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http://www.durgan.org/URL/?UBAMR 21 June 2013 Vegetable Juicing
The green vegetables in the garden were ready for using. Vegetables used,tomatoes, romaine lettuce, pak choi,kale, collards, mint, onion, chives,basil,dill.Everything available was made into a juice and pressure canned for long term storage at room temperature.All the vegetables were washed, cut into small pieces, cooked, and blended into a slurry.The slurry was put through a food mill, then the residue of the food mill was put through a Champion juicer. Seven litres of juice was obtained and was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.
The green vegetables in the garden were ready for using. Vegetables used,tomatoes, romaine lettuce, pak choi,kale, collards, mint, onion, chives,basil,dill.Everything available was made into a juice and pressure canned for long term storage at room temperature.All the vegetables were washed, cut into small pieces, cooked, and blended into a slurry.The slurry was put through a food mill, then the residue of the food mill was put through a Champion juicer. Seven litres of juice was obtained and was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.
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