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[Dale3693@aol.com]

I have used same for a couple of years-------found ( I know it takes extra 
time) on apples, peaches, etc. that freezing the produce first works 
well----the 
cell walls are already broken down at that point and the Juice really flows. 
Fruit is quartered before 
freezing. I use the pulp of apples for sauce---skins are tender enough to 
eat.