I was over there in a minute because we pretty much do whatever Dorothy tells us to do. We’re not the only ones. I was a bit crestfallen when I saw the apples, some kind of yellow transparents that a hungry dumpster diver might pass on. Yet, I carried them home and went back and got the steam juicer, a contraption that might look at home in a meth lab.
The thing was tall. There were three parts or sections. There was a tube and there was a clamp. Dorothy told me how to use it. “Don’t burn yourself,” she instructed.
It sounded simple enough. Besides, I knew there would be Youtubes:
Those apples looked kind of nasty, though. We pressed on, following the instructions and ended up with juice. Several quart jars full. We also ended up with a lot of pulp. That called for the the Roma Food Strainer and Sauce Maker which we happened to have handy.
I will be quick to point out that I don’t consider steamed juice or apple butter, or jam or jelly of any type to be healthy foods. By the time you steam ’em and sterilize them and water bath can them you have cooked out all the nutrition that might have been there in the first place. What you are making is a dessert item or condiment to make future meals more enjoyable. Heating/steaming/canning kills the enzymes in food and probably obliterates the vitamins. All you are left with is flavor.
People often ask me how we are able to afford such an array of wonderful appliances. The answer is that we only have one car. But that’s a story for another blog.