Juicing

[wantfreeenergy]

Has anyone tried to put juice in wine bottles then use a vacuum sealer to pump the air out to keep the juice fresh for several days?

It's something I'm gonna try tomorrow, but I was curious if anyone else has tried this. I read about it somewhere earlier today. I think it's preferred to use a wine bottle instead of a quart jar because when the juice is filled up the neck of the wine bottle there's less air surface area toucing the juice. Then you suck the air out.

I also recall someone saying they tried it with quart jars and the juice didn't keep very well. And I think it has to do with the surface area of the air touching the juice.?

I would really like to find a way to preserve the living juice for a few days so that I can juice once a day every few days. And it's important to me that the juice is still living a few days later. From what I've been reading oxidation is what kills the enzymes and the goodness of the juice.?

For everyone that makes enough juice for the day or several days. How well does your juice keep? I know when I made enough lemonade for the day it became nasty after several hours, but I put it in a glass and covered it with saran wrap.

I found some alcohol bottles and chose a couple that were clear and had long necks. The one I'm gonna test with tomorrow was a whisky bottle. I dumped out the whisky and rinsed the bottle clean. I'm gonna fill the juice up as high as I can under the vacuum seal plug then pump the air out. Then I'm gonna try it after 24 hours and dictate how the taste is. I've noticed that the change in taste is an indication that all the goodness in the juice is dying. So I'll post with whatever I find out in a couple days.


Also, does anyone have experience juice feasting? I've been reading about juice fasting and juice feasting. I think I would prefer to do a juice feast over a fast. I've been reading about the difference between the two. A new site I discovered today was Juice Feasting > Home and I've been enjoying listening to the talks and interviews.

[Aaron]

Nitrogen

I haven't tried that, but at wine making stores, you can get pressurized cans
of nitrogen I believe. You spray it into the top of the 5 gallon carboy bottles
and it settles on the wine to keep it from touching oxygen. Nitrogen is heavier
than oxygen so falls to the bottom crowding out the oxygen, which is at 21%
but replacing it with 100% nitrogen in the space between the liquid and the
top of the container will ensure it lasts longer.

That may be easier than a vacuum pump, but the vacuum pump I would
imagine if hand operated won't use up anything consumable like a can.

[wantfreeenergy]

I just drank my juice that I vacuum sealed. It did taste diffrent from what I recall it tasting like when I made it fresh. I also put some of the fresh juice in a small glass jar and put it in the fridge next to the vac sealed juice.

And upon tasting the juice that was in the glass it also tasted different than the juice from the vacuum sealed bottle. But neither one of em tasted nasty like the lemon juice I let sit in the fridge for a few hours.

I thought I read somewhere that vacuum sealed juice will still have 82% of it's original nutritional value after 72 hours. But I've been trying to find where I read that.

All in all it tasted fine from the vacuum bottle after 57 hours, but it didn't taste fresh like I remember it tasting before I bottled it.

And I don't know if ingredients are important to how the juice ages but here's what I used. 1 lime, 1/2 lemon, 3 apples, 1 beet with greens, small piece of ginger, 3 celery stalks, 1/2 cucumber, 4 leaves romain lettuce, 4 asparagus, 5 large kale leaves, 1 stalk of fennel, 1/2 red pepper, 4 large carrots, 4 broccoli floretts and 2-3" peice of thick stem.

All in all I prefer the fresh taste. But I would like to figure a way to test for enzymes. I tried 3% h2o2 but I don't think it reacts with these types of enzymes.

[rhozzi]

fresh or canned.....no contest

The reason I got into juicing was because I went to the store looking for frozen veggie juice (after learning about heat killing most of the benefits from canned juice) and there was no such thing as frozen vegetable juices....lots of fruit juices and drinks (which are mostly corn syrup with some juice and in some cases, perservatives). Very important to read the lables. If it doesn't say 100% apple juice or cranberry juice then you are getting a combination of different juices and not particularly the most of the one you may want....such as cranberry juice. I buy the concentrate on that one.
Besides juicing, now I do my own herbal extracts and tinctures and I've
made my own healthy skin cream using a lot of Lugos iodine. (Curezone has great info. on the subject of iodine supplementation) It doesn't stain the skin and it has caused a lot of skin growths (skin tags, etc.) to dry up and fall off. I just started about 6 weeks ago and in my area we have an excellent source of dried herbs to choose from. I love do-it-yourself projects, especially when they work.

[rhozzi]

addition to my reply...

I don't always have time to juice every day and so I'll juice 2-3 quarts and freeze 2 of them. It's next best to fresh. I freeze the juice in qt. size plain yogurt containers. I don't know if they have the substance in them that we are warned about from plastic water bottles.