Juicing?

Psykicpup

I mostly use mine for lemon rice to go with curry - I just juice down a lemon skin & all & add to the rice as it cooks & then add a little of the pulp thats left after straining - goes lovely with a fish or prawn curry !
in fact its so good I would keep the juicer even if that was ALL i ever used it for!!

Seakay

You need really crisp apples for juicing - the texture of a very fresh Cox's Orange Pippin. Soft textured or elderly apples make mush but not juice.
Basically, a centrifugal juicer is a grater, not a squeezer. If you juice (ie grate) a crisp thing then the juice will fly out as a by-product, but if you juice (grate) a softer thing then it will be more like putting it through a food processor - everything gets mixed up and goes in with the pulp.
Commercial fresh juices are made using a 'squeezer' juicer (can't remember the technical term!) and so get more out of the fruit and veg, but those juicers ar very expensive.
As a rough guide you should get a third of a pint of juice from a pound of apples or a pound of carrots, although this will vary according to variety and age.
If you wash the fruit and veg well before juicing, then you could consider using the pulp to offset some of the expense - sieve the apple pulp, add a little lemon juice, heat it for apple sauce, stewed apple etc. or to mke the sort of apple cake that requires apple puree.
Some carrot pulp can be incorporated to thicken a stew or added to bolognaise sauce or a veggie non-meatloaf or mixed with a chopped orange to make a salad.