http://durgan.org/2017/July%202017/16%20July%202017%20Six%20Veg%20Juice/HTML/ 16 July 2017 Six Veg Juice Six vegetable types from the garden were processed into juice. The vegetables were dill 1/2 pounds, celery 1 pound, basil 1/2 pound, beets 3 pounds, carrots 1 pound, Parsnips 1 pound. The beet and carrot tops were used. No condiments were added, pure INJUN cooking. The seven liters of juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict the procedure.
