Juicing Tips and Techniques
Purchasing and Storing Fruits and Vegetables
- Always use fresh fruits and vegetables for juicing. Select your vegetables carefully. If you were to put vegetables which are bruised, spotted or over-ripe into your juicer, you’d find yourself getting a poor quality juice. On the other hand, if you use delicious, organically grown fruits and vegetables, you’ll get juice at the peak of perfection. So choose your fruits and vegetables carefully. They should be crisp and fresh when you buy them and you should use them as quickly as possible.
- To save money and obtain fresher produce, purchase fruits or vegetables that are in season.
- Always wash fruits and vegetables before juicing.
- Keep your fruits and vegetables ready for juicing by washing them before storing. Be sure to scrub them with a stiff scrub brush under cold running water. We live in an age of chemical insect sprays. You’ve got to make sure that everything that you put into your juicer is clean. Cut away all the bruises and bad spots. They’ll change the color of the juice, affect its taste and speed the loss of vitamins and minerals.
- Most fruits and hardier type vegetables can be stored at cool room temperature. The more delicate and perishable items such as tomatoes, berries, leafy greens, celery, cucumbers and herbs should be stored in the refrigerator until required.
- We were talking here about juicers and not the blenders, so do not juice bananas, avocados, coconuts, eggplants or leeks.
Preparing Fruits & Vegetables
- It is recommended that fruits or vegetables with hard or inedible skins, such as oranges, guava, pineapple, melons, or mangoes, are peeled before placing in juice extractor to minimize impact on juice flavor.
- All fruits with pits and large seeds or stones, such as nectarines, mangoes, peaches, apricots, plums and cherries MUST be pitted before juicing.
- Citrus fruit can be juiced in juicer if peeled first.
- A small amount of lemon juice can be added to apple juice to prohibit browning.
Hint: your juice extractor makes invigorating, frothy orange juice. Simply peel the oranges and juice. For best results, refrigerate oranges before juicing.
Using The Pulp
- The remaining pulp left after juicing fruits or vegetables is mostly fiber and cellulose which, like the juice, contains vital nutrients necessary for the daily diet and can be used in many ways. However, like the juice, pulp should be used that day to avoid loss of vitamins.
- There are a number of recipes that use pulp. You can also use pulp to thicken casseroles or soups.
- Pulp is great used in the garden for compost.
Soy Milk, Almond Milk, and Rice Milk
Your juice extractor may be used to make soy milk, almond milk and rice milk. One cup of soybeans, almonds or rice must be soaked in four cups of water for 24-48 hours in the refrigerator. Slowly pour one cup of the soaked mixture at a time into the food chute. The liquid extracted from the soaked mixture is the “milk”.
- Almonds must be soaked 24-48 hours before juicing.
- Soy milk should be boiled to improve the flavor.
- Vanilla, honey and sugar may be added to enhance the flavor of each milk type.
- Some vegetables are not tolerated well in concentrated form, or in large quantities. Your body will give you notice of these! For example, spinach are not always metabolized well, and shouldn’t be used on a daily basis.
- If you are pregnant, planning a pregnancy, nursing or have any health concern, it is recommended that you first consult a medical practitioner to get the green light for your juicing program.
You may juice your fruits and vegetables and store them in the refrigerator for future consumption. The longer the juice is stored in the refrigerator, it starts losing vitamins and nutrients. If you have to store juice, make sure to place it into the airtight container, preferably glass. If you choose to freeze juice, use freezer safe containers. Do not store or freeze juice for a period longer than 1 month. Do not store the following after juicing: melons, berries, cherries, mangoes and papayas.
Wash the juicer!
Clean your juicer after you use it. That means immediately afterward. If you wait, the juicer could become clogged with pulp. The fibers become more difficult to remove as they dry. If the fibers hang around they’ll encourage the growth of bacteria. The best way to clean is with warm water and a stiff brush right away.
For keeping the best polish, clean the parts with the soft sponge first and dry it with the soft towel. After cleaning the juice extractor, let it dry thoroughly. It is not recommended that harsh chemical, such as bleach, be used to remove food stains from the juice extractor.
Dried fruits and nuts can be very sticky on the inside surface of the juicer. To remove the residue more easily, run a couple of stalks of celery through the machine before disassemble the machine.
After using the machine for some time, you may notice a calcium or mineral deposit on the surface of the twin gears. This mineral deposits may be removed from the tips of the twin gears by running soaked almonds through the machine. Another excellent way to remove mineral scales is to soak those affected parts in a pure vinegar bath overnight. This loosens the scaling and much of it can be brushed off. This process maybe repeated as necessary.
The vinegar used for de-scaling can be stored for reuse. Please label the storage bottle properly so that it is not accidentally used in food preparation. To prevent mineral scales, thoroughly clean the twin gears with warm water immediately after juicing. If delays on above cleaning, the mineral deposit starts to build up (it looks like a very thin film on the surface of twin gears).
Some Good Books:
2. Matthew Biggs – Vegetables, Herbs and Fruit: An Illustrated Encyclopedia
Filed under: Tips and Techniques
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