http://durgan.org/2016/July%202016/8%20July%202016%20Vegetable%20Juice/HTML/ 8 July 2016 Vegetable Juice (Carrots, beets, collards, broccoli, and basil). Vegetable juice was made from fresh garden vegetables, carrots, beets, collards, broccoli, and basil. About twelve pounds of material was prepared and placed in a cooking pot and covered with water. The material was cooked until soft about 20 minutes then blended into a homogeneous slurry. The material was strained through a 2 mm mesh food mill then the residue was put through a Champion juicer to extract maximum nutrients. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict the process.
