Carrot Cucumber Juicing

http://www.durgan.org/2015/July%202015/26%20July%202015%20Carrot%20Cucumber%20Juicing/HTML/ 26 July 2015 Carrot Cucumber Juicing
Twenty six liters of juice was made from primarily carrots and cucumbers approximately 15 pounds of each. Additionally added was some basil, dill, and a few tomatoes. The carrot tops were also utilized. The cooked strained product was pressure canned at 15 PSI for 15 minutes for long term storage. Annotated pictures depict the process.