I have a juicer that works a lot like an apple press and a steam juicer. I prefer the steam juicer... Quarter or eighth the apples, squeeze lemon juice over them steam and extract the juice. It comes out perfectly clear and can be jarred for later use or turned into jelly. Then you take the left overs out and run them through your food mill and get apple sauce, or cook it further for apple butter.Well, 20lbs chopped and in the pot on the stove! I can't believe how many seeds are in these little apples. Kitchen is smelling good
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Does anyone use a food mill (?) to extract juice and let the sediment settle overnight? I know it says in the book to let it drip it, but I thought if I did that I could get more juice out of them. Might change the flavor, though?
I don't think it works the same. You'd have really wet apple sauce. My best guess.
You are correct, but I really don't think it matters. I don't core mine.
That is what I use to take the left overs out and make apple sauce. Just a tip, you can run the discard bowl back through a couple of times to get all the goodies out. What lands in the discard bowl should be bone dry.
I don't think this is the one I have but it looks to be a nice one. https://www.amazon.com/Cook-Home-NC...id=1602362495&sprefix=steam+ju,aps,174&sr=8-5
The nice thing about this is what you get out far exceeds the food safety temp so you can bottle it direct without further canning. You must use sterile bottles and new lids. And a heat proof 5 finger glove is essential, maybe two. You're handling a jar receiving over 300* juice and managing the flow with a stainless steel clip at the same temp. I fill the bottles give it a shake and set them on the towel.
