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http://www.durgan.org/URL/?HEJIO 30 May 2015 Kale Chives Juice
Kale and chives were available in the garden and eight pounds of kale and three pounds of chives were made into juice (10 one liter jars) and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The kale and chives were cooked with added water of about one liter per pound or eleven liters to make a drinkable liquid. After cooking the ingredients were made into a slurry with a hand blender. A table blender also functions well.This was strained through a 2 mm mesh food mill screen. The residue from the food mill was put through a Champion Juicer to extract all nutrients. The mixed juice of Food Mill and Champion Juicer (10 liters) was placed in jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.
Kale and chives were available in the garden and eight pounds of kale and three pounds of chives were made into juice (10 one liter jars) and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The kale and chives were cooked with added water of about one liter per pound or eleven liters to make a drinkable liquid. After cooking the ingredients were made into a slurry with a hand blender. A table blender also functions well.This was strained through a 2 mm mesh food mill screen. The residue from the food mill was put through a Champion Juicer to extract all nutrients. The mixed juice of Food Mill and Champion Juicer (10 liters) was placed in jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.