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Durgan · July 3, 2017

http://durgan.org/2017/July%202017/3%20July%202017%20Four%20Vegetable%20Juice/HTML/ 3 July 2017 Four Vegetable Juice
Four vegetables were processed into 17 liters of pressure canned juice for off season use. The products were kale 2 pounds, celery 3 pounds, collards 2 pounds, edible pod peas 2 pounds, total 9 pounds. The vegetables were washed reduced in size and placed in a cooking pot and covered with water, cooked until soft and hand blended into a slurry. The slurry was then strained through a 2mm mesh food mill an its residue was put through a Champion Juicer to extract the maximum nutrients. The strained juice was then placed in liter jars and pressure canned in batches of seven the capacity of the canner at 15 PSI for 15 minutes for long term storage at room temperature.

July 3, 2017	#1
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	3 July 2017 Four Vegetable Juice http://durgan.org/2017/July%202017/3%20July%202017%20Four%20Vegetable%20Juice/HTML/ 3 July 2017 Four Vegetable Juice Four vegetables were processed into 17 liters of pressure canned juice for off season use. The products were kale 2 pounds, celery 3 pounds, collards 2 pounds, edible pod peas 2 pounds, total 9 pounds. The vegetables were washed reduced in size and placed in a cooking pot and covered with water, cooked until soft and hand blended into a slurry. The slurry was then strained through a 2mm mesh food mill an its residue was put through a Champion Juicer to extract the maximum nutrients. The strained juice was then placed in liter jars and pressure canned in batches of seven the capacity of the canner at 15 PSI for 15 minutes for long term storage at room temperature.