http://www.durgan.org/URL/?PDQKV 20 September 2012 Pumpkin Juice.
Twenty pounds of processed pumpkin was made into 12 litres of juice, which was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict 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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