3 July 2016 Carrot Beet Celery Basil Juice

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Four garden vegetables were made into 11 liters of pressure canned juice for long term storage at room temperature. Ingredients are basil 1/2 pound, celery 2 pounds, beets 4 pounds, carrots 6 pounds. Procedure was wash, cut into smaller pieces, cover with water to make a texture for juice, cook until soft about 20 minutes, hand blend into a slurry, strain through a food mill mesh of 2 mm, residue of food mill put through a Champion Juicer to obtain maximum nutrients. Mix all together and place in liter jars and pressure can at 15 PSI for 15 minutes. Pictures depict the process.