http://durgan.org/2016/August%202016/1%20August%202016%20Garden%20Vegetables/HTML/ 1 August 2016 Garden Vegetables (slurry\Juicing) Current garden vegetables were processed into nineteen liters of pressure canned juice. The vegetables were onions, carrots, parsnips, turnips, eggplant, basil,celery,kale,dill,pepperw, tomatoes and beans.The material was cooked and strained and pressure canned at 15 PSI for 15 minutes for preservation. Annotated pictures depict the process.
