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Pineapple Popsicles

The Pineapple juice from your Norwalk makes a sweet treat for a hot summer day. Pour your freshly made pineapple juice into a popsicle mold, freeze overnight, and enjoy pineapple popsicles from your Norwalk.

Here are some helpful tips for juicing and storing your pineapple juice.

There is no need to grind the pineapple for juicing. All of the juice will be extracted using only the Hydraulic Press. Flat cloths come folded in thirds and should always be used and stored this way. Place one slice of pineapple into the center third of the flat cloth. Fold the cloth into thirds now, keeping the pineapple slice in the center third. Place the folded cloth onto the center of the juice tray. Repeat steps for the 2nd cloth. Always juice with 2 cloths. Make sure the juice tray is centered on the press plate.

Turn on your Norwalk, and turn the press lever to press your juice.

Empty the dry pulp from the flat cloths into the trash and repeat the juicing process until you’ve pressed all of the pineapple slices.

Juice needs to be stored quickly to stay fresh and reduce oxidation. Pour into small glass jars for storing in the refrigerator, leaving only enough room at the top of the jar for the lid. This ensures there is limited oxygen in the jar, and will keep your juice fresh longer.

If freezing, leave 3/4 to an inch of room in the top of the jar for expansion.

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The Ultimate Juicer.

Chard is the same as Swiss chard and is actually a white rooted beet. Its leaves are eaten like spinach and its stalks like asparagus.

Wash thoroughly.

Juice (Juicing Grid or Grid #1)

Triturate and press in flat cloths.

Turn on the Norwalk and fill the feed tube with large bunches, stem ends first. When all the chard has been processed, press all the way down with the pusher and leave it in place until you have turned off the Norwalk.

Fill the center portion of a flat cloth with one cup of pulp. Fold into thirds and always press with two cloths.

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Carrots are one of the more commonly juiced foods because of their sweet, mild flavor and the high nutrient content of their juice.

Try to get the freshest, largest and most mature carrots possible (jumbo size preferably). The larger the carrots are, the higher the per gram content of both juice and nutrients. In order to make it possible to store carrot juice for several days, it is necessary to peel the carrots in order to remove the soil which may cause spoilage.

While many people believe that a large part of the nutrient content of the carrot is contained in or just under the skin, most people are surprised to find that this is not true. With the carrot there is little, if any, more nutrient in or under the skin than in the rest of the carrot. The carrot should be cut off just under the green dirt ring at the top and the tail removed.

Juicing (Grid #2)

Triturate and press in filter bags. Triturate large carrots, big ends first, slanting the carrots in the direction of the rotation of the cutter blade (to the right). Hold the carrot until it reaches the top of the feed pan. If the cutter pulls the carrot from your hand it might cause throwback. Leave the housing partially filled with carrot pulp at all times while processing to prevent throwback. This is best accomplished by not pushing the pusher down more than one half the length of the housing until you have finished juicing. Then push it all the way down. When finished, leave the pusher in the tube until you have turned off the Norwalk. Press the pulp in filter bags.

If you do not like carrot juice you might find that the addition of a little cream will make the juice entirely palatable. Some enjoy it mixed with other juices such as tomato, celery, parsley, apple, etc.

Pour the juice directly into wide mouth fruit jars, seal them immediately and place them at once into the refrigerator. This ensures that there is little, if any, loss of vitamins or minerals for 72 hours and enables many Norwalk owners to do all their juicing only two or three times a week.

Salads (Grid #1)

Triturate only.

Puree, Baby Food (Grid #3)

Triturate cooked vegetables.