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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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Chard

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

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.

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Beet Greens

Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.

Juicing (Juicing Grid or Grid #1)

To juice beet greens, triturate and press using the flat filter cloths. Fill the housing with fairly large bunches, stem ends down, before turning on the Norwalk. Triturate slowly, being sure to keep greens in the housing at all times to prevent throwback. When finished, leave the pusher in tube until you have turned off the Norwalk.

NOTE: Beet greens should be juiced last as their strong color will transfer to other juices.

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Beets

Beet juice should be started with small amounts, gradually building up to larger quantities. Starting with larger amounts could cause dizziness or nausea.

Use well developed beets. Wash and peel lightly with potato peeler.

Juicing (Grid #2)

Triturate and press beets using filter bags. Cut the beets to size and loosely fill housing. Hold the pusher over the beets before turning on the Norwalk. While triturating, be sure to keep some beets in the housing at all times to prevent throwback. When finished, leave pusher in tube until you have turned off the Norwalk. Juice as usual.

Salads (Grid #0, or #1)

Triturate rapidly as when juicing. Beets can add color and nutrition to tossed green salads or when sprinkled on cottage cheese, etc.

[nutrition-label id=1608]

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Avocados​

Avocados are originally from Mexico and Central America.

For immediate use, select slightly soft avocados, free of blemishes and dark spots. For later use, get hard to firm avocados, which will ripen at room temperature in a few days. When ripe, avocados may be refrigerated, but need to be used within three to five days. Avocados can be stored at room temperature in paper bags to speed up ripening.

Puree (Grid #1)

Triturate only. Do not press. Peel and remove the pits from the avocado. Fill the housing loosely before turning on the Norwalk. While triturating, be sure to keep avocados in the housing at all times to prevent throwback. When finished, leave the pusher in the tube until the Norwalk is turned off. Use Grid #2 if for a finer texture.

[nutrition-label id=1611]

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Celery

Juice…for Life.

Select firm, fresh celery. Wash thoroughly.

Juice (Grid #1)

To juice celery, triturate and press using flat cloths. Fill the feed tube loosely with celery, large ends first, before turning on the Norwalk. While triturating be sure to keep some celery in the feed tube at all times to prevent throwback. Hold on to the stalks as you push them down. When all of the celery have been processed, push all the way down with the pusher and leave it in place until you have turned off the Norwalk.

Puree, Baby Food (Grid #3 or #4)

Triturate using either raw or cooked celery.

Salad (Grid #1 or no Grid)

Triturate rapidly as above and drain. Use juice in vegetable drink, soup or sauce.

[nutrition-label id=1194]

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Coconut

One of the three eyes in the end of the coconut is soft. Puncture this hole with an apple corer, corkscrew, or similar tool and pour out the coconut water. Place the coconut in the oven at about 250° to 300° F until the shell cracks. The shell may then be removed by tapping on it with a hammer or similar tool.

When juicing, the brown skin on the coconut meat does not have to be removed. Cut into pieces small enough to fit into housing.

Coconut Cream/Butter (Juicing Grid)

Triturate and press in a filter bag.

The coconut meat must be at least 80° to 90° F to extract the cream or butter. Sometimes it helps to warm the housing and cutter before grinding. Fill the feed tube loosely with coconut pieces. Hold the pusher over the coconut before turning on the Norwalk. If it is difficult to push through, tap on top of the pusher with your hand. While triturating, be sure to keep the pusher over the coconut at all times to prevent throwback. When all the coconut 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 third of the filter bag with no more than a cup of pulp. Fold into thirds and always press with two bags. As coconut cream is quite thick, it is best to press up and down several times using gradually increasing pressure until all the cream is extracted.

When placed in the refrigerator the cream turns to a smooth, tasty butter. This butter may be frozen if you wish to keep it for any length of time.

Grated Coconut (Grid #1)

Triturate as above. Grated coconut may be used in any recipe calling for shredded coconut.

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Cheese

More than a Juicer.

Many types of cheeses may be grated in the Norwalk. The type of grind obtained will vary with the consistency and temperature of the cheese. Hard cheeses can be easily grated in the Norwalk. New or soft cheeses should be chilled before grinding for good results. Triturate only.

  • Use Grid #0 for coarse texture.
  • Use Grid #1 for fine texture.
  • Use Grid #2 for very fine.
  • Use Grid #3 or #4 for cottage cheese to be used in place of sour cream or cream cheese in dips.

Fill the housing loosely with cheese. Hold the pusher over the cheese before turning on the Norwalk. Triturate using light pressure on the pusher. Keep the housing partially full at all times to prevent throwback. When finished, leave the pusher in the feed tube until you have turned off the Norwalk.