Juicing Greens

http://www.durgan.org/URL/?GOJJG 24 June 2014 Juicing Greens
Eleven litres of juice was made from the current green garden vegetables. The vegetables were Injun cooked in a large pot, beat into a slurry and strained through a food mill. The end product was pressure cooked at 15 PSI for 15 minutes for long term storage at room temperature. The produce used was, broccoli, pak choy, romaine lettuce, basil, dill, celery,parsley. A new cutter was used for making the slurry and it worked so well that the slurry was almost without any fiber. Pictures depict the process.

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