Canning Juice Question

[YYY]

Hi Everybody,

 

I have a Jack LaLane Power Juicer. Can I can any juice I make with it? How long should I process it? Any other suggestions?

 

Thanks

 

YYY

[Igarden2]

I just checked my Ball Blue Book for instructions on canning fruit juices. Following their directions I would not hesitate canning fruit juices whether extracted with a Jack LaLane Power Juicer or more traditional means. Most, not all, fruit juices seem to have enough acid to render them safe for boiling water bath canning.

One exception is peach or apricot juice. The 'bible' calls for a tablespoon of lemon juice to be added per quart.

In general the instruction seem to be to heat the juice to 190°F for berry or grape juice or to a full boil for apple or cranberry juice and then add to hot sterile jars and then boiling water bathed for 15 minutes . There are time variations for the 'boiling' of the juice depending on which fruit was used.

 

I have no idea what other juices call for. I know you can make carrot juice with a good juicer, but how to can it I have no clue.

 

I really value the Ball Blue Book and would encourage anyone to consult it before proceeding.

[YYY]

Hi Igarden2

 

Thanks for responding.

 

The BBB advises heating then straining to get the juice, but with the juicer, there is no need to heat the fruit first. I want to make sure the lack of "pre" heating does not affect the quality/safety of the juice.

 

Does anyone have personal experience with this?

 

Thanks

 

YYY

[Suncat]

You'd probably still want to heat or keep it in the canner longer. That way you're getting to the same temp. By not heating it before canning it, it will take longer to get to the same temp and may not be hot enough for safety.

[Canned Nerd]

Just remember that the enzyme benefit of juicing dissipates after 15-30 minutes normally and will disappear when heated in the canning process.