http://www.durgan.org/URL/?OHSGB 24 July 2012 Corn Juice
Being aware that mature corn kernels have a large amount of cellulose roughage, it was decided to remove this, by making a corn juice.The kernels were cut off twelve cobs of fresh picked corn,then two litres of water was added, and the corn cooked in a double boiler for about an hour (less chance of burning).The cooked product was hand blended into a slurry, then strained using a food mill.The residue from the food mill was put through a Champion Juicer to extract the maximum nutrients.Three litres of juice was obtained, which was pressure canned at 15 PSI for 15 minutes.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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