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http://durgan.org/2016/July%202016/9%20July%202016%20Kale%20Basil%20Juice/HTML/ 9 July 2016 Kale Basil Juice
Six pounds of Kale and some basil was made into 5 liters of juice and pressure canned for long tem storage at room temperature. The kale leafy part was stripped from the woody stalk, washed and added to the cooking pot with the basil. The material was covered with water about five liters. The material was cooked until soft, blended into slurry. The slurry was strained using a 2 mm mesh screen food mill. The residue from the food mill was put through a Champion Juicer to extract most nutrients. The output of the juicer was mixed with the food mill juice. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes.
Six pounds of Kale and some basil was made into 5 liters of juice and pressure canned for long tem storage at room temperature. The kale leafy part was stripped from the woody stalk, washed and added to the cooking pot with the basil. The material was covered with water about five liters. The material was cooked until soft, blended into slurry. The slurry was strained using a 2 mm mesh screen food mill. The residue from the food mill was put through a Champion Juicer to extract most nutrients. The output of the juicer was mixed with the food mill juice. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes.
