Juicing Vegetables.

http://www.durgan.org/URL/?GWLAF 8 July 2013 Juicing Vegetables
Some garden vegetable were mature and either needed to be used or destroyed so juice was made about nine litres. Vegetables used were peas, carrots, beets,purslane, Romaine lettuce, Pak Choy,celery, two kale, collards,basil, mint, dill,and a garlic bulb.The produce was cooked until soft and blended into a slurry, and strained through a food mill to remove the course indigestible materiel.The residue of the food mill was put through as Champion Juicer to exact most nutrients.This output was mixed with the first extraction.The residue of the Champion juicer was discarded. Seven litres were Pressure Canned at 15 PSI for 15 minutes for long term storage or preserving. About a litre per day is utilized as a drink.Pictures depict the process.