http://durgan.org/2016/June%202016/26%20June%202016%20Broccoli/HTML/ 26 June 2016 Broccoli Four pounds of garden broccoli was processed into seven liters of pressure canned juice. Mixed with the broccoli was one pound of carrots including the tops, one pound of beets including the tops, and about a quarter pound of basil. The produce was washed, cut into small pieces, covered with water about seven liters, cooked until soft about 20 minutes, hand blended into a homogeneous slurry. The slurry was then strained through a 2 mm mesh food mill, and this residue was put through a Champion juicer to extract maximum nutrients. The output of the Champion juicer was mixed with the juice from the food mill. The seven liters of juice obtained was pressure canned at 15 PSI for 15 minutes. this is for long term storage at room temperature, about a year in my case.
