25 July 2018 Vegetable Juice

http://durgan.org/2018/July%202018/25%20July%202018%20Vegetable%20Juice/HTML/ 25 July 2018 Vegetable Juice
Nine vegetables from the garden were made into 21 liters of Pressure Canned juice.The vegetables were dill 127 grams,beet tops 901 grams, green beans 1193 grams,parsley 166 grams,basil 625 grams,beets 1639 grams, onion 579 gram, cucumber 200 grams. Total weight was 5932 grams or 13 pounds. Twenty liters of water added.
The vegetables were washed cut into smaller pieces placed in a cooking pot with water and cooked on an outdoor propane burner until soft, about 25 minutes,then beat into a slurry with a hand blender. The slurry was put through a 2mm mesh food mill and the residue from this was put through a champion Juicer.The juice obtained was placed in liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Pictures depict the process.

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