Victorio VKP1148 User Manual

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VICTORIO

Aluminum

STEAM JUICER

VKP1148

Instruction Manual

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Table of Contents

Steam Juicer Breakdown ......................................................................1

Operating Precautions .......................................................................... 2

Product Overview ................................................................................. 2

Care Instructions ...................................................................................3

Preparing Fruit for Juicing ................................................................... 4

Preparing Specic Fruit Types ............................................................4

Assembly and Use Instructions .......................................................... 5

Jar Sterilization .......................................................................................8

Juice Preservation .................................................................................. 8

Recipes ..................................................................................................10

Notes ....................................................................................................17

Warranty/Contact Info ......................................................Back Cover

*For the most up-to-date manual, or for more information regarding this product, visit our website: www.Victorio.info.

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Victorio Aluminum Steam Juicer

Model VKP1148

Your complete Steam Juicer includes everything shown below:

Lid

Colander

Juice Kettle

Juice Hose

Spring Clamp

Water Pot

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Operating Precautions

TO PREVENT PERSONAL INJURY AND TO PREVENT DAMAGE TO YOUR STEAM JUICER, PLEASE READ AND FOLLOW ALL OF THE FOLLOWING INSTRUCTIONS AND WARNINGS:

• Always use heat protective gloves or mitts when handling any part of your juicer.

• When removing the lid from the steam juicer, be sure to always tilt it away from you to avoid steam burns.

• Any steam produced will be hot and can cause a serious burn injury. Use extreme caution while using your juicer.

• Check the water pot water level often. DO NOT LET THE WATER POT BOIL DRY. This will cause serious damage

and warping to your juicer and may render it unusable. Your

stove top could also be damaged if this happens.

• Never leave your steam juicer unattended while in use.

• Do not use by or near children.

• For household use only.

• Do not put any portion of the steam juicer in a dishwasher.

Product Overview

Congratulations on your purchase of a Victorio Steam Juicer! You will denitely nd this to be a useful addition to your kitchen. It is a helpful tool, in creating healthy juices, jellies and syrups right at home. If you are concerned about how to use your juicer, don’t worry. This manual will give you step by step instructions to guide you through the process.

In this manual you will nd assembly instructions, how to prepare specic types of fruit for juicing, how to use your juicer, and a

recipes section.

To give you a good idea of the basic procedure, you will start by washing and assembling your juicer and selecting good quality fruit. Next, ll the water pot with water, and once the fruit is properly prepared, you will add it to the colander portion of the juicer. As the

water boils, the hot steam will rise up through the colander, heat the

fruit and begin the extraction process.

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The juice will drip down into the juice kettle, and in approximately one hour, you can start to drain healthy, vitamin-rich juice into a pot to be used for juice concentrates, jellies, syrups and more.

Remember, this process will be described in depth as you go through the manual. So keep reading and you’ll be on your way to juicing like

a pro in no time.

Steam Juicer Liquid Capacities:

• Water Pot - 6 Qt

• Juice Kettle - 4.5 Qt

• Colander - 10 Qt

Care Instructions

Use a soft cloth and warm, soapy water to wash your Victorio Steam Juicer by hand before the initial use (never put any portion of your steam juicer in a dishwasher). This will help to remove any particles or residue from the factory. Then follow these simple care instructions for keeping your steam juicer clean:

• Whenever you wash your juicer, be sure to use a soft cloth to keep from scratching the surface.

• If hard water builds up on any portion of your steam juicer,

those are easily cleaned by soaking the affected portion in a diluted vinegar solution. Use ½ c. vinegar to 1 qt of water and let soak for 30-60 minutes. Use a dishcloth to wash off any remaining hard water, rinse and dry. You may need to increase the soak time and/or the amount of vinegar used

for tough buildup.

• Once clean, dry the juicer with a soft dishtowel to keep water spots from forming.

• Keep the juicer in its original packaging material when not in use. This will keep it protected and free from dust or other particles.

