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HOW TO JUICE ROOT VEGETABLES WITH A PURE JUICER
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Let us show you how we juice root vegetables!
Root vegetable examples: Carrots, beets, jicama, turnip, celery root, parsnip, sweet potatoes, rutabaga, and more.

First, we prep the vegetables by cleaning them in water and a little bit of apple cider vinegar. Then, we cut them into pieces that fit in the feed tube. For carrots, we simply take the top and bottom off. We do not peel anything but the jicama. There is nutrition in most of these peels.

Using a #10 grid, we grind the produce into a bowl. With a 1.5 C scooper, we place the produce into the center of a cloth or a bag (your choice). Fold cloths in a tic-tac-toe style and please make sure all pulp is inside this square (it will try to sneak out if you don’t). We are careful to cover the top of the feed tube to ensure there is no kickback from the produce.

We stack one to three cloths into the press chamber. We turn the press on 100% until it reaches the full cloth/bag and then slow to half the speed. We gently increase pressure ensuring the juice moves into the glass jar.

Release the press when the stream of the juice breaks. Fold the cloths or bags in half, and press again. Release the press when the stream breaks.

Store in a glass jar, ideally to the top for less oxidation and longer life. Most root vegetables will last up to 72 hours in the refrigerator. For a longer-lasting juice, check out our video on freezing juice:    • PURE Juicer Founder Video, How to Freeze J...  

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