How to prepare vegetables for juicing?
by Healthy Homestead Team
6 months ago
We all know drinking vegetable juice is an easy way to increase consumption of vegetables. And it should be as easy as putting vegetables in the juicer. However, that is not the case. All vegetables require preparation before putting them in the juicer.
With that in mind, we recommend choosing fresh and ripe vegetables for juicing. Make sure to examine the vegetables for any signs of damage and bruising. Avoid vegetables that contain brown spots, and when purchasing cut produce like mixed greens, go for those in the refrigerated section of the produce department.
Preparing and storing
Store your fresh vegetables in a cool area until you need them for juice. Keep the temperature below 40 degrees Fahrenheit. While not all vegetables require refrigeration, it is a good rule of thumb for making sure your juice is fresh.
Once you want to make the juice, remove the vegetables from the fridge. Wash your hands with soap and warm water for at least 20 seconds before you handle fresh products. Now, wash the vegetables thoroughly, and hold them under a stream of running water. Scrub the outside of firm vegetables that do not require peeling with a vegetable brush.
Dry the wet vegetables with clean paper towels, and then place them on a clean cutting board. Cut off any bruised area or soft spots. You can cut the vegetables into small wedges to fit in the opening of the juicer machine. Remove any large seeds and pits.
To peel or not to peel?
Some vegetables require peeling before putting them in the juicer, others do not. Here is a quick breakdown of which products require peeling and which do not.
- Keep the peel on asparagus, carrots, celery, parsnips, sweet potatoes, turnips, zucchini, and summer squash. Make sure to trim off the raw edge of the asparagus and remove stems from zucchini and summer squash
- Keep the seeds of bell peppers of all colors, cucumbers, tomatoes, and butternut squash. These seeds are safe for consuming, and will not hurt the juicer as well. Remove the stems of bell peppers and tomatoes
- For the following vegetables, you have to slice the veggies in chunk just enough to fit the chute. Those are broccoli, radishes, and cabbage. Make sure to remove the outside leaves of the cabbage and radishes
- Make sure to wash, scrub, and peel beets, and jicama
- Make sure to get rid of the grit of leeks, chards, collard greens, kale, spinach, and roman lettuce.