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 3, 2017   #1
Durgan
Tomatovillian™
 
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
Default 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.
Durgan is offline   Reply With Quote
Old July 14, 2017   #2
Spike2
Tomatovillian™
 
Spike2's Avatar
 
Join Date: Sep 2015
Location: NE Ohio
Posts: 992
Default

Sounds interesting!
Spike2 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 04:05 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★