Hi joeworm, I�m not sure what you meant by "produce scraps," but yeah, you can do it. I blend up veggies for my houseplants two or three times a year and they love it! I don�t use anything too sweet or pulpy because that can attract fruit flies/soil gnats. Generally I�ll use something like a cucumber because it�s juicy without being too sweet or acidic. I cut the skin off (because the blended skin bungs up the watering can), blend up the soft body, squeeze the bigger pulpy bits out and dilute the juice with the houseplant water. I also use the green water left over from steaming veggies. I either dilute it for the houseplants, or pour it cooled, but undiluted, into the flowerbed. For outside plants, you have to be a little more careful about using blended stuff because the fruit/veg pulp can attract mice, rats, raccoons, etc. To avoid this, you can bury the pulp, or just compost the leftover pulp after you pour the juice onto the soil. I have not yet found a way to truly liquefy fruit/veg scraps (even with a Vita-mix!) so that the soil gets it instead of the neighborhood fauna. Maybe somebody here has a good idea about how to do that? Hope that helps, good luck!

The link below is to a previous discussion with several recipes for it. The one posted by Shirley is especially popular here. Plus any of the approved recipes from NCHFP for salsas and mixed tomato/vegetables produces left-over juice you can can. Just depends on how spicy you want it. The Ball Blue Book has a great recipe in it for Seasoned Vegetable Juice too that is quite tasty. But keep in mind that extra acidification will be required since these recipes aren't low-acid. Dave Here is a link that might be useful: Vegetable juice recipes..

Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

I've used a 'Juiceman Jr.' juicer to make my tomato juice for the past 8-9 years. Before that, I used a Squeezo strainer. The juicer is much less work, and was cheap, like $50 bucks. Last year, I bought a newer model because they now have a much wider shoot for dropping in the tomatoes, which means a lot less pre-cutting. The old one still works, too. I find that I have to put tomatoes through twice, sometimes 3 times for certain kinds. But, it's not hard to do. The first time is great for juice, the 2nd is juice or pulp, the third makes thick pulp that is great for making homemade ketchup if so inclined, or you can just mix it back into the juice. Wouldn't do it any other way now. I can juice a bushel of tomatoes start to finish, including washing them, in about 20 minutes. I do somewhere between 60 and 100 quarts of juice most years, so that tells you this machine is pretty durable. I also use it to make cider in smaller amounts (I don't use that much, and don't have a good way to store it in quantity except canning, and cooking cider kind of mutes the flavor, IMO).