http://www.durgan.org/URL/?FUWWT 3 August 2012 Bean and Carrot Juice
Five pounds of beans and three pounds of carrots were processed into juice. Seven litres were pressure canned at 15 PSI for 15 minutes for long term storage.The carrots are finished for this year.Some basil and parsley was added for flavouring.About three litres of water was added for cooking, since beans and carrots have little inherent juice.Photographs depict the essence of the process.
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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