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.
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.
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.
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 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.
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.
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.
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!
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!
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.