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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

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Old July 3, 2017   #1
Durgan
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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.
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Old July 14, 2017   #2
Spike2
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Sounds interesting!
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