pressing the juice out of blackberries
Tiffany, purpleinopp Z8b Opp, AL
10 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agojadeite
10 years agoRelated Discussions
Pressing Apple Juice
Comments (10)Nice video... I think i may try building a cider press this winter. That stephen hayes guy's one video shows a fairly simple one in action. On the other hand, i recently found an orchard nearby that lets me buy unpasteurized fresh press. (at a discount because they dont have to pasteurize it!!) Just bottled my first batch of hard cider... It was shockingly good, stronger than i thought it would be! And that materials required were reasonably cheap too. Good luck!...See Morewhat's the best way to get seeds out of blackberries?
Comments (20)Sorry I removed my orginal link at Photo Bucket, but I figured after about 2 years it was time to take it off. As mentioned elsewhare, its now sold under many different names Roma, Prago Trade, Weston, etc), as many brands also refer to a 'model 200'. The photo here depicts the recent design. Whereas older models had big screws and wingnuts on each side of the conical sieves to hold them onto teh aluminuum housing, and offered little proctection for leakage out the shaft. The closeups above show a couple of sieves and the smaller one appears to be the one packed with the unit. The larger holed one looks like its meant for pumpkin, etc. There is even a smaller holed one for seedy berries too, as well as a shoter auger for the big grape seeds. And lastly a 3/16 inch hole sieve for minced tomatoes and salsa....See MorePear juice
Comments (1)I always end up with a little sediment no matter how much I strained the pear juice, so I quit worrying about it. I do let it settle in the refrigerator 24-48 hours and strain several times prior to processing. I wash the pears thoroughly, cut off the stems and ends of the pears, and cut them up. If very ripe, I run them through the Roma Sauce Maker without cooking them because softening them isn't necessary. If they are too firm to go through easily, I cook them a little. The juice is clearer and sweeter if you make your juice only from the first run-through the sauce maker. I follow instructions for apple juice from the Ball Blue Book. I make a lot of pear juice because our three pear trees are very prolific. We add it to tea or drink it plain. I don't find any need to sweeten the juice because the pears are sweet enough. Follow the instructions for apple juice in any of the "approved" cookbooks and you'll be fine. I think you'll enjoy the pear juice. Jill...See MoreJuicing Apples
Comments (7)Yes, the roma sauce maker is similar to the old squeezo, although yours will be all metal and mine has some plastic parts. I use the screen designed for tomato/apples. The juice that comes through is pretty thick. I don't want pear nectar, which is what I think it would be if I didn't strain it...I want pear juice. I save what is left in the straining bag for making pear sauce. I just didn't make reference to that since the OP stated they weren't making apple sauce. Using the sauce maker makes pretty quick work of things...although I have considered buying a steam juicer. Our first big crop of grapes is coming in now...I've been throwing them in the freezer because I've been busy with some out of town training for work. I have enough grapes in the freezer to juice now. Will try with the grape spiral and screen with the roma sauce maker (another similar brand is victorio), but I don't know whether that is the best method, or if steam juicing will be better. Have to work with what I have for the time being. Jill...See Moreannie1992
10 years agofoodonastump
10 years agonanny98
10 years agocaliloo
10 years agoTiffany, purpleinopp Z8b Opp, AL
10 years agoLars
10 years agoTiffany, purpleinopp Z8b Opp, AL
10 years agocaliloo
10 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agojackc59
8 years agotishtoshnm Zone 6/NM
8 years ago
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