I tip even my largest pots to get the roses out. If it's not near the lawn where it's soft I put down a couple of layers of towels or something to protect the side of the pot and then tip it over. I've never had a problem and I have pots bigger than 27 inches. I will say though that I no longer use any kind of ceramic or terracotta pots for roses. If you want to use it in the future just use the ceramic one on the outside for decorative purposes and plant the rose in a plastic pot that will insert into the ceramic one. Put a piece of styrofoam or some pea gravel in the bottom of the ceramic pot for the plastic one to rest on so they don't stick together and the plastic one can drain better. Solves a lot of problems.

Cider is pressed from cold or room temperature apples. It can then be filtered for sediment (if desired) and pasturized (by heat or by UV filter) if desired. Juice is made pressing hot fruit. Both methods taste quite different. Cider is usually a raw product while juice is a cooked product. The teminology is a bit shady these days since so many now pasteurize the cider by heat but not at the high temps that processing juice usually occurs. I hate pasteurized cider when done by heat and prefer if done with UV filter for that old time cider taste. Better yet I hunt for non-pasterized cider which must be labeled as such at orchards that sell it in my state. Big warning on it that may be harmful to children or elderly as non-pasteurized. Recent studies show IF cider pressed with warm apples (yields more juice) and left to sit warm for a while and then frozen, this works as good as heat pasterization. The acidity and good bacteria will work to kill the bad bacteria with this method using warm apples. The final kicker is the freezing action. We made a lot of cider when I was a boy on a large cider press I built in woodshop while in high school. Years later I used to help make 250 gallons each week on a commercial press at an apple orchard I was employed at.

' I thought the purpose of using freshly pressed cider was not to have to add pectin' First off heat processing does not destroy pectin.......it releases it from the pulp. If you are using a cold process to extract apple juice (cider) a lot of the pectin will end up in the pomace instead of the liquid. If I don't want to add pectin to an apple jelly I make my jelly by simmering down apples and straining off the pectin rich juice. If I make it from cold pressed juice (cider) I just automatically add pectin. If you have loads and loads of apples like I do (my own little orchard) you have bushels sitting around and it's one way not to waste them. I did that this year by boiling and straining and also did the cold extraction. I bottled both up as juice/cider but there is a tremendous difference in taste and cold pressed cider wins hands down. The same can be said about the taste of apple versus cider jelly. If it's a carefully blended cider, and some are, it also wins for taste hands down over commercially obtained apple juice. Like comparing champagne to Ripple. My cider jelly compared to one off the market shelf.....there is no comparison so I'm taste driven when I make it. Cider jelly does not have to be cloudy, you can strain the cider. I do a crude strain but if I were making jelly with it, simply letting it sit undisturbed and decanting the clear liquid off the top leaves the residue settle on the bottom. I agree with Carol. Using apple's own pectin can indeed be tricky. Last year I produced one run of apple sirup instead of jelly, and I'm no novice at jelly making. It's all dependent on so many factors......how picky you are about taste, if you have huge amounts of apples (like we do) how much time you want to put into it. I have added spices on occasion to my apple jellies. Mostly not very exotic like cinammon. Never to my cider jelly.

Well, I have done a little reading, and here are my impressions, which seem consistent with what has been mentioned in this thread so far. A centrifugal juicer such as mine separates liquid from solids. The solids contain most of the vegetable's fiber and pulp. Fiber is typically considered to have about 2 calories per gram or 56 calories per ounce, when eaten by people. It actually has more energy, but we are not able to extract much of it. How much, depends on if the fiber is soluble or insoluble in water. Which means that I could do a little weighing and estimate the calories in the juice and in the solids. The pulp contains exactly what, I dunno, but apparently skin, pith, etc are nutritionally significant in some way. The juice contains most of the vegetable's nutrients - vitamins etc - and sugar. The advantages of drinking juice include rapid and convenient consumption of a large quantity of vegetables, or at least the veg sans fiber and pulp. The disadvantages include rapid consumption of a quantity of sugar. I tend to juice vegetables more than fruit, which might reduce the sugar content. When the vegetable is juiced, it starts to oxidize and lose some nutritional value, compared to the whole vegetable. I can't find any reliable information about how quickly, or how significantly, that happens. It may not be meaningful at all. I mostly juice beets, and mix it with a small amount of carrot juice and apple juice. I started doing this because I like beets. Now I want to test the effect of beet juice, and whole beets, in reducing blood pressure.