Article and Recipe Archive
Main ::Recipes ::Food Preserving
Minimize Text   Default    Enlarge Text

USING FRUIT PULP FOR BUTTER, SYRUPS, LEATHER BABY FOODS ETC

Print
Save to list
E-mail

Don't discard the pulp! The NUTRI-STEAMER lets you use all parts of the fruit. Enjoy using leftover pulp for baby food, applesauce, fruit leather, apricot butter, fruit syrups and sauces. Be sure the pulp is free of stems, seeds, pits, and cores before preparing any of the following foods. The VILLA WARE FOOD STRAINER is a fast and easy way to effectively strain out skins, seeds, and pits.

BABY FOOD:
Blend leftover pulp into a smooth puree. Make sure stems and sees are removed. Freeze the pulp in ice cube trays. Pop frozen "cubes" of fruit out of trays and pack in freezer bags. Vegetables can be steamed, pureed in the blender and frozen as well.

APPLESAUCE
Place the hot apple pulp into a food strainer to separate the cores and skins from the pulp and create the sauce. Sweeten the sauce with honey if desired and add some cinnamon. Spoon into canning jars and freeze or water bath can. One large batch of steamed apples makes several quarts of thick applesauce.

APPLE BUTTER
16 cups of thick apple pulp (the juice collected in the Nutri-Steamer results in thick pulp)
1 Cup vinegar
8 Cups sugar
4 tsp. cinnamon

Mix well to be sure the cinnamon is well distributed. Pack in jars and water bath process for 15-20 minutes.

FRUIT LEATHER
Fruit leathers make terrific treats for children of all ages. Puree the pulp in the blender, sweeten with honey if needed. Spread the mixture on cookie sheets or fruit leather trays and dry in dehydrator, the sun, or low oven overnight with the door ajar to allow moisture to escape.

APRICOT BUTTER
8 Cups of Apricot pulp, skins included, pureed in a blender with some sugar or honey (2-5 CUPS) to taste, cinnamon and orange pulp or juice, if desired, makes delicious apricot butter perfect for toast, and pancake toppings.

HOMEMADE PANCAKE, WAFFLE SYRUPS
Puree fruit pulp in a blender, and then add sweetener such as honey, stevia, or sugar to taste. Pour into jars and water bath can. Fruit juice can be combined with sweetener and Pomona's Pectin to slightly thicken to make delicious syrup as well.

FREEZER STRAWBERRY JELLY
1 3/4 cups strawberry juice
4 Cups sugar
2 TB strained lemon juice
1/2 bottle Certo Fruit Pectin
Add the sugar to the juice and mix well. Combine lemon juice and pectin in a small bowl. Stir into the juice and continue stirring about three minutes. Pour quickly into jars, seal. When cooled, store in freezer.

FREEZER PEACH JELLY
3 Cups peach juice
1 1/2 cups sugar
1 bottle liquid fruit pectin.

All jams and jellies can be prepared using POMONA'S PECTIN with much less sugar. It requires about 3/4 teaspoon of POMONA'S PECTIN per cup of fruit and no more than 1/2 the amount of mashed fruit or juice IN ADDED sweetener of choice. Sweeteners that are compatible with POMONA'S are sugar, honey, fruit juice concentrate, stevia and artificial sweetener's.

BEVERAGE RECIPES USING POPULAR STEAM EXTRACTED JUICE

Be creative and combine juices such as apricot, rhubarb, plum, peach, tomato, blackberry, raspberry, and strawberry Juice. Cherry and Apple is a yummy combination.

Combine fruit juices to make your own fruit punches. Canned pineapple juice is delicious in combination with almost any juice along with carbonated beverages if desired. Mixing bland and tart fruit juices mellows tart juice and enhances bland juices. Sweeten to taste with your sweetener of choice.

SUMMER PUNCH
4 Cups apple juice
4 cups grape juice
1 cup sugar
Juice of 3 oranges and 2 lemons.

Mix all juices together. Add a touch of cinnamon, nutmeg or cloves to enhance the flavors.

CRABAPPLE SPARKLER
8 cups chilled crabapple juice
1 qt. cold, pure water
1 cup sugar or substitute
2 cups ginger ale
1-2 TB lemon juice

Mix and enjoy!

STRAWBERRY-PHUBARB JUICE
3 Quarts strawberries
3-4 lbs shubarb
2 cups sugar

Cut rhubarb into one-inch pieces. Layer strawberries, rhubarb and sugar into the food basket/colander of the Nutri-Steamer. Steam for 60 minutes. Yum!

FRUIT SLUSH
2 Cups apricot nectar or juice
2 Cups peach nectar or juice
3 cups pineapple juice
1/2 package unsweetened raspberry drink mix or
1/2 package of pre-sweetened raspberry punch powder (6 1/2 oz)
Sweetener of Choice to Taste

Combine the juice and punch powder. Add sweetener of choice if needed. Stir well. Freeze. One hour before serving, remove from the freezer and thaw at room temperature. Combine the slush with ginger ale or lemon-lime beverage.




Related Articles
Canning and Preserving with Lisa Vitello - July 7, 2006
Canning and Preserving with Lisa Vitello Thank you for joining us Lisa! Tonight we are going to be talking about why preserve food, how to get started with...
Apples - Canning, Drying, Freezing Directions
CANNING AND PRESERVING - Apples Whether you can, freeze, dry apples or all three, a quick review of the methods is in order. You will find that you will save hours of...
Time Saving Hints for Home Preservers
ALWAYS MAKE SURE ALL EQUIPMENT IS ON HAND BEFORE STARTING. There is nothing worse than coming up short on lids or sugar, spices or some other needed ingredient once you...

 

Search Glossary Saved Article Contact us