Loiseau Posted August 19, 2011 Share Posted August 19, 2011 My former neighbour used to swear by a rather basic-looking juice extractor that she had, in aluminium - rather like a three-layer saucepan.Surrounded by a glut of apples in my garden, I was pleased to see something like it in HyperU today, called a JapyFruit (40 euros), and wondered if that would do the job. Here's a picture of it. I have googled it, and found more praise for something called a Baumalu for a couple of euros more. I was not thinking of going in for sterilising this time round, but perhaps freezing the juice. People seem to be very enthusiastic about it extracting juice for making fruit jelly, but don't talk as much about the fruit juice for drinking side of things.Does anyone have any experience of using either? (I am not interested in an electric juicer; I was given one - a Magimix Duo I think - some years back, but it's quite useless as it needs dismantling and its fine mesh filter cleaning out every 10 minutes or so, after making about one glass of juice!Angela Link to comment Share on other sites More sharing options...
idun Posted August 19, 2011 Share Posted August 19, 2011 Friends of ours used such machines for their fruit. They seemed happy with them. Link to comment Share on other sites More sharing options...
confused of chalus Posted August 22, 2011 Share Posted August 22, 2011 We have the Japy fruit steamer and in season make loads of juice - you dont have to peel and core, just cut off the bad bits and set it to steam.The result is not like pressed apple juice - it tastes a bit cooked, but chilled is really delicious (a lot depends on you apple variety).I also use it to make bramble jelly (no jelly bag needed). There are lots of other ideas in the recipe book that came with it.I have a friend who uses it in the UK to do apple juice and she uses preserving tablets (used in beer making) to her bottles to make them keep for months. We drink it in season and dont try and keep it.Hope this helps. Link to comment Share on other sites More sharing options...
mint Posted August 22, 2011 Share Posted August 22, 2011 But do the results have the same nutritional value if the fruit has been steamed?Not a criticism, just something that occurs to me. Link to comment Share on other sites More sharing options...
confused of chalus Posted August 22, 2011 Share Posted August 22, 2011 Dont know - but I'm working on the theory that most cartons of fruit juice are pasteurised. That's the same isn't it? Unless you pay for freshly squeezed ..... And I at least know that nothing but apples goes into it. Link to comment Share on other sites More sharing options...
Russethouse Posted August 22, 2011 Share Posted August 22, 2011 Don't most commercial juices have vitamins added ? Link to comment Share on other sites More sharing options...
Loiseau Posted August 23, 2011 Author Share Posted August 23, 2011 Thanks everyone - especially "confused". Maybe I will lash out on one then - if it's still on the shelf when I get to HyperU.Angela Link to comment Share on other sites More sharing options...
Pierre ZFP Posted August 23, 2011 Share Posted August 23, 2011 Let us know how you get on. I'm interested in one as well but news from someone who has first hand experiance would be great Link to comment Share on other sites More sharing options...
Laurier Posted August 23, 2011 Share Posted August 23, 2011 Yes, I second that. Will be very interested to hear how you get on. My friend in Normandy has had an absolute glut of apples and I thought it would be good to make apple juice.I had a juice extractor years ago but had to use about 4kg of spinach to make a glass of the foul tasting stuff, so gave up, especially when the juice didn't have the same benefits for me as it seemed to have for Goldie Hawn.Laurier Link to comment Share on other sites More sharing options...
osie Posted August 25, 2011 Share Posted August 25, 2011 I can vouch for the steam juice extractors.. at least for making jams... not sure I would use it for having a cup of apple juice.I have a 10litre one for 60 odd euros and I noticed that the japy one was 4 litres... so make sure you get the right size for what you want. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted August 26, 2011 Share Posted August 26, 2011 Hmmm I'll keep an eye out for them. Good advice about the size, I think 10 litres is a bit much for me.Now is about the time they well make an appearence in places like Point Vert I suppose and maybe even Aldi or Lidl will have them on special?Now, what do I do with all my tomatoes that have all turned red at the same time?I don't really want to pulp them as they're too good for that but even I can't eat them all fresh!! Link to comment Share on other sites More sharing options...
