Juice Extractors

A Few Words About Juice Extracting....

Fruit and Vegetable Preparation

Wash fruits and vegetables thoroughly. Remove pits, stones, and large seeds from apricots, cherries, peaches, plums, etc. Peel thick-skinned fruits and vegetables - oranges, lemons, grapefruit, tangerines, watermelons, pineapples, winter squash, etc.

Hints For Best Use

Juicing avocados or bananas produces a puree rather than a juice.
Form leafy vegetables into compact balls or rolls before inserting into food chute.
One pound of raw produce usually yields one cup (8 ounces) of juice.
When working with large quantities of fruits and vegetables, be sure to stop unit to empty pulp bin as it begins to fill. The cutter/strainer should also be cleaned, as the extraction will decrease considerably.
If you desire a clear juice, filter juice through layers of cheesecloth or a coffee filter. This will also remove any foam which results during juicing.
To keep juices from discoloring during storage, add a few teaspoons of lemon juice or ascorbic acid powder.
Serve juices immediately, as the flavor and nutrient content decreases rapidly when juices are stored. If it is necessary to juice fruits and vegetables some time before serving, cover container tightly and refrigerate. Do not store for more than 24 hours.
The flavor, color, and consistency of freshly juiced fruits will be different from canned juices.
Substitute fruit or vegetable juices for stock or water in cooking.
Some pulp remaining in juice is normal. It increases the juice's flavor and nutritive value.
Potato juice can be used in place of cornstarch or flour as a thickening agent in gravies and soups.
Vegetable juice mixed with carrot juice will produce a sweeter vegetable flavor.
Freeze vegetable pulp for use in making soups.
The softer the texture of a fruit or vegetable, the thicker the juice produced. Apricots, peaches, pears, melons, and strawberries are soft textured fruits. The juice that is extracted from these fruits is very thick and is known as nectar. It is best to combine these juices with thinner juices, such as carrot, apple, etc. Beet greens, parsley, spinach, and watercress yield very rich and thick juices. They are very strong-flavored and taste best when combined with other fruits and vegetables.