• *NOTE - Avoid using harsh chemicals on the aluminum surface. Some discoloration or staining will occur once

the aluminum has been exposed to heat. This is normal

and cannot be reversed. However, this will not effect the

functionality of your steam juicer.

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Preparing Fruit for Juicing - General

Select fruit that is of the appropriate ripeness for the recipe you will be using, is rm, has a good color and texture, and is of ideal quality for eating fresh or cooking. Any fruit that has molded, is bruised,

split or has otherwise been compromised should be discarded, or the

damaged section cut away. Using fruit that is overripe will cause

your juice to have a watery avor. Quartering larger fruit, like

apples and peaches, can help accelerate the overall juicing process because it allows the fruit to release its liquid more quickly. For fruit with stems, thicker rinds and pits that would not normally be consumed when eating fresh, you will need to remove these portions beforehand, otherwise you may end up with bitter or unwanted avors in your juice.

Preparing Specic Fruit Types

• Berries & Grapes – To prepare this type of fruit, you will need to remove all stems and discard any damaged fruit. Wash the fruit thoroughly, then place in the colander of the steam juicer.

• Fruits with Cores – These are fruits containing a core like apples and pears. Once the fruit has been washed and

checked for blemishes, you will need to remove the stems, cut into quarters, and place in the colander of the steam juicer. There is no need to remove cores and seeds from this type of fruit.

• Stone Fruit - When preparing fruit that has stones like

peaches, plums, apricots, nectarines, etc, you should remove the stones before juicing. Once the produce has been washed and checked for blemishes, you will need to remove the stone. Cut fruit into halves or quarters, depending on size, and place in the colander portion of the steam juicer.

• If you are juicing any fruit that doesn’t fall within these three categories, the main thing to remember is if there

are portions you would not normally consume while eating fresh, then do not put that into the juicer. This could result

in the nished juice having an undesirable avor.

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Assembly & Use Instructions

Please make sure you have read through the sections -

Operating Precautions (p. 2) and Preparing Specic Fruit

Types (p. 4) - before assembling and using your juicer.

Juicer Assembly & Use:

1. Remove your new Victorio Steam Juicer from the box and packaging and check that all items are there and in good condition. Refer to the diagram on p. 1 for help, if needed.

2. Wash all parts of the juicer thoroughly by hand, including

the hose and clamp, in warm soapy water and rinse carefully.

3. Once clean, take the water pot and ll it with 5 quarts of fresh water and place it on your stove top.

4. Next, place the juice kettle on top of the water pot so the juice hose can fall lower than the juice kettle. If the hose is raised too high, the juice will not drain properly.

5. Squeeze the clamp and slide it to the center of the hose. (See diagram below.)

6. Then, place the colander on top of the juice kettle and ll

it to the top with previously prepared fruit. (Refer to p. 4

for proper fruit preparation methods). The colander hold

approximately 8-9 quarts of fruit pieces. Make sure the

fruit does not overow the colander.

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7. Put the lid on top of the colander, making sure it ts securely in

place. If it does not, you may need to remove any excess fruit.

8. After correctly assembling your juicer, turn on the burner unit

to the high position. BE SURE TO ALWAYS USE HEAT

PROTECTIVE GLOVES OR MITTS WHILE WORKING WITH YOUR JUICER. THE STEAM IS VERY HOT AND WILL BURN YOU.

9. Once the water has come to a rapid boil, begin turning down your burner temperature until the water remains at a consistent rolling boil, but not too vigorous. Depending on your stove, this will be anywhere between medium-high to high heat.

10. DO NOT LET THE WATER POT BOIL DRY. CHECK THE WATER LEVEL OFTEN AND ADD MORE WATER AS NEEDED. DO NOT LEAVE YOUR STEAM JUICER UNATTENDED WHILE IT IS IN USE.

11. You will need a saucepot ready for the juice to drain into. Place it slightly below the juicer so the juice hose hangs down into the pot by 3-4 inches. (See diagram below). It will take approximately 1 hour before there is enough juice in the juice kettle to drain.

