Juice steamers

Not so much a question, but a thank you for the little blurb about juice steamers. After reading your comment, I began my search online. The Swedish brand was out of my price range, but I found a much cheaper one on amazon.com. It is still stainless, $70.00, and works great! I wish I’d heard about this tool years ago. This was my first year of a great grape harvest, and I steamed out pounds of juice. We’ll have jelly forever! Again, thanks for all you do and mention, happy harvest!

Andrea Del Gardo
Myrtle Beach, South Carolina

Thanks for your comments. I’m glad you loved your steam juicer. After seeing how much more juice my friend, Jeri, gets from an equal amount of fruit, I certainly decided that I needed one, too! Enjoy your jelly! — Jackie

Rubbery carrots

What would make my carrots rubbery? They grew very big, but never got hard and crunchy.

Latisha Gordon
Cohutta, Georgia

This usually happens because of heat and/or not enough water. Often if you pull your rubbery carrots, wash and refrigerate them in cold water, they’ll crisp up. To crisp a larger amount, use a bucket of ice water in a cool spot to soak them. Usually, an overnight treatment will do the trick. — Jackie

Carrot recipes

I know how to can plain old carrots, and have a glazed carrot recipe. Do you know of any other canned carrot recipes?

Dinah Jo
Battle Ground, Washington

I use carrots in several mixed vegetable mixes that I can: corn with diced carrots, carrots, corn, rutabagas, summer squash and potatoes; carrots and peas; and large chunks of carrots, potatoes, and rutabagas for stew. I also use them in a mixed pickle and carrot relish. I make most of my carrot recipes after I have canned plain or mixed carrots. — Jackie

5 COMMENTS

  1. I found this recipe in a 1959 Farm Journals cookbook, and have marked it for next year to try. Soooo, I’m not able to say this is delicious or not, but it sounds good to try on a pulled pork sandwich to me.

    CARROT RELISH
    1 qt. white vinegar
    1 1/2 C. light molassess
    1 T. celery seed
    3 T. salt
    3 C. coarsely ground onions
    1 1/2 qts. coarsely ground carrots
    2 C. coarsely ground sweet red pepper
    1 C. coarsely ground sweet green pepper
    1 1/2 C. coarsely ground cabbage

    *Combine 3 C vinegar, molasses, spices and salt in a large kettle.
    Bring to a boil. Boil rapidly 5 minutes.
    *Add all vegetables to vinegar-molasses mixture.
    Cook briskly 20 minutes, stirring frequently.
    *Add remaining 1 C. vinegar and cook 5 minutes longer.
    Pack in hot, sterilized jars. Seal.
    *Makes 6 pints.

    This recipe doesn’t say to put in BWB, but I would follow time instructions
    for pickle recipes for your area.

    I want to try this for three reasons. It uses bumper crops of both carrots
    and cabbage, and having been brought up on molasses, any recipe that
    contains molasses, HAS TO BE GOOD! Sorgham cane was our main crop,
    besides cotton, when I was a youngster, many many years ago.

  2. Another idea for using canned carrots is carrot cake. I drain them and add to the batter and mix in, very tasty!

  4. These stainless juicers are great. We have had one for about 20 years and made a lot of grape juice. I probably will have to replace the tube soon though as it is deteriorating where it attached to the juicer. Does anyone know where to get parts for this? The juice is great but sometimes I drink too much and end up having to make some extra trips down the hall. So be careful how much you drink at one time. Its powerful stuff.

  5. Jackie,

    A huge thank you for the Mock Crushed Pineapple recipe!!! I was a little concerned when I couldn’t find any pineapple extract. I followed the recipe to the tee and it was better than I expected, even without the addition of the extract. It even looks like crushed pineapple. I thought ‘this will be good enough for baking’, ha! I will (and have) happily eat this straight out of the jar. Again, Thank You!

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