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Apricots, bananas, peaches, pears, melons and strawberries are soft-
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textured fruits. The juice that is extracted from these fruits is very thick
and is known as nectar. It is best to alternate processing of these juices
with thinner juices, such as carrots, apples, etc. Process soft-textured
fruits first, followed by firmer fruits and vegetables, in order to insure
maximum removal of thick nectar.
Parsley, spinach and watercress yield very rich and thick juices. They are
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very strong-flavored and taste best when combined with other fruits or
vegetables. Process these thick, strong-flavored vegetables first, followed
by firmer fruits and vegetables, in order to insure maximum removal of
thick juice.
One pound of raw produce usually yields one cup (250ml) of juice, as
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indicated in the chart on page 10.
Add a few teaspoons of lemon juice or ascorbic acid powder to your
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juice container before juicing to keep juices from discoloring.
Serve juices immediately, since the vitamin content decreases when
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juices are stored. If it is necessary to juice fruits and vegetables some
time before serving, cover container tightly and refrigerate. Do not store
more than 48 hours, unless canning or freezing.
The flavor, color and consistency of canned juices will be different from
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freshly juiced foods.
Substitute fruit or vegetable juices for stock or water in cooking.
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Some pulp remaining in juice is normal. It increases the juice's flavor
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and nutritive value.
Potato juice can be used in place of cornstarch or flour in thickening.
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Vegetable juice mixed with carrot juice will produce a sweeter
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vegetable flavor.
Should you wish to prepare large quantities of fruits and vegetables, be
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sure to check Pulp Container and Juice Bowl after processing 2 lbs.
near the top.
For those who wish a clear juice, filter through layers of cheesecloth.
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Cheesecloth is also helpful to remove any juice clinging to the pulp of
moist foods. Just squeeze out additional juice.
Refer to chart on page 10 for proper speed selection.
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