Garden Vegetable Juicing

http://www.durgan.org/URL/?LDKQB 10 July 2014 Garden Vegetable Juicing
Twenty one liters of garden vegetables were made into vegetable juice. The jars were pressure canned in three batches of seven at 15 PSI for 15 minutes for long term storage at room temperature. All the current vegetables were selected, kale, cucumbers, collards, beets, onion, basil, dill, celery. The produce was cooked, beat into a slurry, strained through a 2mm food mill screen, put through a Champion juicer and pressure canned. Pictures depict the process.