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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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    Norwalk this holiday season, it’s more than a juicer.

    Mushroom Walnut Dip

    Yield: 2 cups, Grid #3
    • 8 oz Baby Bella Mushrooms
    • 1/4 cup of Onions
    • ½ cups of Walnuts
    • 1 Tablespoon of Balsamic Vinegar
    • ½ Teaspoon of Vegemite, you can substitute for Worcestershire sauce 

    Sauté the mushrooms and onions.

    Triturate using Grid #3, adding walnuts, vinegrette, and Vegemite or substitute.

    Stir to blend, serve with an assortment of fresh vegetables.

    Juice…for Life.