4 July 2015 Purslane Processed Juice 4 July 2015 Purslane Processed Juice Twenty liters of garden vegetables were processed into juice and pressure canned at 15 PSI for 15 minutes for long term storage for use in the off season.Purslane was enhanced with other current vegetables. Process was to cook, beat into a slurry, food mill strain, Champion juicer strain, pour into liter jars and pressure can. The ingredients were basic purslane, garlic, onions,carrots, beets, dill. All from the garden.Pictures depict the process. The top of the carrots were utilized.
