Orange Juice

[Durgan]

http://www.durgan.org/URL/?NYIJA 6 December 2011 Orange Juice

Oranges were processed into juice for future use.

Process: Skin, added water to cover, boil and beat into a mash. Strain, put the strainer residue through a juicer to extract maximum nutrients. Pressure canned at 12 PSI for 15 minutes for long term storage at room temperate. Four litres of juice was processed from 23 oranges.There are about five oranges in each litre of juice.

[demi]

cant you just press them to get the juice then boil and jar the juice?

[Durgan]

cant you just press them to get the juice then boil and jar the juice?

Pressing requires a good device of some sorts. This method is utilizing most of the fibre, and pressure canning is absolutely safe with regards to bacteria. Apparently in some cases about 35% of the nutrients are encased amongst the fibre- read this somewhere. Simple boiling means the temperature is 212F, Pressure canning means the temperature gets raised to around 250F at 15 PSI,which is supposed to kill all possible harmful bacteria. Pressure caning seems to be a simple procedure after buying the large pot.

The home preparation removes one from the commercial food supply, and what is in the jars is known. There are no additives except water.

Of course, many oranges are eaten fresh. This method is for later use. It would be more practical if one had a few orange trees in the back yard. The method really becomes efficient if the produce is home grown or readily available.

[Biscombe]

Perfect for us!!!! we have around 90 orange trees! thanks

[demi]

what is pressure canning exactly?

it looks from your pictures that the actuall bottling stage is the same prosess that i use??

[Durgan]

what is pressure canning exactly?

It looks from your pictures that the actuall bottling stage is the same prosess that i use??

http://www.canningpantry.com/using-pres ... nners.html Pressure Canners - A Guide to Pressure Canning
The process is much easier in practice than the long winded explanation.

The end result is that the food is exposed to a higher temperature than with simple boiling. 250 versus 212F. The higher temperature destroys all harmful micro organisms.

[demi]

ah ha, we have one of these, its just a pressure cooker, my mum makes soup in it.

the prosess is bacically the same though, the pressure cooker just gets the temperature higher.
iv never measured the temperature when iv been sterilizing the jars. my mother in law just tought me how to do it. they've been doing it like this for gererations.
wen the jars come out its impossible to open them by hand because a vacum has been created inside from the heat. you have to get a spoon and wedge the lid open, when you hear a suck noise you know the pressure is reliesed and its possible to open the jar.