http://www.durgan.org/URL/?CNAVT 23 September 2012 Juicing Peppers,Egg Plant, and Kale.
Fifteen pound of peppers, five pounds of Egg Plan, and five Pounds of Kale was made into fourteen litres of juice.The fourteen litre jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The process is depicted in annotated pictures.
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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