CARROTS (Daucus carota var. sativa)
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 bacteria which cause spoiling.
While many people believe that a large part of the nutrient content of the potato is contained in or just under the skin, most people are surprised to find that this is not true with the carrot. With the carrot, there is little, if any, more nutrient in or under the skin than the rest of the carrot.
The carrot should be cut off just under the green dirt ring at the top and tail removed.
Use the juicing grid. Grid #J. Triturate and press in filter bags or cloths.
Triturate large carrots, small ends first, if you are using the Retro (offset) housing or big ends first if you are using the straight housing, sloping the carrots in the direction of the rotation of the cutter blade (to your 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 feedback. Leave 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 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 motor. Press pulp in filter bags or filter cloths.
If it should be necessary to juice very small carrots we suggest that you fill the housing completely full with these carrots before starting the motor. Then continue triturating as above. For those who do not like carrot juice, you might find the addition of a little cream will make it the juice entirely palatable. Others relish it mixed with other juices such as tomato, celery, parsley, apple, etc.
We run the juice directly into wide mouth fruit jars, seal them immediately and place them at once into the refrigerator. When this practice is followed we find that there is little, if any, loss of vitamins or minerals for 72 hours. This enables many Norwalk owners to do all their juicing only two or three times a week.
Use Grid #1. Triturate only.
PUREE, BABY FOOD
Use Grid #3. Triturate cooked vegetables.