Juice Kale Collards Escarole Basil Celery

http://www.durgan.org/2015/June%202015/15%20June%202015%20Juice%20Kale%20Collards%20Escarole%20Basil%20Celery/HTML/ 15 June 2015 Juice Kale Collards Escarole Basil Celery
The current vegetables in the garden were made into 20 liters of juice, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Vegetables were Collards 4 pounds, Kale 7 pounds, Escarole 4 pounds, Basil 1/4 pound, Celery 4 pounds. All were cooked until soft and beat into a slurry then stained and stored in liter jars. Pictures depict the process.

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