Brew Preparations

5L Stainless Steel Juice Steamer Juicer Cooker Extractor Induction Fruit Pot Lid

• This 3–sectioned set of well-fitting pots is made of easy to clean, good quality 18/10 stainless steel. The manufacturer offers a 10 year guarantee.
• The 5 litre capacity pan with heavy cooking base is suitable for use on all cookers.
• Cooking by steaming is increasingly popular because vitamins and minerals are not leached into the cooking liquid so foods are more flavoursome & nutritious.

For use with fruits for juice, cordials, purees etc:

• Perfect for extracting pure juice for drinks or jellies from: black, red & white currants; berried fruits like elderberries, loganberries, blackberries, blueberries and raspberries; rhubarb, hard fruits like crab apples & quinces and stoned fruits like damsons, sloes and plums. It is not suitable for citrus fruits.
• Time saving! No need to de-stone fruits or strip stalks (crab apples and quinces need to be halved) and best of all, no need for slow, messy jelly bags.
• By layering sugar with your fruit, delicious cordials can be made
• Residual fruit pulp can be macerated in a blender & added to the juice to make puree or be made into jam
• Pure juice can be used for wine-making

For steaming or blanching vegetables:

• Excellent for steaming single or multiple vegetables to be served with a meal – approx 20mins in 1 pot
• For blanching vegetables ready for freezing – this stops enzyme production that spoils produce & is suitable for most vegetables with the exception of leafy veg

Other uses:

• Use the steamer for making jellied preserves: Caroline Pakenham, author Making Jellied Preserves says of the Mehu Liisa, “I have been using a muslin and up-turned chair for straining for so long that I believed I couldn’t use anything else but I have to say that I have been experimenting with the Mehu-Liisa fruit steamer and have found it very quick. It isn’t too expensive and I would highly recommend it as a juicer and a steamer for all soft and stoned fruits in the making of jellies.”
• The steamer can also be used for cooking meat, fish and a variety of puddings
• The base pan is ideal for making soups, chutneys, jams & marmalades or boiling large pieces of meat (chicken, ham, beef or tongue for pressing etc)
• The base pan is suitable for use as an oven casserole or roasting pot