Slow pressing juice and preserving it!
Yesterday I made 64 oz of slow pressed juice with my Tribest Greenstar pro juicer. This juicer helps maximize my juice yields and nutritional value with cutting edge technology!
http://www.discountjuicers.com/greenstarpro.html
Last night's juice was a green juice. I have found that the green juices are really effective against Candida. I used up the rest of my greens on the juice last night. I would typically use kale and red leaf lettuce but not last night. I rounded up:
1- bunch of Collard Greens
2- bunches of Spinach and
4- bunches of Broccoli
2 lbs of carrots
All organic ingredients
This much stuff made 64 oz of juice and most of the pulp you see here is from the carrots, which are essential in keeping the foam down that happens with the dark leafy greens at times. No waste here as this pulp is all worm food!
Since it was so late at night I decided to save 32 oz for tomorrow. I mean, I party hard but not that hard… at least at night that is.
Using the wide mouth mason jar sealer, I vacuum sealed half of the juice I made into a quart wide mouth mason jar. Using a hand pump with a silicone seal is optimal like I did.
I've been using Instagram to post short videos and in this post featured below, there are videos showing myself vacuum sealing and opening the jars the next day. John Kohler suggests that you can preserve the juice for 7 days if you have a refrigerator that can go to 34 degrees and you are able to vacuum seal the juice in a sanitary mason jar.
https://steempeak.com/health/@dynamicgreentk/dynamicgreentk-1554663606460-from-my-instagram
John Kohler with http://www.discountjuicers.com has a great video explaining all of how to do exactly what I did here with exactly the same equipment used.
It all worked great! Now I feel confident about making large batches of food and not worry about constantly making juice!