23 August 2019 Cucumber Juice

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Thirty six pounds of fresh picked cucumbers were made into 14 liters of Pressure canned juice at 15 PSI for 15 minutes. Each jar contains about 2.5 pound of processed cucumbers.
Process was: Wash, cut into smaller pieces to facilitate cooking, add about 5 liters of water to give some liquid to start cooking. When soft about 25 minutes blend into a slurry. Put through a mesh 2 mm strainer to remove seeds. The strainer residue is then put through a Champion Juicer to get all nutriments. This output may be mixed or kept for soup. Place liquid into liter jars and for long term storage Pressure can at 15 PSI for 15 minutes. This must be done in batches of seven, since the cannrr only accommodates seven jars at one time.

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The juice jars ready for storage.

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