8 October 2017 Straining Method

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Two methods are generally used to strain food that has been juiced. The first is a food mill very common and a two mm mesh screen is used. If the residue is liquidity then it is put through a Champion juicer. This effectively extracts all nutrients. For special occasions a cotton cheese cloth is used, but the food mill is a excellent tool and meets most straining applications. The system is relatively quick and easy to clean up. After straining the juice is processed in a Pressure cooker (canner) at 15 PSI for 15 minutes for long term storage at room temperature.