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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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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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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.

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Casaba Melons

Juice…for Life.

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.