3 July 2016 Carrot Beet Celery Basil Juice

[Durgan]

http://durgan.org/2016/July%202016/3%20July%202016%20Carrot%20Beet%20Celery%20Basil%20Juice/HTML/ 3 July 2016 Carrot Beet Celery Basil Juice
Four garden vegetables were made into 11 liters of pressure canned juice for long term storage at room temperature. Ingredients are basil 1/2 pound, celery 2 pounds, beets 4 pounds, carrots 6 pounds. Procedure was wash, cut into smaller pieces, cover with water to make a texture for juice, cook until soft about 20 minutes, hand blend into a slurry, strain through a food mill mesh of 2 mm, residue of food mill put through a Champion Juicer to obtain maximum nutrients. Mix all together and place in liter jars and pressure can at 15 PSI for 15 minutes. Pictures depict the process.

 

[Elena]

How interesting! Can you tell me please, what will you do with it? You may laugh, but it looks like our preserves for soup "borsch".

 

[Durgan]

How interesting! Can you tell me please, what will you do with it? You may laugh, but it looks like our preserves for soup "borsch".

I live in a superb growing area in Canada, have a large garden and tend to distrust most commercial prepared food, but I also have a short growing season. My problem was how to preserve and still retain nutrients in such a form that it was desirable to ingest. After much experimentation I came up with the method described on this post. Each year I pressure can about 500 liter jars of plant food-meaning fruit and vegetables. I grow most, but buy at the peak of the season that which I do not grow. I use most of the preservation methods but the old standby is pressure canning. Usually I have four jars open at one time and mix in the drinking glass as required. I keep a journal. http://durgan.org/2011/

 

[Elena]

I live in the cold country, and I understand you. Good job!

We'lll make preserves with cucumbers and tomatoes in July. And with mushrooms in August.