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12. It will take approximately 2-3 hours for one batch of fruit to

go through the entire juicing process. However, times may vary depending upon your burner temperature, altitude and the type of fruit you use.

13. Stirring the fruit is not recommended as that will result in cloudy juice. For clean, clear-looking juice it is best to leave the

fruit untouched during the juicing process.

14. You can check for juice one of two ways: First, carefully squeeze open the hose clamp and juice will automatically begin draining into the saucepot if there is enough. Second, lift the juice hose straight up by holding onto the clamp. DO NOT TOUCH THE HOSE AS IT WILL BE VERY HOT. If you do not see any juice in the hose, then there is not enough juice in your juice

kettle to be measured, using this method. (See diagram below).

15. If you will be juicing several batches of fruit in a row, be sure to

juice one colander full at a time and remove waste before adding another batch for optimal performance. Be sure you do not wait too long before draining the juice kettle, as the juice could overow into the water pot below. The juice kettle holds up to

4.5 quarts of juice.

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Jar Sterilization

According to the USDA, all jams, jellies, juices and pickled products

processed for less than 10 minutes in a water bath canner should be

lled into sterile empty jars.

To sterilize empty jars after washing in soap and rinsing thoroughly,

submerge them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with enough warm water so it is 1

inch above the tops of the jars. Bring the water to a boil, and boil 10

minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Reduce the

heat under the canner, and keep the jars in the hot water until it is time to ll them. Remove and drain hot sterilized jars one at a time, saving the hot water in the canner for processing lled jars. Fill the sterilized jars with food, add lids, and tighten screw bands.

Juice Preservation

Once you have nished the juicing process you can use your juice for several different things. You can consume it immediately and store the remaining amount in your refrigerator for up to 1 week. You can preserve it by freezing it in containers, or canning it in a water-bath canner. Or, you can use the juice for syrups and jellies

(see recipe section on p. 10). The information in the following three

sections was taken from the University of Georgia’s book, So Easy to Preserve, section on “Freezing,” pp. 239-248.

Preserving Juice by Freezing is one of the easiest, most convenient, and least time-consuming methods of preserving

foods. Freezing does not sterilize foods; the extreme cold simply

retards the growth of microorganisms and slows down the chemical

changes that affect food quality or cause food to spoil. To maintain top quality, frozen fruits and vegetables should be stored at 0°F or lower. A freezer thermometer can help you determine the actual temperature of your freezer. Do not freeze fruits and vegetables in containers with a capacity over one-half gallon. Foods in larger containers freeze too slowly to result in a satisfactory product.

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Freezer Pointers:

• Freeze foods at 0°F or lower. To facilitate more rapid freezing, set the temperature control at -10°F or lower about

24 hours in advance.

• Freeze foods as soon as they are packed and sealed.

• Do not overload your freezer with unfrozen food. Add only

the amount that will freeze within 24 hours, which is usually

2 to 3 pounds of food per cubic foot of storage space. Overloading slows down the freezing rate, and foods that

freeze too slowly may lose quality.

• Place packages (or containers) in contact with refrigerated surfaces in the coldest part of the freezer.

• Leave a little space between packages (or containers) so air

can circulate freely. Then, when the food is frozen, store the

packages (or containers) close together.

Headspace for Liquid Packs:

(crushed or pureed fruit, or fruit juice)

Wide-Mouth Containers

Narrow or Regular Mouth

Containers

Pints Quarts Pints Quarts

1/2 inch 1 inch 3/4 inch 1-1/2 inch

Preserving Juice by Water-Bath Canning: For instructions on

how to properly and safely use a water-bath canner, please consult the USDA’s Complete Guide to Home Canning, “Guide 1, Principles of Home Canning.” You can also nd this information on the National

Center for Home Food Preservation website at:

http://nchfp.uga.edu. Click on the ‘Publications’ link then on ‘U.S. Department of Agriculture.’

