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http://www.durgan.org/URL/?XGNVK 14 November 2011 Leeks Processed into Juice.

The last of the leeks were processed into juice. Process: wash, cut into pieces, add water to cover, boil until soft, beat into a mash, stain, put residue through juicer, store in litre jars, Pressure Can at 12 PSI for 15 minutes for long term storage. Only water added.

That's interesting.

I've never heard of leek juice. What do you use it for?

Interesting - in Europe those are spring onions or white onions - leeks are quite different with flat leaves and a much fatter bulb/stem which are winter hardy veg - the season for them starts about now.

I'd just use them as onions - in fact we are happily eating up the last of ours only because I need that space for something else. I do realise your veg probably freeze solid into the ground in winter though - if you could find them under the snow!

Wow leek juice

I love my veggys but would have to draw the line at sprout and leek juices

Mind you my family find my liking for brocolli peculiar and it is beyond me how people eat doner kebabs. Given the choice the juice would win!

JuzaMum

seasidegirl wrote:That's interesting.

I've never heard of leek juice. What do you use it for?

Utilizing the bounty of Summer for off season use is the aim. People preserve produce and the product is only desirable for short periods. I know a lady who has a basement with many jars of preserves that never get used. They preserve (keep) but are palatable in small amounts. For example, How much sauerkraut, dill pickles, salsa, etc. can your eat and is it sufficient?

After musing about this issue for some time I decided to experiment with juicing and pressure canning. I find the end product to be desirable and it is probably nutritional. I add nothing to the produce except water. Preparation time is minimal, since I basically take the produce as is and process. This year I have about 150 litres of wholesome food and ingest about half a litre or more per day.
I have more this is a sample.
http://www.durgan.org/URL/?DXAYD 6 August 2011 Making Vegetable Juice
http://www.durgan.org/URL/?UFAQJ 6 August 2011 Green peppers, tomatoes, cucumbers made into Juice.
http://www.durgan.org/URL/?SFCQC 10 August 2011 Tomato Juice
http://www.durgan.org/URL/?HZDXN 15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice.
http://www.durgan.org/URL/?BEGVV 26 August 2011 Elderberry Twenty pounds Processed.
http://www.durgan.org/URL/?SASIO 31 August 2011 Niagara Grapes
http://www.durgan.org/URL/?XLGIU 12 September 2011 Pear Juice
http://www.durgan.org/URL/?DKBJT 14 September 2011 Boca Noir Grapes
http://www.durgan.org/URL/?FPYQP 15 September 2011 Tomatoes
http://www.durgan.org/URL/?AZQUW 16 September 2011 Concord Grapes
http://www.durgan.org/URL/?WXDUB 4 October 2011 Ground Cherry. (Physalis Pruinosa) aka Aunt Molly Ground Cherry
http://www.durgan.org/URL/?AEYVU 27 October 2011 Apple Juice Processing

Reflect on it a bit

Thanks for all the links.

Sorry my question probably wasn't clear. I understand the principle of storing food for winter use. I just wondered what you actually do with the leek juice in cooking terms. Do you make soup with it or casseroles?

seasidegirl wrote:Thanks for all the links.

Sorry my question probably wasn't clear. I understand the principle of storing food for winter use. I just wondered what you actually do with the leek juice in cooking terms. Do you make soup with it or casseroles?

I just drink a glass now and then. One could use it as a base for leek soup if desired. The soup could accompany a Big Mac with chips, and the general populace would be happy.