mint Posted August 26, 2011 Share Posted August 26, 2011 Pierre, roast them in the oven so that they are reduced in volume and then freeze them for use in the winter.If Gemonimo sees this, she will probably give you advice on bottling if you'd rather. I am very nervous of bottling because I have never done it before and I have this utterly ridiculous idea that I might kill myself and OH with botulism or some such. Link to comment Share on other sites More sharing options...
idun Posted August 26, 2011 Share Posted August 26, 2011 [quote user="sweet 17"]Pierre, roast them in the oven so that they are reduced in volume and then freeze them for use in the winter.If Gemonimo sees this, she will probably give you advice on bottling if you'd rather. I am very nervous of bottling because I have never done it before and I have this utterly ridiculous idea that I might kill myself and OH with botulism or some such.[/quote] Agreed, I never dare do it either! Link to comment Share on other sites More sharing options...
Gemonimo Posted August 26, 2011 Share Posted August 26, 2011 [quote user="sweet 17"]Pierre, roast them in the oven so that they are reduced in volume and then freeze them for use in the winter.If Gemonimo sees this, she will probably give you advice on bottling if you'd rather. I am very nervous of bottling because I have never done it before and I have this utterly ridiculous idea that I might kill myself and OH with botulism or some such.[/quote]Well I'm certainly no authority on sterilising tomatos but whole in bottles is a huge waste of space. I sterilise tomato paste or sauce as it is more usefull. About an hour (depending upon the size of the jar) after the water has come to the boil. Like Sweets I reduce the tomatoes in the oven (covered with a little oil, sea salt, thyme etc) and freeze them. They make the best tomato tart like this and no dreaded soggy bottoms!! Right now I'm inundated with fabulous red peppers and to store them I am roasting them then peeling them and freezing them in wide strips on a baking sheet before stacking them in a plastic container so I can take out one or two slices at a time. Link to comment Share on other sites More sharing options...
Gemonimo Posted August 26, 2011 Share Posted August 26, 2011 Back on topic for a moment, my sister in law in Australia had a wonderfull Breville juice extractor and for breakfast she made juice from all the bits of fruit in the fridge - a cocktail of beetroot, peach, celery and god knows what all and it was just fabulous. I've never seen one here in France but no doubt they are around. Link to comment Share on other sites More sharing options...
Loiseau Posted August 30, 2011 Author Share Posted August 30, 2011 Sorry not to have been back earlier with my experiences - having been the one to start this thread. My internet connection has been down the tubes for several days. Back now - phew.I bought the Japy one for 40E, and have so far made one batch of apple juice. From 4kg apple pieces I obtained just 500ml of juice. The accompanying booklet said to add 160g of sugar to this amount, but I did not do so, as I wanted to see what the juice would be like without.It is not as nice as juice made directly from something like the Breville machine, above, which produces the juice cold. The fact that my apples were steamed to release the juice presumably made the difference there. My juice is not very sweet - maybe the steam dilutes the juice a bit - though it does look quite syrupy compared with "normal" apple juice. I think it would be brilliant for reducing fruit to a syrup for making into a fruit jelly; I hope to try it with quinces soon.Strangely, though I used the quantities specified (4kg apples at the top and 4 litres of water in the bottom - most of which remains in the bottom at the end of the process, by the way - simmered for an hour), the resulting amount of juice was so small that it did not even reach the output level of the tap in the middle section; I had to take the device apart and then pour the hot juice out of the middle section into a pottery jug.I am getting sick of the sight of apples though...Angela Link to comment Share on other sites More sharing options...
Pommier Posted August 30, 2011 Share Posted August 30, 2011 That sounds disappointing - I think I'll give it a miss. Link to comment Share on other sites More sharing options...
confused of chalus Posted August 30, 2011 Share Posted August 30, 2011 So much depends on the apple variety. I have never added any sugar; I would expect to get about 1 litre of juice from a full load in the top -but the apples must be ripe to get that much juice out.Made bramble jelly using the Japy last month. So much quicker and easier than jelly bags!Its one of those things that only comes out for about a month every year, but it has been very useful in using up windfalls. Link to comment Share on other sites More sharing options...
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