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http://durgan.org/2016/June%202016/5%20June%202016%20Preserving%20Vegetables./HTML/ 5 June 2016 Preserving Vegetables.
Some garden vegetables were mature ready for harvest. They were processed into seven pressure canned liters of juice. The vegetables were, basil, kale, collards, Romaine lettuce and radishes. Quantities were 1/8 pound of basil,1 lbs of kale, 2 pounds of collards, 1 lb of Romaine lettuce, 1 lb of radishes. They were cleaned and placed in a cooking pot with about five liters of water. The contents were cooked until soft and blended into a slurry. The slurry was strained through a food mill of 2 mm screen and this residue was put through a Champion Juicer to extract all nutrients. The liquid obtained was then placed in liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.
Some garden vegetables were mature ready for harvest. They were processed into seven pressure canned liters of juice. The vegetables were, basil, kale, collards, Romaine lettuce and radishes. Quantities were 1/8 pound of basil,1 lbs of kale, 2 pounds of collards, 1 lb of Romaine lettuce, 1 lb of radishes. They were cleaned and placed in a cooking pot with about five liters of water. The contents were cooked until soft and blended into a slurry. The slurry was strained through a food mill of 2 mm screen and this residue was put through a Champion Juicer to extract all nutrients. The liquid obtained was then placed in liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.