Juicing Collards

[Durgan]

http://www.durgan.org/URL/?WXMQQ 29 May 2012 Juicing Collards
This is my first experience with Collards in the garden. How to utilize? It was decided to juice them. For added interest and flavour, radishes, chives blossoms, and columbine flowers were added, since they are presently available in the garden. The radish tops were not used, since they were damaged by the flea beetle.Three litres of water was added to make the produce a drinkable juice.The mixed produce was gently cooked for about 15 minutes, then beat into a mash with the hand blender.The cooked mash was filtered with the mechanical strainer.The residue from the strainer was put through my Champion juicer to obtain the maximum nutrients.Three litres of juice was obtained and pressure canned at 15 PSI for 15 minutes for long term storage at room temperatures.

[Green Aura]

I was reading an article recently that said certain greens (collards was one of them) are high in oxalic acid and so needs boiling to destroy.

I have no idea how true this is but it might be worth doing a bit of research Durgan if you're planning on drinking this in quantity. It may be the canning temperatures sorted that

[Durgan]

I was reading an article recently that said certain greens (collards was one of them) are high in oxalic acid and so needs boiling to destroy.

I have no idea how true this is but it might be worth doing a bit of research Durgan if you're planning on drinking this in quantity. It may be the canning temperatures sorted that

True, I am familiar with the oxalic acid issue. Spinach is just as loaded with the acid as are many other greens. Rhubarb leaves probably have he most concentrated amounts, hence classified as poisonous. I mix and match the juices, and ingest in normal amounts.