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Recipes

These recipes are for fruit juices, syrups and jellies that can be made with the nished product from your steam juicer. All recipes were taken from USDA approved sources: USDA’s Complete Guide to Home

Canning, the University of Georgia’s So Easy to Preserve, and Ball’s Blue Book, Guide to Preserving. While some of the wording has been

changed to adapt them for use with your Victorio Steam Juicer, the

ingredient amounts and processing times are the same.

Apple Juice

Quantity: For a canner load of 7 quarts, you will need about 28-30

pounds of apples. Approximately 4 pounds of fruit yield 1 quart (4 cups) of juice.

Quality: Good quality apple juice is made from a blend of varieties. For best results, use apples that are rm, have a good color, and are at the peak of their sweetness. Overripe fruit of any kind will result in watery juice.

Procedure: Once you have nished juicing your apples (refer to p. 5 for juicing instructions) measure the amount you would like to preserve and pour into a large, heavy bottom saucepan. Heat quickly, stirring occasionally until juice begins to boil. Fill immediately into hot, sterile quart or half-gallon jars (refer to p. 8 for proper

sterilization instructions), leaving ¼-inch headspace. Wipe rims of

jars with a dampened clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension ofce.

Processing Times:

Altitude Quarts Half-Gallon

0-1,000 . 5 min 10 min 1,001-6,000 . 10 min 15 min Above 6,000 . 15 min 20 min

*This recipe has been adapted from the apple juice recipe in the USDA’s Complete Guide to Home Canning, section 2-6

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Grape Juice

Quantity: An average of 24-1/2 pounds of grapes are needed per

canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7-9 quarts of juice – an average of 3-1/2 pounds per quart.

Quality: Select sweet, well-colored, rm, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Once you have nished juicing your grapes (refer to p. 5 for juicing instructions), measure the amount you would like to preserve and pour into a large, heavy bottom saucepan. Then

sweeten to taste. Heat and stir until sugar is dissolved. Continue

heating with occasional stirring until juice begins to boil. Fill immediately into hot, sterile quart or half-gallon jars (refer to p. 8 for

proper sterilization instructions), leaving ¼-inch headspace. Wipe

rims of jars with a dampened clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension ofce.

Processing Times:

Altitude Quarts Half-gallon

0-1,000  5 min 10 min 1,001-6,000  10 min 15 min Above 6,000  15 min 20 min

*This recipe has been adapted from the grape juice recipe in the USDA’s Complete Guide to Home Canning, section 2-15

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Apple-Cinnamon Syrup

Yield: About 6 pints.

Ingredients:

6 c. Apple Juice 4 c. Water

3 Cinnamon Sticks, broken 3 c. Corn Syrup

5 c. Sugar ¼ c. Lemon Juice

Procedure: Once you have nished juicing your apples (refer to page 5 for juicing instructions) measure 6 cups of juice into a

medium saucepot, then add the cinnamon sticks. Simmer 5 minutes; set aside. Combine sugar and water in a medium saucepot; boil to

230° F (adjust for altitude). Add apple juice, cinnamon sticks and corn syrup to sugar syrup. Boil 5 minutes. Remove cinnamon sticks. Stir in lemon juice. Ladle hot syrup into sterile jars, (refer to p. 8 for

proper sterilization instructions), leaving ¼-inch headspace. Wipe

Processing Times:

Altitude Half-pints or Pints

0-1,000  10 min 1,001-6,000  15 min Above 6,000  20 min

*This recipe has been adapted from the apple-cinnamon syrup recipe in Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p.

82.

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Berry Syrup

Yield: About 9 half-pints.

Ingredients:

5 c. Berry Juice

6 ¾ c. Sugar

Procedure: Once you have nished juicing the berries of your choice (refer to p. 5 for juicing instructions), measure 5 cups of juice into a large, heavy bottom saucepan. Combine the juice with 6-3/4 cups of sugar, bring to a boil, and simmer 1 minute, stirring occasionally. Remove from heat, skim off foam, and ll into sterile half-pint jars, (refer to p. 8 for proper sterilization instructions), leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension ofce.

