I am in love with my steam juicer. I got it last year and I did not rave enough, so I am raving again. It’s a tidy grape juice making tool. I have juiced 50 pounds of concord grapes and my hands are only vaguely stained. In years past, I would have had purple paws for a week or two.
Beyond that, it’s so fast and efficient. It takes 2 hours from washing and packing the fruit to steaming and siphoning the juice. The yield has been much improved over the hanging bag method (an extra three quarts per 25 pound lug), and the juice is clear and not the least bit murky.
Makes 10 to 12 quarts
1 lug (25 pounds) Concord grapes, rinsed
Pack the top of the steam juicer with as many grapes as will fit. There is no need to stem them.
Fill the bottom of the steam juicer with 3 quarts of water.
Assemble the steam juicer. Check that the siphon tube is pinched closed. Turn the heat to high until you hear the water begin to boil, then reduce to medium, so the water is simmering actively.
The fruit will have collapsed like deflated balloons after about 90 minutes. Siphon off the juice into a large 10 to 12 quart stainless steel pot.
Compost the grape skins. Fill the upper section of the juicer with more grapes, check the water level and add more if it has dropped more than one-third. Turn the heat to high and begin again.
When all the juice has been steamed, reheat it and boil hard for five minutes. Ladle into jars, cap and process for five minutes in a boiling water bath.