http://www.durgan.org/URL/?VCUHI 10 August 2011 Purslane Cooked and Pressure Canned.
Some Purslane (Portulaca oleracea)was steam cooked and pressure canned to determine if the process has some merit or not. The taste is acceptable and the texture is such that it can be treated as juice. There is little fiber so there was no need to strain. It is simply another vegetable for use in the off season. One liter will be utilized for consumption over the next few days and kept in the refrigerator.