Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old July 16, 2017   #1
Durgan
Tomatovillian™
 
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,319
Default 16 July 2017 Six Veg Juice

http://durgan.org/2017/July%202017/16%20July%202017%20Six%20Veg%20Juice/HTML/ 16 July 2017 Six Veg Juice
Six vegetable types from the garden were processed into juice. The vegetables were dill 1/2 pounds, celery 1 pound, basil 1/2 pound, beets 3 pounds, carrots 1 pound, Parsnips 1 pound. The beet and carrot tops were used. No condiments were added, pure INJUN cooking. The seven liters of juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict the procedure.
Durgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 07:16 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★