Vegetable Juicing.

http://www.durgan.org/URL/?UBAMR 21 June 2013 Vegetable Juicing
The green vegetables in the garden were ready for using. Vegetables used,tomatoes, romaine lettuce, pak choi,kale, collards, mint, onion, chives,basil,dill.Everything available was made into a juice and pressure canned for long term storage at room temperature.All the vegetables were washed, cut into small pieces, cooked, and blended into a slurry.The slurry was put through a food mill, then the residue of the food mill was put through a Champion juicer. Seven litres of juice was obtained and was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.