Leaves pulp in juice for thicker texture and more fiber
A single auger (like a drill bit) crushes and squeezes food to extract liquids
Makes thinner juice with less pulp
A blade shreds food, then high-speed spinning separates juice from pulp
Care most about making higher-nutrient juice with longer shelf life (because less air is incorporated during juicing)
Are willing to do more cutting and peeling
Care most about making juice for more people (4+)
Plan on drinking or freezing the juice right away
Want to do less cutting and peeling
All fruits and vegetables, including wheatgrass and nuts
Quieter of the two types
No handling of a sharp blade during cleanup
All fruits and vegetables,
except wheatgrass or nuts
Noisier of the two types
Requires cleaning a sharp disc
blade, but blades are
Juicing recipes take the guesswork out of the process. Once you figure out what you like, you can adapt the recipes to your taste.
Before you start juicing, cut all fruits and vegetables into pieces that will fit into your juicer's chute.
Do all your cutting in advance if you know you want to juice during a time when you'll be time-crunched (like in the morning). Refrigerate fruit and vegetables in an airtight container or bag until ready for juicing.
Cleaning a juicer is easiest right after you've used it. It's harder to remove pulp once it has dried out.
If your juicer has a container for discarded pulp, line it with a bag for easy cleanup. Even better: use the pulp for composting.
Follow the 20-second rule: Run your juicer for 20 seconds before adding fruits and vegetables to make sure it's running at full speed. (Check your juicer's manual for guidance on its speeds.)
Experiment with flavors: both spinach and kale juice have bold flavors that pair well with sweeter ones like pear or fresh apple juice.
Add leftover pulp to your juice for an extra fiber boost, or add it to stews or sauces as a flavorful thickener.
How long will juiced juice last? It's best to drink juice as soon as you make it. But it can keep in the refrigerator for up to eight hours if made with a fast juicer and up to 24 hours if made with a slow juicer.
Refrigerate juice in airtight glass containers (even jars will work) if you don't drink it right away. Dark-colored glass containers are even better.
Remember that, in general, the longer food or juice is exposed to oxygen, the more its nutrient levels decrease.