Vegetable Juice

http://www.durgan.org/2015/July%202015/19%20July%202015%20Vegetable%20Juice/HTML/ 19 July 2015 Vegetable Juice
Twenty three liters of juice was made from current garden vegetables, kale, carrot, celery, beets, cucumbers, basil, dill. The carrots tops were incorporated. Process was to cut into small pieces, cook until soft, blend into a slurry, strain through a Victorio Food Mill, strain food mill residue through a Champion Juicer to obtain maximum nutrients. Water was added to just cover the vegetables in the cooking pot. The juice was placed in liter jars and pressure canned in batches of seven at 15 PSI for 15 minutes for long term storage.