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Country Discussion Topics
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Juice (What to do with a LOT of Berries and Apples
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Dave    Posted 06-13-2003 at 08:18:29       [Reply]  [Send Email]
Anyone have experience with juicers and a LOT of berries (all types) and apples? I do have a press for the apples but was considering a juicer to put to use all the strawberries, raspberries (red, black, yellow) and blackberries.

Mike D. if u press apples    Posted 06-13-2003 at 12:23:15       [Reply]  [No Email]
Apples ought to be ground before pressing. In the 'old times' folks would lay them ought in a trough and whack them with an apple 'beetle'.

We pressed a bunch. Both ground and unground. If you don't grind them first you will have a harder time out it.

Dave    Posted 06-13-2003 at 15:13:14       [Reply]  [Send Email]

What I use for the apples is shown in the optionsl link URL. A bit too big set-up for every day.

OUCH! oh man,    Posted 06-14-2003 at 06:10:59       [Reply]  [No Email]
thats got to hurt! $$$

Bet you can make a grinder or get your local welder to fit you up. They don't have to be pretty. In fact if you can just 1/4 the apples you will see better results. Our first attempt we made a crushing trough from old 2X6s and plywood. Drove over the apples with the pick em up truck. Then scooped up the mess and shoveled it in to the press. Lots of fun for everyone. Mike D.

Ludwig - NICE!    Posted 06-13-2003 at 16:59:46       [Reply]  [No Email]
I like it. I've seen setups where people use a garbage disposal for grinding, but I like this better.
No reason that couldn't produce juice, well cider really, from any kinda berry. Strain real good with cheesecloth and you got juice.
Stick with what you got, itsa good setup.

Imogene    Posted 06-13-2003 at 09:15:25       [Reply]  [Send Email]
Juciers are good for firm fruit. If you want to make juice, probably it would be better to put them through a seive then can them. If you are into wine (which is good for digestion, in small amounts) you could make that. For the raspberries and strawberries, you could add sugar to taste , cook a little, freeze and use them for ice cream toppings or even add them to your recipe for homemade ice cream.

Ludwig    Posted 06-13-2003 at 08:56:33       [Reply]  [No Email]
Not sure why you couldn't press 'em for juice just like
My folks have a juicer, used it heavy for about a month.
Then quit. The juice always has some pulp to it and I'm
not a fan of the texture. Pressed juice is more "right" to
me. Get a food processor and make berry slurry and
then press it.
Plus the juicer was a real pita to clean...

Salmoneye    Posted 06-13-2003 at 08:32:18       [Reply]  [No Email]
I'd tell you to ferment it and then make yourself a still...

But the feds frown on home stills, so I can't recommend that...


you don't need a    Posted 06-13-2003 at 09:52:08       [Reply]  [No Email]
still to make wine! a 5 gallon bucket, yeast and sugar will get ya started.

Uh...    Posted 06-13-2003 at 10:22:07       [Reply]  [No Email]
Didn't say you needed a still for wine...

But you DO need a still to 'distill' that wine...



Dave    Posted 06-13-2003 at 10:34:25       [Reply]  [Send Email]
You can also take firmented wine and freeze it - what does not freeze is spirited. Next time I have a good crop and a very hard freeze....

Dave    Posted 06-13-2003 at 10:14:28       [Reply]  [Send Email]
Gave the brother enough to make 10 gallons of berry wine. He took half as payment. Will pick up my wine in July.

We do not drink a lot. Ten gallons of hard cider - bottled in 2000 - has lasted me about three years. The cider is still very good. Seems to get better with age.

Dave    Posted 06-13-2003 at 09:29:56       [Reply]  [Send Email]
Look up Apple Jack. Still waiting for a hard winter.

Old Sarge    Posted 06-13-2003 at 08:30:29       [Reply]  [Send Email]
If you need recipes, send email. Miz Sarge has been doing it for 40+ years. Haven't had a bad batch in over 20 yrs. Grandkids love it on waffles and hotcakes. UUuuhhmmm come ta think about it Grandpa, with the 43" waist, does too. Gee and to think when we got married I wore a 32" waist pants.

Old Sarge    Posted 06-13-2003 at 08:34:26       [Reply]  [No Email]
Oh yeah almost forgot. If you have lots of blackberries, marble freeze them. Then bag them airtight. At Thanksgiving have her bake a blackberry cobbler fer a surprise fer the family.

Dave    Posted 06-13-2003 at 09:47:55       [Reply]  [Send Email]
We still have a few full gallon bags of frozen blackberries from last year. Used up the raspberries. Still have about 5 gallons of berry wine and a dozen bottles of hard cider.

Last year we made 10 gallons of blackberry / raspberry wine and -still- have a few bags in the freezer from last year.

This year we should have another bumper crop of blackberries, black raspberries and strawberries and a 'normal' crop of red raspberries. Yellow raspberries in a year or two if they survive.

I am at a point where I do not have enough to sell fruit in a stand but have more than we can normally deal with. (The stand should start in a year or so). Now add about 30 established apple trees to the berries and you start having a problem with what to do with all this stuff.

I was wondering if anyone has had success using a juicer to quickly, easily, cleanly use up the fruit.

Clod    Posted 06-13-2003 at 12:12:09       [Reply]  [No Email]
Blackberry pie is as good as any.

NOPE,    Posted 06-13-2003 at 13:24:39       [Reply]  [No Email]
It's better than most, 'specially the way MOM made it.

Lenore    Posted 06-13-2003 at 14:36:15       [Reply]  [No Email]
My favorite is cobbler!
After reading all this I got hungry.
I remember I have a bag of black berries in my freezer.
I think I shall try this recipe this weekend.
I found it in the "Country Cooking" section.
It sounds heavenly.

Perfect Berry/Fruit Cobbler

1/2 cup sugar
1/4 cup shortening
1/2 cup milk
2 teaspoons Baking powder
1/2 teaspoon salt
1 cup flour

2 cups fruit/berries
1 cup sugar
1 cup boiling water

Clean berries/fruit set aside
Mix the 1/2 cup sugar, shortening,
milk, baking powder,
flour, and salt together.

Heat oven to 350 degrees.
Take a baking pan and spread dough on bottom.
Spread berries on dough and
cover with cup of sugar.
Pour boiling water over all and placein oven.
Bake for 30 minutes or until crust rises and turns golden brown.

Serve alone or with Icecream.
(Careful it will stay very hot for a long time)

Submitted By: Barbara Husted from OR on 2002-01-22

Clod    Posted 06-13-2003 at 17:35:14       [Reply]  [No Email]
Now when its ready to bake,The beard pert has to look like a grille on a gate.You know,,X ed?

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