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http://durgan.org/2017/July%202017/14%20July%202017%20Peas%20Juicing/HTML/ 14 July 2017 Peas Juicing
Four pounds of garden edible pod peas were processed into six liters of juice, pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The peas were cooked until soft with about six liters of water, blended into a slurry, strained through a 2mm mesh food mill, then this residue was put through a Champion Juicer. Both outputs were then mixed. The strained juice was then placed in liter jars and pressure canned. Pictures depict the process.
Four pounds of garden edible pod peas were processed into six liters of juice, pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The peas were cooked until soft with about six liters of water, blended into a slurry, strained through a 2mm mesh food mill, then this residue was put through a Champion Juicer. Both outputs were then mixed. The strained juice was then placed in liter jars and pressure canned. Pictures depict the process.
