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I seriously tempted to buy one after reading some great reviews but there are not many places in UK that stock them. They also appear to range from around £55 up to £140 which is way too expensive for me (£55 would be my limit). I was thinking of buying one to use the juice for making fruit jelly. Does anyone know if this is a good way of making the jelly or have any experience of the steam juicers please? Obviously would use it for producing fruit juice to drink as well but initially its the set fruit jelly I'm interested in.
Sounds good - I'm thinking of making juice and then using some of it to make jelly. Just been watching some videos on You Tube whilst ironing and they were mostly made in the US where they seem to 'can' everything. They sterilize everything in hot water and then also boil up the jars when they are full. I was surprised by the fact that they didn't appear to take off any of the scum from the jelly and then they potted it up in wet jars as well. All that attention to sterilizing but surely there could be microbes in the wet jars - I thought they had to be dry. Is it a culture thing as I dont often see recipes here that call for water baths and canning jam and jelly.
"All that attention to sterilizing but surely there could be microbes in the wet jars - I thought they had to be dry."...........Well yes. I saw a vid the other day in which the person demo'ing said you could leave the pots in the water after sterilising for a few days until you are ready for them! Not only wet jars but cold ones - jelly on the floor then! Wet jars can make mould grow on the jam/jelly xxxxxxxxx "Is it a culture thing as I dont often see recipes here that call for water baths and canning jam and jelly.".............When I was young (in the early '50s - oops!) a lot of people bottled fruit until freezers became available for the average home but I have never come across this weird obsession with "canning" the jam after you've effectively sterilised it in the normal method of making it until I was looking for a recipe and turned up an American blog. The only thing that occurs to me is that they may be making low sugar james and jellies as it's the sugar that does the preserving
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