http://durgan.org/2016/July%202016/15%20July%202016%20Vegetable%20Juice/HTML/ 15 July 2016 Vegetable Juice Some garden vegetables were made into seven liters of juice. The ingredients were carrots, parsnips, cucumbers, and beets. Procedure was to wash, cut into small pieces, cover with water, cook until soft, hand bend into a slurry, strain through a 2 mm food mill mesh, place in liter jars. Pressure can at 15 PSI for 15 minutes for long term storage. Usually the residue from the food mill is put through a Champion Juicer but the amount was so small that this step was eliminated.
