Steam Juicer Results Round 2: Strawberries

I’m beyond excited to share the results of our second round of steam juicing!

I had another chance to test the steam juicer last night.  And, like before, this remains one of the most surprising/ exciting pieces of equipment that has come into my kitchen in a long time!

Steam Juicer Results Round 2: Strawberries Strawberry steam juicer

I added 2 quarts (8 cups) of strawberries to the juicer after a quick rinse and removing their hulls (I figured they may become bitter).  Measuring strawberries is an inexact science: large berries don’t fit well in a pint bucket so there’s more flesh in a quart of small strawberries than a quart of large ones.  I thought about weighing them but figured that was a moot point since strawberries are typically sold by volume.

The berries were placed inside the steamer once the water starter to boil.  I processed them for about an hour, shut the burner off and let the pot rest for an hour (this apparently produces more juice).  The results?  3.5 cups of ruby strawberry juice.  In all of my years preserving I’ve never seen clear juice run from fruit like it does in the steam juicer; the color is exquisite.  I made the mistake of probing the pulp with a spoon and I think I forced a single fleck of solids (a few seeds or a chunk of flesh) through the colander but, other than the one impurity which I can remove with a spoon, this liquid is absolutely clear.

The flavor is slightly sweet yet also tart.  I may be imagining things but I swear I pick up the flavor of the seeds (they are not in the juice) when I taste the liquid.  It could be consumed as-is (though it would be a little too tart) or sweetened with a touch of honey.  I plan to use it to make jelly or ferment it into soda or fruit wine (the idea of fruit wine is winning right now).  It might even find itself mixed with some of our juiced rhubarb from last week!

What would you juice next?


  1. Wow.
    Juice ALL THE FRUIT. Anything fresh you can get your hands on.

    “You can steam juice that” could be the next “You can pickle that.” Paging Fred Armisen and Carrie Brownstein…

  2. I’ve been super excited about the idea of making a strawberry country wine, and this seems like that it would be a fantastic place to start. I wonder how important the pulp is in the wine-making process? Let us know!

    • Hy Kyle,

      I do beleive this would be perfect for that – and beleive a lot of fruit wine makers use it.

      The pulp could be put inside a muslin bag if necessary but I don’t think it will be…

      I think the biggest “disadvantage” is that steam will kill the wild yeasts so, if you’re trying to ferment naturally this could be a problem. I don’t see it as a problem because:

      a) a lot of people fermenting use camden tablets or other processes to kill the wild yeast so they can add a known strain (such as champagne yeast) to the mix
      b) the loss of yeast is a small tradeoff for the amount of juice extracted. I’ve made countrywine before and the juicer simply extracts more juice than ‘just’ mashing.
      c) If you wanted wild yeasts or uncooked pulp you could juice part of your product and start the ferment with mashed berries for a hybrid. This would allow for pulp and natural yeast and increased flavor/ juice.

      At least that’s my early morning thoughts! :)


  3. Leslie Sena says:

    And, the pulp, slightly sweetened can be dried into fantastic fruit leather! Don’t forget the pulp!

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