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http://www.durgan.org/URL/?NZFPJ 5 June 2012 Juicing Garlic Scapes
AS reasonable quantity of garlic scapes were made into juice.After some experimentation, it was discovered that the scapes have almost no roughage (cellulose) so blending the cooked product was sufficient to make the product drinkable. The scapes were cut into smaller pieces, placed in a pot and covered with water, and cooked in a double boiler about 20 minutes until soft.This was blended and placed in litre jars, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Surprisingly, the juice is almost devoid of garlic taste, there is only a slight hint of garlic and it is very easy to drink. It might also make a good base for any type of soup.
AS reasonable quantity of garlic scapes were made into juice.After some experimentation, it was discovered that the scapes have almost no roughage (cellulose) so blending the cooked product was sufficient to make the product drinkable. The scapes were cut into smaller pieces, placed in a pot and covered with water, and cooked in a double boiler about 20 minutes until soft.This was blended and placed in litre jars, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Surprisingly, the juice is almost devoid of garlic taste, there is only a slight hint of garlic and it is very easy to drink. It might also make a good base for any type of soup.
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