Once the juicer gets up to full steam it will release excess steam from the top as the lid bounces up and down – also at the seams between parts of the juicer. This is totally normal and in fact, the juicer is designed to do this so that the juice isn’t diluted with condensation.
Steam escaping from the top of the Mehu-Liisa. Once done processing, it’s easy clean up.
Making Blueberry and Peach Fruit Spreads:
After juicing I process the pulp that is left through a Foley Food Mill. I keep track of how much pulp I get and then use Pomona Pectin and organic cane sugar to make fruit spread. This time around I added back a quart each of Blueberry and Peach juice to each batch to increase the flavor of the fruit in the spread.
I spoon the pulp from basket to Foley Mill and grind away. No time at all to extract the pulp. Not much left over.
Here are the basic steps for processing with Pomona:
- Mix calcium water as per instructions in Pomona Pectin box. Add 1/2 the sugar, lemon (if called for), and calcium to fruit pulp. Bring to a boil. Mix pectin into rest of sugar thoroughly and add to boiling pulp little by little stirring all the time. Stirring constantly (to dissolve the pectin) bring back to boil and boil for 2 minutes. Take off heat and ladle into steril jars. Water bath process according to fruit canning (not jam or jelly canning) guidelines.
Here are my ratios as per the Pomona Pectin instructions (they will be different for every batch):
Blueberry -
3 qts + 1 cp pulp (includes 1 qt added juice), 3/4 cp lemon juice, 3 cps sugar (too much after tasting), 2 TB pectin, 4 TB calcium water. This yielded 16 cups of fruit spread
Peach -
4 cps + 1 pt pulp (includes 1 qt added juice), 1 cp lemon juice, 2.5 cps sugar, 4 TB + 1.5 tsp pectin, 6 TB calcium water. This yielded 18 cups of fruit spread.
Here are a few photos of the juice, etc.:
Rich, thick golden peach juice (someone’s been at it already!). Beautiful dark blueberry juice. Hungry Mr. Clemm.
Well, it’s been fun sharing all this with you folks. Let me know what you think. Also, check out the recipe and tips forum on the website.
Take Care
Daniel
We visited The Blueberry Patch Farm in Leaburg, OR along the MacKenzie River for our second blueberry harvest of the year. They are nestled along the river in a cozy little pocket of river bottom land. They have approx. 6,000 plants with around 9 varieties of berries. We picked two full buckets in no time and were very pleased with our haul. The owner welcomed us to browse the different varieties so our taste buds were given a good work out. The tastes varied from mild and meaty to smaller, chewier and with pronounced blueberry flavor. All in all a good selection of berries. The parking was pleasant as it was beneath fruit trees along the drive in so our Scotties had some shade while we picked. I enjoyed the stand with its antique scale and very friendly staff. We will definitely return to the Blueberry Patch Farm next year.
