http://durgan.org/2016/July%202016/7%20July%202016%20Cherry%20Juice/HTML/ 7 July 2016 Cherry Juice Thirty pounds or 16 quarts of cherries picked in Lincoln, Ontario for $2.25 per pound were made into 13 liter jars of pressure canned juice. Process was wash, remove the pits by hand, place in cooking pot with five liters of water to cover which makes an ideal texture for drinking. Cook for about 20 minutes and beat into a slurry with a hand blender. Strain the liquid through a food mill of 2 mm mesh. The residue of the food mill was put through a Champion Juicer to extract maximum nutrients. The output of the juicer was mixed with the food mill juice and the residue was set aside to be eaten as a pudding, since it has little gross fiber and has a pleasant taste. Each liter of juice contains about two pounds of cherries.
http://durgan.org/2016/July%202016/11%20July%202016%20Cherry%20Juice/HTML/ 11 July 2016 Cherry Juice The one Tehranivee Sweet Cherry tree in my home garden was harvested today and produced 40 pounds of cherries. The cherries were processed into 18 liters of pressure canned juice for long term storage at room temperature. Process was to remove the pits, cover with water, cook until soft, blend into slurry, strain through a food mill of 2 mm mesh screen.This residue was put through a Champion Juicer to extract maximum nutrients. Each liter of juice contains about 2 pounds of cherries. Some pitted cherries were set aside to make milk shakes in the blender.