Preserving- A new method

My comment is somewhat philosophical.

Utilizing the bounty of Summer for off season use is the aim. People preserve produce and the product is only desirable for short periods. I know a lady who has a basement with many jars of preserves that never get used. They preserve (keep) but are palatable in small amounts. For example, How much sauerkraut, dill pickles, salsa, etc. can your eat and is it sufficient.

After musing about this issue for some time I decided to experiment with juicing and pressure canning. I find the end product to be desirable and it is probably nutritional. I add nothing to the produce except water. Preparation time is minimal, since I basically take the produce as is and process. This year I have about 150 litres of wholesome food and ingest about half a litre or more per day.

http://www.durgan.org/URL/?DXAYD 6 August 2011 Making Vegetable Juice
http://www.durgan.org/URL/?UFAQJ 6 August 2011 Green peppers, tomatoes, cucumbers made into Juice.
http://www.durgan.org/URL/?SFCQC 10 August 2011 Tomato Juice
http://www.durgan.org/URL/?HZDXN 15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice.
http://www.durgan.org/URL/?BEGVV 26 August 2011 Elderberry Twenty pounds Processed.
http://www.durgan.org/URL/?SASIO 31 August 2011 Niagara Grapes
http://www.durgan.org/URL/?XLGIU 12 September 2011 Pear Juice
http://www.durgan.org/URL/?DKBJT 14 September 2011 Boca Noir Grapes
http://www.durgan.org/URL/?FPYQP 15 September 2011 Tomatoes
http://www.durgan.org/URL/?AZQUW 16 September 2011 Concord Grapes
http://www.durgan.org/URL/?WXDUB 4 October 2011 Ground Cherry. (Physalis Pruinosa) aka Aunt Molly Ground Cherry

Reflect on it a bit and comment.