10 July 2021 Romaine Lettuce Processing.

https://durgan.org/2021/July%202021/10%20July%202021%20Romaine%20Lettuce/HTML/ 10 July 2021 Romaine Lettuce
Ten pounds of Romaine lettuce was made into ten liter jars of pressure canned slurry/juice at 15 PSI for 15 minutes for long term storage. The hearts of the plants were set aside for table use. Process was wash and check all leaves, place in cooking pot with ten liters of water. Cook until soft and beat into a slurry with the hand blender. The material was strained through a 2mm mesh to make juice. The residue was put though the Champion Juicer to extract most nutrients .Mixed together then pressure canned. First processing for this year 2021. Pictures depict the process.