10 July 2021 Romaine Lettuce Processing. Posted on July 10, 2021 by Durgan 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.
I hate to ask what it tastes like. An acquired taste perhaps? I might enjoy liquified Romaine lettuce with a dash of garlic, anchovies, mustard, etc. a la Caesar salad but I think I'd miss the crunch.
Most slurry/juice have a neutral taste. I add no condiments. I usually mix two jars contents in a phasic cup and ingest. A glass or two a day to use a cliché keeps the Doctor away. A glass sort of reduces appetite somewhat. I have an extensive variety of slurry/juices. I use to throw out excess romaine lettuce.
It is interesting how we’d readily eat blended up asparagus (soup) Or blender tomatoes (sauce) Blended chickpeas and peppers (hummus) Blended fruit = smoothie or gelato etc The peels from citrus or even watermelon (marmalade // pickle) I have been known to purée some extra cauliflower or ... and hide it in tomato sauce I won’t delve in to haggis! Oats and onions?) Yet some things don’t initially strike me as an option (canned / frozen lettuce :) (i am not being critical of your careful farm « waste not want not » I admire your industriousness !)
11 July 2021 Pressure Canned Romaine Posted on July 11, 2021 by Durgan 11 July 2021 Pressure Canned Romaine 11 July 2021 Pressure Canned Romaine First preserving Romaine Lettuce 2021, 10 one liter jars.
