Juicing Tips and Techniques

• All fruits and vegetables should be thoroughly washed, ensuring all pits are removed, before juicing.
• Avocados or bananas produces a puree rather than a juice.
• All leafy vegetables should be formed or rolled into balls before inserting into food chute of juicer.
• One pound of raw vegetable usually produces one 8oz cup of juice.
• For a clear juice, you should filter juice through layers of cheesecloth or coffee filter. This will also help to remove foams. Strainer may also be used to further remove pulp and foam.
• Adding a few teaspoons of lemon juice or ascorbic acid powder to juices help to prevent discoloration during storage.
• It's best to serve juices immediately, as the flavor and nutrient content decreases rapidly when juices are stored for more than 24 hrs. If you have to store any juice for more than 24 hrs cover container tightly and refrigerate. 
• Flavor, texture, and consistency of freshly juiced fruits will appear different from that of canned juices.
• Mixing vegetable juice with carrot juice will produce a sweeter juice flavor.
• The softer the texture of a fruit or vegetable, the thicker the juice.
• Apricots, peaches, pears, melons, and strawberries produce a very thick juice known as nectar. It is best to combine these juices with thinner juices, such as carrot, apple, and so on.
• Beet greens, parsley, spinach, and watercress will produce very rich and thick juices which are also very strong-flavored and taste best when combined with other fruits and vegetables.