1 June 2012 Pak Choy Juicing. 1 June 2012 Pak Choy Juicing.
A version of Pak Choy was bolting in the garden, so it was decided to utilize by making juice. Chives flower and a small cauliflower were added, since that was all that was available from the garden.The Pak Choy, chives flowers, and cauliflower were cooked in a pot for about 15 minutes, then beat into a mash using the hand blender. The mixture was put through a Food Mill strainer, the residue of the strainer was then put through a Champion Juicer to extract the maximum nutrients. The end product of three litres was then pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. For use up to about ten days the pressure canning is not necessary if the product is stored in the refrigerator.Total time one hour and 20 minutes.