GETTING READY TO MAKE JUICE
Select only fresh, large, and fully developed produce when buying fruits and vegetables for juicing. Wilted, colorless, small, stale vegetables and fruits will not produce a satisfactory quality or quantity of juice. The sooner produce can be juiced after being harvested, the better the juice. Wash produce thoroughly. Remove rinds, pits, seeds, and any spoiled spots.
Leafy green vegetables such as leaf lettuce, spinach, parsley, and celery should be cleaned as follows:
Separate the leaves and wash in cold water to remove any dirt or sand. If desired you may use one of many cleaning agents available. We use a solution of 1 cup vinegar in one gallon of water.
It is best to cut off the tops of root vegetables below the dirt ring and remove the tails. The tails of carrots are good indicators of their freshness. Sometimes carrots may be beautiful and fresh looking but the tails may be soft and moldy. If any of this gets into the juice it will cause it to thicken like egg white and rapidly spoil.
Use a stainless steel potato peeler to take off a very thin layer of skin when preparing carrots and beets. The small loss of vitamin and mineral is negligible and is more than made up for by the delicious flavor and longevity of the juice. The thorough removal of soil bacteria and fertilizer made possible by peeling gives the juice much better qualities.
To keep the juices from oxidizing pour them immediately into clean 8 oz. canning jars, fill them to the very top, cover them with airtight lids, and refrigerate immediately.
The juice can be stored for several days with very little apparent loss of vitamins, minerals, enzymes, color, and flavor when stored in canning jars in the refrigerator.
This makes it possible to do all of your juicing once or twice a week to keep your refrigerator filled with a variety of juices to be consumed by you and your family at will.
You will find that you will drink a lot more juice this way if you make each glassful separately.
Large quantities of fruits and vegetables may be juiced in season and the juice kept frozen for several months. If filling containers for freezing, leave ample room below the top for expansion when frozen. This is especially critical when using glass containers. Be sure to thaw under refrigeration to retain maximum nutrients.
By following these instructions and the information provided, you will have many years of happy use of your NORWALK.