Tart Cherry Juice

from the kitchen of Lorri O.

Juicing Instructions

1. Fill the water pan with 3.5 quarts of water (about 3/4 full) and place on the stove on high temperature. When the water starts to boil, reduce the heat to medium or medium-high making sure the water continues to boil.

2. Make sure the drain tube is pushed on the drain spout as far as possible and place the clamp at the midpoint of the tube. Set the juice kettle on the water pan.

3. Place the colander filled with the well rinsed fruit on top of the juice kettle and cover with the lid.

4. When the steam begins to escape from the upper portion of the steamer, start timing. Make sure the water continues boiling and producing steam. CHECK WATER LEVEL OFTEN. DO NOT ALLOW WATER PAN TO BOIL DRY

5. Wash and sterilize all jars in a 200 degrees F (93.3 C) oven for 15 minutes. Sterilize caps and lids before use.

6. Before filling the jars with the juice, place the jar to be filled in baking pan or tray. The tray will catch any drips or spills.

7. To get a clear juicer, do not touch the fruit in the food basket during the processing time. For a pulpy juice, stir fruit after the contents have become soft and mushy.

8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube in the hot, sterilized jar and press the clamp to release the juice.
CAUTION: Use extreme care when filling the jars. The juice will be scalding hot. Keep children away and use mitts or rubber gloves while handling the hot bottles.

9. Pour the first quart of juice back into the juicer to even out the sweetness and sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than 45 minutes, the juice could overflow from the juice kettle into the water pan.) Complete the juicing process to the end of the steaming period.

10. Fill the jars within 1/4” of the jar top to avoid too much air left in the jars. Seal immediately with sterilized lids.

11. Place the sealed jars in a hot water bath of 190 degrees F (87.7 degrees C) for 15 minutes. Note: Use heat resistant gloves or jar lifter to remove the jars from the hot water.

12. Place the hot jars on a towel in a draft free area and let cool. After 24hours, check the seals and store in a cool, dry, dark room.