Juicing kale,collards and Chives.

http://www.durgan.org/URL/?GAGAB 4 June 2014 Juicing Current Garden Vegetables
There are few vegetables in the garden but what is mature was made into juice. The method is Injun cooking, everything in one pot. Available was kale, collards, chives, mint, basil and asparagus. All the ingredients were placed in a large pot, covered with water, and cooked until soft then hand blended into a slurry. The slurry was then strained through a food mill,residue of which was put through a Champion juicer. The outputs were combined and five liters were pressure canned at 15 PSI for 15 minutes. The other two were placed in the refrigerator for current use. Total obtained was seven liters. Pictures depict the process.