• Always wash produce thoroughly and use a produce or antimicrobial wash – when serving a raw, unpasteurized juice,you want to make sure the product is as clean as possible.
• If the peel doesn’t affect the flavor or color of the juice – don’t peel it! There is a large concentration of beneficial nutrients in the outer layer of many fruits and vegetables.
• If the seeds are the size of a cherry pit or larger, remove them -pits and large seeds can lend a slightly bitter flavor to juice, as well as wear down or even damage blades.
• For large items (pineapples and larger), I prefer to cut into quarters – this will make it easier to process the produce at a more consistent rate.

• Apples & Pears: You can keep whole and unpeeled.
• Beets: Remove the top ends and clean the bottoms thoroughly. If they are small in size, I remove the bottom skinny part as well.
• Carrots: Remove the top ends of the carrots due to the fact that it’s tough to remove all the dirt.
• Cucumbers: Clean with antimicrobial wash to remove any wax. For light colored, non-green juices, I peel the cucumbers –otherwise I leave the skin on.
• Leafy Vegetables: In general, do not remove the stems – they typically contain a lot of flavor and juice. Coming from the farm, leafy greens usually have the most dirt on the leaves and need to be thoroughly washed
• Oranges, Lemons & Limes: wash thorouly, with pylon juice through the orange juice machine.
• Pineapples: Remove the green crown, cut the skin and cut it into quarters.

Below you will find a recommended order of execution if you are mass juicing. This will cut back on production time and breaking down of the Juicer.

Group 1: Apple, Pear, Pineapple, Watermelon Cucumber, Celery, Kale, Spinach

Group 2: Carrot, Beets

Group 3: Ginger