https://durgan.org/2021/August%202021/4%20August%202021%20Garden%20Vegetable%20Processing/HTML/ 4 August 2021 Garden Vegetable.
Processing
Thirty four pounds of garden vegetables were pressure canned at 15 PSI for 15 minutes for off season storage. Process is wash, reduce size to facilitate cooking, cover in water, cook until soft, hand blend into a slurry. Then the slurry is put through a 2 mm mesh screen. The residue is then put through a Champion juice to extract maximum nutrients. This output is then mixed with the first straining and mixed.
The slurry/juice is then pressure canned in liter jars in batches of seven the capacity of my canner. I have found putting the jars upside own after pressure canning generally insures a good lid seal. Serendipity?