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.
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.
Serving Size 3.5
Servings Per Container
Amount Per Serving
Calories 234Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 3.1g16%
Trans Fat g
Total Carbohydrate 12g4%
Dietary Fiber 10g40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The casaba is a late ripening winter melon, a member of the muskmelon family with a yellow skin and white flesh. Cut in half and remove cavity contents. Peel and cut into pieces small enough to fit into housing.
Nectar (Grid #4)
Triturate only. Do not press. Fill the housing loosely with melon. Hold the pusher over the melon before turning on the Norwalk. 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.
Press only. Fill the center portion of a flat cloth with melon pieces. Fold into thirds and always press with two cloths.
Puree (Grid #2)
Triturate only as with nectar. The melon puree will have the consistency of applesauce and it makes a fine topping for desserts.
Salads (Grid #1)
Triturate rapidly and drain. The juice may be used for drinking or other purposes. It chops to the consistency of crushed pineapple and is very good for fruit salads.
Frozen Casaba Dessert (Grid #1)
Triturate only. Peel and cut well ripened casaba into pieces small enough to fit into the housing. Place in plastic bag and freeze. After frozen, triturate rapidly as above.
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