THAT'S HOW IT'S DONE

Juicing in a Pressure Cooker

The pressure cooker is a true all-rounder: It is not only suitable for cooking, canning and baking, but is also the ideal choice for juicing fruit and vegetables. One pound of produce yields between 500 and 700ml of juice. Important: Wash the fruits and vegetables thoroughly before juicing in the pressure cooker and transfer the finished juice into a sterile container. To preserve the juice, you can either freeze or can it.

 

 

Here's how it works:

 

 

1. Fill Pot

Fill the pot with a minimum amount of water (see "Min" mark).

2. Prepare Fruit & Vegetables

Place the fruit or vegetables in the perforated insert. Place the tripod in the pressure cooker and place the insert on it.

3. Set Cooking Level

Set the cooking crown to the highest setting and heat the pot at maximum stove power.

4. Cook

Reduce the heat as soon as the yellow ring appears. Allow the contents of the pot to cook for 15 minutes. The cooking time varies depending on the quantity and nature of the ingredients.

5. Release Steam

Release steam from the  pot after the cooking time, remove the insert, and transfer the juice for further use.

Tip

During the cooking process, most of the water in the pot evaporates. If you want to obtain 100% juice, you can place a second, unperforated insert to catch the juice in the water under the perforated insert. Please note the maximum filling height when doing this.

 

 

Other Pressure Cooking Methods and Care: