http://durgan.org/2016/August%202016/10%20August%202016%20Vidalia%20Onion%20Juice/HTML/ 10 August 2016 Vidalia Onion Juice Ten pounds of Vidalia onions were processed into ten liters of juice. Some basil available was added to enhance nutrition and flavour. The onions and basil was cooked about 20 minutes and beat into a slurry with a hand blender. The slurry was then strained through a 2 mm mesh screen using a food mill. The residue from the food mill was put through a Champion juicer to extract maximum nutrition. This output was mixed with the food mill juice. The juice was then pressure canned at 15 PSI for 15 minutes for storage. Annotated pictures depict the process.
