It's really easy Sharron. Put water in the bottom with a little white vinegar (helps with clean up), chop up the veg and put in the upper tray and turn on the fire at about medium or medium low. You'll need some kind of glove to keep from burning yourself when you squeeze open the clamp to let the juice flow. What comes out of the tube is really hot. If memory serves this recipe fills the collection tray 3 times.
Debby, when you travel the world you pickup skills.
When I was in Saudi, it was my goal in life to produce a distilled product that was nearly as good as the real stuff. At one point, I had 25 different labels that I was selling. I got $25 a copy for my cookbook and sold out just before leaving. It all started with an old book I found in the library. It was a how to hand book for the early settlers going west. That coupled with some modern chemistry, and spending a little time with some brew masters taught me a lot.
