http://durgan.org/2016/August%202016/9%20August%202016%20Eggplant%20Juicing/HTML/ 9 August 2016 Eggplant Juicing Nine pounds of eggplant was picked and made into seven liters of pressure canned juice for off season preserving. Water to cover was added to the cooking pot.The cooked material was made into a slurry and strained through a 2 mm mesh screen on the food mill. There was almost no residue. Pictures depict the process.
