http://www.durgan.org/URL/?XQAMY 21 October 2012 Pomegranate Juice
Twenty pounds (20 pomegranates)were purchased and processed into into juice. One pineapple was added, since it was available.The seeds were separated from the membranes using a knife to cut and my thumb. I have never found a simple method of doing this.This is obviously the beginning of the pomegranate season (USA) and some were not as ripe as I would have liked. The seeds were cooked and blended into a slurry, strained, and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.The fruit could be ingested raw, but I prefer cooked.
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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