Wash carrots, cut off tops about 1/4 inch. (Always use crisp, pre-cooled carrots.) Leave carrots whole and cut them only if they are too large to fit into the feeder throat. Feed carrots through feeder. Strain the juice through the sieve to remove any fine sediment.

Four pounds of fresh, crisp, cleaned carrots will make a quart or better of juice. Do not make more juice than you will use in 24 hours. Ice cooled carrot juice is very tasty.