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http://durgan.org/2017/June%202017/22%20June%202017%20First%20Harvest.%20Kale%20Collards%20Romaine/HTML/ 22 June 2017 First Harvest. Kale Collards Romaine
First produce (Kale,Collards,Romaine lettuce) from the garden for 2017 was harvested and processed into ten liters of slurry/juice. The lower leaves of the kale and collards were removed, and the Romaine was used whole. Quantity was 2 pounds of kale, 4 pounds of collards, and 4 pounds of Romaine. The material was washed cut into small pieces, about ten liters of water added and cooked until soft about 20 minutes. The cooked material was hand blended into a slurry, strained through a food mill of 2 mm mesh. Then the residue of the food mill was put through a Champion Juice to extract maximum nutrients. The processed juice was pressure canned in batches of seven at 15 PSI for 15 minutes for long term storage at room temperature. This is my main preserving method for all fruits and vegetables.
First produce (Kale,Collards,Romaine lettuce) from the garden for 2017 was harvested and processed into ten liters of slurry/juice. The lower leaves of the kale and collards were removed, and the Romaine was used whole. Quantity was 2 pounds of kale, 4 pounds of collards, and 4 pounds of Romaine. The material was washed cut into small pieces, about ten liters of water added and cooked until soft about 20 minutes. The cooked material was hand blended into a slurry, strained through a food mill of 2 mm mesh. Then the residue of the food mill was put through a Champion Juice to extract maximum nutrients. The processed juice was pressure canned in batches of seven at 15 PSI for 15 minutes for long term storage at room temperature. This is my main preserving method for all fruits and vegetables.