Steam Juicer Results

We tried our steam juicer for the first time last night.

HOLY CRAP.

Steam Juicer Results steam juicer Rhubarb

Yep, it’s that good.  I’ve rarely seen a piece of equipment so magical as this one and I can’t wa

it to use it more.  I’ve gone from being curious about steam juicing to being in full-on love with it.  I’m head-over-heels.

We converted 5.5 pounds of rhubarb to 3.8 pounds (just over 7 cups) of juice.  That’s almost 70% extraction!  Not impressed?  Consider this:

  • Much of the rhubarb was past prime and near limp.  It had already lost water content.
  • I did a side-by-side comparison of boiling (and straining) rhubarb.  I boiled 3.5 pounds of fresh rhubarb (with much higher water content) in 3.5 cups of water.  When I removed the solids I was left with 5 cups of rhubarb-infused water (it I extracted less than 2 cups of rhubarb juice from 3.5 pounds; about 31% efficient).
  • The final results of the steam-juiced rhubarb were vastly superior in the following ways:
    • It wasn’t diluted with water.  I’m sure the steam/ condensation results in a small dillusion of the liquid but the steam-juiced rhubarb was so bitter it turned your mouth inside-out.  The boiled version was drinkable (almost like unsweetened lemonade)
    • It was crystal clear; even after 24 hours of settling.  The process doesn’t mix the rhubarb with the final product/ juice and there’s nothing to strain – thus there’s no sediment like there is in the boiled version (even after multiple strainings).
    • There’s 50% less solids left (even though I started with almost 40% more rhubarb).  Both can be dehydrated.
    • It was remarkably efficient.  It took about twice-as-long as the boiled version but lack of straining and the following clean-up saved a lot of that time back.
  • It was nearly effortless.  No need to stir or worry about sticking to the pot.
  • It handled a lot of rhubarb  -and would have done a lot more.  I could have chopped the rhubarb smaller (I broke it with my hands to places it inside the steamer) or added a lot more after 20 minutes (it reduced by 50% very quickly) to process even more.

Now to decide what to do with it?  Wine, jelly, juice, cordial, soda and many other possibilities are on the horizon.

What would you make?

 

Comments

  1. I use my steam juicer all the time. I make jam and jelly to sell at the farmers market. Just this week I made mulberry jelly. I use the steam juicer on apples, use the juice to make jelly, then use the solids to make apple butter in the slow cooker. I do the same thing with pears. The apple and pear juice is great for making pepper jellies, or spice jellies like my cardamom jelly. I loooooove my steam juicer.

  2. Interesting. I had never heard of a steam juicer before you mentioned it. I made jelly from our neighbors grapes last year and could not get it clear at all. This must be the key. Can’t wait to see more ways to use it.

  3. Rodney R says:

    After reading Amy Stewart’s “Drunken Botanist” I’d be tempted to do something involving alcohol. CHEERS!

  4. ecoteri says:

    I got one a few years ago. wonderfully wonderful for getting tomatoes to a more cannable state. clean and quarter (if you clean off the stems then all results are useful. ) Dump the quarters in the top. keep adding. juice comes out – very thin juice (think VERY thin broth). The tomatoes up top cook down. run them through a machine and you get a great thick broth. if you pre-skin them (boiling water to take the skins off) no need for the machine, but actually you do want the machine to remove seeds. BUT the joy is that you can sweat off all the liquid that otherwise makes for runny sauce. for APPLES it cannot be beat – either choose to core and peel before or run through your machine after – but the juices pour off so you save hours of boiling down. if you do grapes take them off the stems or you will have pucker-bitter juice. we did some plumbs for juice – variable results. we did other fruits – variable. but if only for tomatoes and apples, plums and pears? Magic!!!!!

  5. Great, another gadget for me to want. :)

    Make all of that.

  6. Like you I got my steam juicer recently and tried it out with some rhubarb that was honestly a little bit past it’s best. Wow! The juicer was amazingly simple and quick to use. No more boiling, then leaving bags to drip overnight. I canned some of the juice, some I drank with a dash of fizzy water and I also make jelly (jello to you in Canada and the USA) with the rest. Added a dash of ginger syrup and leaf gelatine and it made the most yummy dessert.
    I’m looking forward to trying it out later in the year to make elderberry cordials and I’m curious to try tomato in it as I imagine the tomato liquid would make the most amazing tomato stock.

  7. jessica says:

    I just found a big steam juicer two days ago at a thrift store for $15. Yay! I haven’t used it yet, but I can hardly wait. I had been looking for one for months, but couldn’t afford a new one.

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