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<\/a><\/p>\nAfter rinsing the tunas, the next step is to load them into steam juicer. Note that I didn’t say anything about removing the stickers or seeds. That’s the beauty of a steam juicer. It has three parts. A pan of water at the bottom. A giant pot and a steamer basket that sits inside of that. The steam forces the juice out of the fruit (and into a little rubber tube that goes into your collecting vessel), leaving all the yucky part behind in the basket.<\/p>\n
Cover and boil for awhile and then out comes the juice!<\/p>\n This is what’s left when you’re done. Great for composting.<\/p>\n The next part of the process is the whole canning thing. Boil the jars, fill, seal and boil again, etc. (How did people do this before the Internet? :)<\/p>\n The jelly is made with the juice, pectin, and sugar. For one batch, I also stewed some jalapenos in the juice. We’ll have to see how that comes out. (If you haven’t had jalapeno jelly with cream cheese, it is fabulous!)<\/p>\n Finally, into the jars.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n