Processing Times:

Altitude Half-pints or Pints

0-1,000  10 min 1,001-6,000  15 min Above 6,000  20 min

*This recipe has been adapted from the berry syrup recipe in the USDA’s Complete Guide to Home Canning, section 2-10.

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Blueberry Jelly

Yield: 7-8 half-pint jars.

Ingredients:

4 c. Blueberry Juice 7 ½ c. Sugar 2 Pouches Liquid Pectin

Procedure: Once you have nished juicing your blueberries (refer to p. 5 for juicing instructions), measure 4 cups of juice into a large saucepot. Stir in sugar. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid

pectin and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from heat; quickly skim off foam. Pour jelly immediately into sterile half-pint jars, (refer to p. 8 for proper sterilization instructions), leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process in a water-bath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension ofce.

Processing Times:

Altitude Half-pints or Pints

0-1,000  5 min 1,001-6,000  10 min Above 6,000  15 min

*This recipe has been adapted from the blueberry jelly with liquid pectin recipe from The University of Georgia’s So Easy to Preserve, p.

199.

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Grape Jelly

Yield: Approx. 5 half-pints

Ingredients:

3 c. Grape Juice

1 Package Powdered Pectin

4 ½ c. Sugar

Procedure: Once you have nished juicing your grapes (refer to p. 5 for juicing instructions), measure 4 cups of juice into a large saucepot. Add powdered pectin to juice and bring to a boil over high

heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard

for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Ladle jelly immediately into sterile half-pint jars, (refer to

p. 8 for proper sterilization instructions), leaving ¼-inch headspace.

Wipe rims of jars with a dampened clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process in a waterbath canner according to your altitude. If you are unsure of your altitude level, please contact your local extension ofce.

Processing Times:

Altitude Half-pints or Pints

0-1,000  10 min 1,001-6,000  15 min Above 6,000  20 min

*This recipe has been adapted from the quick grape jelly recipe in Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 37.

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Peach Jelly

Yield: 5-6 half-pint jars.

Ingredients:

3 c. Peach Juice 5 c. Sugar

½ c. Lemon Juice 1 Box Powdered Pectin

Procedure: Once you have nished juicing your peaches (refer to p. 5 for juicing instructions), measure 3 cups of juice into a large

saucepot. Measure sugar and set aside. Add powdered pectin and

lemon juice to previously measured juice in saucepot. Bring to a full boil over high heat, stirring constantly. Immediately, stir in sugar.

Bring to a full rolling boil that cannot be stirred down. Boil hard for

1 minute, stirring constantly. Remove from heat and quickly skim off foam. Ladle jelly immediately into sterile half-pint jars, (refer to p. 8

for proper sterilization instructions), leaving ¼-inch headspace. Wipe

Processing Times:

Altitude Half-pints or Pints

0-1,000  5 min 1,001-6,000  10 min Above 6,000  15 min

*This recipe has been adapted from the peach jelly with powdered pectin recipe from The University of Georgia’s So Easy to Preserve,

p.202.

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Notes

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Product Warranty

Model VKP1148 - Aluminum Steam Juicer Warranty: 2 years

We are condent in the quality of our products and back each one with a limited warranty for the length of time specied above. Should you experience any problems with your product, please

contact our customer service department.

All warranty claims must be accompanied by a proof of purchase and are only valid if the appliance has been operated within the U.S.

or Canada and used for its intended purposes. This product is for

household use only.

Items Not Covered:

• Return shipping costs or returned items lost in transit.

• Damages to the product due to accident, misuse, abuse,

negligence, or if the appliance has been altered in any way.

• Products used outside of the United States or Canada.

Victorio Kitchen Products

1804 Sandhill Rd

Orem UT, 84058

By Phone: 866-257-4741

By Email: Help@Victorio.info

www.Victorio.info