http://durgan.org/2016/June%202016/22%20June%202016%20Vegetable%20Juice/HTML/ 22 June 2016 Vegetable Juice (collards, kale, basil, celery) The vegetables that were available in the garden were made into juice for long term storage. The produce was collards 3 lbs, kale 2 lbs, basil 1 pound, celery 1 lbs. Twelve liters of juice was obtained. Process: Wash, cut into small pieces, cover with water, cook until soft about half an hour, hand blend into a slurry, strain through a 2 mm mesh food mill, put food mill residue through a Champion juicer to extract maximum nutrients. Place juice obtained into liter jars and Pressure Can at 15 PSI for 15 minutes. This is for long term storage at room temperature. A total of 12 jars of juice was obtained.
