Eight Vegetable Juicing

http://www.durgan.org/URL/?CCWFQ 12 June 2013 Eight Vegetable Juicing.
Some garden produce is mature and ready for preservation for long term storage at room temperature. Broccoli, Romaine Lettuce, Red Russian Kale, Curly Kale, Chive blossoms, Mint, Collards, Pak Choy. The produce is washed and added to a cooking pot with about 8 litres of water and cooked for about 15 minutes and beat into a slurry with a hand blender.The total weight of the produce was about 14 pounds.The slurry is put through a food mill (strainer) to filter out the rough residue. The output of the food mill is then out through a Champion Juicer to extract most of the nutrients. The juice output (seven litres and two litres for immediate use) is then pressure canned at 15 PSI for 15 minutes. No condiments were added.