I quarter the tomatoes, skins on and in they go along with other veggies a little salt and herbs. I also like to squeeze a bit of fresh lemon juice over them.It's best to work in layers so I'll mix up the veg, the herbs and cut up the tomatoes. Thick layer of tomatoes, thin layer of veg, thinner layer of herbs, salt and repeat. I prefer my kitchen Aid food mill, it will remove the peels and seeds. Works great for most fruit—but don't trust the picture... Citrus comes out pithy. Never tried lemons or limes but had a bushel of fresh oranges one year and everything I tried ended up pithy. I had a local orchard that I could get fresh apples around thanksgiving time... Cranapple juice is wonderful and you really don't need to add sugar if the apples are sweet. And then you can make cranapple sauce and butter. The only fruit it didn't work for me was grapes. Something about the spent grapes and my food mill just didn't go together. I guess technically, I'm making my juice from concentrate as I empty my juicer into my no burn pot and keep it above 180* until I'm ready to jar it up. I did one batch of Apple Syrup and all I can say is wow, but not likely going to do it again. Take Apple juice, put it int a vessel with wide surface area and cook down to a syrup consistency. Fabulous on pancakes and you can mix it 4:1 with water to make a strong apple juice. I haven't tried pineapple, but imagine I could get awesome juice and even some preserves. With a steam juicer you don't get any pulp in the juice. So the pulp is left over for other things. Last year, I managed to harvest enough crab apples to make some juice, which became jelly. The dregs made crab apple sauce and crab apple butter. I try really hard not to throw anything away if you can't tell.
